Discover the Tangy World of Blue Cheese: A Guide to 12 Iconic Varieties
Not everyones favourite but i love a blue cheese. Blue cheese is an iconic category of cheese, known for its bold flavors, distinctive blue veins, and creamy textures. From the legendary French Roquefort to the award-winning American Rogue River Blue, this diverse family of cheeses offers a range of intensities and flavor profiles that can elevate your culinary experiences. Whether you’re a blue cheese aficionado or a curious newcomer, this comprehensive guide will take you on a journey through the world of blue cheese.
Types of Blue Cheese
Roquefort
Roquefort is a French sheep’s milk cheese and is considered one of the oldest and most famous blue cheeses in the world. It has a creamy and crumbly texture with a sharp, tangy, and slightly salty flavor. The cheese is aged for at least 3 months in natural caves, which contributes to its unique taste and appearance.
Roquefort is a versatile cheese that can be enjoyed on its own, crumbled over salads, or paired with sweet accompaniments like honey, figs, or pears. It also works well in sauces, dressings, and dips, adding a bold and tangy flavor to various dishes.
Gorgonzola
Gorgonzola is an Italian blue cheese made from cow’s milk. There are two main types of Gorgonzola: Dolce, which is younger, milder, and creamier, and Piccante, which is aged longer and has a stronger, more pungent flavor. Both varieties have a soft, buttery texture with distinctive blue-green veins.
Gorgonzola is perfect for melting into risottos, polenta, and pasta dishes, as well as for crumbling over pizzas and salads. It pairs well with fruits like pears, figs, and grapes, and can be enjoyed with a glass of sweet wine or a drizzle of honey.
Stilton
Stilton is an English blue cheese made from cow’s milk. It has a crumbly texture and a strong, complex flavor with notes of nuts, fruit, and a slight tang. Stilton is known for its distinctive blue veins and comes in two varieties: Blue Stilton, which is more pungent, and White Stilton, which does not contain blue mold.
Stilton is often served as a dessert cheese, paired with port wine, figs, or walnuts. It can also be crumbled over salads, melted into sauces, or used as a topping for burgers and steaks.
Danish Blue (Danablu)
Danish Blue (Danablu) is a cow’s milk cheese with a soft, creamy texture and a strong, salty flavor. It has a white interior with distinctive blue-green veins and a slightly tangy aroma. Danish Blue is aged for a minimum of 8 weeks, during which time it develops its characteristic flavor and appearance.
Danish Blue is a versatile cheese that can be enjoyed on its own, crumbled over salads, or paired with fruits like pears and apples. It also works well in sauces, dressings, and dips, adding a bold and tangy flavor to various dishes.
Bleu d’Auvergne
Bleu d’Auvergne is a French cow’s milk cheese with a creamy, moist texture and a strong, pungent flavor. It has a white interior with distinctive blue-green veins and a natural rind. Bleu d’Auvergne is aged for a minimum of 4 weeks, during which time it develops its characteristic taste and appearance.
Bleu d’Auvergne is perfect for melting into sauces, soups, and gratins, as well as for crumbling over salads and pizzas. It pairs well with fruits like grapes and figs, and can be enjoyed with a glass of sweet wine or a drizzle of honey.
Cabrales
Cabrales is a Spanish blue cheese made from a mixture of cow’s, goat’s, and sheep’s milk. It has a soft, creamy texture with a strong, tangy, and slightly spicy flavor. Cabrales is aged for a minimum of 2 months in natural caves, which contributes to its unique taste and appearance.
Cabrales is often enjoyed on its own, paired with a glass of sherry or red wine. It can also be crumbled over salads, melted into sauces, or used as a topping for grilled meats and vegetables.
Fourme d’Ambert
Fourme d’Ambert is a French cow’s milk cheese with a creamy, smooth texture and a mild, slightly sweet flavor. It has a white interior with distinctive blue veins and a natural rind. Fourme d’Ambert is aged for a minimum of 28 days, during which time it develops its characteristic taste and appearance.
Fourme d’Ambert is perfect for melting into sauces, soups, and gratins, as well as for crumbling over salads and pizzas. It pairs well with fruits like pears and apples, and can be enjoyed with a glass of sweet wine or a drizzle of honey.
Maytag Blue
Maytag Blue is an American blue cheese made from cow’s milk. It has a crumbly texture and a strong, tangy flavor with notes of nuts and a slight peppery finish. Maytag Blue is aged for a minimum of 6 months, during which time it develops its characteristic taste and appearance.
Maytag Blue is often enjoyed on its own, paired with a glass of red wine or a dark beer. It can also be crumbled over salads, melted into sauces, or used as a topping for burgers and steaks.
Bleu de Gex
Bleu de Gex is a French cow’s milk cheese with a soft, creamy texture and a mild, slightly sweet flavor. It has a white interior with distinctive blue veins and a natural rind. Bleu de Gex is aged for a minimum of 3 weeks, during which time it develops its characteristic taste and appearance.
