What is the Danish blue cheese?

Danish blue cheese, sometimes called a Danablu, is a radius cow's milk cheese commonly sold in the shape of a wedge, drum or block. Its appearance is characterized by off-white, creamy white or light yellow, slightly damp base with clear blue veins. Its taste is often described as biting and salty and its odor is generally considered strong and intoxicating. Rinda on the Danish blue cheese is edible, as is usually the case with other semisoft cheeses. Some other blue cheeses insert bars and molds after creating cheese. In both cases, the paths created by these rods are filled with mold called penicillium roqueforti , which is evenly distributed throughout the matter. After completing this step, the cheese is aging in a cold, dark place, traditionally Designed for this purpose, for eight to 12 weeks. This process provides cheese, which usually has a fat content between 25% and 30%.

This cheese was created by MarIus Boel in Denmark at the beginning of the 20th century. He was supposed to compete with the appetite, texture and smell of roquefort, which was reportedly invented in 1070 NL. The famous predecessors of Roquefort and the Danish blue cheese include Stilton, which can be traced until the 18th century, and Gorgonzola, generally considered the oldest blue cheese, was assumed that around 879 NL. Interestingly, history suggests that Gorgonzola did not have its distinctive blue veins until the 11th century.

Culinary accounts of blue cheese history suggest that it was most likely a random occurrence. The story is that the caves were used to store many types of cheese and other products that required cooling because there were no weekly dog ​​artificial cooling techniques. When the temperatures and moisture levels were fluctuated in the caves, the forms were reportedly formed on some cheeses. Instead of cutting the mold from some cheese, the worker tasted it and found that he had improved the original taste of the product. Further experimentation has found that inserting fThe cheese produced an even better taste and texture.

For years, the Danish blue cheese has been served in many countries mainly as a refreshment accompanied by biscuits or toast, crumbly bay for salads or with fruit as part of a dessert course. In Denmark, there is traditional to top biscuits and breads with Danish blue cheese and serves it for breakfast or as a snack. This cheese, along with other blue cheese varieties, has gained popularity in recent years as a topping for hamburgers, steaks and baked potatoes.