Rosenborg® Traditional Danish Blue
The history of Rosenborg®
Cheese is simply a way of preserving milk, believed to have been first discovered between five and ten thousand years ago. Cheese has excellent nutritional value, but above all it has captured our imagination through the sheer variety of flavours, textures and styles of cheese around the world.
Cheese making consists of three stages. The first stage is precipitation of the milk into curds, the second is separation of the whey from the curds by pressing and draining, and the third is ‘ripening’. The purpose of ripening is to allow bacteria and other microbes to act on the curds and transform them into cheese. It's during this last step that an ordinary cheese can become a blue cheese, using a blue-green mould such as Penicillium Roquefortii. Cheeses made with blue mould like Danish Blue have been crafted in Europe for at least two thousand years.
The earliest surviving description of blue cheeses was written by Pliny in 77 CE. The first blue cheeses were thought to have been discovered when cheeses were stored in caves where such moulds were naturally present. In modern blue cheese production the mould is introduced into the ripening cheese by poking long skewers through the mixture, which also introduces air to assist in the mould growth.
Danish Blue cheeses are based upon ancient recipes originating in southern Europe. The secret of the Rosenborg® cheeses is found in the different cheese cultures added to the milk; the fat content, the moisture content and ripening process differentiate Rosenborg® Danish Blue Cheeses and give them their richly authentic fullness of flavour partnered with a crumbly fresh texture.