Have you ever stared at a cheese counter, overwhelmed by the blue veins snaking through so many creamy blocks? That sharp, pungent aroma hits you, and suddenly, choosing just one Bleu Cheese feels like a mission impossible. It’s true; the world of blue cheese is vast and sometimes intimidating. Do you pick the mild, buttery Gorgonzola, or go all-in with the salty, crumbly Roquefort?
Navigating the differences between Stilton, Danish Blue, and creamy Cambozola can leave anyone confused. You want that perfect flavor for your salad or cheese board, but a wrong choice can mean a bite that’s too strong or too mild. We understand that frustration—you want the perfect blue punch without the guesswork.
This guide is here to clear the fog. We will break down the most popular Bleu Cheeses, explaining their textures, origins, and best uses. By the end of this post, you will confidently select the ideal blue cheese for any occasion. Get ready to meet your new favorite cheese!
Top Bleu Cheese Recommendations
- Semi-soft texture that's perfect for salads and sauces
- Great topping for steaks or burgers
- Wonderful addition to serve with fruit for dessert
- Proudly Wisconsin cheese
- Aged 60 days for a taste that's savory, creamy, and tangy
- Happy Belly 6oz crumbled blue cheese
- Made in California
- Milk Type: Cow
- Unpasteurized
- Moist and creamy blue cheese with medium-strong flavor
- Crumble atop salad, add to a steak or burger
- Origin: Minnesota
- Milk Type: Cow
- Unpasteurized
- Artisan blue cheese that's full-flavored but never metallic or too salty
- Conveniently pre-crumbled for use in recipes
- Origin: Denmark
- Milk Type: Cow
- Pasteurized
- Traditional Danish blue cheese known for intense, spicy, salty flavor
- Crumble on salads or melt on burgers
- Big chunks of real blue cheese create that irresistible blue cheese dressing taste
- Put it out at every meal – for salads, sandwiches, dips, and more
- The ultimate sauce for spicy chicken wings
- Gluten Free
- A Family Owned Company
- One 16 fl. oz. bottle of Kraft Chunky Blue Cheese Dressing
- Kraft Chunky Blue Cheese Dressing uses quality ingredients for a bold flavor
- Chunky blue cheese dressing with no high fructose corn syrup or MSG added
- A single serving contains 1 g. of sugar and 120 calories
- Blue cheese and vinegar deliver a pleasing blend of tanginess and sweetness
The Ultimate Bleu Cheese Buying Guide: Savoring the Stink
Bleu cheese is famous for its strong flavor and blue or green veins. It offers a tangy, salty bite that many people love. Buying the best bleu cheese means understanding what makes a good wheel. This guide helps you choose the perfect pungent partner for your next meal.
Key Features to Look For
When you pick up a piece of bleu cheese, several things tell you about its quality.
1. Veining and Color
- Even Distribution: Good bleu cheese shows blue or green mold veins spread nicely throughout the cheese. You do not want large clumps of mold in one spot.
- Color Brightness: The mold should look vibrant—a bright blue or greenish-blue. Dull, greyish spots suggest the cheese might be old or stored poorly.
2. Texture and Moisture
- Creaminess: The cheese paste (the white part) should look moist, not dry or crumbly. A creamy texture means better flavor release.
- Firmness: It should hold its shape but yield slightly when gently pressed. If it crumbles too easily, it might be too dry.
3. Aroma (The Smell Test)
- Pungency Level: Bleu cheese should smell strong, but it should smell *good* strong. A sharp, earthy, or slightly sweet aroma is expected.
- Off-Smells: If the cheese smells sour, ammonia-like, or overwhelmingly metallic, put it back. That indicates spoilage.
Important Materials and Ingredients
Bleu cheese is simple, but the starting materials matter a lot.
The Base: Milk Type
Most famous bleu cheeses use cow’s milk (like Gorgonzola or Danish Blue). However, some premium varieties use sheep’s milk (like Roquefort) or goat’s milk. Sheep’s milk often yields a richer, creamier cheese with a sharper finish. Check the label to see what kind of milk the producer used.
The Magic Ingredient: Mold Culture
The distinctive blue veins come from the mold *Penicillium roqueforti*. High-quality producers ensure this culture is healthy and active. Sometimes, natural caves or special aging rooms help develop the best mold growth.
Factors That Improve or Reduce Quality
How the cheese is made and stored directly impacts how it tastes.
Factors That Improve Quality
- Aging Time: Longer aging generally develops deeper, more complex flavors. A well-aged cheese tastes balanced, not just salty.
- Hand-Crafting: Cheeses made in smaller batches often receive more attention. Skilled cheesemakers control the moisture and piercing (which lets air in to grow the mold) carefully.
- Proper Wrapping: Cheese should breathe slightly but not dry out. Wax paper or specialized cheese paper works best for storage.
Factors That Reduce Quality
- Excessive Salt: While bleu cheese needs salt, too much overpowers the delicate mold flavor. High-quality cheeses use salt to enhance, not hide, other tastes.
- Temperature Fluctuations: If the cheese gets too warm, it can “sweat” and lose texture. If it freezes, the texture becomes grainy. Always buy from a refrigerated case.
User Experience and Use Cases
Bleu cheese is versatile. How you plan to use it should guide your purchase.
For Snacking and Cheese Boards
Choose a milder, creamier bleu, such as Gorgonzola Dolce or Cambozola. These cheeses pair well with sweet elements like honey, figs, or pears. They offer a pleasant introduction to bleu cheese.
For Crumbles and Sauces
If you need a strong flavor punch for salads (like a wedge salad) or warm sauces, select a sharper, drier variety like Roquefort or Stilton. These cheeses hold up better against dressings and heat.
Pairing Tip
Always taste a sample if the store allows it! A good bleu cheese should start sharp and finish smoothly on your palate.
10 Frequently Asked Questions (FAQ) About Buying Bleu Cheese
Q: What is the difference between Bleu Cheese and Blue Cheese?
A: They are the same thing! “Bleu” is the French spelling, and “Blue” is the common English term for cheese featuring internal mold veins.
Q: Should I eat the white rind on bleu cheese?
A: Yes, you usually eat the entire piece. The rind might be slightly firmer, but it carries flavor. Unlike some hard cheeses, the bleu rind is edible.
Q: How long does freshly cut bleu cheese last in the fridge?
A: If wrapped correctly (not tightly in plastic wrap), it lasts about two to three weeks. Always check the smell before eating.
Q: Is bleu cheese safe if it has white, fuzzy patches?
A: White, fuzzy spots are usually harmless mold that is *not* the blue/green kind. However, if you are unsure, it is best to discard it, especially if the cheese is soft.
Q: Which bleu cheese is the mildest?
A: Gorgonzola Dolce (the sweet Gorgonzola) is often the mildest and creamiest choice for beginners.
Q: Which bleu cheese is the strongest?
A: Roquefort, made from sheep’s milk, is generally considered one of the sharpest and most intense options available.
Q: Why is some bleu cheese crumbly and some creamy?
A: Creaminess comes from higher moisture content and sometimes added cream. Crumbly cheese has less moisture and is often aged longer.
Q: Can I freeze bleu cheese?
A: You can, but freezing changes the texture. It becomes much more crumbly when thawed. It works fine for cooking, but not for cheese boards.
Q: Should I buy pre-crumbled bleu cheese?
A: Avoid pre-crumbled if possible. Crumbles dry out faster and lose flavor quickly. Buying a wedge ensures better texture and freshness.
Q: What wine pairs best with strong bleu cheese?
A: Sweet dessert wines, like Sauternes or Port, balance the saltiness of sharp bleu cheeses perfectly.