Danish Blue was invented early in the 20th century by a Danish cheesemaker named Marius Boel with the intention of emulating a Roquefort style cheese. Danish Blue has a milder flavor characterised by a sharp, salty taste.
Danish Blue is often served crumbled on salads or as a dessert cheese with fruit.
Research and Markets Adds Report: Global Market for Blue-Veined Cheese to 2017 - Market Size, Growth and Forecasts in over 80 Countries
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