Semi-soft Danish blue with sharp bite, buttery paste, and long finish.
Danish Blue, or Danablu as it's known back home, is a cow's milk blue from Denmark. Semi-soft, pasteurized, aged in the neighborhood of two to three months, with that signature blue-green veining running all the way through the paste.
The texture is moist and crumbly, breaking into buttery pieces around the mold. Sharp and salty up front, with a real peppery bite from the Penicillium roqueforti sitting on the back of the palate. There's a milky, buttery base underneath that keeps the whole thing from tipping too far into cave funk, and a clean mushroomy note from the blue itself. The finish is long and salty, with the tang holding on well after the paste has faded.
Invented in the early 20th century as a Danish answer to Roquefort, this is one of those cheeses that shows up on a wedge salad, gets crumbled over a steak, and still holds its own on a proper cheese board. Bold, direct, and a great introduction for someone stepping into blue cheese for the first time.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
Hand-cut to order the day it ships.
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