What Is Blue Cheese All About?

Searching for the details on "blue cheese" can be tricky. This is because blue cheese isn’t just one type, but a broad category of cheeses made from cow, goat, or sheep's milk, aged with penicillium mold cultures. So, before you question that salad with blue veins, know that it’s perfectly edible.

When it comes to blue cheese, opinions are divided: some people adore it, while others can’t stand it (or even the thought of it). Blue cheese typically boasts a tangy, salty taste and a strong, distinctive smell, making it an excellent addition to any dish. Once you embrace its bold flavor, you might just find yourself hooked.

Origins and Background

The origins of blue cheese may have stemmed from a fortunate mistake during the Middle Ages, when cheeses were stored in cool, humid caves. Legend has it that a cheesemaker in Roquefort, France accidentally left a piece of cheese beside a half-eaten loaf of bread, which turned blue from mold — some say he was tipsy at the time, but who’s to say?

The mold used in blue cheese – unlike other molds we avoid – is perfectly safe to eat, non-toxic, and surprisingly delicious.

Recipe: Wedge Salad with Blue Cheese Dressing

The Process of Making Blue Cheese

While the exact method may differ from one cheesemaker to another, the general steps for creating blue cheese are as follows:

First, raw milk is pasteurized, then a starter culture is introduced to convert the milk’s lactose into lactic acid (a process known as acidification), which thickens the milk from liquid to solid. Next, rennet is added to fully coagulate the milk, and the curds are cut to release the whey. The curds are shaped into wheels and aged for 60 to 90 days.

During the aging process, the cheese is 'spiked' (or 'needled') — stainless steel rods are inserted into the cheese to allow oxygen to circulate, which encourages mold growth. This process creates the signature blue veins and results in a creamier texture and the distinct taste we associate with blue cheese.

The Most Popular Varieties of Blue Cheese

Blue cheese comes in a wide array of types, price points, textures, and flavors. Whether crumbly or creamy, salty and sharp or subtle and earthy, blue cheese offers a bold spectrum of profiles — from intensely funky to mild and melty. The level of pungency you experience depends entirely on the variety you choose.

Roquefort

Arguably the most famous and one of the oldest blue cheeses, Roquefort is often considered a true delicacy. Made from sheep's milk and aged in the limestone caves of southern France, it features the iconic blue veins that have become synonymous with the cheese. Bold yet balanced, Roquefort is creamy and aromatic, with a sharpness that fades into a subtly sweet finish.

Gorgonzola

Another well-loved blue cheese, Gorgonzola hails from Italy and is crafted from cow’s milk, specifically from cows grazing in the regions of Lombardy and Piedmont. This cheese is relatively young, with a soft, buttery texture and occasional bursts of sharp, flavorful intensity.

Blue Stilton

This strikingly marbled cheese, made from cow's milk in the heart of England, is firmer than most blue cheeses. It features a crumbly texture and delivers a bold, salty, and nutty flavor.

Danablu

True to its name, Danablu is a Danish creation, crafted from cow's milk on the Island of Funen. This cheese has a smooth, creamy texture with a gentle salty sharpness, making it a milder version of Roquefort.

Double-Cream

Often confused with double-cream brie, double-cream blue is one of the mildest varieties of blue cheese available. Made with cow's milk enriched with cream, this cheese has a smooth, creamy interior and a soft, bloomy rind. Popular brands you might find include Cambozola, Saint Agur, and Blue Castello.

Recipe: Chicken Breast Stuffed with Spinach, Blue Cheese, and Bacon

How to Use and Pair Blue Cheese

Blue cheese is delicious on its own, though it's seldom eaten that way. Typically, it's spread on a cracker or a toasted baguette slice. It truly shines when paired with cured meats and is practically a must-have on any cheese board. Blue cheese also loves being stuffed into olives, dates, or even pork.

Whisk blue cheese into a rich sauce to pour over a perfectly cooked steak, blend it into a creamy dip or dressing, or use it as a filling for a tart. You can also sprinkle it on a salad or add a bold punch to your grains.

The bold saltiness of blue cheese pairs beautifully with fruits and nuts – especially with pears and walnuts. Plus, blue cheese (like many other cheeses) is packed with protein, calcium, and phosphorous. What better excuse to indulge?