Talk:Danish Blue Cheese

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Danish Blue is Cool

yeah, I always thought there was something funny about danish blue. Blue cheese is cool as long as it isn't too strong. When it is too strong it makes the top of my mouth go funny. I thought the metallic flavour was something to do with the foil wrapping. Now I know better. publunch

This article is rubbish

This article is in sad need of wikify or repair or deletion. Admins get working.211.97.147.103

Anyone is free to work on the mouldering article! ...en passant! 07:25, 17 October 2005 (UTC)[reply]

Picture changed

At Angela's request, I have removed the earlier picture and added one of my own. The cheese was eaten shortly afterwards! Brookie: A collector of little round things 11:26, 7 November 2005 (UTC)[reply]

TASTY

DANISH BLUE IS REALLY TASTY WITH SOME WHISKEY

Not very clear

It is said that Danish Blue cheese is made by having copper wires passed through the cheese as it matures and also that the 'blueness' of Danish Blue is brought about by Penicillium roqueforti.

There is, however, both truth and falsity in both assertions.

The article is not very clear on this: what does it mean by "both truth and falsity"? Does it use Penicillium roqueforti or not? bogdan 20:34, 4 March 2006 (UTC)[reply]

Cleaned up

A lot of this material was lifted word-for-word from Internet sources. Rephrased and added some more facts.

Title, trademark, case, etc.

The cited ref 3 says "The amendment indicates that the words ‘Danish Blue Cheese’ or translations thereof in all official language versions may be included on the label, since ‘Danish Blue Cheese’ and ‘Danablu’ are registered trademarks. The term ‘Danish Blue Cheese’ has always applied in all official language varieties and is referred to in the various markets using the translation which applies in the country concerned."

So if "Danish Blue Cheese" is the trademark, why are using "Danish Blue" as title? In English book sources, Danish blue cheese is most often treated as generic. See [1]. Is the terminology in places outside Europe regulated by the same rules as in the EU?

And ref 1, danablu.dk, uses lowercase "Danish blue cheese". And the only other ref is just spam. Are there title conventions for cheeses that I need to know about? What's the story here? Dicklyon (talk) 21:08, 13 December 2014 (UTC)[reply]

Someone added a dup of ref 3, which I've cleaned up and is now ref 1 for the trademark "Danish Blue Cheese". I removed the spam ref. Dicklyon (talk) 16:09, 22 December 2014 (UTC)[reply]

Hearing no better idea, I moved it to the full trademark. Revert if you have a better idea. Dicklyon (talk) 07:20, 25 December 2014 (UTC)[reply]