[2] This semi-soft creamery cheese is typically drum- or block-shaped and has a yellowish, slightly moist, edible rind.

[1] Before ageing, copper wires or rods are used to pierce the formed curds to distribute the mould (Penicillium roqueforti) evenly through the cheese.

Danablu was developed 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.

Danablu, Danbo and Esrom are the only three Danish cheeses that are PGI-marked by the EU,[3] 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.