Danish blue cheese made from cow's milk also known as Marmora. Danablu was invented in the early twentieth century by Marius Boel. It has a sharp, almost metallic, salty taste. A creamy white interior contrasts with the blue-black veins of mold, which are rather gritty and salty. 50-60 per cent fat. Danablu is used as a table cheese and in salads.