Dairy, Cheese | Vegetarian Keto High Protein

Danish Blue Cheese

Penicillium roqueforti (mold), Bos taurus (milk) Allergens: Milk
Danish Blue Cheese

Sourcing & Taxonomy

  • Family Fungi, Bovidae
  • Primary Cuisine Danish, European
  • Seasonality Year-Round
  • Source Cow's Milk

The Forktionary Angle

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Definition

A semi-soft, creamy blue-veined cheese made from cow's milk, known for its mild to sharp, salty flavor.

Sensory Profile

TasteSalty, Pungent, Creamy, Mildly Sharp, Umami
TextureCreamy, Crumbly, Moist
AromaPungent, Earthy, Mushroomy, Yeasty
AcidityLow-Medium

Technical Metrics

Nutrition Facts

Per 28g (1 oz)
Calories350 kcal
Total Fat29 g
Saturated Fat18 g
Trans Fat1 g
Cholesterol90 mg
Protein21 g
Total Carbohydrate2 g
Dietary Fiber0 g
Total Sugars0.5 g
Calcium500 mg
Iron0.2 mg
Potassium100 mg

Chef’s Secret

Allow blue cheese to come to room temperature for 30 minutes before serving to enhance its flavor and aroma complexity.

Substitutions

Best Match

Gorgonzola Dolce

1:1

Creamier, milder Italian blue cheese, good for melting or spreading.

Roquefort

1:1 (use less)

Stronger, saltier French sheep's milk blue, good for bolder flavors.

Stilton

1:1

English blue cheese, often crumbly and robust, great for salads and sauces.

Feta Cheese (Crumbled)

1:1

For a salty, crumbly texture in salads, but lacks the blue cheese pungency.

Buying Guide

Look for moist, even blue veining. Avoid cheese that is dry, discolored, or smells ammoniated.

Flavor Pairings

Pears walnuts honey rye bread dark chocolate port wine.