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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
DANISH BLUE CHEESE
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
The name under which is known in England the Danish imitation of
Roquefort
.
Grimes, William. 2004.
Eating Your Worlds
. Oxford University Press.
is a soft, salty, strong-flavored white cheese with blue veins.
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