Discovering the Distinctive World of Blue Cheese
Blue cheese is one of those things people either love at first bite or need a little time to warm up to. With its strong aroma, rich flavours, and blue or green veins running through it, blue cheese can seem like an acquired taste. But trust us, it’s a taste worth acquiring. We’ve been enjoying and sharing delicious cheeses for years through the Cheese Shop Nantwich, and blue cheese continues to stand out as one of the most characterful categories.
Let’s travel through the wonderful variety of blue cheeses, looking closely at what makes each one unique and how to enjoy them with other flavours to truly bring out their bold character.
What Makes Blue Cheese “Blue”?
Before diving into individual types, it’s useful to understand what makes blue cheese, well, blue. The blue or green veining comes from Penicillium mould spores that are added during the cheese-making process. These moulds grow in air pockets within the cheese, creating the striking marbling effect.
Depending on where the cheese is from and what milk is used (cow, sheep, or goat), the taste, texture, and strength of the mould can vary quite a bit. Some blue cheeses are creamy and mild, while others are crumbly and powerfully salty.
Top Blue Cheese Varieties Worth Tasting
Blue cheeses come from all corners of Europe, each with its own story, texture, and flavour. Let’s look at some of the most well-loved varieties.
Stilton – The British Classic
We’re proud to say that Stilton is one of the UK’s best-known cheeses. Protected by PDO (Protected Designation of Origin) status, Stilton can only be produced in three English counties: Nottinghamshire, Derbyshire, and Leicestershire. It’s made from cow’s milk and aged for at least nine weeks, resulting in a smooth, creamy texture with a bold yet rounded blue flavour.
Unlike some stronger varieties, Stilton’s tangy notes are balanced, which makes it a go-to blue cheese for many. You might have seen it on festive cheeseboards, often paired with crackers, chutneys, or a glass of port.
At Cheese Shop Nantwich, Stilton remains a customer favourite, especially during holidays when people want something a little extra special.
Roquefort – The French Favourite
If Stilton is the king of British blue cheeses, Roquefort is surely the queen of French ones. Roquefort is made from sheep’s milk and aged in the Combalou caves of Roquefort-sur-Soulzon in southern France. The humid cave conditions are ideal for maturing cheese.
What sets Roquefort apart is its sharp, tangy taste and creamy, moist texture. The blue mould threads run through its white, crumbly body, delivering a punch of bold, salty flavour. Roquefort is less buttery than Stilton and more intense, which makes it a fine choice for blue cheese lovers seeking something stronger.
Gorgonzola – Italy’s Blue Treasure
Gorgonzola’s roots lie in northern Italy, and it’s one of the oldest blue cheeses in Europe. Made from cow’s milk, Gorgonzola comes in two styles: dolce, the softer and sweeter version, and piccante, which is firmer and has a stronger, sharper taste.
With its milky richness and crumbly texture, Gorgonzola pairs beautifully with fruits like pears or figs. Melted into risottos or stirred into creamy pasta sauces, it adds depth and flavour you just can’t get from other cheeses.
Danish Blue – A Gentle Introduction
Danish Blue, or Danablu, is a mild and creamy blue cheese made from cow’s milk. As its name suggests, it was first made in Denmark and introduced as an affordable alternative to Roquefort. It’s aged for a shorter period than some other blues, so it has a slightly milder taste and smoother finish.
Danish Blue works well for those new to blue cheese or those who want something rich without being overpowering.
How to Serve Blue Cheese? Pairing Ideas and Tips
Getting the most out of your blue cheese often comes down to what you serve it with. Here are some of our favourite ways to enjoy it.
Sweet Meets Salty
The salty hit of blue cheese balances really well with something sweet. Classic pairings include:
- Honey: Drizzle a little over your cheese and watch the magic happen.
- Fruit: Fresh pears, apples, and figs work wonders. Dried dates or apricots also create a lovely contrast.
- Chutneys and Jams: Red onion chutney, spiced plum jam, or cranberry relish boost the flavours even more.
Crackers, Bread, or Nothing At All?
A crusty baguette or oatcake can work well as a base for blue cheese, but you can also keep it simple and eat the cheese on its own if it’s flavourful enough. Rye bread adds another layer of depth, especially when toasted.
Blue Cheese and Wine
Pairing blue cheese with wine can bring out both the sharpness of the cheese and the complexity of the drink. Here are a few options to try:
- Port and Stilton: It’s a classic combination for a reason.
- Sauternes and Roquefort: The sweetness of the wine balances Roquefort’s intensity.
- Chianti or Barolo with Gorgonzola Piccante: These wines have enough strength to face the bold Italian blue.
If beer is more your thing, try a dark stout or a hoppy IPA to cut through the cheese’s richness.
Cooking Ideas with Blue Cheese
Blue cheese doesn’t just deserve a spot on your cheeseboard. It also shines in cooked dishes. Here are a few ways we love using it:
- Blue Cheese Pasta: Melt crumbled blue cheese with cream and garlic for a quick, indulgent sauce.
- Stuffed Mushrooms: Use Stilton or Danish Blue inside large mushrooms and grill until golden.
- Blue Cheese Burgers: Add a slice of blue to your burger for an extra umami hit.
- Salads: Crumbles of Gorgonzola Dolce go perfectly with roasted walnuts, cranberries, and mixed greens.
Cooking with blue cheese doesn’t have to be complicated. The bold flavour does most of the work for you.
FAQs
Is blue cheese safe to eat if it has mould?
Yes! The blue or green veins in blue cheese are completely safe to eat. They’re added intentionally and benefit both the flavour and texture of the cheese.
Can blue cheese go bad?
Like any cheese, blue cheese can spoil if not stored properly. If it smells sour (beyond the usual strong scent) or develops a fuzzy white mould on the surface, it’s best to discard it.
How do I store blue cheese?
Wrap it in wax paper or greaseproof paper (not plastic) and keep it in the fridge. This helps it breathe and avoids it becoming too moist.
Is blue cheese vegetarian?
Not all blue cheeses are vegetarian. Some traditional varieties use animal rennet. At the Cheese Shop Nantwich, we label vegetarian cheeses clearly, so keep an eye out or feel free to ask.
Why does blue cheese smell so strong?
That intense smell comes from the Penicillium mould and the type of bacteria involved in the ageing process. While it might be strong at first, many people find they grow to enjoy or even crave that smell.
Where to Buy the Best Blue Cheeses
Finding a great selection of blue cheeses can make all the difference. At the Cheese Shop Nantwich, we stock a handpicked variety of artisan blue cheeses from the UK and across Europe. Whether you’re after a creamy Gorgonzola, a punchy Roquefort, or a dependable Stilton, we’ve got something for every taste.
Let us help you explore the world of blue cheese with confidence. Our staff are always happy to advise on pairings, cheeseboards, or which wines work best with each cheese. Whether you’re just starting your blue cheese journey or already a fan, we’ve got something new for you to enjoy.
Taste, Explore and Pair Your Way to Blue Cheese Bliss
Blue cheese is full of personality and flavour, and with so many types to choose from, there’s truly something for everyone. From the mellow charm of Danish Blue to the punchy bite of Roquefort, each one has its own delicious story.
Ready to taste the difference? Visit us at the Cheese Shop Nantwich for trusted favourites and new discoveries. Whether you’re building a cheeseboard, planning dinner, or just fancy treating yourself, we’re here to help you find your next blue cheese love.
