This cheese began appearing in the markets in the middle of the 1800's. It is said that an Auvergnat farmer sprinkled some mold from rye bread into his milk curd, and then pierced the curd with a needle. Thus, the curd was more able to develop blue veins....[more]
Taste: Strong smell, a slightly piquant though creamy taste.
Rind: Aging: 4 weeks to 2 months
Consistency: A spotted pate with a sticky, moist and crumbly texture and veins of blue mold.
Country of Origin: France
Type of Milk: Cow
Brand: Valmont
Also called Danablu cheese, Danish Blue cheese is a rich cow's-milk cheese, milder and less complex than Roquefort, and not quite as moody. Ideally, it is a semi-soft cheese with a milk-white look but with a delicate network of blue-green veins, with a c....[more]
Taste: Rich, gently, spicey
Rind: White to yellowish, slightly moist
Aging: At least 60 days
Consistency: Solid, but crumbles easily, with blueish green veins
Country of Origin: Denmark
Type of Milk: Cow
Brand: Rosenborg
Vegetarian, blue cheese of cylindrical shape made from cow's milk. It has been produced since 1920's when the Maytag's founded their family farm producing cheeses. This cheese is not produced in huge volumes as the cheesemakers want to keep the tradition....[more]
Taste: sharp and salty
Rind: Aging: Consistency: crumbly and moist
Country of Origin: United States
Type of Milk: Cow
Brand: Maytag
Also called Danablu cheese, Danish Blue cheese is a rich cow's-milk cheese, milder and less complex than Roquefort, and not quite as moody. Ideally, it is a semi-soft cheese with a milk-white look but with a delicate network of blue-green veins, with a c....[more]
Taste: Rich, gently, spicey
Rind: White to yellowish, slightly moist
Aging: At least 60 days
Consistency: Crumbled, blue and white
Country of Origin: Denmark
Type of Milk: Cow
Brand: Rosenborg
Our Blue Castello, from Tholstrup, maker of fine cheeses since 1893, is a triple-cream, blue-veined cheese with a washed-rind. The surface has a unique combination of blue-green and reddish molds. These molds give Blue Castello its distinct aroma and fla....[more]
Taste: Rich, buttery, tangy
Rind: Washed rind
Aging: Consistency: Creamy, with blue veins
Country of Origin: Denmark
Type of Milk: Cow
Brand: Tholstrup
Stilton is named for the little village of Stilton, but is has never been made there. It was, however made nearby and is still made locally within the counties of Derbyshire, Leicestershire (now including Rutland), and Nottinghamshire. Known in Britain a....[more]
Taste: Strong, pungent
Rind: Semi-hard blue, natural brushed rind
Aging: 3 to 8 months
Consistency: Creamy with blue veins
Country of Origin: England
Type of Milk: Cow
Brand: Ford Farms
Cabrales cheese is a natural cheese made in the artisan tradition by rural dairy farmers. All the milk used in its production must come exclusively from herds raised in a small zone of production in northern Spain. Cabrales is aged from two to six month....[more]
Taste: Sharp Tangy
Rind: Hard and sticky aged with chestnut leaves
Aging: 2-3 months
Consistency: Moist and crumbly
Country of Origin: Spain
Type of Milk: Goat's
Brand: Los Picos De Euro
Montagnolo is a triple cream soft ripened blue cheese, carefully crafted by the master cheese makers of Kaserei Champignon in the alpine mountain region of Bavaria, Germany. The buttery texture and rich, piquant flavor intensifies as it ripens. This chee....[more]
Taste: Slightly piquant
Rind: White mold rind
Aging: 3-18 months
Consistency: Buttery with blue veins, smooth and soft
Country of Origin: Germany
Type of Milk: Cow
Brand: Kaserei
Hunstman is an English cheese, consisting of a layer of Stilton cheese between two layers of Double Gloucester cheese. The creamy, forceful Stilton is sandwiched between layers of mellow, satiny Double Gloucester. The result is an excellent flavor combin....[more]
Taste: Alternating layers of mild and pungent
Rind: No rind
Aging: Consistency: Firm Double Gloucester and screamy blue veined Stilton
Country of Origin: England
Type of Milk: Cow
Brand: Ford Farms
This unique cheese by Clawson is stunning red veined cheddar. The marbled red color is produced by the addition of port and brandy to a pale cream cheddar cheese. Then that cheese is mixed with a Stilton to create a delicious mix. Clawson Dairy is one ....[more]
Taste: Rich, sharp cheddar flavor with strong presence of wine and brandy.
