The quintessence of fine dining since its origin, Danish Blue cheese exudes self-indulgence at the highest level. Also known as Danablu, the cheese is made using cow’s milk and displays fine streaks of blue veins along its white interior. Resembling Danish royal porcelain, it enchants with tones of mild bitterness and salt. The flavours are pungent and sharp, with a creamy and smooth texture on par with many soft cheeses.
Adopting traditional French recipes for making blue mould cheese, dairy farmers on the island of Funen in Denmark replaced goat’s milk with cow’s milk to better fit the profile of a creamy and rich consistency. Danish Blue is milder than the likes of Roquefort and is favoured for being better suited to sensitive palates.
Pair Danish Blue with seared beef, veal or pork steak, allowing it to melt in, or serve it in soups, pastas or stews for an extraordinarily creamy consistency. Enjoyed cold, zesty apple, dark chocolate and pear stand in great contrast and complement the flavours beautifully by subduing the sharper tones of the cheese – a great way of introducing sceptic audiences to blue cheese.
How Danish Blue is made
Finding a balance between piquancy and smoothness, Danish dairies select their milk with great care and purpose, committed to the notion of wholesome milk being reflected in the final quality. Danish Jersey and red-pied cows are chosen for their high yield and rich milk.
Taken fresh from the pasture, the milk is pasteurised and prepared in large vats. To help foster the blue veins, blue culture is mixed with the milk, along with a combination of enzymes and rennet to trigger coagulation.
When left to sit, the mixture curdles the milk, producing a firm curd that is then cut and milled. The broken curd is ladled into moulds and drained of excess whey, followed by a brine consisting of salt and water.
Before it is ready to age, the cheese is pierced with steel needles, leaving room for the blue culture to breathe and develop. Aging takes about 60 days, producing a smooth and velvety wheel of Danish Blue cheese.
With naturally developed flavours, Danish Blue finds no room for additives or artificial fillers. Instead, the cheese is clear in taste and gluten free. Containing animal rennet, it is not suitable for vegetarians.
Substitutes for Danish Blue
Forever sealed as a testament to the Danish dairy, Danish Blue is a cheese unique among its kind. When looking for a substitute, many blue mould cheeses boast qualities akin to this Danish classic.
Italian, charming and beautifully formed, Gorgonzola is in many ways similar to Danish Blue. Its soft and crumbly texture stands in stark contrast to its brash and bold taste. Also made from cow’s milk, it spans a wide range of roles. With a slightly salty taste, it is sure to be a capable substitute for Danish Blue.
Roquefort is made from sheep’s milk and is closely related to Danish Blue. Similar in appearance, the taste is sharper and the texture crumblier.
Also known as Danablu, the cheese is made using cow's milk and displays fine streaks of blue veins along its white interior. Resembling Danish royal porcelain, it enchants with tones of mild bitterness and salt. The flavors are pungent and sharp, with a creamy and smooth texture on par with many soft cheeses.
, the cheese is made using cow's milk and displays fine streaks of blue veins along its white interior. Resembling Danish royal porcelain, it enchants with tones of mild bitterness and salt. The flavours are pungent and sharp, with a creamy and smooth texture on par with many soft cheeses.
Danish Blue is milder than the likes of Roquefort and is favoured for being better suited to sensitive palates. Pair Danish Blue with seared beef, veal or pork steak, allowing it to melt in, or serve it in soups, pastas or stews for an extraordinarily creamy consistency.
Like other types of cheese, blue cheese can go bad if it's not properly stored. Therefore, it's important to store blue cheese tightly wrapped in the refrigerator. If stored properly, blue cheese can last 3–4 weeks in the refrigerator. You can also freeze blue cheese to help extend its shelf life even further.
Researchers have proved it's actually good for you. Along with other aged cheeses, blue cheese is great for your gut health and therefore you're over all well-being. Cheese is one of the foods many dieters ditch in the new year, thinking it's calorific because of the high fat content and will cause weight gain.
According to the American Academy of Allergy, Asthma, and Immunology, the Penicillium cultures that create blue cheese do not produce penicillin. Therefore, it is generally safe for people with penicillin allergies to eat blue cheese, as long as the cheese has not spoiled.
Danablu was developed early in the 20th century by a Danish cheese maker named Marius Boel with the intention of emulating a Roquefort-style cheese. Danablu has a milder flavor characterised by a sharp, salty taste, and is often served crumbled on salads or as a dessert cheese with fruit.
In most cases, you'll notice that it's gone bad after just a few days. If you're accidentally left blue cheese out, it's best to throw it away if it's been two days or more. Throw away refrigerated cheese after three to four weeks. When blue cheese is kept in the refrigerator, it can last quite a while.
Over time, regular consumption of calcium-rich foods such as blue cheese protects bone health and helps reduce the risk of developing osteoporosis.. The calcium in blue cheese may also be linked to anti-obesity mechanisms that reduce body weight from fat.
Consuming even a small amount of milk can cause an allergic reaction, triggering diarrhea, nausea, vomiting, skin rashes, wheezing, shortness of breath, coughing and chest tightness. Most symptoms from a milk allergy will appear in a matter of minutes after ingesting blue cheese.
Some of the healthiest cheeses are feta and goat cheese, which are better for lactose intolerance. Cottage cheese and ricotta have more than 11 grams of muscle-building protein in a single serving. Swiss cheese is naturally lower in sodium, so it is a good option for people with hypertension.
Aged cheeses beneficial for your gut include Cheddar, cottage cheese, Gouda, provolone and Swiss. While some cheeses contain beneficial probiotics, be sure to eat them in moderation since most types of cheese are calorie-dense and high in saturated fat.
Often compared to Roquefort, the Danish variant is a semi-soft creamy cheese made from cow's milk. Try it crumbled on a salad or served on your cheese-board with a few slices of pear. Or just do as the Danes do and spread it over some bread or crackers for a quick treat at supper time.
But these crumbles can often go bad quicker than a large hunk of blue cheese -- about a week after opening. Look out for the same telltale signs -- fuzzy, grey-black mold spots, glistening yellow areas, and an ammonia-like smell -- and you'll be sure to enjoy your cheese worry-free.
The main cheese-making Penicilliums — roqueforti (blue cheese), camemberti, (Camembert and Brie) and glaucum (Gorgonzola) — are not penicillin producers. They do produce other antibacterial metabolites — as well as human toxins and allergens — but no medically useful antibiotics.
No, never give your dog blue cheese. The fungus involved in making blue cheeses such as Stilton can produce a substance called roquefortine C, which dogs can be very sensitive to. If your dog ingests this, they may develop the following symptoms: Vomiting.
Blue cheese is particularly assertive, so you will want to substitute it with another strong tasting cheese. Feta will work well in many recipes; the texture is similar and it is fairly pungent.
It was developed as a domestic alternative to the French roquefort, but is milder and creamier in texture, with a less complex character. It crumbles and melts easily, so is popular for use in cooking.
Calabres, a Spanish blue cheese made from cows' milk, is described as semi-hard cheese and takes about five months to age, while Roquefort, described as the strongest blue cheese, also takes about five months to age but it is made of sheep's milk and it remains soft and crumbly.
Also known as Danablu, this wonderfully creamy blue cheese is not as pungent as Roquefort, which means it's a crowd-pleasing addition to a cheese board. Buy Danish blue cheese for a good price to pair with fruits like pears and apple, and salads, or crumbled over a pasta sauce.
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.
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