Top 10 Blue Cheeses You Need To Try

Hey everyone! Today, we're diving headfirst into the wonderfully pungent, creamy, and sometimes surprisingly sweet world of blue cheese. If you're a cheese lover, or even if you're just cheese-curious, you've probably encountered blue cheese at some point. But with so many varieties out there, it can be a bit overwhelming to know where to start. That's why I've put together this list of the top 10 blue cheeses that I think are absolutely worth exploring. We're talking about cheeses that range from mild and buttery to bold and assertive, each with its own unique character and history. So, grab a cracker, maybe a glass of wine, and let's get ready to discover some incredible flavors!

1. Roquefort: The King of Blue Cheeses

When you talk about blue cheese, you absolutely have to start with Roquefort. Hailing from the south of France, this sheep's milk cheese is often hailed as the king of blue cheeses, and for good reason. It’s one of the oldest and most famous blue cheeses in the world, with a history dating back centuries. Legend has it that it was discovered by a shepherd boy who left his lunch of bread and sheep's milk cheese in a cave and returned to find it covered in blue mold, which he then bravely ate! Whether that story is true or not, Roquefort's flavor profile is undeniably legendary. It's made from raw, unpasteurized sheep's milk, which gives it a distinct tang and richness. The blue veins, courtesy of Penicillium roqueforti mold, are typically sharp and pungent, creating a complex flavor that is both salty and slightly sweet, with a creamy, crumbly texture that melts in your mouth. It's intensely flavorful but also surprisingly balanced. Roquefort has a protected designation of origin (PDO) status, meaning it can only be made in a specific region around the town of Roquefort-sur-Soulzon. This ensures its authenticity and quality, preserving the traditional methods used for its production. It pairs beautifully with sweet wines like Sauternes, or even a port, and is fantastic crumbled over salads, especially with pears and walnuts, or used in salad dressings. Honestly, if you're going to try just one blue cheese, make it Roquefort. It’s an experience!

2. Stilton: The Noble British Blue

Moving on from France, let's head over to England for another iconic blue cheese: Stilton. Often referred to as the "King of Cheeses" in Britain, Stilton is a strong, yet remarkably smooth blue cheese that boasts a Protected Designation of Origin (PDO) status, just like Roquefort. This means true Stilton can only be made in three counties in England: Derbyshire, Leicestershire, and Nottinghamshire. There are two main types: Blue Stilton and White Stilton. We're obviously focusing on the blue here, which is known for its distinctive blue veining that spreads outwards from the center, creating a beautiful marbled effect. What sets Stilton apart is its unique flavor profile. It's bold and intense, with a rich, nutty character and a lingering, savory finish. Unlike some blues that can be overpowering, Stilton offers a delightful balance of sharpness and creaminess. The texture is typically crumbly but moist, making it a joy to eat. It's a cheese that has been enjoyed for centuries, even featuring on the tables of royalty. Traditionally, Blue Stilton is made from pasteurized cow's milk, and it undergoes a specific aging process that allows the blue mold to develop its characteristic flavor and appearance. It's often enjoyed during the Christmas season in Britain, paired with port wine, a classic combination that is truly magical. Beyond port, it’s also fantastic crumbled over steak, melted into a savory sauce, or simply enjoyed on its own with a good cracker. If you appreciate a blue cheese with a bit of a bite but also a sophisticated creaminess, Stilton is definitely for you.

3. Gorgonzola: The Italian Gem

Now, let's jet over to Italy for a taste of Gorgonzola, arguably one of the most famous Italian blue cheeses. Originating from the Lombardy region, this cheese has a history that stretches back to the 11th century. Gorgonzola is made from cow's milk and comes in two main varieties: Dolce (sweet) and Piccante (spicy). The Dolce version is younger, softer, and creamier, with a milder, sweeter flavor profile and less pronounced blue veining. It's incredibly buttery and spreadable, making it a crowd-pleaser. On the other hand, the Piccante version is aged longer, resulting in a firmer texture and a much more intense, sharp, and tangy flavor with bolder blue streaks. Whichever you choose, Gorgonzola offers a distinctive taste that is a hallmark of Italian cheesemaking. The blue veins in Gorgonzola are typically a vibrant blue-green, and they contribute a wonderful depth of flavor without being overly aggressive. The texture can range from spoonably soft to crumbly, depending on its age and type. It’s a versatile cheese that works wonders in both sweet and savory applications. Think about melting it into pasta sauces, spreading it on pizza, or using it in risotto. It also pairs wonderfully with fruits like pears and figs, as well as nuts. For a wine pairing, consider a sweet wine like a Moscato d'Asti or a robust red like a Barolo. Gorgonzola is a testament to the rich culinary heritage of Italy, offering a delicious journey for your taste buds.