Bleu de Gex is perfect for melting into sauces, soups, and gratins, as well as for crumbling over salads and pizzas. It pairs well with fruits like grapes and figs, and can be enjoyed with a glass of sweet wine or a drizzle of honey.
Blue Stilton
Blue Stilton is an English cow’s milk cheese with a crumbly texture and a strong, complex flavor with notes of nuts, fruit, and a slight tang. It has a distinctive blue veins and a natural rind. Blue Stilton is aged for a minimum of 9 weeks, during which time it develops its characteristic taste and appearance.
Blue Stilton is often served as a dessert cheese, paired with port wine, figs, or walnuts. It can also be crumbled over salads, melted into sauces, or used as a topping for burgers and steaks.
Point Reyes Original Blue
Point Reyes Original Blue is an American blue cheese made from cow’s milk. It has a creamy texture and a mild, slightly sweet flavor with notes of butter and a slight tang. Point Reyes Original Blue is aged for a minimum of 6 months, during which time it develops its characteristic taste and appearance.
Point Reyes Original Blue is perfect for melting into sauces, soups, and gratins, as well as for crumbling over salads and pizzas. It pairs well with fruits like pears and apples, and can be enjoyed with a glass of sweet wine or a drizzle of honey.
Castello Blue
Castello Blue is a Danish blue cheese made from cow’s milk. It has a soft, creamy texture and a strong, tangy flavor with notes of nuts and a slight peppery finish. Castello Blue is aged for a minimum of 8 weeks, during which time it develops its characteristic taste and appearance.
Castello Blue is often enjoyed on its own, paired with a glass of red wine or a dark beer. It can also be crumbled over salads, melted into sauces, or used as a topping for burgers and steaks.
Blue Castello
Blue Castello is a Danish blue cheese made from cow’s milk. It has a soft, creamy texture and a mild, slightly sweet flavor with notes of butter and a slight tang. Blue Castello is aged for a minimum of 8 weeks, during which time it develops its characteristic taste and appearance.
Blue Castello is perfect for melting into sauces, soups, and gratins, as well as for crumbling over salads and pizzas. It pairs well with fruits like pears and apples, and can be enjoyed with a glass of sweet wine or a drizzle of honey.
Valdeón
Valdeón is a Spanish blue cheese made from a mixture of cow’s and goat’s milk. It has a soft, creamy texture with a strong, tangy, and slightly spicy flavor. Valdeón is aged for a minimum of 2 months, during which time it develops its characteristic taste and appearance.
Valdeón is often enjoyed on its own, paired with a glass of sherry or red wine. It can also be crumbled over salads, melted into sauces, or used as a topping for grilled meats and vegetables.
Dolcelatte
Dolcelatte is an Italian blue cheese made from cow’s milk. It has a soft, creamy texture and a mild, slightly sweet flavor with notes of butter and a slight tang. Dolcelatte is aged for a minimum of 2 months, during which time it develops its characteristic taste and appearance.
Dolcelatte is perfect for melting into risottos, polenta, and pasta dishes, as well as for crumbling over pizzas and salads. It pairs well with fruits like pears, figs, and grapes, and can be enjoyed with a glass of sweet wine or a drizzle of honey.
Shropshire Blue
Shropshire Blue is an English blue cheese made from cow’s milk. It has a soft, creamy texture and a strong, tangy flavor with notes of nuts and a slight peppery finish. Shropshire Blue is aged for a minimum of 10 weeks, during which time it develops its characteristic taste and appearance.
Shropshire Blue is often enjoyed on its own, paired with a glass of red wine or a dark beer. It can also be crumbled over salads, melted into sauces, or used as a topping for burgers and steaks.
Cambozola
Cambozola is a German blue cheese made from cow’s milk. It has a soft, creamy texture and a mild, slightly sweet flavor with notes of butter and a slight tang. Cambozola is a combination of Camembert and Gorgonzola, and is aged for a minimum of 2 months, during which time it develops its characteristic taste and appearance.
Cambozola is perfect for melting into sauces, soups, and gratins, as well as for crumbling over salads and pizzas. It pairs well with fruits like pears and apples, and can be enjoyed with a glass of sweet wine or a drizzle of honey.
Saint Agur Blue
Saint Agur Blue is a French blue cheese made from cow’s milk. It has a soft, creamy texture and a strong, tangy flavor with notes of nuts and a slight peppery finish. Saint Agur Blue is aged for a minimum of 60 days, during which time it develops its characteristic taste and appearance.
Saint Agur Blue is often enjoyed on its own, paired with a glass of red wine or a dark beer. It can also be crumbled over salads, melted into sauces, or used as a topping for burgers and steaks.
