Is 'Danish blue' always capitalised?

Yes, because 'Danish' is a proper adjective referring to Denmark, and 'blue' is part of the compound name for the cheese variety. It should be capitalised as 'Danish Blue'.

Can I use 'Danish blue' to describe a colour?

No, it is not a standard colour term. It specifically refers to the cheese. Describing a colour as 'Danish blue' would be unusual and potentially confusing.

What is the difference between Danish blue and other blue cheeses?

Danish blue (Danablu) is typically creamier, saltier, and less crumbly than a Stilton (English), and has a different flavour profile and texture compared to the sharper Roquefort (French) or the milder Gorgonzola (Italian).

Is 'Danish blue' suitable for cooking?

Yes, it melts well and is often used in sauces, dressings, toppings, and baked dishes to add a strong, salty flavour. It can also be crumbled over salads or served on a cheeseboard.

danish blue

UK/ˌdeɪ.nɪʃ ˈbluː/US/ˌdeɪ.nɪʃ ˈbluː/

Neutral; used in everyday, culinary, and commercial contexts.

My Flashcards

Definition

Meaning

A strong-flavoured, semi-soft, blue-veined cheese originally from Denmark.

A specific variety of blue cheese known for its creamy, crumbly texture and sharp, salty, sometimes slightly tangy flavour; a cheese-producing country term (Danish) combined with a cheese type (blue).

Linguistics

Semantic Notes

Capitalised as a proper noun denoting origin and type; functions as a compound noun where 'Danish' indicates geographical origin and 'blue' the cheese style. Often used in contrast to other blue cheeses like Stilton, Roquefort, or Gorgonzola.

Dialectal Variation

British vs American Usage

Differences

No significant differences in meaning. The term is used identically in both varieties. Spelling remains 'Danish blue'.

Connotations

Associated with a specific, widely available type of blue cheese in supermarkets. In the UK, it might be more commonly referenced in casual contexts compared to the US, where 'blue cheese' is a more generic term.

Frequency

Slightly higher frequency in UK English, as it is a standard cheese category in British supermarkets. In the US, it is known but may be less frequently specified than general 'blue cheese' or 'Danish blue cheese'.

Vocabulary

Collocations

strong

crumbly Danish bluestrong Danish blueauthentic Danish blueimported Danish blue

medium

wedge of Danish bluebuy some Danish blueserve with Danish bluemade from Danish blue

weak

delicious Danish bluecreamy Danish bluefamous Danish bluetraditional Danish blue

Grammar

Valency Patterns

[verb] + Danish blue: eat, crumble, buy, sell, serve, make[adjective] + Danish blue: authentic, creamy, tangy, salty

Vocabulary

Synonyms

Strong

Danablu (its official trademark name)Danish blue cheese

Neutral

blue cheeseveined cheese

Weak

mould cheesepiquant cheese

Vocabulary

Antonyms

mild cheesecheddaredamcream cheese

Phrases

Idioms & Phrases

“None specific to the term. Related: 'blue cheese dressing'.”

Usage

Context Usage

Business

Used in food import/export, retail (supermarket cheese aisles), and hospitality supply catalogues.

Academic

Rare; might appear in food science, gastronomy, or cultural studies discussing dairy products.

Everyday

Common in shopping lists, recipe discussions, and when ordering in restaurants or delis.

Technical

Used in dairy production, cheesemaking, and culinary arts to specify a cheese variety with Penicillium roqueforti mould.

Examples

By Part of Speech

verb

British English

Not applicable as a verb.

American English

Not applicable as a verb.

adverb

British English

Not applicable as an adverb.

American English

Not applicable as an adverb.

adjective

British English

It's a Danish blue cheese.
A Danish blue wedge was on the board.

American English

We serve a Danish blue dressing.
He prefers the Danish blue variety.

Examples

By CEFR Level

I like cheese. Danish blue is strong.
This cheese is from Denmark. It is Danish blue.

Could you buy some Danish blue for the salad?
Danish blue has a very strong flavour and a creamy texture.

The cheeseboard featured a particularly tangy Danish blue alongside a local cheddar.
For the sauce, you need to crumble about fifty grams of Danish blue into the warm cream.

While Stilton is more robust, a well-aged Danish blue offers a uniquely sharp and salty piquancy that complements sweet dessert wines.
The gourmet retailer specialises in importing authentic Danish blue, directly sourced from small dairies in Jutland.

Learning

Memory Aids

Mnemonic

Think: 'Danish' from Denmark + 'blue' from the blue veins. Imagine a map of Denmark coloured with blue cheese veins.

Conceptual Metaphor

ORIGIN AS IDENTITY (The country defines the cheese's characteristics); COLOUR FOR FLAVOUR (Blue indicates a strong, distinctive taste).

Watch out

Common Pitfalls

Translation Traps (for Russian speakers)

Avoid translating as 'датский синий' (which would mean 'the colour blue from Denmark'). The correct translation is 'блю датский' or more commonly 'датский блю-чиз' or 'сыр с голубой плесенью датский'.
Do not confuse with 'Danish pastry', which is 'датская выпечка/круассан'.

Common Mistakes

Incorrect capitalisation: 'danish blue' (should be capitalised as it's a proper noun).
Using it as an adjective for colour: e.g., 'a danish blue shirt' (incorrect).
Omitting 'blue': e.g., 'I'd like some Danish' (ambiguous, could mean pastry).

Practice

Quiz

Fill in the gap

For the salad dressing, you'll need to crumble some into the yoghurt.

Multiple Choice

What is the primary characteristic that defines 'Danish blue'?

FAQ

Frequently Asked Questions

: Yes, because 'Danish' is a proper adjective referring to Denmark, and 'blue' is part of the compound name for the cheese variety. It should be capitalised as 'Danish Blue'.
: No, it is not a standard colour term. It specifically refers to the cheese. Describing a colour as 'Danish blue' would be unusual and potentially confusing.
: Danish blue (Danablu) is typically creamier, saltier, and less crumbly than a Stilton (English), and has a different flavour profile and texture compared to the sharper Roquefort (French) or the milder Gorgonzola (Italian).
: Yes, it melts well and is often used in sauces, dressings, toppings, and baked dishes to add a strong, salty flavour. It can also be crumbled over salads or served on a cheeseboard.