4. Danish Blue (Danablu): The Accessible Classic

Let's talk about a blue cheese that you're likely to find in almost any supermarket: Danish Blue, or Danablu. This is a semi-soft, pasteurized cow's milk cheese that’s incredibly popular worldwide, and for good reason! It’s a fantastic entry point into the world of blue cheeses for beginners because it offers a good balance of blue cheese character without being too overpowering. Danablu is known for its distinct, sharp, and slightly salty flavor, with a creamy texture that's often a bit crumbly. The blue-green veins are usually quite pronounced, running throughout the cheese. What makes Danish Blue so accessible is its consistent quality and availability. It’s made using a standardized process, ensuring that you get a similar flavor experience no matter when or where you buy it. The taste is bold enough to be interesting but not so aggressive that it scares off newcomers. It’s a really versatile cheese that works in a ton of different dishes. It’s great crumbled on salads, melted into burgers or steaks, stirred into creamy pasta sauces, or even blended into dips. For a wine pairing, a medium-bodied red wine or even a crisp white wine can work well. If you're looking for a reliable, flavorful blue cheese that's easy to find and enjoy, Danablu is an excellent choice. It’s a classic for a reason, guys!

5. Cambozola: The Mildly Mellow Hybrid

For those who find traditional blue cheeses a bit too intense, let me introduce you to Cambozola. This is a fascinating cheese that’s essentially a hybrid, combining the creamy richness of a soft-ripened cheese like Camembert with the distinctive blue veining of a traditional blue cheese. Made from pasteurized cow's milk in Germany, Cambozola is known for its incredibly smooth and buttery texture. The blue mold is present, but it's much milder than in many other blues, resulting in a delicate, slightly tangy flavor with a hint of mushroomy earthiness. The rind is edible, much like Brie or Camembert, adding another layer of complexity to its texture and taste. Cambozola is a fantastic cheese for people who are new to blue cheese or who prefer a more subtle flavor profile. It’s incredibly approachable and melts beautifully. Because of its mildness, it’s super versatile. It’s delicious served on a cheese board with fruits and nuts, spread on crackers, or melted into dishes like omelets, quiches, or sauces. It’s also surprisingly good paired with a lighter beer or a fruity white wine. If you're looking for a blue cheese that's sophisticated yet gentle, Cambozola is a winner. It’s a real crowd-pleaser, offering a unique taste experience that bridges the gap between different cheese worlds.

6. Bleu d'Auvergne: A French Farmhouse Delight

Let's circle back to France for another exquisite blue cheese, Bleu d'Auvergne. This cheese hails from the Auvergne region of France, a volcanic plateau renowned for its rich pastures and high-quality dairy. Made from pasteurized cow's milk, Bleu d'Auvergne is characterized by its creamy, moist texture and its bold, yet elegantly balanced blue veining. Unlike Roquefort, which is made from sheep's milk, Bleu d'Auvergne offers a distinct flavor profile from cow's milk. It's typically less sharp and salty than Roquefort, with a more buttery, earthy, and slightly spicy finish. The blue veins are often more scattered and less dense, contributing to its less aggressive bite. It’s a cheese that truly reflects the terroir of its region, with a flavor that speaks of lush meadows and traditional cheesemaking practices. Its texture is soft enough to spread easily but firm enough to crumble, making it incredibly versatile in the kitchen. It’s fantastic on a cheese board, paired with crusty bread, fruits, or honey. It also shines in cooked dishes, adding a wonderful depth to sauces for steak or chicken, or stirred into a hearty vegetable soup. For wine pairings, consider a medium-bodied red or a dessert wine like a late-harvest Riesling. Bleu d'Auvergne is a testament to the diversity and richness of French blue cheeses, offering a refined and satisfying experience for any cheese enthusiast.

