Pair Danish Blue with seared beef, veal or pork steak, allowing it to melt in, or serve it in soups, pastas or stews for an extraordinarily creamy consistency. Enjoyed cold, zesty apple, dark chocolate and pear stand in great contrast and complement the flavors beautifully by subduing the sharper tones of the cheese – a great way of introducing skeptic audiences to blue cheese. How Danish Blue is made

Forever sealed as a testament to the Danish dairy, Danish Blue is a cheese unique among its kind. When looking for a substitute, many blue mould cheeses boast qualities akin to this Danish classic.With naturally developed flavors, Danish Blue finds no room for additives or artificial fillers. Instead, the cheese is clear in taste and gluten free. Containing animal rennet, it is not suitable for vegetarians. Substitutes for Traditional Danish Blue For the North American market, Castello markets a camembert, a brie, and several varieties of blue cheese, named Noble Blue Cheese, Extra Danish Creamy Blue (also available sliced), Soft Blue, and Crumbled Blue Cheese. In 2012, the Denmark's Finest Havarti Cheeses were added to the Castello brand, followed by Saga Blue Brie in 2013.

The quintessence of fine dining since its origin, Castello Traditional Danish Blue cheese exudes self-indulgence at the highest level. Also known as Danablu, the cheese is made using cow’s milk and displays fine streaks of blue veins along its white interior. Resembling Danish royal porcelain, it enchants with tones of mild bitterness and salt. The flavors are pungent and sharp, with a creamy and smooth texture on par with many soft cheeses.

Substitutes for Danish Blue

American Tasting Institute: Castello Rosenborg Danish Blue Cheese, Extra Creamy Danish Blue Cheese, and Mellow Blue Danish Cheese won “Gold Medal” and “Best of Show.” Looking further south, the Italian Gorgonzola presents itself as a charismatic take on a blue mould cheese. Slight salty, it can range anywhere from mild to brash in flavour, offering vivid contrasts when paired with pasta dishes and zesty marmalade.eautifully formed, Gorgonzola is in many ways similar to Danish Blue. Its soft and crumbly texture stands in stark contrast to its brash and bold taste. Also made from cow’s milk, it spans a wide range of roles. With a slightly salty taste, it is sure to be a capable substitute for Danish Blue. Delicate and luxurious creaminess mix with intricate flavor in this indulgent blue mold cheese. Castello Double Crème Blue is smooth, with a velvety texture and a slightly sharp and salty taste. Forever sealed as a testament to the Danish dairy, Traditional Danish Blue is a cheese unique among its kind. When looking for a substitute, many blue mold cheeses boast qualities akin to this Danish classic. Wisconsin Cheese Makers World Championship Contest: World's Best Cheese Overall – Extra Creamy Danish Blue Cheese, Rosenborg® brand.