Developed in the 1920s by Danish cheesemaker Marius Boel, Danablu PGI is crafted using only Danish cow's milk, drawing on the country's rich dairy tradition.
The cheese is aged for a minimum of eight weeks, allowing it to develop its characteristic flavor profile. Buttery, salty, and with a hint of tang, Danablu PGI offers a pleasant complexity that intensifies slightly with age.
Listen to the podcast to learn how to enjoy Danablu PGI - crumbled on salads, melted over juicy steaks, or paired with something sweet like honey, cherries, or dark chocolate for a delicious after-dinner treat.