Danablu cheese

Danablu cheese . Cheese with a protected geographical indication at European level , originating in Denmark . It is a light, blue cheese . Danish blue cheese was invented in the early 20th century by a Danish cheesemaker named Marius Boel with the intention of imitating roquefort . It has a milder, less salty flavor.

Summary

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  • 1 Features
  • 2 Elaboration
  • 3 Status
  • 4 Sources

features

This cheese is semi-soft , from semi-soft to soft. Its typical shape is drum or block. The rind is white to yellowish in color, slightly moist and edible. It is made with milk from cows . Its fat content is 25-30% (50-60% in dry matter).

The paste has an easy to cut and spread texture. It is white in color with moldy blue-green streaks . It has few eyes, presenting irregular holes and cracks of variable size and moldy appearance.

Elaboration

It ages for 8 to 12 weeks . Before curing, bars are used to pierce the curd that has formed, to distribute the mold ( Penicillium roqueforti ) regularly throughout the cheese. Holes can still be seen in the final product when cut.

It is recommended not to consume it before the six weeks of maturation, so that it has reached all its characteristics. It is often served crumbled over salads or as a fruit dessert.

Status

In Spain , the quality standard for the production of this cheese was the Order of November 29, 1975 (BOE of December 12). However, it was registered as a geographical indication by Regulation (EC) 1107/96 of the Commission of 12 June on the registration of geographical indications and designations of origin under the procedure laid down in Article 17 of Regulation (EEC) 2081/92. By virtue of this, Annex 6 of the 1975 rule was deleted by order of October 11, 2001, referring to “Danablu”

 

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