I guess you can figure out my theme for the 2014 A to Z Blogging Challenge. That’s right, it’s cheese! I hope you enjoy these posts!
“D” is for DANISH BLUE (DANABLU)
Danablu sounds like the name of some rock star’s offspring, doesn’t it? It’s a relatively new cheese, in that it was invented in the early 20th century as an alternative to the imported blues (like Roquefort, Stilton, and Gorgonzola). Danish Blue is now available worldwide.
It’s semi-soft, with deep blue-purple streaks, and made from cow’s milk. Bring it to room temperature before you eat it. Yes, the blue is mold. You’re either going to love it or detest it. In a recipe, you can substitute Danish Blue for Roquefort or Gorgonzola. Pairs nicely with a Cabernet wine. Skål!