Danish blue - traducción al español
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Danish blue - traducción al español

BLUE-VEINED CHEESE FROM DENMARK
Danablu; Danish blue cheese; Danish blue; Danish Blue cheese; Danish Blue

Danish blue         
Queso mohoso inglés
blue         
  • Tyndall scattering]].
  • Chemical structure of C.I. Acid Blue 9, a dye commonly used in candies.
  • Various [[shades of blue]]
  • Blue jeans]] consist of 1–3% by weight of this [[organic compound]].
PRIMARY COLOUR BETWEEN PURPLE AND GREEN IN THE SPECTRUM
List of terms associated with the color blue; Blue (colour); Blueness; Pale Blue; Blae; Blue (Colour); Blue in human culture; Light-blue; Blue (color); Caspian blue; (0, 0, 255); Rgb(0, 0, 255); Blue color; 0000FF; Blue (politics)
azul
blue         
  • Tyndall scattering]].
  • Chemical structure of C.I. Acid Blue 9, a dye commonly used in candies.
  • Various [[shades of blue]]
  • Blue jeans]] consist of 1–3% by weight of this [[organic compound]].
PRIMARY COLOUR BETWEEN PURPLE AND GREEN IN THE SPECTRUM
List of terms associated with the color blue; Blue (colour); Blueness; Pale Blue; Blae; Blue (Colour); Blue in human culture; Light-blue; Blue (color); Caspian blue; (0, 0, 255); Rgb(0, 0, 255); Blue color; 0000FF; Blue (politics)
azul
deprimido
triste
porno
equis
blue chip investment: inversión asegurada
out of the blue: caído del cielo
blue plate: plato principal que se sirve junto en el menú
plato para aperitivos

Definición

grama de prados

Wikipedia

Danish Blue Cheese

Danablu, often marketed under the trademark Danish Blue Cheese within North America, is a strong, blue-veined cheese. This semi-soft creamery cheese is typically drum- or block-shaped and has a yellowish, slightly moist, edible rind. Made from full fat cow's milk and homogenized cream, it has a fat content of 25–30% (50–60% in dry matter) and is aged for eight to twelve weeks.

Before ageing, copper wires or rods are used to pierce the formed curds to distribute the mould (Penicillium roqueforti) evenly through the cheese. The holes can still be seen when the finished wheel is cut open.

Danablu was invented early in the 20th century by a Danish cheese maker named Marius Boel with the intention of emulating a Roquefort-style cheese. Danablu has a milder flavor characterised by a sharp, salty taste, and is often served crumbled on salads or as a dessert cheese with fruit. In Denmark, it is often served on bread or savory biscuits.

Danablu, Danbo and Esrom are the only three Danish cheeses that are PGI-marked by the EU, meaning that they may be produced only in Denmark from Danish milk and at approved dairies that produce the cheeses according to the specifications laid down.