Explore Different Types of Blue Cheese

Blue cheese types

Few cheeses are as distinctive, or as polarizing, as blue cheese. With its striking veins of mold, tangy bite, and earthy aroma, blue cheese stands proudly apart from different types of cheese. Some people love its punchy flavors instantly, while others take time to warm up to it, and still others would rather stab themselves in the eye with a cheese fork than even smell it.

But whether it’s crumbled over a steak, spread on rustic bread, or savored with a sweet dessert wine, blue cheese offers a fascinating world of flavor that spans continents and centuries. Let’s dive into the most popular types of blue cheese, their origins, and how to enjoy them at their best.

What makes blue cheese blue?

Blue cheese gets its characteristic streaks from the mold Penicillium roqueforti (or sometimes Penicillium glaucum). Cheesemakers introduce the mold during the cheesemaking process, then pierce the wheels with needles to allow air inside, encouraging the formation of those gorgeous blue-green veins to spread.

The result? A cheese that ranges from creamy and mild to crumbly and powerfully sharp. The variety depends on the type of milk used (cow, sheep, or goat), aging time, and regional traditions.

Learn more about the process in our how cheese is made guide.

Different types of blue cheese

Roquefort 🇫🇷

Roquefort hails from southern France and is made from sheep’s milk. By law, authentic Roquefort must be aged in the natural limestone caves of Roquefort-sur-Soulzon, where the region’s unique microclimate fosters its famous flavor. You can learn what goes with Roquefort and other blues in our cheese pairing guide.

• Texture: Creamy yet crumbly.

• Flavor: Sharp, tangy, and slightly salty with a mineral finish.

• Best with: Sweet wines like Sauternes, or drizzled with honey to balance its bite.

Roquefort is one of the world’s oldest known cheeses, celebrated since Roman times. It’s a true benchmark for what blue cheese can be.

Gorgonzola 🇮🇹

Italy’s Gorgonzola comes in two main styles:

• Gorgonzola Dolce (Sweet): Creamy, mild, and spreadable.

• Gorgonzola Piccante (Sharp): A firmer, spicier, and more crumbly variety.

Made from cow’s milk, Gorgonzola is one of the most versatile blue cheeses, just as at home melted into risotto as it is on a cheese board.

• Texture: Ranges from soft and buttery (Dolce) to crumbly and firm (Piccante).

• Flavor: Sweet and creamy or robustly sharp, depending on style.

• Best with: Pair Dolce with pears or figs, Piccante with bold red wines.

Stilton 🇬🇧

Stilton is a protected name that can only be made in specific counties in England. Traditionally crafted from cow’s milk, it’s aged for approximately nine weeks, resulting in a unique balance of creaminess and boldness.

• Texture: Semi-soft, with a creamy yet crumbly consistency.

• Flavor: Rich, mellow, and slightly nutty with a tangy blue kick.

• Best with: Port wine is the classic partner, but it’s also delicious with apples or walnuts.

Fun fact: Stilton comes in both “Blue” and “White” varieties, though the blue is the superstar.

Cabrales 🇪🇸

From the rugged caves of Asturias in northern Spain comes Cabrales, a blue cheese not for the faint of heart. Traditionally made from a blend of cow, sheep, and goat’s milk, it’s aged in natural limestone caves where humidity encourages deep, intense veining.

• Texture: Creamy and spreadable, sometimes becoming crumbly with age.

• Flavor: Strong, spicy, and intensely tangy, one of the boldest blue cheeses.

• Best with: Sweet ciders or dessert wines to tame its power.

Cabrales is often wrapped in foil today, but historically it was wrapped in fresh maple leaves.

Danish Blue (Danablu) 🇩🇰

Created in the early 20th century as Denmark’s answer to Roquefort, Danablu is a cow’s milk blue cheese with a milder, creamier profile. It’s an approachable choice for those new to blue cheese.

• Texture: Semi-soft and creamy.

• Flavor: Mildly sharp and salty, with a pleasant tang.

• Best with: Crisp white wines or used as a salad topper.

Because of its relatively gentle bite, Danish Blue is a great entry point for anyone a little nervous about blues.

Maytag Blue 🇺🇸

An American classic, Maytag Blue has been made in Iowa since the 1940s. Crafted from cow’s milk, it’s known for its crumbly texture and tangy, zesty flavor.

• Texture: Crumbly and firm.

• Flavor: Tangy, slightly peppery, with a clean finish.

• Best with: A juicy burger or paired with beer for a Midwestern twist.

Maytag Blue put American blue cheese on the global map and remains a favorite for crumbling into salads or melting on steaks. Explore more regional styles of cheese in this guide.

Other notable blue cheeses 🌍

The world of blue cheese goes far beyond the classics above. A few more worth seeking out:

• Fourme d’Ambert (France): Mild and creamy, often considered the “beginner’s blue.”

• Bleu d’Auvergne (France): Softer and earthier than Roquefort, with a buttery sweetness.

• Blue Vinny (England): A traditional Dorset cheese with a rustic, crumbly bite.

• Castello Blue (Denmark): A commercial but very approachable supermarket favorite.

How to enjoy blue cheese

Different types of blue cheese can be divisive, but when paired well, they transform into an unforgettable culinary experience. Here are a few tips:

• On a cheese board: Serve with sweet accompaniments like figs, pears, honey, or quince paste to balance the sharpness.

• With drinks: Sweet dessert wines, port, cider, or even stouts make excellent pairings.

• In cooking: Melt into sauces for steak or pasta, crumble over salads, or spread on crusty bread.

• Serving tip: Let the blue cheese come to room temperature before serving; it unlocks the full aroma and flavor.

Storing blue cheese

To keep blue cheese fresh without overwhelming your fridge:

• Wrap it loosely in wax or parchment paper, then place it in a container.

• Avoid wrapping it directly in plastic, which can suffocate the cheese.

• Store in the cheese drawer, if possible, and enjoy within 1–2 weeks after opening.

Embracing the blues 💙

Blue cheese isn’t just one style; it’s a whole spectrum of flavor experiences, from the mellow creaminess of Gorgonzola Dolce to the bold intensity of Cabrales. Whether you’re a lifelong fan or a hesitant newcomer, there’s a different type of blue cheese out there for you.

So next time you’re building a cheese board, don’t shy away from the blues. Pair them with something sweet, pour yourself a glass of wine, and let these bold, beautiful cheeses show off what makes them truly unforgettable.