Hey there, cheese lovers! Let’s talk about the origins of a particular kind of cheese. A cheese for the acquired taste, if you will. That’s right, it’s time to talk about Danablu cheese.
Listen, love it or hate it, you can’t deny Danablu cheese is a fine example of cheesemaking ingenuity. Whoever in the world thought that eating moldy cheese was a good idea, we’re grateful for their courage… and for spreading the word around.
Want to know more about Danablu cheese’s origin? As always, we’ve got you covered. We’ve scoured the Internet for facts and rounded up everything you need to know about where Danablu cheese comes from and how old the recipe for it is. If that’s what you came here to find out, bring your appetite and read on!
Where Does Danablu Cheese Come From?
Danablu cheese, a favorite of many a cheese lover, comes from the Nordic country of Denmark.
Curiously enough, Danablu is one of those rare cheeses whose recipe can be traced back to a named author. Danablu was invented by Marius Boel, a 20th-century Danish cheesemaker who discovered that swapping out cow’s milk for sheep’s milk — the type of milk traditionally used by the French to make blue cheese — produced blue-veined cheese with a rich, full-flavored body and squashy, creamy texture.
Boel’s recipe quickly became a favorite of the locals, and, soon after, a staple of Danish cheesemaking. It’s meant to be enjoyed on top of crispy crackers or golden-brown toast, as a funky ingredient in green salads, or alongside sliced charcuterie and fresh fruit on a grazing platter, preferably accompanied by young and frisky Chardonnay or fine Sauvignon Blanc.
Bottom Line
Well, fellow cheese lovers, there you have it. Now you know where Danablu cheese comes from — and what its origin story is. Since you read this far, we’d like to take the opportunity to say thanks for stopping by Gionado’s!
We hope you had a good time reading this article about the origin of Danablu cheese. If you want to share some of your favorite facts about Danablu cheese’s story with the rest of this article’s readers, or have a question that it didn’t really answer, we invite you to leave a reply below.
