Danablu
Blue from Denmark
A Danish blue created in the early 20th century as an alternative to Roquefort. The paste is creamy and moist, the flavour sharp, salty and spicy.
Tasting notes by Morgan McGlynn Carr
Blue from Denmark
A Danish blue created in the early 20th century as an alternative to Roquefort. The paste is creamy and moist, the flavour sharp, salty and spicy.
Tasting notes by Morgan McGlynn Carr
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