Murray's
pronounced "dahnsk"
| Murray’s Dansk Blue is a Danish blue-veined cheese (Danablu PGI) produced by St. Clemens Food Products on Bornholm island, using pasteurized, homogenized Danish cow's milk and microbial rennet. Homogenization yields a white paste, creamy texture, and sharp flavor driven by *Penicillium roqueforti* lipolysis. The cheese is semi-soft, salty, piquant with umami notes, aged 8–12 weeks, and vegetarian-friendly. Bornholm’s unique geology and microclimate influence milk quality. It pairs well with sweet wines, bold reds, stout, and aquavit, and is suited for culinary uses like dips. Proper storage preserves its quality, avoiding pink discoloration defects. | |
| Country | Denmark |
| Milk | Cow |
| Rennet | Microbial |
| Heat Treatment | Pasteurized |
| Texture Profile | Semi-soft, creamy, crumbly but spreadable |
| Flavor Profile | Tangy, Savory, Piquant, Spicy, Buttery |
| Wine Pairings | Sauternes, Port, Late Harvest Riesling, Zinfandel, Merlot, Amarone |
| Beer Pairings: | Stout, Porter, Barleywine |
| Food Pairings: | Dips, Dressings, Salads |
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MURRAY'S