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Blue Cheese

Blue cheese is a category of cheese characterized by its distinct blue or green veins that run throughout the cheese. These veins are a result of the growth of specific molds, most commonly Penicillium roqueforti or Penicillium glaucum, which are intentionally introduced during the cheese-making process. The mold spores interact with the cheese’s curds and develop over time, creating the characteristic blue veins and imparting a sharp and tangy flavor.

The exact origin of blue cheese is not known with certainty, but it is believed to have originated in various regions of Europe. The practice of making blue cheese dates back centuries, with some references dating as far back as ancient Rome and Greece.One popular theory suggests that blue cheese was discovered accidentally in caves, where the mold naturally occurs. The story goes that shepherds or cheesemakers stored their cheese in caves for aging, and the molds present in the environment contaminated the cheese, resulting in the development of blue veins and unique flavors.

The development of blue cheese as we know it today can be attributed to the introduction of the blue mold Penicillium roqueforti. This mold was first used in the production of Roquefort cheese in the caves of Roquefort-sur-Soulzon, France, in the 11th century. The unique conditions of the caves, including temperature and humidity, provided an ideal environment for the growth of the mold. Over time, the technique of introducing the mold into the cheese and allowing it to mature, resulting in the characteristic blue veins, spread to other regions and gave rise to various types of blue cheese.

Today, blue cheese is produced in different countries around the world, including France, Italy, the United Kingdom, and the United States. Each region has its own variations and specific types of blue cheese, such as Roquefort, Gorgonzola, Stilton, and Danish blue, among others. These cheeses differ in their flavor profiles, production methods, and aging processes, but they all share the common characteristic of the blue mold imparting their distinctive taste and appearance.

Bath Blue

Beer Pairing: 

India Pale Ale, Weissbier, Pale Ale

Bath Blue Cheese is a British blue cheese that is made in the county of Somerset, England. It was created by a dairy farmer named Graham Padfield and his wife, Juliette. Bath Blue Cheese was first made in 1994 and has gained popularity over the years.

The inspiration for Bath Blue Cheese came from Graham Padfield’s interest in traditional cheesemaking techniques. He wanted to create a blue cheese that reflected the traditions of the region while also incorporating modern methods. The cheese is named after the city of Bath, which is located near the farm where it is produced.

Bath Blue Cheese is made from cow’s milk sourced from local farms. The production process involves pasteurizing the milk and then adding a blue mold culture called Penicillium roqueforti to create the characteristic blue veins. The curds are cut, drained, and transferred to molds, where they are allowed to mature for several weeks. During this time, the cheese develops its distinct flavors and textures.

The cheese has a creamy and crumbly texture with a slightly sweet and nutty flavor. It has a natural rind that develops as the cheese matures. Bath Blue Cheese is often compared to other British blue cheeses such as Stilton or Roquefort but has its own unique character.

Also known as:-
Made from:pasteurized cow's milk
Age:8-10 weeks
Texture:creamy and smooth
Flavor:creamy and strong
Wine:Viognier, Carignan, Zinfandel, Riesling,

Bleu d’Auvergne AOC

Beer Pairing: 

English Barleywine, American Porter, Imperial Stout, Belgian Ale

The origins of Bleu d’Auvergne can be traced back to the mid-19th century when a young farmer named Antoine Roussel started experimenting with making cheese using cow’s milk in the village of Roquefort in the Auvergne region. Inspired by the renowned Roquefort cheese, Roussel aimed to create a blue cheese that could be produced locally in Auvergne.

Roussel’s experiments led to the development of a cheese with blue veins that he called “Bleu d’Auvergne.” The cheese gained popularity among locals and gradually began to be produced on a larger scale. Over time, Bleu d’Auvergne became recognized as a distinct cheese in its own right.

Today, Bleu d’Auvergne is still made using traditional methods. It is produced from pasteurized cow’s milk, and the cheese curds are pierced with needles during the aging process to encourage the growth of the blue mold Penicillium roqueforti. The cheese develops its characteristic blue veins and distinctive flavor as it ages for several weeks.

Bleu d’Auvergne has a creamy texture with a tangy and slightly salty flavor. It is often enjoyed on its own, crumbled into salads, or used in various culinary preparations. The cheese continues to be produced in the Auvergne region, maintaining its ties to its historical origins and traditions.

Also known as:Auvergnat
Made from:pasteurized or unpasteurized cow's milk
Age:minimum 4 weeks
Texture:creamy and smooth
Rind:rindless, foil wrapped
Flavor:buttery, creamy, grassy, herbaceous, salty, spicy, tangy
Wine:Riesling, Zinfandel, Cabernet Sauvignon, Jurançon, Côtes du Rhône

Bleu de Gex AOC

Beer Pairing: 

Farmhouse Ale, Wheat

Bleu de Gex is a unique blue cheese that originates from the Jura Mountains region in eastern France. This semi-hard, blue-veined cheese is named after the town of Gex, located near the border of Switzerland. Its history can be traced back to the 14th century when local shepherds and cheesemakers began producing it.

