Danish Blue Cheese is a strong, blue-veined cheese.
This semi-soft creamery cheese is typically drum- or block-shaped and has a white-to-yellowish, slightly moist, edible rind.
Made from full fat cow's milk and homogenised cream, it has a fat content of 25–30% (50–60% in dry matter) and is aged for eight to twelve weeks.
Danablu, Danbo and Esrom are the only three Danish cheeses that are PGI-marked by the EU, meaning that they may be produced only in Denmark from Danish milk and at approved dairies that produce the cheeses according to the specifications laid down.