Danish Blue cheese
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System number
987012575360205171
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Information for Authority record
Name (Latin)
Danish Blue cheese
Other forms of name
Danablu cheese
See Also From tracing topical name
Blue cheese Varieties
MARC
MARC
Other Identifiers
Wikidata:
Q165855
Library of congress:
sh2020005864
Sources of Information
- Work cat.: Half loaf of Danish Blue cheese, Isle of Funen, Denmark, 1963, via University of Washington digital collections, International Collections, June 5, 2020
- Danablu (Danish Blue) is a semi-soft blue-veined cheese, made from cow's milk and produced by Rosenborg at Denmark ( (Cheese.com website, June 5, 2020) )
- Mayo, B. Blue cheese, in Handbook of cheese in health, 2013:p. 277 (Blue cheeses include traditional varieties such as Roquefort, Fourme d'Ambert and Bleu de Bresse in France, Gorgonzola in Italy, Stilton in England and Cabrales and Gamonedo in Spain, which carry protected designation of origin labels, and a wide assortment of industrially-produced recent types (Bleu d'Auvergne, Edelpilzkäse, Mycella), of which Danablu (Danish Blue), carrying a protected geographical indication mark, is perhaps the most commercially important)
- Wikipedia, June 5, 2020:Danish Blue Cheese (Danablu, often marketed under the trademark Danish Blue Cheese within North America, is a strong, blue-veined cheese; Danablu was invented early in the 20th century by a Danish cheese maker named Marius Boel with the intention of emulating a Roquefort-style cheese) Blue cheese (Many varieties of blue cheese that originated subsequently, such as the 20th century Danablu and Cambozola, were an attempt to fill the demand for Roquefort-style cheeses that were prohibitive due to either cost or politics)