The production of Bleu de Gex follows traditional methods that have been passed down through generations. It is made from unpasteurized cow’s milk, primarily sourced from Montbéliarde and Simmental cows, which graze on the lush alpine pastures of the Jura Mountains. The milk is curdled using natural rennet and left to mature for at least three weeks.

Legend has it that the discovery of blue mold in the cheese occurred by accident. It is said that a cheesemaker left a wheel of Gex cheese in a damp cellar, and when he returned after some time, he found that the cheese had developed blue veins. Fascinated by this unexpected transformation, the cheesemakers refined the process, encouraging the growth of Penicillium mold within the cheese.

Bleu de Gex gained recognition as a protected designation of origin (PDO) cheese in 1977. Today, it is highly regarded for its creamy texture, distinctive blue veining, and complex flavors. It has a slightly salty and tangy taste with earthy undertones. This cheese is often enjoyed on its own, accompanied by crusty bread, or incorporated into various recipes, adding a delightful burst of flavor.

Also known as:Bleu de Septmoncel, Bleu de Haut-Jura
Made from:unpasteurized cow's milk
Age:2 months
Texture:dense and creamy
Rind:natural, slightly floury-looking rind
Color:Varies from butter-yellow to ivory.
Flavor:Fruity, nutty with a touch of bitterness
Aroma:mild but distinctly nutty
Wine:Madiran, Beaujolais, Burgundy, Cotes-du-Rhone, Arbois

Bleu des Causses AOC

Beer Pairing: 

Amber Ale

Bleu des Causses AOC is a French blue cheese that has a rich history and originates from the Causses region in the south of France. The Causses refers to the limestone plateaus located in the Midi-Pyrénées region, which provides an ideal environment for the production of this unique cheese.

The history of Bleu des Causses dates back several centuries. The techniques used to make this cheese are believed to have been introduced by the Knights Templar during the Middle Ages. The Knights Templar were known for their expertise in cheese-making, and their influence in the region contributed to the development of the cheese industry.

Bleu des Causses is made from cow’s milk and is characterized by its creamy texture and distinct blue veins. The production process involves the inoculation of the cheese curds with Penicillium roqueforti, the same mold used in the production of Roquefort cheese. The cheese is then aged in cellars carved out of the limestone cliffs, where it develops its unique flavor and texture.

In 1925, Bleu des Causses became one of the first French cheeses to be awarded the prestigious Appellation d’Origine Contrôlée (AOC) status, which guarantees its origin and ensures that it is produced following specific traditional methods.

Today, Bleu des Causses is recognized as a renowned cheese both in France and internationally. Its complex flavors, creamy texture, and distinctive blue veining make it a favorite.

Also known as:Blau dels Causses
Made from:unpasteurized cow's milk
Region:Languedoc, Midi Pyrenees
Age:≥70 days.Usually 3–4 months
Texture:Firm but creamy, with moderate bluing. Winter cheeses tend to be drier
Rind:Natural, moist in summer, drier in winter
Color:creamy blue
Flavor:salty, spicy
Aroma:grassy, strong
Wine:Cornas, Chateauneuf-du-pape, Hermitage, Sauternes, Gewurztraminer d'Alsace

Cabrales DOP

Beer Pairing: 

Farmhouse Ale, Wheat

Cabrales is an artisanal blue cheese crafted by rural dairy farmers in the picturesque region of Asturias, Spain. This exceptional cheese is meticulously made using pure, unpasteurized cow’s milk, or according to the time-honored tradition, blended with the rich and distinct flavors of goat and/or sheep milk. This careful combination contributes to the cheese’s notable intensity and spiciness.

The origins of Cabrales DOP can be traced back to the rural mountainous areas of Asturias, where local shepherds and farmers began making the cheese as a way to preserve surplus milk. The natural caves and cool, damp climate of the region provided ideal conditions for aging and maturing the cheese.

Over time, Cabrales cheese gained popularity and became highly regarded both locally and internationally. In 1981, it received the Denomination of Origin (DOP) status, which guarantees its authenticity and protects its traditional production methods. Today, Cabrales DOP is still produced using traditional methods, including hand-milking the animals and aging the cheese in natural caves.

Cabrales DOP is renowned for its intense and complex flavors, ranging from creamy and buttery to sharp and spicy, with a pronounced blue veining throughout. It is often enjoyed on its own or as an ingredient in various dishes, adding a distinct and bold flavor to salads, sauces, and desserts.

Also known as:Cabraliego, Queso de Cabrales, Quesu Cabrales
Made from:unpasteurized Cow’s milk, traditionally with addition of sheep’s & goat’s milk
Age:3 months minimum
Texture:creamy and firm
Rind:Natural, mold ripened
Color:white with a lot of blue veining
Flavor:strong, sometimes acidic
Aroma:Clean, nutty
Wine:Rioja, Bierzo, Ribera del Duero, Navarra


Beer Pairing: 

Porter, Stout, Imperial Stout, India Pale Ale

Cambozola, often symbolized as blue brie, is a delicious triple cream blue cheese, originated in the German region of Allgäu. This unique cheese combines the characteristics of two renowned varieties: Camembert and Gorgonzola. The name “Cambozola” is a blend of “Camembert” and “Gorgonzola,” highlighting its dual heritage.

