Types of Blue Cheese

Danish Blue is a semi-soft, creamy cheese made from cow's milk. Compared to the powerful flavor of a Roquefort, this is considered a mild blue cheese. It's commonly sold in wedges, drums, or blocks. The needling process takes place in the curd phase, and Penicillium Roqueforti is inserted evenly into the deep channels.

According to the Stilton Cheesemaker's Association, the first person to market Blue Stilton cheese was Cooper Thornhill, owner of the Bell Inn on the Great North Road, in the village of Stilton, Huntingdonshire, (now an administrative district of Cambridgeshire).

Roquefort (US: / ˈ r oʊ k f ər t / or UK: / r ɒ k ˈ f ɔː /; French: [ʁɔk.fɔʁ]; from Occitan ròcafòrt Occitan pronunciation: [ˌrɔkɔˈfɔrt]) is a sheep milk cheese from the south of France, and together with Bleu d'Auvergne, Stilton, and Gorgonzola is one of the world's best known blue cheeses.

Established in 1984, Cashel Blue® is the original Irish farmhouse cow’s milk blue cheese. Cashel Blue® is a unique creation of Jane and Louis Grubb. Developed at a time when softer blue cheeses were a rarity in the English speaking world, Cashel Blue® truly set the trend as an alternative to the traditional and stronger Blue Stilton.

Bleu cheese or blue cheese is a category of cheeses that contain spots or stripes of the mold Penicillium. Gorgonzola is a specific type of blue cheese, produced in Northern Italy.

Maytag Blue Cheese is handmade by Maytag Dairy Farms in Newton, Iowa. Create a custom cheese gift with Maytag Blue Cheese, Cheddar, Swiss, Edam and more. Maytag Blue Cheese is handmade by Maytag Dairy Farms in Newton, Iowa.

Point Reyes Original Blue You’ve gotta get up pretty early then wait about five months to make a Blue this good. So good in fact that Original Blue won Best Cheese/Dairy Product at the 2011 Fancy Food Show in Washington DC (awarded by the National Association for the Specialty Food Trade, NASFT).

Cabrales (Spanish: queso de Cabrales) is a blue cheese made in the artisan tradition by rural dairy farmers in Asturias, Spain. This cheese can be made from pure, unpasteurized cow’s milk or blended in the traditional manner with goat and/or sheep milk, which lends the cheese a stronger, spicier flavor.