43 Types of Blue Cheese From Around the World

Whether you’re a fan of the creamy, mild varieties or prefer the sharper, more intense options, there is a type of blue cheese to suit every palate.

From the well-loved Roquefort to the tangy Gorgonzola, blue cheese comes in a range of flavors and textures.

Blue cheese pairs wonderfully with a variety of foods and beverages. Pair it with wine, fruits, and nuts for a delightful snack, or use it to elevate recipes with its robust flavors.

Characteristics of Blue Cheese

Blue cheese is known for its distinct textures and unique taste experiences, often characterized by its blue-green veins and strong flavor profile.

Veins

The veins in blue cheese are a result of the introduction of Penicillium mold during the cheese-making process. This mold is either added directly to the curds or introduced by piercing the cheese with needles, allowing air to penetrate and promote mold growth.

A close-up view of a block of blue cheese, highlighting its creamy texture and blue-green mold veins. The cheese is set against a blurred background, with a hint of other food items visible.

The characteristic blue or green veins develop as the mold interacts with the cheese, breaking down fats and proteins to create the distinctive tangy flavor and creamy or crumbly texture.

The specific strain of Penicillium used, along with the aging conditions, contributes to the unique taste and appearance of each variety of blue cheese.

Texture Profiles

Blue cheese textures can vary significantly. Most varieties are semi-soft and creamy, making them easy to spread or crumble.

Some cheeses might be firmer, but they still maintain a smooth consistency with noticeable veining from mold.

These veins contribute to a slight grittiness in some types, but typically enhance the creamy nature, creating a balanced texture experience.

For instance, Roquefort, one of the classic blue cheeses, is moist and crumbly, while Stilton is known for its firmer and creamier texture.

Taste Experience

The taste experience of blue cheese is distinct and memorable. It features pungent and sharp flavors with a notable salty kick.

Many people appreciate its nutty flavor undertones, which add depth to the sharpness.

The mold in blue cheese doesn’t just contribute to its texture but also to its sharp flavor.

Gorgonzola, for instance, comes in two varieties: dolce (sweet and mild) and piccante (sharp and strong), depending on its aging process. This characteristic sharpness and saltiness make blue cheese a highly versatile ingredient in both gourmet and everyday dishes.

Types of Blue Cheese

There are many types of blue cheese, each with unique characteristics. This section explores various well-known blue cheeses, highlighting their origins, flavors, and distinct features.

A slice of blue cheese with a smooth, creamy texture and prominent blue veining throughout. The cheese has a pale yellow rind and is set against a white background.

Ädelost

Ädelost is a blue cheese from Sweden, known for its rich flavor and creamy texture. Made from cow’s milk and aged for several months, it features noticeable blue veins that add a tangy taste. This cheese has a smooth and spreadable consistency, making it perfect for crackers or in salads. Ädelost also melts well, making it a great addition to burgers and steaks.

Aura

Aura is a blue cheese from Finland, characterized by its mild flavor and crumbly texture. Made from cow’s milk and aged for several months, it has a sharp, tangy flavor that stands out. The cheese crumbles easily, making it ideal for salads or pasta dishes. Aura is also a popular choice for creating creamy sauces due to its smooth melting properties.

Beenleigh Blue

Beenleigh Blue is an English blue cheese made from sheep’s milk. It has a pale color with distinctive blue veins running through it. The flavor starts mild and becomes stronger as it ages. The texture is initially crumbly but can become creamier over time. Often paired with fruits and nuts, Beenleigh Blue is also excellent on a cheese platter or served with honey.

Bleu Bénédictin

Bleu Bénédictin is a Canadian blue cheese made from cow’s milk. It has a semi-soft texture and a strong, tangy flavor. The evenly distributed blue veins give it a distinct appearance. This cheese is versatile, often used in salads or as a topping for steaks, and can also be enjoyed on its own due to its rich flavor profile.

Bleu d’Auvergne

Bleu d’Auvergne is a French blue cheese made from cow’s milk. It boasts a strong and creamy flavor with a firm and crumbly texture. The blue veins are pronounced, contributing to its robust taste. This cheese is great for sauces and dressings and pairs well with pears or walnuts, making it a popular addition to charcuterie boards.

Bleu de Bresse

Bleu de Bresse hails from France and features a creamy texture and mild flavor. Made from cow’s milk, this cheese is characterized by blue veins throughout. Its smooth and spreadable consistency makes it ideal for dips and dressings. Bleu de Bresse is also enjoyed with bread or crackers, adding versatility to its uses.

