Best Blue Cheese

Associated with the Brown Derby restaurant in 1930s Hollywood, Cobb salad is an American composed salad that combines chopped greens with chicken and bacon. Hard-boiled egg and avocado add richness, while tomatoes provide a fresher contrast. Roquefort or another blue cheese contributes a sharp, salt...

From Jasper Hill Farm in Vermont, Bayley Hazen Blue is an artisan cheese made with raw cow's milk and matured with a natural rind. Blue veins run through a body that is firm enough to hold its shape while offering a creamy mouthfeel. The rind and interior develop together during aging, giving the ch...

Made at Colston Bassett Dairy in Nottinghamshire, this English Blue Stilton uses pasteurized cow's milk. Its production includes hand-ladling the curds, a traditional method associated with its rich, smooth body. Blue veins develop within the cheese as it matures, giving a pronounced flavor that can...

Raw sheep's milk and natural cave maturation define Roquefort Carles, an artisan French blue cheese made in Roquefort-sur-Soulzon. Maison Carles dates to 1927, rather than 1928. The family producer retains manual work in cheesemaking and matures its Roquefort in the caves of the Combalou, linking th...

Stichelton is a Nottinghamshire blue cheese crafted from cow’s milk. It stands out for its production using organic raw milk, offering a distinct flavor profile compared to traditionally made Blue Stilton. This cheese appeals to consumers seeking artisanal British cheeses and those interested in unp...

Tingvollost produces Kraftkar as an artisan Norwegian blue cheese using cow's milk. Its pronounced blue character comes from cheesemaking and maturation, with a substantial flavor that suits people already comfortable with assertive cheeses. The family dairy's hands-on production connects Kraftkar w...

Cabrales is a distinctive blue-veined cheese produced in the Principality of Asturias, Spain. It’s notable for its unique production method involving mixed cow, goat, and sheep milk aged within naturally humid limestone caves. The aging process imparts a strong, pungent flavor and aroma valued by ch...

Cave maturation in Roquefort-sur-Soulzon, Aveyron, is central to Roquefort Vernieres. The French producer makes this blue cheese from raw sheep's milk under the requirements of the Roquefort protected designation of origin. Naturally ventilated caves within the Combalou rock formation provide the se...

Cropwell Bishop Stilton is an English blue cheese produced near Nottingham in the county of Nottinghamshire. The cheese’s distinctive flavor comes from using cow's milk and a traditional production method. It’s notable for its rich, earthy taste appreciated by those seeking authentic British cheeses...

Blue Stilton is a classic cow’s milk blue cheese originating from Derbyshire, Leicestershire, and Nottinghamshire. Its protected designation of origin ensures a distinctive flavor profile developed through centuries of tradition. It's particularly valued by food enthusiasts seeking authentic English...

Produced by Maison Combes in Roquefort-sur-Soulzon, Le Vieux Berger belongs to the protected French Roquefort tradition. The family business dates to 1923, not 1924, and continues an artisan approach passed between generations. Sheep's milk and traditional maturation give the cheese its identity, wh...

Rogue Creamery Caveman Blue is an American artisan blue cheese produced by Rogue Creamery in Oregon. This distinctive cheese utilizes cow’s milk and undergoes a lengthy aging process resulting in a remarkably creamy texture and intensely flavored profile. Its robust taste makes it suitable for exper...

Hook’s Blue Paradise is an American artisan blue cheese crafted by Hook’s Cheese Company of Wisconsin. This double-cream cow-milk cheese stands out due to its remarkably mild flavor profile and exceptionally smooth texture. It's favored by those seeking a less assertive blue cheese experience, parti...

Rogue Creamery Echo Mountain Blue is an American artisan blue cheese produced in Oregon. It’s notable for its distinctive flavor developed through careful aging of cow's milk from local herds. The cheese offers a creamy texture and bold taste. It appeals to consumers seeking high-quality, traditiona...

