Danablu is a rich and tangy blue cheese from Denmark known for its creamy texture and sharp flavor. Created in the early 20th century as Denmark’s take on classic European blue cheeses, it features characteristic blue veins formed by mold pierced into the curds. Versatile in the kitchen, Danablu pairs beautifully with fruits, nuts, and bold drinks, and shines in dishes like creamy pasta with onions and toasted walnuts. Whether enjoyed on its own or as part of a meal, Danablu offers a unique, flavorful experience for cheese lovers.
Ingredients
- 200 g pasta penne, fettuccine, or your choice
- 1 medium onion, thinly sliced
- 2 tablespoons butter
- 1 small garlic clove, minced
- 200 g Danablu cheese, crumbled
- 150 ml heavy cream
- A splash of reserved pasta cooking water
- 30 g toasted walnuts
- Freshly ground black pepper, to taste
- Fresh parsley or herbs, chopped optional
Instructions
- Cook the pasta in boiling salted water until al dente, according to package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.
- While the pasta cooks, melt butter in a large pan over medium heat. Add the sliced onion and cook slowly, stirring occasionally, until soft and golden brown (about 10–15 minutes).
- Add minced garlic to the pan and cook for another 1–2 minutes until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the crumbled Danablu cheese until it melts smoothly into the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Toss the drained pasta into the sauce, mixing well to coat every piece.
- Serve topped with toasted walnuts, freshly ground black pepper, and chopped parsley if desired.
Notes
🧀 Danablu — Denmark’s sharp-tongued blue cheese
Among Europe’s many celebrated cheeses, Danablu rarely gets top billing — but it should. With a tang that cuts through rich dishes and a creamy texture that spreads like butter, this bold blue is Denmark’s answer to France’s Roquefort and England’s Stilton, yet it holds its own in a very different way.
🇩🇰 Where danablu comes from
Unlike ancient cheeses passed down over centuries, Danablu has a surprisingly modern origin story. It was first made in the early 1900s, when a Danish cheesemaker aimed to craft a homegrown rival to the French blue cheeses that dominated Europe at the time. Rather than replicate, he reinvented — using cow’s milk to create a new identity for blue mold cheese. To encourage the mold’s growth, the cheese is pierced with needles that let oxygen flow deep inside. That’s how the famous blue veins are born. After several weeks of aging, usually around five to eight, Danablu develops its signature character: crumbly yet smooth, rich with flavor but still approachable. It doesn’t grow a thick rind like many others. Instead, its outer layer remains edible, with a subtle gloss and firm surface that holds everything together without being waxy or hard.👃 Flavor that makes an impression
One bite of Danablu, and you’ll know exactly what kind of cheese you’re dealing with. It has a salty edge, a bit of bitterness, and a bold aroma that lets you know this isn’t your average cheddar. Yet it’s also creamy — not dry or chalky — which makes it easy to eat, especially when paired with something sweet. Depending on how long it’s aged, the flavor might range from pleasantly piquant to full-on intense. Either way, it never fades into the background of a dish.🍽️ Ideas for serving danablu
You don’t have to be a professional chef to make the most of this cheese. Danablu can elevate everyday meals or become the highlight of a cheeseboard. Some ideas to get you started:- Crumble it into a spinach or arugula salad with sliced pears and toasted nuts.
- Spread it on warm sourdough with fig jam or apple slices.
- Let it melt into a creamy pasta sauce or drizzle over grilled meat.
- Add it to a gourmet burger with caramelized onions and a touch of mustard.
🍷 What pairs nicely with danablu?
You’ll want to balance the strong flavor with something mellow or sweet. Think sliced pears, roasted almonds, or a drizzle of honey. For drinks, go with a dark beer, port wine, or even a crisp cider — anything that can stand up to Danablu’s boldness without competing with it.
🧡 A cheese worth trying
Danablu may not be the most famous cheese on the shelf, but once you try it, you’ll remember it. It’s sharp, creamy, and versatile enough to be both a bold main player and a subtle supporting flavor. Whether melted into pasta or eaten straight with fruit, it delivers something special. So next time you're browsing the cheese section, don’t pass it by — give Danablu a spot on your plate.Danish сuisine