The story of Cambozola begins in the 1970s when a German cheese producer named Kaserei Champignon started experimenting with different cheese styles. Seeking to create a unique and innovative cheese, they combined the creamy texture of Camembert with the distinct blue veining of Gorgonzola. Through careful craftsmanship, they developed a cheese that offered the best of both worlds.

Cambozola is crafted from pasteurized cow’s milk and undergoes a similar production process to that of Camembert. The cheese is carefully formed into wheels and aged for several weeks to develop its flavors and textures. During aging, the characteristic blue veins develop, adding a tangy and slightly spicy flavor to the creamy and mild interior.

Today, Cambozola is enjoyed as a versatile and elegant cheese. It can be savored on its own, spread on crackers, paired with fruits and nuts, or even melted in dishes to add a luxurious touch. With its distinctive blend of flavors and its roots in German cheesemaking tradition, Cambozola continues to captivate palates and delight cheese enthusiasts across the globe.

Also known as:Blue Brie, Cambozola, Cambozola Black Label, Montagnolo Affiné
Made from:pasteurized cow's milk
Age:minimum 3 weeks
Texture:creamy and smooth
Flavor:nutty, savory, sharp, sweet
Vegetarian:Yes (uses microbial rennet)
Wine:Chenin Blanc, Shiraz, Port, Pinot Noir, Beaujolais

Cashel Blue 

Beer Pairing: 

India Pale Ale, Stout, Porter, Barleywine, Old Ale, Strong Ale, Scotch Ale

Cashel Blue, a delightful blue-veined cheese, has a rich origin and history that began in 1984. It is produced by Jane and Louis Grubb on their family farm located in the picturesque region of Tipperary, Ireland.

The story of Cashel Blue starts with Jane and Louis, who were searching for a unique and distinctive cheese to produce on their farm. They were inspired by the traditional methods used in the production of French Roquefort cheese but aimed to create a cheese with its own distinct character.

After extensive experimentation and dedication, they successfully developed Cashel Blue, named after the iconic nearby Rock of Cashel. This cheese quickly gained recognition for its exceptional taste and quality.

Cashel Blue is crafted using pasteurized cow’s milk sourced from their own herd and other local dairy farms. The production process involves carefully adding Penicillium roqueforti, a type of blue mold, to the cheese curds, resulting in the characteristic blue veining. The cheese is then aged for a minimum of four weeks, allowing the flavors to develop and the creamy texture to mature.

Over the years, Cashel Blue has gained popularity both locally and internationally, earning numerous awards and accolades. It has become renowned for its balanced, mellow flavor with hints of creaminess, tanginess, and a subtle nutty undertone.

Also known as:-
Made from:pasteurized cow’s milk
Age:2-4 months
Texture:Semi-soft and creamy
Color:A pale yellow with blue veins
Flavor:signature light blue taste
Aroma:pungent, strong
Vegetarian:Yes (Vegetarian rennet)
Wine:Sauternes, Vin Santo, Gewurztraminer, Vouvray, Mosel

Castello Blue

Beer Pairing: 

India Pale Ale, Imperial IPA, Stout, Imperial Stout, Porter

Blue Castello cheese has a fascinating origin and history that dates back to the 1960s in Denmark. The story begins with the Tholstrup Cheese Company, one of the oldest cheese producers in Denmark. It was during this time that the company introduced Blue Castello to the world of cheese.

Blue Castello is a soft cheese made from cow’s milk, known for its smooth and creamy texture. The cheese is characterized by its blue veins, which are a result of the mold Penicillium roqueforti being introduced into the cheese during the aging process.

Castello Blue is a unique cheese that combines the best attributes of both Brie and blue cheeses, and was created with the intention of marrying the creamy, soft texture of Brie with the tangy, distinct flavors of blue cheese.

To achieve its desirable texture and taste, Castello Blue undergoes a careful maturing process. During maturation, the cheese is turned four times within a 24-hour period. This frequent turning helps distribute the blue veins evenly throughout the cheese and ensures a consistent flavor profile. It also contributes to the development of a luscious, soft, and buttery texture.

Blue Castello’s unique characteristic lies in its rind, which can develop a combination of red and blue-green molds. This intricate mold pattern contributes to the cheese’s visual appeal and adds complexity to its taste.

Also known as:Blue Castello, Bla Castello
Made from:pasteurized cow's milk
Region:All over
Age:8–10 weeks
Texture:creamy and smooth
Color:pale yellow with blue veins
Flavor:buttery, tangy
Aroma:hints of mushrooms
Wine:Pinot Gris. Cabernet Sauvignon, Chenin Blanc


Beer Pairing: 

India Pale Ale, Imperial IPA, Stout, Imperial Stout, Porter

Danablu cheese, also known as Danish Blue cheese, is a rich and flavorful blue cheese that originated in Denmark. The history of Danablu dates back to the early 20th century when a Danish dairy farmer named Marius Boel developed a unique method of producing blue cheese.

In 1901, Marius Boel discovered a mold-infested loaf of bread in his dairy and was intrigued by the flavors and aroma it possessed. He decided to experiment with introducing the Penicillium mold into his own cheese production. By piercing the cheese with small needles to allow oxygen to enter, he created an environment where the mold could grow and develop.

