What kind of milk is predominantly used in the production of Danish blue cheese?

Danish blue cheese is predominantly made from cow's milk, which is essential for achieving the specific texture and flavor profile associated with this type of cheese. Cow's milk contains higher fat content compared to other types of milk, which contributes to the creamy and rich characteristics of Danish blue cheese. The milk undergoes a fermentation process involving specific bacteria and molds, which are crucial for developing the cheese's distinctive blue veins and tangy taste.

In contrast, the other options like goat's milk and soy milk are not typically used in the production of Danish blue cheese. Goat's milk can create a different flavor and texture characteristic of goat cheeses but is not traditional in Danish blue production. Soy milk, being a plant-based alternative, lacks the necessary proteins and fats found in animal milk that are critical for cheese making. Almond milk also does not provide the requisite components for traditional cheese-making processes, making it unsuitable for producing Danish blue cheese.