Types of Blue Cheese

Blue cheese, or bleu cheese in Spanish, is a group of cheese renowned for its characteristic appearance marked by blue-green veins and spots. These cheeses are crafted using various types of milk and exhibit a range of hardness levels and flavors. Though the term may be used in the United States to refer to a specific kind of cheese that comes in crumbly and creamy varieties, there are many different types from around the world. Notably, Gorgonzola and Roquefort stand out as two of the most renowned and ancient varieties.

The history of blue cheeses dates back to the Hallstatt Period (800-400 BC) when miners indulged in them alongside beer. Even today, blue cheeses are a favorite to pair with wines or fresh fruits.

Why is Blue Cheese Blue

The blue veins result from culturing the cheese with a safe and edible Penicillium mold, typically the Penicillium roqueforti. The growth of spores of the mold marks the cheese with blue-green veins.

The Most Recognized Types of Blue Cheese

Blue cheeses come in soft, semi-soft, and semi-hard varieties with creamy to crumbly textures. Of course, the texture and softness are determined by the moisture content of the cheese, as the longer it is aged, the less moisture it has, resulting in a drier, crumbly texture with more intense flavors.

Though each type has its unique taste, the mild-tasting creamy varieties are typically best eaten with fruits and crusty bread, like baguettes. On the other hand, the crumbly blue cheeses are perfect as salad toppings. The following table lists the most famous types of blue cheese with ideas for how to serve them.

Name	Texture and Taste	Country of Origin	Calories/oz.	How to Eat	Best Wine Pairings
Gorgonzola	Soft, creamy, and sharp	Italy	~110 kcal	With pears, walnuts, honey, and crusty bread, or in blue cheese dressings and burgers	Sweet White Wines, Zinfandel, Cabernet Sauvignon, Port
Roquefort	Soft, creamy,  and salty	France	~100 kcal	With figs, honey, and nuts, as salad dressing or in burgers	Sauternes, Port
Stilton	Semi-soft, crumbly,  with strong flavor	England	~110 kcal	With apples, celery, and grapes, as a salad topping, and dressings	Port, Sherry
Castello	Soft and creamy with a mild flavor	Denmark	~110 kcal	As a spread for crackers or with fruit preserves	Sauvignon Blanc, Sauternes
Wensleydale	Semi-hard, crumbly, mild, and slightly tangy	England	~110 kcal	With cranberries, apricots, ginger biscuits, and in salads	Sparkling Wine, Riesling
Cambozola	Soft and creamy with a mild flavor	Germany	~120 kcal	With crusty bread, pears, and honey	Chardonnay, Pinot Noir
Oxford Blue	Semi-hard, creamy, and sharp	England	~110 kcal	With crusty bread and grapes, or on cheese boards	Port, Merlot
Maytag Blue	Semi-hard, crumbly, slightly pungent and tangy	USA	~110 kcal	With honey, nuts, dark chocolate, or as a salad topping	Cabernet Sauvignon, Merlot
Fourme d’Ambert	Semi-hard, creamy, and nutty	France	~100 kcal	With figs and walnuts	Sauternes, Syrah
Cabrales	Semi-hard with an intense, spicy taste	Spain	~110 kcal	With membrillo (quince paste), walnuts, and a drizzle of honey	Rioja, Sherry
Danish Blue Cheese	Semi-soft, crumbly, and creamy, with a sharp, and tangy flavor	Denmark	~90 kcal	In salads, on burgers, or with fruits like grapes and pears	Riesling, Syrah
Dolcelatte	Soft, creamy, and mildly sweet	Italy	~110 kcal	With fresh figs, honey, and a variety of crackers	Prosecco, Chardonnay
Bleu d’Auvergne	Semi-soft, creamy, and salty	France	~110 kcal	With crusty bread, pears, and nuts	Sauternes, Merlot
Shropshire Blue	Semi-hard, creamy, and fruity	England	~110 kcal	With apricots, toasted nuts, and oatcakes	Port, Chardonnay
Bleu des Causses	Semi-hard, tangy, and earthy	France	~100 kcal	With figs and homemade bread	Sauternes, Syrah
Buxton Blue	Semi-hard, rich, and creamy	England	~110 kcal	On crackers, in salads,  or with apples	Port, late-harvest Zinfandel
Gamalost	Hard and crumbly with an intense flavor	Norway	~70 calories	With flatbread, fresh fruits, and sprinkled over salads	Late-harvest Riesling, Aquavit
Cashel Blue	Semi-hard, creamy, and mild	Ireland	~100 kcal	With fresh pears, honey, and soda bread	Irish Stout, Cabernet Sauvignon
Stichelton	Semi-hard, rich, and buttery	England	~110 kcal	With crusty bread, crackers, fruit chutney, and preserves	Chardonnay, Port

List of Some Other Types of Blue Cheese

• Saga Cheese
• Saint Agur Blue
• Aura Cheese
• Bleu de Gex
• Beenleigh Blue
• Bleu de Bresse
• Bleu du Vercors-Sassenage
• Blue Cheshire
• Brighton Blue
• Cherni Vit
• Dorset Blue Vinney
• Dovedale Cheese
• Dragon’s Breath Blue
• Fourme de Montbrison
• Kraftkar
• Lanark Blue
• Lymeswold cheese
• Niva Cheese
• Norbury Blue
• Picón Bejes-Tresviso
• Rokpol
• Valdeón Cheese
• Yorkshire Blue
• Ädelost
• Bleu Bénédictin
• Blue di Bufala
• Carré d’Aurillac
• Bleuchâtel
• Kariki Tinou

Does Blue Cheese Taste Bad?

The group includes some of the most commonly eaten cheeses in the world, including the famous Roquefort. Still, the strong flavor that characterizes blue cheese may not be equally appealing to everyone. Even the softer and seemingly ‘mild’ varieties deliver robust flavors that can be described as earthy and funky. And it gets stronger with aging.

The distinctive ‘blue cheese’ flavor asserts itself prominently when added to a dish, influencing the overall taste. Therefore, you should be certain of your preference for blue cheese’s unique taste and flavor profile before incorporating it into your salads or dressings.

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