Denmark blue cheese, danablu to those in the know, is a light semi-soft cow’s milk cheese. The highly regarded danablu is both sharp and salty making it rather versatile. Typically it is crumbled on salad, but equally at home on a desert plate with pear, apple or melon melon slices and served with a good port wine. Now, won’t that impress the foodies? Looking to serve a blue as an app.? Try with dried fruit, nuts, mini pumpernickel rounds and a robust red wine cab. Brag about your extensive knowledge of the cheese born in 1927 to the Danes in search of a cheese not as strong or complex as Roquefort, and drop its fancy name, danablu.