Bleu de Gex

Bleu de Gex originates from the Jura region in France. Made from cow’s milk, it has a smooth texture and a mild, nutty flavor. The blue veins are subtle, giving it a unique appearance. This cheese pairs well with crusty bread or can be served as part of a cheese board, enhancing its appeal.

Bleu des Causses

Bleu des Causses is another French blue cheese made from cow’s milk. It has a tangy and slightly spicy flavor, with a smooth texture developed over several months of aging. The blue veins are well-distributed, adding depth to its taste. Bleu des Causses is excellent for melting and pairs wonderfully with red wine.

Bleu du Vercors-Sassenage

Bleu du Vercors-Sassenage is from the Vercors region in France. This blue cheese is made from cow’s milk and has a mild, creamy flavor. The blue veins are not very pronounced, offering a subtle taste. It goes well with figs and honey and can also be added to salads for a delicate flavor enhancement.

Bleuchâtel

Bleuchâtel is a Swiss blue cheese known for its soft texture and delicate flavor. Made from cow’s milk, it is less pungent compared to other blue cheeses. The cheese has a smooth and creamy consistency, making it ideal for pairing with fresh fruit or adding to sandwiches. Bleuchâtel’s subtle blue veins add a mild tang without overpowering its overall taste.

A wedge of blue cheese with a creamy texture and blue mold veins, accompanied by fresh figs, grapes, and a peach on a wooden surface. The scene suggests a rustic, gourmet cheese platter setting.

Blue Cheshire

Blue Cheshire is an English cheese known for its crumbly texture and strong flavor. Made from cow’s milk, the blue veins give it a striking appearance and a robust taste. This cheese is often used in salads or melted over vegetables. Blue Cheshire’s distinct flavor also makes it a great choice for cheese boards.

Brighton Blue

Brighton Blue is an English blue cheese made from cow’s milk. It has a semi-soft texture and a mild, creamy flavor. The blue veins are prominent, adding a noticeable tang. Brighton Blue is perfect for crumbling over salads or melting into sauces, and it can also be enjoyed with crackers for a light snack.

Buxton Blue

Buxton Blue is an English blue cheese made from cow’s milk. It has a firm texture and a bold, tangy flavor, developed over several months of aging. The cheese has pronounced blue veins that enhance its strong taste. Buxton Blue is ideal for cheese platters and pairs well with apples and pears, making it a versatile choice for various dishes.

Cabrales

Cabrales is a Spanish blue cheese that is often made from cow’s milk alone nowadays, though traditionally it was a mix of cow’s, sheep’s, and goat’s milk. Aged in limestone caves, it has a very strong and spicy flavor. The blue veins are widespread, giving it a bold appearance and intense taste. Cabrales is often enjoyed with bread or used in cooking, pairing well with robust red wines for a hearty combination.

Cambozola

Cambozola is a German blue cheese that combines the creaminess of Camembert with the tang of blue cheese. Made from cow’s milk, it has a soft texture and mild flavor. The blue veins are delicate, adding a subtle tang to its creamy consistency. Cambozola is ideal for spreading on bread or crackers and is also used in creamy sauces.

Carré d’Aurillac

Carré d’Aurillac is a French blue cheese made from cow’s milk. It has a creamy texture and a mild, tangy flavor. The blue veins are evenly distributed, giving it a balanced taste. Carré d’Aurillac is perfect for spreading on bread or mixing into salads, and it also works well in various cooked dishes due to its smooth melting properties.

Cashel Blue

Cashel Blue is an Irish blue cheese made from cow’s milk. It has a crumbly texture and a mild, creamy flavor, with visible blue veins that add a tangy taste without being overpowering. Cashel Blue is excellent for crumbling over salads or adding to sauces, and it can also be enjoyed on its own for its rich and smooth flavor.

Castello

Castello is a famous Danish blue cheese made from cow’s milk. It has a creamy texture and a medium-strong flavor, with well-distributed blue veins. The cheese is often used in salads and dressings and pairs well with fruit and nuts. Castello is a versatile cheese, suitable for both cooking and snacking.

Cherni Vit

Cherni Vit is a blue cheese from Bulgaria made from sheep’s milk. It has a strong, spicy flavor and pronounced blue veins that give it a bold appearance. The cheese’s firm texture and intense taste make it a distinctive choice. Cherni Vit is often enjoyed with bread or mixed into salads and pairs well with full-bodied red wines.