Boel’s creation gained popularity, and the cheese became known as Danablu, named after the Danish and the French word “bleu” (blue). The cheese quickly became renowned for its creamy texture, tangy taste, and distinctive blue veins.

Danablu or Danish Blue, as we know it today, refers to a variety of blue cheeses that are produced in Denmark using traditional methods that were formulated to make French blue cheeses, such as the pasteurized variety known as Bleu d’Auvergne and the unpasteurized variety known as Bleu des Causses. The blue cheese varieties grouped as Danish Blue are all made with cow’s milk.

Danablu is made from full fat cow’s milk and homogenized cream, to which mold culture and natural rennet are added. When the milk is hardening, the curd is pricked with needles because the mold culture needs a lot of oxygen to develop.

Also known as:Danish Blue, Marmora
Made from:cow's milk
Age:8 - 12 weeks
Texture:creamy and crumbly
Color:white, blue veins
Flavor:salty, sharp
Wine:Cabernet, Liebfraumilch, Zinfandel, Blanc de Blancs


Beer Pairing: 

Belgian Tripel, Weissbier, Amber Ale, English Pale Ale

Dolcelatte cheese, also known as Gorgonzola Dolce, is a soft and creamy blue cheese that originates from Italy. Its name translates to “sweet milk” in Italian, reflecting its mild and delicate flavor compared to its sharper and more pungent relative, Gorgonzola.

Dolcelatte cheese was created in the early 20th century by the Italian cheesemaker Galbani Company, that is a part of Groupe Lactalis. Seeking to develop a milder version of Gorgonzola cheese, Galbani experimented with the aging process and introduced a shorter aging period. This resulted in a cheese with a creamy texture, a pale ivory color, and a less assertive taste.

The production of Dolcelatte follows a similar process to that of Gorgonzola with a difference that it is made from the curd of only one milking. It starts with pasteurized cow’s milk, which is curdled using specific starter cultures and enzymes. The curds are then cut, drained, and gently mixed to encourage the growth of blue-green mold. The cheese wheels are left to age for a shorter period, typically around two to three months, during which the flavors develop and the characteristic blue veins form.

Dolcelatte gained popularity due to its milder taste, making it more accessible to a wider range of palates. It became a sought-after cheese in Italy and gradually gained recognition in international markets.The fat content in Dolcelatte is higher than Gorgonzola at about 50%. Suitable for vegetarians, it is served with grapes, used in a rich pasta sauce, and paired with Rose or Juicy Red, Port wine, and Venetian Merlot wines.

Also known as:Gorgonzola Dolce
Made from:pasteurized cow's milk
Region:Various Northern Provinces
Age:2 - 3 months
Texture:soft creamy
Rind:natural, rough, hard and grey/pinkish in color
Color:with blue veins
Flavor:buttery, creamy, mild, sweet
Aroma:mild, milky
Vegetarian:Typically No
Wine:Rose, Juicy Red, Port wine, Venetian Merlot

Dorset Blue Vinny

Beer Pairing: 

Brown Ales, Stout, Dunkelweißen

Dorset cheese, known by various names such as Dorset Blue, Blue Vinny, and Blue Veiny, is a traditional English cheese with a rich history dating back several centuries. Its origins can be traced to the county of Dorset in southwestern England.

The cheese-making tradition in Dorset can be dated as far back as the 18th century. It was initially produced by local farmers who utilized surplus milk from their dairy herds. The cheese gained popularity among the locals and soon became a regional specialty.

Dorset cheese is a blue cheese, characterized by its distinctive blue veins running through its crumbly texture. Traditionally, it was made using raw cow’s milk, but today, pasteurized milk is often used due to regulations. The cheese is typically aged for several months, allowing the blue mold to develop and impart its unique flavor.

Historically, Dorset cheese was made in farmhouses and small dairies throughout the region. However, with the advent of industrialization and commercial cheese production, its popularity declined in the early 20th century. By the mid-20th century, only a few artisanal producers remained, working diligently to preserve this traditional cheese.

In recent years, there has been a resurgence of interest in traditional and artisanal cheeses, including Dorset cheese. Artisan producers have revived the old recipes and techniques, striving to recreate the authentic flavors and textures of this historic cheese. Today, Dorset cheese enjoys a modest but devoted following, both locally and among cheese enthusiasts worldwide.

Also known as:Dorset Blue, Blue Vinny, and Blue Veiny
Made from:unpasteurized cow's milk
Age:12 to 18 months
Rind:Mold ripened
Color:Blue veined
Flavor:savory, strong
Vegetarian:Yes (vegetarian rennet)
Wine:Cabernet, Red Zinfandel

Fourme d’Ambert AOC

Beer Pairing: 

Barleywine, Doppelbock, Dubbel, Maibock, Porter, Stout, Imperial Stout

Fourme d’Ambert, also known as Ambert, is a time-honored cheese hailing from the Auvergne region of France and boasts a rich history dating back almost a millennium to the Roman occupation. The art of crafting this unique cheese is said to have been developed by the Druids and Gauls. In 2002, it earned its own AOC (Appellation d’Origine Contrôlée) designation, distinguishing it from Fourme de Montbrison, an identical cheese.

