Blue Cheese

Roquefort Societe

Roquefort combines the salty flavour of sheep’s milk with the tang of Penicillium roqueforti moulds to make one of the world’s most memorable foods. Firm and white, with a smooth, unblemished rind, it reveals a network of greenish-blue veins when cut. Of all the cheese regulations, none are so strict as those for making Roquefort, which require seven conditions to be fulfilled before a cheese may call itself Roquefort.

Saint Agur Blue

Saint Agur is a blue-veined cheese produced in Auvergne, France. Made with pasteurized cow’s milk enriched with cream, Saint Agur is especially creamy and tender. It is a softer, finer cousin to Roquefort.

Fourme d’Ambert

A full-fat cow’s milk cheese, it is one of the rare French blues to have a crust. It is a very old established cheese, known to have been made since Roman times in France. The cheese is inoculated with both Penicillium roqueforti moulds and a sweet white wine during its twenty-eight day aging process, imparting a complex flavour that is highly regarded by gourmets. 

Bleu d’Auvergne

A blue cheese that is also made with cow’s milk. Named for its origins in the Auvergne mountains, Bleu d’Avergne was created in the mid 1850’s by a master cheesemaker who noted that blue moulds in his curd resulted in excellent taste, and he sought to replicate the effect through inoculation. Bleu d’Auvergne has a pungent taste that is milder than its other blue cousins, with a more moist texture than other blues.

Rosenborg-Castello Danish Blue

Danish Blue Cheese from Rosenborg sports a milder flavour than traditional French blues.
Rosenborg sports a stark, white interior with aggressive blue-black veining and a strong, bitter, salty flavour. It is made from pasteurized and homogenized cow’s milk.

Available at Denninger’s:  Mellow Blue, Noble Blue, Traditional, Extra Creamy, Blue with Apricot, Blue with Cranberry, Blue with Pear.

Bergarder Blue Loaf

This soft blue cheese is made from cow’s milk by Bergarder and features large blue veins on the inside and a white mould rind on the outside. It has a strong and piquant flavour and is naturally creamy.

Montagnolo

This is a triple crème soft cheese that is riddled with blue veins, combining the traditional Brie flavour with the noble Roqueforti blue fungus.

Cambozola

Soft, surface-ripened cheese with blue veins that combines the texture and the rich taste of triple crème Brie with the distinctive, slightly sharp taste of the mold that is present in Blue cheese.

Gorgonzola

This popular, well-known Italian cheese holds the distinction of being the oldest named cheese in the world, originating in 879 AD. Unlike most blues, where even veining is desirable, Gorgonzola should have a greater concentration of moulds towards the center of the cheese. Gorgonzola is soft and sweet.

Available at Denninger’s: Mauri Gorgonzola and Il Villagio Gorgonzola

Castello Gorgonzola

Castello Gorgonzola gets its inspiration from the fine tradition of Italian Gorgonzola. While still embodying the classical Blue piquant flavours, the Castello taste is slightly more salty and the texture is firmer, making it easy to crumble into sauce or over salads.

English Blue Territorials

These English territorial blue cheeses each have their own distinctive taste and character, and are named for the area from which they originate.

Blue Stilton

If Roquefort is the King of French blues, then Stilton has a justifiable claim to the English crown. All manufacturers use whole, British cow’s milk but only one, the Colston Bassett Dairy in Nottingham, uses unpasteurized milk. A semi-hard cheese, Stilton is unpressed- hence its velvety, smooth texture – and has a thick, natural crust. Its trademark strong odour is off-putting, but the taste is lauded around the world as one of the finest cheeses.

White Stilton

White Stilton does not have the Penicillin roqueforti mould added to it, leading to a lack of blue veins. It is firmer and milder than Blue Stilton and is a perfectly acceptable and refreshing alternative to those not adventurous enough to bite into a Blue.

Shropshire Blue

It comes from the same clover as Stilton, and the same milk from the black-and-white cows that are responsible for the Stilton. The difference is the addition to the milk of annatto, creating a distinct orange colour contrasting with the blue mould. The cheese maintains a Stilton-like taste, yet there is an underlying hint of rich, buttery, burnt caramel.