Rind: Aging: Consistency: Firm
Country of Origin: England
Type of Milk: Cow
Brand: Claussen
Arguably the best blue cheese in the world, our Roquefort, cave-aged by the Societe fromagerie, is produced entirely from ewe’s milk that has been grazing on the vast plateaus of the Aveyron. The ripening of the cheeses is in the naturally damp caves fou....[more]
Taste: , creamy, slightly salty, with an addictive after taste
Rind: Aging: Consistency: Solid and at the same time slightly crumbly. The texture is buttery with blue veins of mold extending to the edges
Country of Origin: France
Type of Milk: Sheep
Brand: Societe
Rochebaron is a wonderful alternative to many of the softer brie-blue combinations available. It is very striking in the case or on the cheeseboard with its soft, gooey texture, and blue veining outlined by the blue-gray color of the ashed rind. The flav....[more]
Taste: This cheese has a creamy smooth mettalic flavor, with a salty bite
Rind: Soft ripened, ash rind, blue vein interior
Aging: About 2 to 4 weeks
Consistency: Country of Origin: France
Type of Milk: Cow
Brand: C.F.V.A.
Blue d'Auvergne is produced from milk from the area of Auvergne, where the cheese has been made for a very long time. The milk is inoculated with Penicillin Roquefort, and later as the cheese develops, it is pierced with needles with the strain on them.....[more]
Taste: Spicy, salty
Rind: Natural rind, wrapped in foil
Aging: A minimum of 4 weeks
Consistency: Moist, crumbly
Country of Origin: France
Type of Milk: Cow
Brand: Soc. Fromagere du Livradois
Traditionally this cheese was produced from milk only around the town of Ambert but now the AOC Status includes the Montbrison region as well as others. The word fourme refers to the wooden mold or form that shapes the Cheese into a small cylindrical sha....[more]
Taste: This cheese has a dense savory and nutty flavor
Rind: Natural rind, wrapped in foil
Aging: At least 60 days
Consistency: Country of Origin: France
Type of Milk: Cow
Brand: Soc. Fromagere du Livradois
Traditionally this cheese was produced from milk only around the town of Ambert but now the AOC status includes the Montbrison region as well as others. The word fourme refers to the wooden mold or form that shapes the cheese into a small Cylindrical sha....[more]
Taste: This cheese has a dense savory and nutty flavor
Rind: Natural rind, blue vein, wrapped in foil
Aging: 28 days to 2 months
Consistency: Country of Origin: France
Type of Milk: Cow
Brand: Besnier or Laqueuille
The Cashel Blue really started it all for this beautiful farmhouse surrounded by fields of rich pasture. Made from Their own "closed" herd of Friesian cows since 1986, this blue reflects other blues of the world but retains its own unique Character - a r....[more]
Taste: Sweet and delicate with a slight tang, aging to become more pronounced, earthy and very creamy.
Rind: No rind, gold foil
Aging: About 4 months
Consistency: Thick and creamy
Country of Origin: Ireland
Type of Milk: Cow
Brand: Jane & Louis Grubb
Defined by its AOC status, the quality of Roquefort is never an issue. It dates back to 79 AD and by 1411, Charles VI granted the people of Roquefort the monopoly over ripening the cheese in their caves. It ws granted AOC in 1925, the first in France, an....[more]
Taste: Rind: No rind, wrapped in foil
Aging: At least 3 months
Consistency: Country of Origin: France
Type of Milk: Sheep
Brand: Le Papillon
This is an unusual triangular shaped large log with a white mold rind and generous blue vein. And on top of all that, it is Also a goat cheese! The texture is thick and smooth, while the flavor at its peak can be rich, like a goat Gouda with a Distinct b....[more]
Taste: This cheese has a soft flavor compared to other blue cheeses, but the goat cheese is always discernable
Rind: White mold rind, Penicillium glaucom blue vein
Aging: Around 4 weeks
Consistency: Country of Origin: France
Type of Milk: Goat
Brand: Jacquin
A version of Roquefort, made in the same area but with raw cow's milk. The texture is crumbly and creamy and it is well Patterned with blue veins. The flavor shows great character - lots of sharp tang and a lingering blue savory finish.....[more]
Taste: In summer, savory and soft; in winter, more intense
Rind: No rind, wrapped in foil
Aging: 2 to 6 months in natural caves
Consistency: In summer, moist and ivory yellow; in winter, white; veins of blue mold, uncooked and unpressed
Country of Origin: France
Type of Milk: Cow
Brand: Les Compagnons Fromagers
Crozier Blue and Cashel Blue (also available) are made by the same company located in the legendary are of the Cashel Rock in Co. Tipperary. The Rock of Cashel is a famous medieval castle towering on a hill overlooking the extraordinary fields Of the Eme....[more]
Taste: Rich intense flavor; a pronounced bite; slightly sharp when young, becoming more mellow and complex as it matures
Rind: No rind, silver foil
Aging: More than 4 months
Consistency: Smooth, creamy; firm yet moist, softening with age
Country of Origin: Ireland
Type of Milk: Ewe
Brand: Jane & Louis Grubb
