Danish Blue, sold under the protected name Danablu, is Denmark's national blue cheese — a semi-soft, white-to-ivory cow's-milk cheese densely veined with blue-green Penicillium mould. Created in the early twentieth century as an affordable home-grown answer to Roquefort, it is sharp, salty and pungent, with a creamy, slightly crumbly paste and a metallic blue tang that mellows on the palate.