Best Cow Milk

Bayley Hazen Blue is a distinctive American blue cheese crafted by Jasper Hill Farm of Vermont. The cheese utilizes cow’s milk and features a natural rind developed through careful aging. It's notable for its complex flavor profile—often described as creamy with notes of fruit and earth—and is appre...

Colston Bassett Stilton is an English blue cheese crafted at the Colston Bassett Dairy in Nottinghamshire. It’s renowned for its intensely complex flavor profile developed through a traditional cave-aging process using raw cow's milk. The cheese boasts a crumbly texture and a powerfully pungent arom...

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...

Kraftkar is a distinctive Norwegian blue cheese produced by Tingvollost dairy. This artisan cheese utilizes cow’s milk and is known for its strong flavor profile developed through traditional aging methods. Kraftkar was awarded “World's Best Cheese” at the 2016 World Cheese Awards, making it particu...

Calderwood is an American blue cheese produced by Jasper Hill Farm in Vermont. It’s notable for its intensely flavorful profile developed through aging in the farm's natural cellars. The cheese utilizes cow’s milk and a traditional aged process resulting in a complex taste appreciated by experienced...

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...

A robust, aged blue cheese from Rogue Creamery in Central Point, Oregon, made from cow's milk and noted for its bold, earthy flavor and firm texture.

A sweet, buttery blue cheese from Hook's Cheese Company in Mineral Point, Wisconsin, made in small batches and known for its unusually mild and creamy character.

Gorgonzola Piccante is a sharp and crumbly Italian blue cheese, distinguished from its sweeter counterpart by an extended aging period of over three months in Lombardy.

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.

A raw cow's milk blue cheese from Point Reyes Farmstead Cheese Company in Marin County, California, first produced around 2000 using milk from the farm's own Holstein herd.

A cow's milk blue cheese made by Maytag Dairy Farms in Newton, Iowa, USA, since 1941, founded by the Maytag appliance family and among the first American artisan blues.

A premium blue cheese from King Island Dairy's Black Label range, sourced from cows grazing on the lush pastures of King Island, Bass Strait, Australia.

A blue-veined version of traditional Cheshire cheese made by the Appleby family at Abbey Farm in Shropshire, England, using unpasteurized cow's milk.

Produced by Rogue Creamery in Oregon, it is cold-smoked over hazelnut shells and is widely regarded as the first commercially produced smoked blue cheese in the United States.

Ireland's first commercially successful farmhouse blue cheese, created by Louis and Jane Grubb in County Tipperary in 1984 from pasteurized cow's milk.

Castelmagno is a semi-hard Italian cheese from Piedmont that sometimes develops blue veins, notable for receiving Protected Designation of Origin status in 1982.

A blue-veined version of Coolea, a Gouda-inspired cheese crafted by the Willems family near Coolea village in County Cork, Ireland.

Cornish Blue is a sweet and mild British blue cheese produced by Lynher Dairies in Cornwall, notable for winning the World Cheese Award for best cheese in 2010.

Gorgonzola Dolce is a sweet and creamy variation of traditional Gorgonzola, notable for its high moisture content and production exclusively in the northern Italian regions.

A cow's milk blue cheese from the Aubrac plateau spanning Aveyron, Lozère, and Cantal in southern France, produced using milk from the hardy Aubrac cattle breed.

A goat's milk blue cheese from Consider Bardwell Farm in West Pawlet, Vermont, named after the nearby town of Dorset and made with milk from the farm's own herd.

A Gorgonzola-style blue cheese made by Rogue Creamery in Central Point, Oregon, using locally sourced cow's milk in a tradition inspired by northern Italian cheesemaking.

Extended-aged variant of Cambozola made by Käserei Champignon in Bavaria, distinguished by a more pronounced, complex flavor and firmer texture than the original.

Long Clawson Stilton is a prominent English blue cheese produced by the Long Clawson Dairy in Leicestershire, notable for being made by the oldest Stilton maker.

Valdeón is a rich, intensely flavored Spanish blue cheese from León, notable for its creamy texture and its traditional wrapping in either sycamore maple or chestnut leaves.

A blue-veined cheese crafted by Benedictine monks at Abbaye de Saint-Benoît-du-Lac in Quebec, Canada, one of the few monastery-produced blue cheeses in North America.

Blue cheese made by King Island Dairy on King Island, Bass Strait, Australia, named after the powerful westerly winds of the Southern Ocean.