Danablu cream

A full-bodied blue cheese

The Danes, widely recognized for their blue cheeses, invented Danablu as an alternative to Roquefort in 1927 and today it’s sold all over the world. The addition of extra cream gives Danablu its unique full-bodied consistency and creamy texture. Aged for 2–5 months, it has a distinctly sharp and salty flavour. It’s delicious on its own but also wonderful in pies, soups and sauces.


Goes great with
  • Pasta
  • Jam
  • White Wine

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