Danish Blue or Danablu is the national cheese of Denmark, dating back to the 19th century. Danish Blue has a white paste with blue veining and is popular in open sandwiches. Mycella is anoither Danish blue cheese type, with a milder taste and is produced with a different mould culture. Blucreme is an internal-mould cheese with added cream and is smoother and creamier than Danish Blue. Bluecreme is made in 4kg (10lb) loaves.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.