This traditional farmhouse blue cheese is produced in both cooperative and artisanal settings. The production of Fourme d’Ambert involves a meticulous process. The cheese is made from raw cow’s milk, which is curdled using natural rennet. The curds are then molded into cylindrical shapes and pierced to allow the growth of blue mold. The cheese is aged for a minimum of 28 days, during which it develops its distinctive creamy texture, ivory-colored paste, and characteristic blue veins.

Throughout its history, Fourme d’Ambert has been celebrated for its unique flavor profile. It boasts a balanced combination of sweet, nutty, and tangy notes, with the blue mold lending a subtle earthy and spicy undertone.

Today, Fourme d’Ambert is not only cherished in its native region but also enjoyed by cheese lovers worldwide. It is commonly used in culinary preparations, from cheese platters and salads to sauces and baked dishes, adding a touch of sophistication and depth of flavor. Its rich history and exceptional taste make Fourme d’Ambert a true gem among French cheeses.

Also known as:Ambert
Made from:pasteurized or unpasteurized cow's milk
Region:Auvergne, Rhône-Alpes
Age:minimum 28 days
Texture:creamy, dense and supple
Rind:natural, light brown
Color:creamy with abundant blue mold
Flavor:savory, sharp, smooth, tangy
Aroma:fruity, strong, woody
Wine:Sauternes, Rhone, Pinot Noir, Syrah

Gorgonzola DOP

Beer Pairing: 

Belgian Dubbel or Quadrupel, Stout, Porter, Brown Ales Barleywine

Gorgonzola, known also as Straechino di Gorgonzola, is the principal blue-green veined cheese of Italy. It is said to have been made in the Po Valley since 879 AD. Over time, Gorgonzola gained popularity in Italy and beyond. In the 12th century, it was mentioned in writings by renowned Italian poet Dante Alighieri. By the 16th century, it had become a favorite cheese among the nobility. Gorgonzola received its official recognition and protection in 1955 when it was granted the designation of origin (DOP) by the Italian government. 

Gorgonzola was formerly was made during September and October, because winter conditions were favorable for curing; however curing caves have been built in cliffs in the Alps, especially near Lecco, and it is now made throughout the year. It is made also in numerous other countries; in the United States, it is made mostly in Wisconsin and Michigan.

The interior of the cheese is mottled with blue-green veins like those in Roquefort. In Italy, the mold is called Penicillium glaucum rather than P. roqueforti —the name used in the United States—but it is the same mold, at least in some instances. 

Gorgonzola cheese undergoes a unique aging process that contributes to its distinct characteristics. To initiate the growth of mould spores, metal rods are swiftly inserted and removed during the aging period, creating air channels. These channels provide an ideal environment for the mould spores to develop into hyphae, resulting in the creation of the cheese’s characteristic veining.

Typically, Gorgonzola is aged for a period of three to four months. The duration of the aging process plays a crucial role in determining the cheese’s consistency and texture. As it ripens, the cheese gradually becomes firmer.

Also known as:Straechino di Gorgonzola
Made from:pasteurized cow’s milk
Region:Lombardia and Piemonte
Age:2 to 4 months
Texture:Firm, crumbly
Color:ivory with plentiful veining, turning more yellow with age
Flavor:piquant, earthy
Wine:Riesling, Cabernet Sauvignon, Barolo, Sauternes, Gewürztraminer

Lanark Blue

Beer Pairing: 

Stout, Porter, Amber Ale

Lanark Blue Cheese is a Scottish Ewe’s Blue cheese known for its sharp and clean flavor, often considered the Scottish counterpart to the famous French Roquefort. It is lovingly crafted by Errington Cheeses, a small, family run farm and cheese company nestled at the foot of the Pentland Hills in South Lanarkshire, within the beautiful Southern Uplands of Scotland. In 1983, the journey into cheese making commenced on a small scale. As demand for their exceptional cheese grew, the farming enterprise shifted its focus to accommodate the need for ewes’ milk, ensuring a consistent supply to meet the increasing appetite for Lanark Blue Cheese.

Lanark Blue Cheese undergoes a maturation process that spans different durations, depending on the time of the year. During the early season, it is matured for six weeks. However, as the Christmas season approaches, the maturation period extends up to eight months, aligning with the festive period and Burns night celebrations.

The unique seasonal aspect of Lanark Blue Cheese is closely tied to the sheep’s milking schedule, which occurs from January to September. As a result, the cheese exhibits variations based on the time of year it is produced. Cheese crafted during the spring season exudes a fresh and sweet profile. With a shorter maturation period, these cheeses retain a milder character. The delicate blue veins running through the cheese provide a subtle blue flavor that enhances the overall taste experience.

On the other hand, Lanark Blue Cheese meant for Christmas time and Burns night matures for a more extended period. This lengthier aging process allows the flavors to intensify and the cheese to develop a more robust and pungent profile. The blue veins within this cheese become more pronounced, contributing to a more assertive blue flavor that aficionados of stronger cheeses appreciate.

