Mycella cheese was originated in Denmark. Its name is derived from the Latin word for fungal filaments (mycelium).
A Danish version of Gorgonzola, 'Mycella' is a traditional, creamy cheese made of cow's milk. It is moist and creamy, little salty but not bitter and belongs to blue cheese family. It comes with a blue-green mold and mild aromatic taste. The blue veins in the cheese provide it an attractive look.
Mycella is a table cheese used in salads.