Danish Blue

 A wedge of blue cheese in a plastic container, placed on a wooden tray surrounded by scattered almonds and cashews. The scene suggests a snack or appetizer setup, highlighting the combination of cheese and nuts.

Danish Blue, also known as Danablu, is from Denmark. Made from cow’s milk, it has a creamy texture and a sharp, tangy flavor. The blue veins are prominent, giving it a striking appearance and robust taste. Danish Blue is commonly used in dressings and dips and is also enjoyed on its own or paired with fruits such as pears and apples.

Dolcelatte

Dolcelatte is an Italian blue cheese made from cow’s milk. It has a mild, sweet flavor compared to other blue cheeses, with a creamy and smooth texture. The blue veins are subtle, adding a gentle tang. Dolcelatte is perfect for spreading on bread or crackers and is also used in sauces and as a pizza topping for its mild and creamy characteristics.

Dorset Blue Vinney

Dorset Blue Vinney is an English blue cheese made from cow’s milk. It has a crumbly texture and a sharp, tangy flavor, with well-defined blue veins. The cheese is often used in salads or melted over vegetables. Dorset Blue Vinney is also enjoyed with apples and pears, making it a versatile choice for various culinary applications.

Dovedale

Dovedale is an English blue cheese made from cow’s milk. It has a creamy texture and a mild, mellow flavor, with subtle blue veins that add a delicate tang. Dovedale is often used in dressings and sauces, and it’s also enjoyed with bread and fresh fruit for a light and refreshing snack.

Dragon’s Breath Blue

Dragon’s Breath Blue is an American blue cheese made from cow’s milk. It has a pungent flavor and a creamy texture, with prominent blue veins that enhance its strong taste. Dragon’s Breath Blue is often enjoyed on its own or paired with robust red wines, making it a bold choice for cheese enthusiasts.

Fourme d’Ambert

Fourme d’Ambert is a French blue cheese made from cow’s milk. It has a creamy texture and a mild, nutty flavor, with blue veins that are well-distributed. The cheese is aged for several months, developing its distinct characteristics. Fourme d’Ambert is excellent for salads or as a dessert cheese with honey, offering a mild and smooth taste.

Fourme de Montbrison

Fourme de Montbrison is another French blue cheese made from cow’s milk. It has a semi-soft texture and a mild, fruity flavor, with subtle blue veins that give it a unique appearance. This cheese is often enjoyed with crusty bread or as part of a cheese platter, providing a gentle and pleasing flavor.

Gamalost

Gamalost is a traditional Norwegian cheese made from skimmed cow’s milk. It has a firm texture and a strong, tangy flavor, known for its high protein content. Gamalost is often enjoyed on rye bread or as a snack, and it’s also used in traditional Norwegian dishes for its robust and nutritious profile.

Gorgonzola

A wedge of gorgonzola cheese with a creamy texture and distinctive blue-green mold veins, resting on a wooden cutting board. Several small crumbles of the cheese are scattered around the wedge. The background features a wooden surface.

Gorgonzola is a famous Italian blue cheese made from cow’s milk. It comes in two varieties: dolce (sweet) and piccante (spicy), with textures ranging from creamy to crumbly. Gorgonzola is often used in sauces, salads, and pizzas, and it pairs well with pears and walnuts, offering a versatile and flavorful option.

Kariki Tinou

Kariki Tinou is a Greek blue cheese made from cow’s milk. It has a creamy texture and a mild flavor, aged in clay pots that give it a unique taste. Kariki Tinou is perfect for spreading on bread or mixing into salads, and it’s also used in cooking for its distinctive and gentle flavor.

Kraftkar

Kraftkar is a Norwegian blue cheese made from cow’s milk. It has a rich, creamy texture and a strong flavor, aged for several months to develop its distinct characteristics. Kraftkar is excellent for spreading on bread or crackers and pairs well with red wine, offering a robust and indulgent taste experience.

Lanark Blue

Lanark Blue is a Scottish cheese made from sheep’s milk. It has a firm texture and a strong, tangy flavor, with pronounced blue veins that give it a bold appearance. Lanark Blue is often enjoyed with oatcakes or mixed into salads, and it pairs well with robust red wines for a hearty combination.

Maytag Blue

Maytag Blue is an American blue cheese made from cow’s milk. It has a crumbly texture and a tangy, strong flavor, aged for several months to develop its distinct characteristics. Maytag Blue is excellent for crumbling over salads or adding to sauces, and it’s also enjoyed on its own for its bold and rich taste.

