There are many varieties of cream cheese available. Look for young cheeses with a far-off use-by date. Cream cheeses are designed to be eaten as fresh as possible. Eat 3-4 days after opening.
Danish Blue should be white, with greenish blue veins, although these are less numerous than in other blue cheeses such as gorgonzola or roquefort. Small holes in the rind of the cheese itself are ...
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