This semi-soft creamery blue vein cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible rind. Made from full fat cow's milk and homogenised cream, it has a fat content of 25–30% (50–60% in dry matter) and is aged for eight to twelve weeks. Danish Blue pairs perfectly with a shiraz or cab sauv full bodied wine, or a dark malt style beer.
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