Gorgonzola Piccante is a distinctive Italian blue cheese produced using cow’s milk under Protected Designation of Origin (PDO) standards. Its notable sharpness and crumbly texture arise from a longer aging process exceeding three months in the Lombardy region. This variety appeals to consumers seeki...

Roquefort is a distinctive blue-cheese produced exclusively from sheep’s milk in the Roquefort-sur-Soulzon region of southern France. Its aging process within natural caves imparts a strong, pungent flavor and aroma. This PDO (Protected Designation of Origin) cheese holds historical significance as...

Roquefort Papillon is a distinct brand of French Roquefort cheese founded in 1906, notable for its intense flavor profile and its exclusive use of raw sheep's milk from local breeds.

Devil's Gulch Blue is an American artisan blue cheese associated with Devil's Gulch Ranch in Marin County, California, a producer known for high-quality, pasture-raised livestock and small-batch dairy products.

Point Reyes Original Blue is a raw cow's milk blue cheese produced by the Point Reyes Farmstead Cheese Company in Marin County, California. Introduced in 2000, it was the creamery's inaugural product, made using milk sourced directly from the farm's closed herd of Holstein cows. The cheese is charac...

Crozier Blue is an artisanal Irish blue cheese made from pasteurized sheep's milk, produced by the Grubb family in County Tipperary. It serves as the sheep's milk counterpart to Cashel Blue, Ireland's original farmhouse blue cheese made from cow's milk. The cheese is distinguished by its firm, sligh...

Gorgonzola is an Italian blue-veined cheese made from cow's milk and named for the town of Gorgonzola near Milan. During production, selected molds develop blue or green veining and contribute a flavor that ranges from mild and creamy in younger dolce versions to firmer and sharper in piccante versi...

Roquefort Gabriel Coulet is a French producer of Roquefort, the protected blue cheese made from sheep's milk and matured in the natural caves of Roquefort-sur-Soulzon. The family business dates to 1872 and ages its cheeses in cellars connected to the Combalou limestone formation, where natural venti...

Old Chatham Ewe's Blue is an artisanal blue cheese produced in New York's Hudson Valley. It is crafted primarily from sheep's milk, which gives the cheese a dense texture and a rich, tangy flavor profile that is distinct from cow's milk blues. The cheese is manufactured by the Old Chatham Creamery,...

Maytag Blue is an artisanal cow's milk blue cheese produced by Maytag Dairy Farms in Newton, Iowa. The dairy was founded in 1919 by E.H. Maytag, and began producing the cheese in 1941 using a recipe developed by Iowa State University microbiologists. It is aged in hand-dug caves, resulting in a nota...

Bleu de Termignon is a rare, artisanal cow's milk blue cheese produced in the Vanoise massif of the French Alps. Unlike most modern blue cheeses, it is produced without the deliberate addition of Penicillium roqueforti spores. Instead, the cheese develops its characteristic blue veins naturally from...

Salt & Straw Pear & Blue Cheese is a bold, cheese-forward ice cream from Portland-based Salt & Straw, widely cited as one of the brand's most adventurous flavors and a benchmark of the savory ice cream movement in the US.

Rogue Creamery Smokey Blue is an artisan cow's milk blue cheese produced by the Rogue Creamery in Central Point, Oregon. The cheese is cold-smoked over hazelnut shells, a process that imparts a distinct smoky flavor to its creamy interior. It is recognized as the first commercially produced smoked b...

Cashel Blue is an artisan blue cheese produced from pasteurized cow's milk in County Tipperary, Ireland. Created in 1984 by Louis and Jane Grubb, it holds the distinction of being Ireland's first commercially successful farmhouse blue cheese. The cheese features a firm, creamy paste that softens as...

Picón Bejes-Tresviso is a blue cheese produced in the Picos de Europa mountain range of the Cantabria region in Spain. It holds a protected Denominación de Origen status and is traditionally crafted from a blend of cow, goat, and sheep milk. The cheese is cave-aged in natural limestone environments,...