7. English Shropshire Blue: A Colorful Contender

Shropshire Blue is another fantastic British blue cheese, and it's a real stunner visually. While it shares some similarities with Stilton, it has its own unique identity. Made from pasteurized cow's milk, Shropshire Blue is distinctive for its striking appearance: a natural, slightly orange-colored rind (achieved by adding annatto) and a marbled interior of creamy white paste streaked with vibrant blue veins. This striking color is what first draws you in, but the flavor is what keeps you coming back. It's a semi-hard cheese with a slightly crumbly texture that becomes creamier as it ages. The flavor is robust and tangy, with a lovely earthy undertone and a hint of sweetness, making it a bit milder than a strong Stilton but still possessing a good amount of character. It’s often described as having a nutty and slightly savory profile. Shropshire Blue is a relatively newer cheese compared to Stilton, gaining popularity in the late 20th century, but it has quickly become a favorite. It’s a versatile cheese that works wonderfully on a cheese board, paired with fruits like apples or pears, and is excellent in savory dishes. Try crumbling it over a baked potato or melting it into a hearty stew. For wine pairings, a robust ale or a full-bodied red wine would complement its flavors well. If you're looking for a blue cheese that's visually appealing and offers a complex yet approachable flavor, give Shropshire Blue a try!

8. Maytag Blue: A Midwestern American Classic

Let's head across the pond to the United States to explore Maytag Blue. Hailing from Iowa, this is one of America's oldest and most celebrated blue cheeses, made by the Maytag family since 1941. It's crafted from rich, unpasteurized cow's milk from the family's own Holstein cows, which contributes to its distinctive creamy texture and robust flavor. Maytag Blue is known for its sharp, tangy taste with a lingering, savory finish. The blue veining is typically bold and spread throughout the cheese, giving it that classic blue cheese character. What makes Maytag Blue special is its connection to its origins and the quality of the milk used. The Iowa landscape and the specific breed of cows contribute to a unique flavor profile that is both powerful and satisfying. The texture is crumbly but also surprisingly moist and creamy, making it a delight to eat. It's often described as having a bold, pungent aroma that matches its strong flavor. This cheese is fantastic crumbled over salads, especially those with grilled steak or chicken, and it's a star ingredient in blue cheese dressings. It also pairs beautifully with fruits like apples and pears, or with honey and nuts. For a beverage pairing, consider a full-bodied red wine or even a dark beer. Maytag Blue is a proud representation of American artisanal cheesemaking, offering a truly authentic and delicious blue cheese experience.

9. Cabrales: The Spanish Powerhouse

For those who crave an intense, unforgettable blue cheese experience, let me introduce you to Cabrales. This is a Spanish blue cheese from the Asturias region, renowned for its bold and pungent flavor. Cabrales is traditionally made from a blend of raw cow's milk, and sometimes includes sheep's and goat's milk, adding layers of complexity to its profile. It's aged in natural caves in the Picos de Europa mountains, where the high humidity and specific microflora contribute to the development of its unique character and its striking blue-green veins. The flavor is intensely sharp, salty, and spicy, with a lingering, almost metallic tang that can be quite assertive. The texture is typically crumbly and can be somewhat dry, but it’s packed with flavor. Cabrales is not for the faint of heart; it's a cheese for true blue cheese aficionados who appreciate a powerful taste. It's fantastic crumbled over strong meats, incorporated into robust sauces, or enjoyed with crusty bread. Due to its intensity, it pairs exceptionally well with strong drinks like Asturian cider or a rich, full-bodied red wine. If you're looking to push your blue cheese boundaries and experience something truly powerful and traditional, Cabrales is an absolute must-try. It’s a wild ride for your palate!

10. Valdeón: Spain's Gift in a Leaf

We're wrapping up our blue cheese journey with another Spanish gem: Valdeón. This cheese is a bit unique because it's typically wrapped in sycamore or chestnut leaves, which impart a subtle earthy aroma and flavor to the cheese as it ages. Valdeón is made from a blend of pasteurized cow's milk and goat's milk, giving it a rich and complex taste profile. It's a semi-soft blue cheese with a creamy texture and a bold, piquant flavor. The blue veins are prominent, and the taste is characterized by its sharpness, a delightful tanginess, and a lingering savory finish. The leaf wrapping is not just for show; it helps to preserve the moisture of the cheese and contributes to its distinctive character. Valdeón offers a fantastic balance of intensity and creaminess, making it a great choice for both seasoned blue cheese lovers and those looking to explore bolder flavors. It’s excellent served on a cheese board, perhaps alongside some quince paste or figs. It also works wonderfully in cooked dishes, melted into pasta or used as a topping for grilled meats. A robust red wine or a sherry would be a fantastic pairing. Valdeón is a beautiful example of Spanish cheesemaking, offering a unique visual appeal and a deeply satisfying flavor that makes it a perfect final addition to our top 10 list. Give it a go, guys!

So there you have it – a whirlwind tour of some of the best blue cheeses the world has to offer. From the regal Roquefort to the approachable Danish Blue, there's a blue cheese out there for everyone. Don't be afraid to experiment and find your favorites. Happy tasting!