Also known as:Scotland's Roquefort
Made from:unpasteurized sheep’s milk
Age:6-12 weeks, and up to 8 months
Flavor:Sharp, clean blue
Vegetarian:Yes (Vegetarian rennet)
Wine:Rioja, Bordeaux. Sauternes, Barolo

Maytag Blue

Beer Pairing: 

Amber Ale, Bock, Cider · India Pale Ale, Pale Ale, Pilsner, Porter

In the space of one hundred years, Frederick Maytag, the son of German immigrants, settled in Iowa in the 1860’s, and after finding success in establishing a farm implement company, designed a washing machine that would eventually catapult the company to fame and fortune.

Frederick’s son, Elmer, was an entirely different character, finding much more satisfaction in establishing a herd of award winning Holstein-Friesian cows. Elmer’s son Frederick II, inherited both the farm and his grandfather’s business acumen establishing Maytag cheese production in 1941.

Cow’s milk for production is sourced from the farm’s own herd and is homogenized prior to cheesemaking. It is then heated, cultures and rennet added, and after the curd has formed, cut into cubes in the vat. The whey is then drained off and the remaining curds are mixed with a blue mold powder before being scooped into hoops and pressed. After unmolding, the young cheeses are soaked in a brine solution for several hours before being transferred to the maturing caves to further aging.

During the four to six-month aging process, wheels are pierced to allow air into the interior. The enzymes and bacteria react with the air, allowing for the development of the blue veins throughout the cheese.

The texture of Maytag Blue is firm, moist and slightly crumbly with an ivory colored paste shot through with sapphire colored blue veins. Flavors are rich and creamy-like, with an assertive salty note and a savory finish

Also known as:-
Made from:cow’s milk
Origin:United States
Age:4 - 6 months
Texture:firm, moist and slightly crumbly
Color:ivory colored paste, with sapphire colored blue veins.
Flavor:lemony, savory, tangy
Aroma:pungent, strong
Vegetarian:Yes (vegetarian rennet)
Wine:Riesling, Tawny Port, Syrah/Shiraz, Torgiano, Cayuga

Point Reyes Original Blue

Beer Pairing: 

Barleywine, Old Ale, Strong Ale, Scotch Ale, Wheat Beer, Weisse, Hefeweizen, Wit

Point Reyes Original Blue is a renowned blue cheese hailing from the Point Reyes National Seashore in California, USA. It is a product of the Point Reyes Farmstead Cheese Company, a family-owned and operated business that has been crafting artisanal cheeses since 2000.

The origins of Point Reyes Original Blue can be traced back to the arrival of the Giacomini family in Point Reyes in the early 1900s. They established a dairy farm on the land and began producing milk for the local community. It was not until the turn of the millennium that the family ventured into cheesemaking.

Inspired by the rich milk from their herd of Holstein cows grazing on the lush coastal grasses, the Giacominis decided to create their own blue cheese. They hired skilled cheesemakers and collaborated with experts to develop their recipe and perfect their craft.

Point Reyes Original Blue is crafted using traditional techniques inspired by European methods. The cheesemakers hand-ladle the curds and pierce each wheel by hand to encourage the growth of blue mold. The cheese wheels are then aged in special aging rooms, allowing the flavors to develop and mature over time.

The cheese itself is characterized by its beautiful marbling of blue veins throughout a creamy and crumbly paste. It offers a bold and tangy flavor profile with hints of sweet cream and earthy undertones. Point Reyes Original Blue has received numerous accolades and recognition for its exceptional quality, including awards at prestigious cheese competitions.

Also known as:Original Blue
Made from:unpasteurized cows’ milk
Region:California, San Francisco area
Age:3.5 months
Texture:buttery and creamy
Color:white, blue-veined
Flavor:bold with hints of sweet milk and a peppery finish
Aroma:fresh, milky, strong
Vegetarian:Yes (microbial vegetarian rennet)
Wine:Cabernet Sauvignon, Viognier, Syrah

Roquefort AOC

Beer Pairing: 

Nut Brown Ale, Imperial Stout & Porter, India Pale Ale, Scotch Ale

Roquefort AOC, one of the world’s most renowned blue cheeses, has a rich history that dates back centuries. Its origin can be traced to the region of Roquefort-sur-Soulzon in southern France. Roquefort was reported to be a favorite of Emperor Charlemagne, and by the people of France it is known as the ‘cheese of kings and popes’.

Roquefort’s history as a recognized cheese began in the 15th century when it gained popularity among the French nobility. In 1411, Charles VI granted exclusive ripening rights to the village of Roquefort-sur-Soulzon, making it the official birthplace of Roquefort cheese. In 1925, Roquefort was granted the coveted Appellation d’Origine Contrôlée (AOC) status, making it the first cheese to receive such protection in France. The AOC designation ensures that Roquefort can only be produced using specific methods and ingredients within the designated region.

The production of Roquefort remains a traditional and carefully regulated process. It is made from raw sheep’s milk, primarily sourced from the Lacaune breed of sheep. After the milk is curdled, the cheese wheels are left to age in the natural caves of Roquefort-sur-Soulzon, where the Penicillium roqueforti mold thrives. The mold imparts the characteristic blue veins and distinctive flavor to the cheese.

