Also called Marmora, Danish blue cheese and Jutland cheese , this rich cow's-milk cheese is milder and less complex than roquefort, but has a zest all its own, described as sharp - almost metallic, salty, feeling creamy in the mouth. The white interior contrasts with the blue-black mould, which is rather salty and gritty. The cheese ripens in two to three months, and the content contains 60 - 50% fat.

It was developed in the early 20th century by Marius Boel as a less expensive alternative to the roquefort. Its success mounted in Britain after world war 2.

Known as one of the world's best blues, the versatile, semi-soft Danablu can be sliced, spread and crumbled with equal ease. It's excellent with fruit, dark breads and red wines. It is sold in 8-inch rounds, about 4 inches thick and wrapped in foil.

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