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Cheese from Denmark
Danish cow milk is homogenised and pasteurised, then made into a soft to semi-firm, full-fat cheese ripened with Penicillium roqueforti. The loose curd and the needle holes let air in so blue-green veins spread through the paste. It ripens at least five weeks, has no true rind and no smear, and tastes sharp, salty and slightly bitter.
| Danish cow milk, homogenised and pasteurised or otherwise heat-treated | [dan-sd2012][dan-am2025] |
| Penicillium roqueforti (blue mould culture) | [vdt2000] |
| Starter | a Penicillium roqueforti blue mould culture |
Total time across the recorded steps: 35 days
What changes: The cow milk is homogenised and heated before cheesemaking
Homogenising the milk, introduced by Marius Boel in 1927, makes the cheese whiter, richer and more piquant; low-temperature pasteurisation became usual in the 1930s.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Danish cow milk is homogenised and pasteurised, then made into a soft to semi-firm, full-fat cheese ripened with Penicillium roqueforti. The loose curd and the needle holes let air in so blue-green veins spread through the paste. It ripens at least five weeks, has no true rind and no smear, and tastes sharp, salty and slightly bitter. Made in 6 steps over 35 days. The longest step, ripen, takes at least 35 days (European Commission 2011) and runs at 10 °C (van den Tempel T 2000). Salt is 4 % (van den Tempel T 2000). Penicillium roqueforti, the blue mould starter culture does most of the fermenting.
| Main step | at least 35 daysSet[dan-sd2012][dan-am2025] | Ripen |
|---|---|---|
| Temperature | 10 °CReported[vdt2000] | Ripen |
| Salt | 4 %Reported[vdt2000] | Salt |
A Roquefort-type cheese made from homogenised, pasteurised cow milk, not raw sheep milk; homogenising gives the whiter, richer paste and sharper flavour.
The milk is pasteurised or otherwise heat-treated.
Every number is labelled with how it is known. How this atlas is made
Marius Boel grew blue mould from his family's cheeses on bread, dried and ground it, and added it to fresh curd; from 1927 he made the cheese from homogenised milk. Danish regulations for Roquefort-type cheese took effect on 1 January 1936, and the name Danablu was fixed by order in 1952.
