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Danablu

Name of Group of Producers Inspection Body
Producentforeningen for Danablu og andre Specialoste 
Niels W. Gades Vej, 7 - 8000 Aarhus C 

Eurofins Steins Laboratorium A/S

Hjaltesvej 8, 7500 Holstebro
Tel: 7660 4000
Fax: 7660 4066
info@steins.dk
Date of Registration: 15.05.2003

Moulded cheese, full-fat or extra full-fat, semi-hard to soft, ripened with blue mould, manufactured on the basis of Danish cows milk.

The cheese was developed in Denmark by Marius Boel in about 1920. It was further developed by among other things the homogenization of cheese-making milk in about 1927, other dairies took up production in around 1930.

Raw Danish cow's-milk is standardised as regards fat content, homogenised and pasteurised or subjected to thermal treatment. There are added starters, blue mould cultures and following acidification curdling agents. The curd is cut once an appropriate level of firmness has been reached; possibly slight stirring. The cheese mass is poured into moulds, drained off, salted, pricked and stored.