Danable cheese

Danablu (or, as it is often called, Danish Blue) is one of the most popular gourmet cheeses with noble blue mold. Initially, its creators conceived their product as a Danish alternative to the French Roquefort, the main difference of which was the fact that the raw material for making cheese is not sheep’s milk, but cow’s milk. However, Danish cheese soon ceased to be perceived solely as an analogue of French and gained popularity around the world.

Danablu is one of the few cheeses that can boast that they have their own “passport”. In 1992, this product received the so-called “Protected Geographical Indication” or PGI (Protected Geographical Indication) certification. In other words, we are talking about the fact that only blue cheese, prepared only in Denmark using a special technology, can bear the proud name of “Danable”.

General characteristics

Danablu refers to the so-called soft cheeses. The fat content of the product does not exceed 50%. It has a rather soft texture. The cheese mass on the cut looks very impressive – snow-white, with contrasting bluish-black streaks of mold. Outwardly, it resembles an elegant marble surface – thanks to this, in Denmark this cheese is often called Marmora.

Danablu heads are round or rectangular, they are covered with a white or pale golden crust. It is not necessary to cut it – it is quite edible. The weight of one head varies from two to three kilograms.

Like all blue cheeses, Danablu has a unique aroma and a very peculiar, very rich taste with tart notes and a noticeable sharpness. Note that Danish blue cheese is quite salty compared to its other “colleagues”.

The history of the delicacy and manufacturing technology

The history of Danable cheese began in 1915. By that time, a substantial number of varieties of blue cheese were already being produced in Denmark, but their cost was very high. Cheese maker Marius Boel decided to create a fundamentally new product that would be a more budgetary alternative to the legendary Roquefort, but at the same time would not be inferior to it in terms of taste.

It took more than ten years for the final development of the recipe and technology for the preparation of Danable. By 1927, a production strategy had been developed. They decided to make Danish blue cheese not from sheep’s milk, but from cow’s milk, and use the same mold culture as for Roquefort – Penicillium roqueforti.

The production of Danable begins with the fermentation of milk using lactic ferment and rennet. Holes are made in the finished cheese mass with the help of special needles, where Penicillium roqueforti spores are introduced. Oxygen is necessary for the development of mold, and therefore the cheese is passed through a special apparatus with steel knitting needles, which makes through channels in the future delicacy. After that, Danable is sent to mature in special storage facilities, where the mold gradually grows from the middle of each head towards its edges.

Blue cheese takes a month to mature. Danablu is said to be ready when the blue mold grows outward from the depths of the head and becomes visible on the outer crust. After that, the cheese heads are washed, dried and, after keeping for about a week in a cool room, they are sent for sale. Danablel hits the store shelves in the form of small triangular pieces packaged in elegant boxes, or whole heads.

Composition and calorie content

Danablu contains only natural ingredients – cow’s milk, salt, lactic ferment, rennet, as well as a culture of the noble mold Penicillium roqueforti.

The energy value of the product is 339 kcal per 100 g. The composition of nutrients is as follows: 19,7 g of protein, 28,6 g of fat and 0,7 g of carbohydrates.

Useful and harmful properties

The beneficial properties of Danable cheese are due to the vitamins and minerals present in its composition. So, B vitamins have a positive effect on the condition of the muscles, are responsible for the functional state of the nervous system. Vitamin A takes part in the processes of cell regeneration, helps regulate metabolism.

Due to the high calcium content, Danable helps strengthen bone tissue, improves the condition of nails and hair. The sodium present in this product helps prevent hypertension by balancing blood pressure.

By itself, Penicillium roqueforti mold also has a whole range of useful properties.

1. Promotes the absorption of calcium. Noble mold contains inhibitory substances that help our body to fully absorb calcium from food.
2. Prevents dysbacteriosis. The fungus of the Penicillium family actively prevents the decomposition of undigested foods. As a result, such unpleasant symptoms as flatulence, fermentation, heaviness in the intestines disappear and an environment is created for the reproduction of beneficial microflora.
3. Improves hormonal background. The composition of noble blue mold includes pantothenic acid, which is involved in the synthesis of hormones produced by the adrenal glands. Any failure in the work of these organs is fraught with depression, sleep problems, reduced emotional background, and constant fatigue. Penicillium roqueforti helps to normalize the level of pantothenic acid in the body and improve the functioning of the adrenal glands.
4. Prevents the appearance of blood clots, effectively thinning the blood, normalizing its current and thus preventing heart attacks and strokes.
5. Promotes tissue regeneration, prevents inflammatory processes.

Note that Danable cheese is contraindicated in the presence of individual intolerance. In addition, it has a high calorie content, and, therefore, should not be included in the diet during weight loss.

In addition, with a regular excess of the safe daily allowance of blue cheese (about 50 g), the development of dysbacteriosis is possible.

Use in cooking

By itself, Danablu is a great appetizer. It is customary to serve it as part of a cheese platter before the main meal. Please note that this cheese should be removed from the refrigerator one and a half to two hours before serving so that it warms up to room temperature. At the same time, it should not be taken out of the package in advance.

Danish blue cheese pairs well with fruits, cereals and nuts. The combination of Danable with honey, almonds and sweet grapes helps to fully reveal the outstanding taste of the delicacy. Gourmets also especially appreciate the combination of Danish delicacy with pears – fruit slices are sprinkled with blue cheese and a few drops of honey are added.

This cheese is served with sweet wines and beer, as well as with champagne, after whipping Danable with cream and serving in a bowl. And martinis can be served with olives stuffed with cheese mass.

Gourmets also add Danish cheese to salads – it goes well with pears, apples, jamon and peaches. Often sauces are prepared from Danable for vegetable cuts, whipping it in a blender with sour cream and pepper. It also makes excellent hot pasta sauces when melted over a fire and cream is added. Melted cheese also helps bring out the flavors of roasted or grilled meats.

In the USA, a simple and very tasty sauce based on Danablu is especially popular. You can prepare it as follows: mix 200 ml of fresh sour cream, 80 g of blue cheese and one teaspoon of freshly squeezed lemon juice in a blender. Add salt to taste and a pinch of white pepper for spiciness. The end result is a very tender dressing. It can be added to salads, served with fried chicken wings, added to sandwiches. It also goes well with spicy crackers and crackers.