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Mycella: Denmark’s Creamy Blue Cheese – History, Taste, and Culinary Uses

Mycella: Denmark’s Creamy Blue Cheese – History, Taste, and Culinary Uses

4/11/2025
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Mycella is Denmark’s answer to the world’s love affair with blue cheese—a creamy, mild, and beautifully marbled cheese that has won fans far beyond its Baltic birthplace. In this comprehensive guide, we’ll explore what makes Mycella cheese unique, how it’s made, its nutritional value, and why it deserves a place on your cheese board.

Rustic blue cheese beside herbs on a wooden board

Mycella: Denmark’s creamy blue cheese, perfect for cheese boards and gourmet recipes.

What is Mycella Cheese?

Mycella is a traditional Danish blue cheese made from pasteurized cow’s milk. Its name is derived from the Latin word for fungal filaments, mycelium, referencing the blue-green veins that run through the cheese. Mycella is often compared to Italian Gorgonzola, but it has its own distinct character: moist, creamy, and slightly salty, with a mellow flavor profile and a pleasant, milky sweetness.

For a full cheese profile, see the Mycella cheese page on QCheese.com.

History and Origin

Mycella was first produced in Denmark in the early 20th century, inspired by the success of blue cheeses like Roquefort and Gorgonzola. Danish cheesemakers sought to create a blue cheese that would appeal to local tastes—less pungent, more creamy, and made from the abundant cow’s milk of the region. The island of Bornholm, with its sunny climate and rich pastures, became the heart of Mycella production.

Today, Mycella is a celebrated part of Denmark’s cheese heritage, often winning awards and featured in gourmet shops worldwide.

How Mycella is Made: The Blue Cheese Process

The making of Mycella follows the classic blue cheese method, with a Danish twist:

  1. Milk Preparation: Fresh cow’s milk is pasteurized and inoculated with Penicillium roqueforti, the blue mold that gives the cheese its signature veins.
  2. Curdling: Rennet is added to form curds, which are then cut and gently stirred.
  3. Draining and Molding: The curds are drained and placed into molds, where they are lightly pressed to retain moisture.
  4. Salting and Piercing: The cheese is salted and pierced with thin needles to allow air into the interior, encouraging the blue mold to grow.
  5. Aging: Mycella is aged for 3-4 months in cool, humid cellars, developing its creamy texture and balanced flavor.

The result is a semi-soft cheese with blue veins throughout, a creamy mouthfeel, and a flavor that is both approachable and complex.

Nutritional Profile and Health Benefits

Mycella is not just delicious—it’s also a good source of:

  • Protein: Essential for muscle repair and growth.
  • Calcium: Supports bone health and nerve function.
  • Vitamin B12: Important for energy and brain health.
  • Probiotics: The blue mold and aging process introduce beneficial bacteria that support gut health.

Like all blue cheeses, Mycella is higher in sodium and fat than some fresh cheeses, but its strong flavor means a little goes a long way. Enjoy it in moderation as part of a balanced diet.

Mycella vs. Gorgonzola and Other Blue Cheeses

How does Mycella compare to other famous blue cheeses?

  • Texture: Mycella is creamier and less crumbly than Roquefort, but firmer than Gorgonzola Dolce.
  • Flavor: Milder and less pungent than Stilton or Roquefort, with a subtle sweetness and gentle saltiness.
  • Milk: Made from cow’s milk, unlike Roquefort (sheep) or some Gorgonzola (mixed milk).
  • Color: Blue-green veins are more delicate and evenly distributed.

Mycella is often recommended for those new to blue cheese or looking for a less intense option for salads, sauces, or cheese boards.

Culinary Uses: How to Enjoy Mycella

Mycella’s creamy texture and balanced flavor make it a versatile ingredient:

  • Cheese Boards: Pair with pears, figs, walnuts, and honey for a classic Danish presentation.
  • Salads: Crumble over mixed greens with apples, toasted nuts, and a light vinaigrette.
  • Pasta and Risotto: Melt into creamy sauces for pasta or risotto.
  • Steak and Burgers: Top grilled meats for a gourmet twist.
  • Sandwiches: Spread on rye bread with smoked salmon or roast beef.
  • Desserts: Try with dark chocolate or poached pears for a surprising treat.

For more ideas, see the Mycella cheese page for recipes and pairings.

Frequently Asked Questions (FAQs)

Is Mycella cheese the same as Danish Blue?

Mycella is a type of Danish blue cheese, but it is creamier and milder than some other varieties. It is often compared to Gorgonzola for its texture and flavor.

Is Mycella cheese pasteurized?

Yes, Mycella is typically made from pasteurized cow’s milk, making it safe for most people, including pregnant women.

How should I store Mycella cheese?

Store Mycella in the refrigerator, wrapped in wax paper or parchment and then in foil or a container. Use within 1-2 weeks for best flavor.

Is Mycella cheese healthy?

Mycella is a good source of protein, calcium, and probiotics. Like all blue cheeses, it is higher in sodium and fat, so enjoy in moderation as part of a balanced diet.

Can I cook with Mycella cheese?

Absolutely! Mycella melts beautifully and is delicious in sauces, on pizza, or in baked dishes.

Conclusion: Why Mycella is Worth Discovering

Mycella cheese is a creamy, approachable blue cheese that brings a taste of Denmark’s dairy tradition to your table. Whether you’re a blue cheese aficionado or just starting to explore, Mycella offers a perfect balance of flavor, texture, and versatility. Don’t miss the chance to learn more and try it for yourself—visit the Mycella cheese page for more details, recipes, and sourcing tips.