Domestic Danish Blue
Rich and blue marbled cheese.
Blue-veined cheese date back to antiquity. Legend holds that the first was discovered when a lad enjoying a lunch of cheese and bread witnessed a passing maiden fair and abandoned his meal in a nearby cave, wherein the cheese acquired its characteristic mould. Danish-style Blue differs from its traditional counterparts in its veining – rather than the penicillin being evenly distributed throughout the block, it is applied to a set of copper rods which then pierce a block of finished cheese before aging. The result is an overall milder cheese punctuated by lines of intense moulding. A blue cheese lover’s dream, this bright, creamy treat is a great addition to cheese plates or salads. It also melts remarkably well and will add a punch of flavor to burgers or steaks. It is very common for customers who don’t typically care for blue cheese to be won over by this perfectly balanced variety, and experienced cheese lovers know it’s the best!
World Dairy Expo: Best of Class, 2010; 3rd in Class, 2009, 2005, 2004
United States Championship Cheese Contest: 3rd in Class, 2009, 1999
Wisconsin State Fair Cheese and Butter Contest: Best of Class, 2001, 1999, 1998; 2nd in Class, 2001, 1999, 1998