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Danish Blue cheese/Danablu

A soft, pasteurised cows" milk cheese with blue mould veining and a sharp salty taste.

It was developed in the early 20th century, as a much cheaper substitute to Roquefort, and was a huge commercial success.

But when compared to the real thing, can be rather dry, sharp and salty. See 'Cheese'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Classes take place in the beautiful Charente region of France & can be combined with a holiday, they are suitable for beginners upwards. Especially for those hoping to open their own restaurant. Small classes.

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danish blue cheese
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