Danish Luxury

Food Cheese and butter

Danish Blue cheese

Danablu, the strong, creamy blue-veined cow's milk cheese created in Denmark early in the 20th century and protected by the EU.

Designed by
Marius Boel

Visit castellocheese.com

Danish Blue cheese cut on a board
Danish Blue cheese cut on a board
A wedge of Castello Danablu in its pack
A wedge of Castello Danablu in its pack

Pictures © Danish Blue cheese, from castellocheese.com.

Why it is renowned

Danablu is sold in North America as Danish Blue Cheese.1 It is one of four Danish cheeses with an EU protected geographical indication, which means it may be made only in Denmark, from Danish milk, at approved dairies.1 Castello, one of its makers, sells its Danish Blue worldwide, and a panel of Danish cheese experts has named it the best Danablu several times, most recently in 2018.2

The story

The Danish cheesemaker Marius Boel developed the cheese early in the 20th century, taking Roquefort as his model.1 It is made from full-fat cow's milk and homogenised cream; copper wires pierce the curd so the Penicillium roqueforti mould spreads through it, and the holes still show when a wheel is cut.1 It ages for eight to twelve weeks and has a fat content of 25 to 30 per cent.1 The homogenised milk gives it a sharper bite than Roquefort.2

What to know it by

  • Danablu PGIEU protected name: made only in Denmark from Danish milk
  • Castello Danish Blue CheeseCastello's Danablu, named best Danablu in 2018
Sources
  1. Danish Blue Cheese, Wikipedia. en.wikipedia.org, read 28 September 2026.
  2. Castello Danish Blue Cheese, Castello. castellocheese.com, read 28 September 2026.

Last checked 28 September 2026, against the maker's own pages.