Roquefort AOC continues to be highly regarded for its exceptional quality and unique flavor profile. Its salty and tangy taste, coupled with its creamy texture, has made it a beloved cheese worldwide. Whether enjoyed on its own, crumbled over salads, or paired with fruits and wine, Roquefort AOC remains an iconic symbol of French culinary heritage and craftsmanship.

Also known as:-
Made from:unpasteurized sheep’s milk, mostly Lacaune sheep
Age:3 to 9 months, with at least 3 months in limestone caverns
Rind:natural, foil-wrapped
Color:ivory with deep blue mold
Flavor:pungent, peppery
Aroma:sheep’s milk notes
Wine:Riesling, Merlot, Sauternes, Maury, Châteauneuf-du-Pape

Saint Agur

Beer Pairing: 

Brown Ale, Stout, Porter, Pineapple Cider

Hailing from the renowned Auvergne region in central France, Saint Agur is a luscious and velvety blue cheese that stands proudly alongside its regional counterparts such as Bleu d’Auvergne and Fourme d’Ambert. Despite their formidable presence, Saint Agur has carved its own distinct reputation with its milder yet delectable blue cheese profile.

The production process of Saint Agur involves using local pasteurized cow’s milk local milk predominantly from Montbéliarde cows, and adding selected cultures, including Penicillium Roqueforti, which gives the cheese its distinctive blue veins. After the curdling process, the curds are cut and molded into cylindrical forms. The young cheese is then repeatedly pierced with needles to promote the growth of blue mold throughout the interior, resulting in its characteristic marbled appearance.

After the initial aging, which lasts for a few weeks, the cheese is transferred to cellars for further maturation. During this aging period, which typically lasts around 60 days, the cheese develops a creamy texture and complex flavors. The aging process allows the flavors to mellow while the blue mold continues to grow, adding depth and character to the cheese.

Since its creation, Saint Agur cheese has gained popularity both in France and internationally. It has received numerous awards for its exceptional taste and quality. The cheese is known for its buttery and smooth texture, balanced with a rich and tangy flavor profile. The blue veins add a complex and slightly salty taste, making it a favorite among blue cheese enthusiasts.

Also known as:-
Made from:pasteurized cow’s milk
Region:Auvergne, Monts du Velay
Age:60 days
Texture:smooth creamy
Color:pale ivory with blue veins
Flavor:Blue character with a buttery finish
Aroma:Milky, strong
Vegetarian:Usually Not
Wine:Brouilly, Jurancon, Porto, Chardonnay, Syrah, Banyuls

Shropshire Blue

Beer Pairing: 

Porter, Stout, Imperial Stout

Shropshire Blue Cheese’s color orange stems from Bixa Orellana, a natural food-coloring substance which has been using for a long time by the indigenous peoples of South America. This cheese was created in the seventies at the dairy Stuart Castle, in Inverness, Scotland, by Andy Williamson. The cheese was first known under the names Inverness-shire Blue or Blue Stuart; the latter was chosen to increase its popularity, although there is no link to Shropshire County. After the dairy Stuart Castle closed in 1980, Elliot and Hulme Harry Hanly, relaunched the production, but once again the production stopped quickly. Shropshire is now made by the dairies of Long Clawson, Leicestershire and Colston Basset in Nottinghamshire.

Shropshire Blue is made from pasteurized cow’s milk and is a variation of the traditional blue cheese recipe. The process begins by adding specific cultures and rennet to the milk, causing it to curdle. The curds are then cut and transferred to molds, where they are pressed to release excess whey. Afterward, the cheese is salted and left to age.

During the aging process, Shropshire Blue develops its distinctive blue veins. Needles are used to introduce the mold Penicillium roqueforti into the cheese, which gives it the characteristic blue marbling. The cheese is then left to mature in temperature and humidity-controlled rooms for a minimum of eight weeks. As it ages, the flavors become more complex and intense.

The aging period allows the flavors to develop and the texture to become creamy yet crumbly. Shropshire Blue typically has a rich and tangy flavor with a slightly sweet undertone. Its striking orange color, which comes from the addition of natural annatto dye during production, makes it visually distinct from other blue cheeses.

Also known as:Inverness-shire Blue, Blue Stuart
Made from:pasteurized cow’s milk
Age:3 months
Texture:creamy and smooth
Rind:natural, browning and turning rough with age
Color:bright orange, with green-blue veining
Flavor:creamy, full-flavored, sharp, strong, tangy
Aroma:slightly tangy, rich
Vegetarian:Yes (microbial rennet)
Wine:Bordeaux, Cotes-du-Rhone, Monbazillac, Sauternes


Beer Pairing: 

Imperial India Pale Ale, Porter, Stout, 

For centuries, the cherished Stilton blue cheese in England was traditionally crafted using raw milk. However, due to regulatory changes in the 20th century, the production of any cheese labeled as Stilton required the use of pasteurized milk. The last raw milk Stilton was produced in 1989.

In 2006, Joe Schneider, a cheesemaker, and Randolph Hodgson, the founder of Neal’s Yard Dairy, embarked on a project to revive the production of a traditional unpasteurized blue cheese. With this goal in mind, Joe and Randolph sought a farm located on the Welbeck Estate, near the borders of Sherwood Forest, where they could create their cheese.

