Also popular as the Danablu, Danish Blue Cheese is a semi soft cheese derived from cow milk and available in markets in shapes of drums, blocks and wedges. A striking factor of this variety of cheese is the distinguishing off-white, light-yellow and creamy-white texture that is continuously riddled with blue distinct veins. The creamy Danish blue cheese tastes salty, commonly called a ‘biting’ tinge and considered a heady and strong cheese variety. The total rinds of Danish blue cheese are edible as is the case with any form of semisoft cheeses.
The creamy Danish blue cheese comes with extra richness and facilitates an even and thorough spread. This product had been voted as the World’s Best Cheese back in 1994, beating more than 590 other cheese forms. The first creamy Danish blue cheese was created back in the earlier part of 20th century by a Danish chef, Marius Boel. Back then, it was intended to provide an alternate taste to the aroma and texture of Roquefort which got invented around 1070 AD.
Going with the culinary accounts, the creamy Danish blue cheese seems to have an accidental occurrence. Experts suggest that it was invented when caves were used to store and ferment cheeses that required refrigeration. Since, no man made cooling system was available back then; the practice was to store in caves that regulated moisture levels and temperature. However, these were fluctuating environments and accidentally once, molds got formed in the cheese. Instead of removing the molds, some workers tasted the cheese and though that the original flavor of the cheese has in fact been improved. Further investigation and experiments brought out better texture, flavor and aroma.
Since its invention, creamy Danish blue cheese has been served as a snack serving that complimented toasts, cracker and salads in many European countries. Sometimes, the product was even tried with fruits and vegetables. In Denmark, it is a tradition since to top bread and biscuits with creamy Danish blue cheese and serve it as a snack for breakfast. With years, several new varieties of the Danish blue cheese had evolved and have been increasing the application in culinary recipes.
Since the blue cheese mold taste bitter and hard, many people prefer soft creamy white cheese over the blue counterpart. Totally white cheese means that the mold hasn’t formed and this makes the product more sweet and easy. While choosing the soft creamy white cheese or the blue variant, the thumb rule is that the creamy ones are smoother than the crumbier ones. Extended ageing allows the venation and the sourness to spread deeper into the cheese. When serving accompaniments like chutney, walnut or acacia honey, milder soft creamy white cheese seems to be a better pairing.
In many countries including the UK and USA, soft creamy white cheese is an important part of the regular diet. It is believed to be a better snack than the fast food that people usually gorge upon.
Kirti S is a web enthusiast and a writer. Kirti has afforded his articles and write-ups autonomously and through various online forums.
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