Pronunciation: [DAN-uh-bloo]

Also called Danish Blue and Marmora, this rich pasteurized cow's-milk cheese was created by cheesemaker Marius Boel in the 1920s as Denmark's roquefort. It's milder and less complex than Roquefort, but has a zest all its own. Known as one of the world's best blues, the versatile, semisoft Danablu can be sliced, spread and crumbled with equal ease. There are two versions—full fat has a fat content of 50 percent, while extra full fat contains about 60 percent. See also blue cheese; cheese.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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