Sharp, salty blue cow's milk cheese crumbled onto rye bread.
Your guide, Chef BakuA full recipe for this dish has not been written yet.
Created in the 1920s by dairyman Marius Boel as a cheaper answer to Roquefort using cow’s milk; Danablu won PGI protection in 2003.
Danablu is a cheese & dairy from Denmark: sharp, salty blue cow’s milk cheese crumbled onto rye bread. Created in the 1920s by dairyman Marius Boel as a cheaper answer to Roquefort using cow’s milk; Danablu won PGI protection in 2003.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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