However, they encountered an unexpected hurdle. The regulations outlined in the EU protected name documentation prevented them from labeling their creation as Stilton, so they came up with the name Stichelton, an old Anglo-Saxon name for the village of Stilton, that was listed the Domesday Book from the reign of William the Conqueror.

They forged ahead and created a unique blue cheese that showcased the unrivaled sensory experience and lasting flavor derived from unpasteurized milk. Though it couldn’t bear the Stilton name, their cheese captured the essence of tradition, craftsmanship, and innovation.

The character of Stichelton comes from the rich pastures of the Sherwood Forest in Nottinghamshire, which give the cheese flavors reminiscent of undergrowth and licorice.  The unctuous texture is created by the small amount of rennet which is added to slow down the acidification process. Stichelton is therefore a quality cheese, fit for a connoisseur.

Also known as:-
Made from:unpasteurized cows milk
Age:4-6 Months
Texture:creamy, fudgy
Rind:mold ripened
Color:ivory with blue veins
Flavor:buttery, caramel, creamy, savory, spicy, sweet
Wine:Gewurztraminer, Monbazillac, Porto, Sauternes, Vouvray ou Montlouis moelleux


Beer Pairing: 

Imperial India Pale Ale, Porter, Stout

Stilton is a classic English cheese with a rich history dating back several centuries. Its origin can be traced to the village of Stilton in Cambridgeshire, England. However, despite its name, Stilton was not originally made in Stilton. Instead, it was traded and sold there, making the village famous for the cheese.

The exact beginnings of Stilton are somewhat debated, but it is believed to have emerged in the early 18th century. It was commonly produced in the counties of Leicestershire, Derbyshire, and Nottinghamshire. The cheese gained popularity due to its unique, rich flavor and creamy texture.

Stilton’s reputation continued to grow, and by the late 18th century, it was renowned and sought after across England. It even caught the attention of royalty, with King George IV being a notable fan of the cheese. The development of the railroad in the 19th century facilitated easier transportation of Stilton to London and other cities, further boosting its popularity.

Traditionally, Stilton was made from raw cow’s milk and matured for a minimum of nine weeks. However, changes in regulations and advancements in production methods led to the introduction of pasteurized versions. Today, Stilton is made from whole cow’s milk and allowed to ripen for 4 to 6 months, during which time it is skewered numerous times to encourage the growth of Penicillium roqueforti mold (also present in Roquefort cheese). This process creates a pale-yellow interior with blue-green veins. The texture is rich and creamy (45 percent fat) but slightly crumbly. The flavor has a mellow cheddar like quality with the pungency of blue cheese.

Stilton is characterized by its crumbly yet creamy texture, distinct blue veins, and a rich, savory flavor with hints of nuttiness. It is often enjoyed on its own, paired with fruits and nuts, or used in various recipes like salads, soups, and sauces.

Also known as:Stilton Blue
Made from:pasteurized cow's milk
Region:Derbyshire, Nottinghamshire and Leicestershire
Age:9 to 14 weeks
Texture:semi-soft, crumbly, creamier with increasing age
Rind:natural, with a reddish mold forming
Color:Ivory with substantial blue-green veining
Flavor:smooth, creamy, slightly acidic
Wine:Riesling, Merlot, Sauvignon, Sémillon, Cahors, Madiran

Valdeón DO

Beer Pairing: 

Belgian Ale, Cider, Porter, Stout, Imperial Stout

Valdeón cheese is a traditional blue cheese that originates from the rugged mountainous region of Valdeón in northern Spain. Nestled in the province of León, this cheese has a rich history dating back centuries. The cheese is made from a seasonal balance of cow, goat, and sometimes sheep’s milk. This contributes to its distinctly bold, sophisticated, and spicy flavor

Valdeón cheese undergoes an aging process within the caves scattered across the Valdeón Valley, located in the northwest region of Castilla-Leon. This time-honored tradition has been practiced for centuries in this area. The cheese is carefully aged for a minimum of two months, allowing it to develop its desired flavor and texture.

Valdeón undergoes a unique process due to the specific climate found within its caves. Unlike the more humid Cabrales caves, the Valdeón caves offer a drier environment. This variance in humidity makes the Valdeón cheese less susceptible to certain molds, which contribute to the robust flavor profile typically associated with Cabrales.

Valdeón cheese possesses a captivating character, striking a balance between assertiveness and smoothness. Its aging process results in a complex assortment of flavors that delight the palate. The cheese delivers a captivating taste experience without overwhelming harshness, showcasing its refined and nuanced qualities.

This DOP Spanish blue cheese is often sold as Cabrales in the United States because its flavor is similar to that bold blue, but is slightly tamer. It, therefore, appeals to a wider range of palates. The cheese is wrapped in plageru (sycamore) or chestnut leaves before being sent to market.  

Also known as:Cabrales, Queso de Valdeón
Made from:pasteurized Cow, Goat and sometimes sheep's milk
Region:Castilla y León / or Picos de Europa
Age:Minimum 2 months
Texture:Moist and flaky
Color:pale yellow with blue-green veins
Flavor:slightly lactic, buttery
Aroma:pepper notes
Wine:Riesling, Sancerre, Beaujolais, Muscat,