Blue cheese is a distinctive and flavorful category of cheese known for its bold taste and characteristic blue-green veins of mold. This list covers ten notable blue cheese varieties, providing detailed insights for cheese lovers, culinary enthusiasts, and anyone curious about exploring this unique cheese type. From creamy to crumbly textures and mild to pungent profiles, these selections showcase the diversity and appeal of blue cheese.
Roquefort
Roquefort is a classic French blue cheese made from sheep’s milk and aged in the limestone caves of Roquefort-sur-Soulzon. It features sharp, tangy flavors with a moist, crumbly texture and strong blue veining from Penicillium roqueforti mold. This cheese is prized for its balance of salty and creamy notes, making it an ideal choice for salads, dressings, and gourmet cheese boards.
Gorgonzola
Originating from Italy, Gorgonzola comes in two main types: Dolce (sweet and creamy) and Piccante (aged and crumbly). Made from cow’s milk, it has a milder flavor compared to other blues, with a buttery texture in the Dolce variety and a sharper bite in the Piccante. Its versatility makes it popular in pasta dishes, risottos, and as a melting cheese on pizzas.
Stilton
Known as the “King of English Cheeses,” Stilton is a cow’s milk blue cheese with a rich, creamy texture and a distinctive crumbly yet moist body. It has a mellow, nutty flavor with less pungency than some continental blues. Stilton is often enjoyed with port wine, making it a classic pairing for dessert cheese courses.
Danish Blue (Danablu)
Danish Blue is a semi-soft, cow’s milk cheese with a sharp, salty flavor and a creamy, slightly crumbly texture. It’s relatively mild compared to Roquefort but offers a pronounced tang and blue mold veining. This cheese works well crumbled over salads, incorporated into dressings, or melted in sauces.
Cabrales
Cabrales is a traditional Spanish blue cheese made from blended cow, sheep, and goat milk, aged in natural limestone caves in Asturias. It is intensely sharp, spicy, and pungent, with a creamy yet crumbly texture. Cabrales is highly regarded for its complex flavors and is often served with robust red wines or incorporated into hearty dishes.
Blue de Gex
Blue de Gex is a French blue cheese from the Jura region, made from raw cow’s milk. It is milder and less salty than many other blue cheeses, with a creamy texture and subtle blue veining. Its gentle flavor profile makes it suitable for those new to blue cheese or for melting in recipes.
Maytag Blue
Produced in Iowa, Maytag Blue is an American blue cheese made from cow’s milk and known for its crumbly texture and piquant, tangy flavor. It is handcrafted using traditional methods and aged in caves, resulting in a well-balanced blue cheese that pairs well with fruits, nuts, and bold wines.
Fourme d’Ambert
Fourme d’Ambert is one of France’s oldest blue cheeses, crafted from cow’s milk and aged in the Auvergne region. It has a mild, creamy profile with gentle blue veining and a smooth, buttery texture. Its subtle flavor makes it a versatile choice for cooking or enjoying on its own.
Bleu d’Auvergne
Also from the Auvergne region, Bleu d’Auvergne is a cow’s milk blue cheese with a creamier and more pungent profile than Fourme d’Ambert. It features dense blue veins and a moist, crumbly texture. This cheese is often used in dressings and sauces due to its robust flavor.
Shropshire Blue
Despite its name, Shropshire Blue originated in Scotland and is made from cow’s milk with the addition of annatto, giving it an orange color contrasted with blue veins. It has a sharp, tangy flavor and a creamy, crumbly texture. Shropshire Blue is a favorite for cheese boards and pairs well with ales and robust red wines.
How to Choose
When selecting a blue cheese, consider the milk type (cow, sheep, or goat) as it influences flavor and texture. Also, assess the intensity of the blue mold: some cheeses like Roquefort and Cabrales are very pungent and sharp, while others like Fourme d’Ambert and Blue de Gex are milder and creamier. Texture varies from crumbly to creamy, so think about how you plan to use the cheese—crumbly varieties excel on salads and cheese boards, while creamier ones melt well in sauces and dishes. Finally, regional origin matters, as traditional aging and production methods impart unique characteristics.
Frequently Asked Questions
What gives blue cheese its blue veins?
Blue veins are created by Penicillium mold cultures introduced during cheese making, which develop distinct blue-green streaks as the cheese ages.
Is blue cheese safe to eat during pregnancy?
Most blue cheeses are made from pasteurized milk and are generally safe, but some unpasteurized varieties carry a risk of listeria. Pregnant individuals should consult their healthcare provider.
Why does blue cheese have a strong smell?
The smell comes from the breakdown of fats and proteins by mold and bacteria during aging, producing pungent compounds like ammonia and sulfur-based molecules.
How should blue cheese be stored?
Store blue cheese wrapped in parchment or wax paper inside an airtight container in the refrigerator. It can last 2 to 4 weeks if kept properly chilled.
Can blue cheese be used in cooking?
Yes, blue cheese melts well and adds depth to sauces, dressings, and baked dishes. Its strong flavor can enhance steak toppings, pasta, and even desserts.
What pairs well with blue cheese?
Blue cheese pairs excellently with sweet fruits like pears and figs, nuts, honey, bold red wines, and robust ales, balancing its sharp, salty flavors.
Final Thoughts
Blue cheese offers a fascinating world of flavors and textures, from the creamy and mild to the intensely pungent and crumbly. Whether you prefer the sharp bite of Roquefort or the smooth richness of Fourme d’Ambert, there is a blue cheese to suit every palate and culinary use. Understanding the differences and how to choose the right variety will deepen your appreciation and enjoyment of this iconic cheese category.
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