Bavaria Blu
Bavaria Blu is a German blue cheese made from cow’s milk. It has a soft, creamy texture and a mild, slightly sweet flavor with notes of butter and a slight tang. Bavaria Blu is aged for a minimum of 8 weeks, during which time it develops its characteristic taste and appearance.
Bavaria Blu is perfect for melting into sauces, soups, and gratins, as well as for crumbling over salads and pizzas. It pairs well with fruits like pears and apples, and can be enjoyed with a glass of sweet wine or a drizzle of honey.
Saga Blue
Saga Blue is a Danish blue cheese made from cow’s milk. It has a soft, creamy texture and a mild, slightly sweet flavor with notes of butter and a slight tang. Saga Blue is aged for a minimum of 8 weeks, during which time it develops its characteristic taste and appearance.
Saga Blue is perfect for melting into sauces, soups, and gratins, as well as for crumbling over salads and pizzas. It pairs well with fruits like pears and apples, and can be enjoyed with a glass of sweet wine or a drizzle of honey.
Bleu des Causses
Bleu des Causses is a French blue cheese made from cow’s milk. It has a soft, creamy texture and a strong, tangy flavor with notes of nuts and a slight peppery finish. Bleu des Causses is aged for a minimum of 70 days, during which time it develops its characteristic taste and appearance.
Bleu des Causses is often enjoyed on its own, paired with a glass of red wine or a dark beer. It can also be crumbled over salads, melted into sauces, or used as a topping for burgers and steaks.
Persillé de Tignes is perfect for melting into sauces, soups, and gratins, as well as for crumbling over salads and pizzas. It pairs well with fruits like pears and apples, and can be enjoyed with a glass of sweet wine or a drizzle of honey.
Montbriac
Montbriac is a French blue cheese made from cow’s milk. It has a soft, creamy texture and a mild, slightly sweet flavor with notes of butter and a subtle tang. Montbriac is a combination of Camembert and Roquefort, and is aged for a minimum of 2 months, during which time it develops its characteristic taste and appearance.
Montbriac is perfect for melting into sauces, soups, and gratins, as well as for crumbling over salads and pizzas. It pairs well with fruits like pears and apples, and can be enjoyed with a glass of sweet wine or a drizzle of honey.
Gorgonzola Dolce
Gorgonzola Dolce is a milder, creamier version of the classic Italian blue cheese. It has a soft, buttery texture and a sweet, slightly tangy flavor with notes of milk and nuts. Gorgonzola Dolce is aged for a minimum of 50 days, during which time it develops its characteristic blue-green veins and creamy consistency.
Gorgonzola Dolce is perfect for spreading on bread or crackers, melting into risottos and pasta dishes, or crumbling over salads and pizzas. It pairs well with fruits like pears, figs, and grapes, as well as with sweet wines and honey.
Gorgonzola Piccante
Gorgonzola Piccante is the stronger, more pungent version of Gorgonzola. It has a firmer, crumblier texture and a sharp, spicy flavor with notes of nuts and a peppery finish. Gorgonzola Piccante is aged for a minimum of 80 days, during which time it develops its characteristic blue-green veins and intense taste.
Gorgonzola Piccante is often enjoyed on its own, paired with a glass of red wine or a dark beer. It can also be crumbled over salads, melted into sauces, or used as a bold topping for burgers and steaks.
Bleu du Vercors-Sassenage
Bleu du Vercors-Sassenage is a French blue cheese made from cow’s milk. It has a soft, creamy texture and a mild, slightly sweet flavor with notes of butter and a subtle nuttiness. Bleu du Vercors-Sassenage is aged for a minimum of 21 days, during which time it develops its characteristic blue veins and delicate taste.
Bleu du Vercors-Sassenage is perfect for melting into sauces, soups, and gratins, as well as for crumbling over salads and pizzas. It pairs well with fruits like pears and apples, and can be enjoyed with a glass of sweet wine or a drizzle of honey.
Bleu de Laqueuille
Bleu de Laqueuille is a French blue cheese made from cow’s milk. It has a soft, creamy texture and a strong, tangy flavor with notes of nuts and a slight peppery finish. Bleu de Laqueuille is aged for a minimum of 2 months, during which time it develops its characteristic blue veins and robust taste.
Bleu de Laqueuille is often enjoyed on its own, paired with a glass of red wine or a dark beer. It can also be crumbled over salads, melted into sauces, or used as a bold topping for burgers and steaks.
Bayley Hazen Blue
Bayley Hazen Blue is an American blue cheese made from cow’s milk. It has a dense, creamy texture and a complex flavor profile that balances sweetness, nuttiness, and a peppery kick. Bayley Hazen Blue is aged for a minimum of 3 months, during which time it develops its characteristic blue veins and rich taste.
Bayley Hazen Blue is perfect for crumbling over salads, melting into sauces, or serving on a cheese board with fruits, nuts, and honey. It pairs well with bold red wines, dark beers, and sweet dessert wines.