Niva

Niva is a Romanian blue cheese made from cow’s milk. It has a semi-soft texture and a mildly tangy flavor, with evenly distributed blue veins that give it a uniform appearance. Niva is often used in dressings and sauces, and it’s also enjoyed with bread and fresh fruit for a balanced and smooth flavor.

Norbury Blue

Norbury Blue is an English blue cheese made from cow’s milk. It has a creamy texture and a mild, sweet flavor, with subtle blue veins that add a delicate tang. Norbury Blue is perfect for crumbling over salads or melting into sauces, and it’s also enjoyed with crackers for a light and satisfying snack.

Oxford Blue

Oxford Blue is an English blue cheese made from cow’s milk. It has a creamy texture and a tangy flavor, aged for several months to develop its distinct characteristics. The blue veins are well-distributed, adding depth to its taste. Oxford Blue is often used in salads and dressings, and it’s also enjoyed on its own for its rich and tangy flavor.

Picón Bejes-Tresviso

Picón Bejes-Tresviso is a Spanish blue cheese made from a mix of cow’s, goat’s, and sheep’s milk. It has a crumbly texture and a strong, spicy flavor, aged in caves to develop its bold taste. Picón Bejes-Tresviso is often enjoyed with rustic bread and pairs well with robust red wines for a hearty and flavorful experience.

Rokpol

Rokpol is a Polish blue cheese made from cow’s milk. It has a creamy texture and a mild, tangy flavor, with noticeable blue veins that give it a unique appearance. Rokpol is often used in salads and dressings, and it’s also enjoyed with bread and fresh fruit for a balanced and smooth taste.

Roquefort

A wedge of Roquefort cheese with a creamy white texture and distinctive blue mold veins, accompanied by a small chunk broken off from the main piece. The cheese is set against a white background.

Roquefort is a famous French blue cheese made from sheep’s milk. It has a creamy texture and a strong, tangy flavor, aged in limestone caves to develop its distinct characteristics. Roquefort is excellent for crumbling over salads or pairing with honey, offering a bold and rich taste experience.

Saga

Saga is a Danish blue cheese made from cow’s milk. It has a texture that combines the creaminess of Brie with the tang of blue cheese, resulting in a soft and smooth consistency. Saga is perfect for spreading on bread or crackers and is also used in creamy sauces and dips for its mild and rich flavor.

Saint Agur Blue

Saint Agur Blue is a French blue cheese made from cow’s milk. It has a creamy texture and a rich, tangy flavor, with evenly distributed blue veins that give it a striking appearance. Saint Agur Blue is excellent for spreading on bread or mixing into salads, offering a balanced and indulgent taste.

Shropshire Blue

Shropshire Blue is an English blue cheese made from cow’s milk. It has a creamy texture and a strong, tangy flavor, aged for several months to develop its distinct characteristics. Shropshire Blue is excellent for salads and cheese boards, providing a bold and rich taste experience.

Stichelton

Stichelton is an English blue cheese made from raw cow’s milk. It has a crumbly texture and a rich, tangy flavor, aged for several months to develop its unique taste. Stichelton is often enjoyed with bread or as part of a cheese platter, offering a robust and flavorful option.

Stilton

Stilton is a well-known English blue cheese made from cow’s milk. It has a crumbly texture and a strong, tangy flavor, aged for several months to develop its distinctive characteristics. Stilton is excellent for crumbling over salads or pairing with fruit, providing a bold and satisfying taste.

A wedge of blue cheese with a creamy texture and distinct blue veining, showcasing its characteristic mold patterns on a white background.

Valdeón

Valdeón is a Spanish blue cheese made from a mix of cow’s, goat’s, and sheep’s milk. It has a creamy texture and a strong, tangy flavor, often wrapped in maple or chestnut leaves. Valdeón is excellent for crumbling over salads, melting into sauces, or enjoying with rustic bread and robust red wines, offering a bold and rich taste experience.

Wensleydale

Wensleydale is an English blue cheese made from cow’s milk. It has a crumbly texture and a mild, slightly sweet flavor, with delicate blue veins that add a subtle tang. Wensleydale is often enjoyed with fruit, such as apples or pears, and is perfect for crumbling over salads or pairing with honey for a light and satisfying snack.

Yorkshire Blue

Yorkshire Blue is an English blue cheese made from cow’s milk. It has a creamy texture and a mild, rich flavor, with evenly distributed blue veins that give it a balanced taste. Yorkshire Blue is excellent for melting into sauces or crumbling over salads, and it’s also enjoyed with bread or as part of a cheese board for a mild and pleasing flavor.