Danablu (Danish Blue) is a drum or block shaped creamy blue cheese made from cow's milk. This cheese was invented in the early twentieth century by Marius Boel.

Danablu has a sharp, almost metallic taste, salty bite and feels very creamy in the mouth. The white interior contrasts with blue-black mould, which is rather gritty and salty.

The cheese ripens in two to three months and the content of fat is 50 - 60 per cent. Danablu is used as a table cheese and is very good in salads. This cheese is also known as Marmora.

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Parmigiano-Reggiano is a traditional, unpasteurized, hard cheese made from cow's, skimmed milk. It has a shape of a drum with sticky, hard, yellow...
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