INGREDIENTS

Buyer's guide

Danish Blue should be white, with greenish blue veins, although these are less numerous than in other blue cheeses such as gorgonzola or roquefort. Small holes in the rind of the cheese itself are nothing to worry about: they indicate where mould was injected into the young cheese. Danish Blue is also available in ‘extra-creamy’ varieties, which are somewhat milder. This cheese is available year-round.