Mycella Cheese

Mycella is a distinguished Danish blue cheese, crafted from cow's milk, known for its soft, creamy texture and intricate blue veining. This artisan cheese boasts a natural rind that encases a pale ivory interior, speckled with blue-green mold. Mycella is celebrated for its balance between a rich, buttery base and the sharp, tangy notes introduced by the Penicillium roqueforti mold. Its unique character is a testament to the meticulous care and traditional methods employed in its production.

Originating from Denmark, Mycella is a relatively modern addition to the world of blue cheeses, yet it has quickly garnered acclaim for its quality and flavor. It represents Denmark's contribution to the blue cheese tradition, standing alongside more ancient varieties like Roquefort and Gorgonzola. Mycella's creation is a reflection of Denmark's dairy expertise and its commitment to producing cheeses that can compete on the global stage, offering a unique taste that is both familiar and distinctly its own.

Mycella is made from pasteurized cow's milk, which is then inoculated with Penicillium roqueforti to develop its characteristic blue veins. The curdling process involves adding rennet to the milk, after which the curds are cut, drained, and placed into molds. The cheese is then salted and pierced to encourage the growth of the mold, which is essential for developing its flavor and appearance. Mycella is aged for several weeks to several months, during which it develops its complex flavor profile and creamy texture.

Mycella offers a harmonious blend of flavors, with a creamy, buttery base complemented by the sharp, tangy notes of blue mold. Its aroma is rich and earthy, with a hint of spice. The texture is soft and spreadable, making it a versatile cheese for various culinary applications.

Mycella pairs beautifully with sweet and robust flavors. Traditional pairings include honey, figs, and walnuts, which complement its creamy texture and tangy flavor. For drinks, a sweet dessert wine like Sauternes or a robust stout beer can balance the cheese's intensity. Mycella also works well in salads, adding a punch of flavor to greens and fruits.