Danish blue cheese

Danish blue cheese is a type of cheese characterized by its blue-green veins or mold, which give it an intense, creamy, and slightly spicy flavor. This cheese is traditionally produced in Denmark, where production techniques combine aging under specific conditions with the inoculation of Penicillium roqueforti mold cultures, which generate its unique texture and distinctive aroma.

Its origin dates back to European blue cheese traditions, but Danish blue cheese has become popular worldwide for its balanced flavor and versatility in cooking. It is frequently used in recipes for salads, sauces, dressings, and as an accompaniment to fruits and meats, adding a special and refined touch to dishes.

Among its properties, it stands out for its high content of calcium and protein, as well as vitamin A and healthy fats. However, due to its aging process and type of cheese, it is recommended to consume it in moderation.

Regarding synonyms in Spanish from Latin America, it may be referred to simply as blue cheese, Danish Roquefort cheese, or in some regions as blue cheese or Danish blue cheese. Although "Roquefort" technically corresponds to a French blue cheese, in some countries it is used to describe similar blue cheeses.