Blue Cheese
Blue cheese is any cheese veined with Penicillium roqueforti mold, which gives it its distinctive blue-green marbling and pungent, peppery flavor. The great blues — Roquefort, Gorgonzola, Stilton, and Maytag — are among the most prized and powerful cheeses in the world.
Blue cheese is pungent, salty, and complex, with a sharp, peppery bite from the mold and a creamy or crumbly texture depending on the variety. The flavor ranges from mild and buttery (Gorgonzola Dolce) to intensely sharp and spicy (Roquefort, aged Stilton).\n\nThe blue veining is the mold growing through the cheese — it creates the characteristic flavor and a slightly gritty, crystalline texture. The paste (body) can be soft and spreadable or firm and crumbly.
Available year-round. Explore the classic blues: Roquefort (sheep, French, sharp), Gorgonzola (cow, Italian, creamy or sharp), Stilton (cow, English, rich), and Maytag (American, tangy). Buy wedges from a cheesemonger for the best quality.\n\nGorgonzola Dolce is mild and creamy; Gorgonzola Piccante is sharp and crumbly — know which you want for your dish.
Cheese Boards
A blue is essential on any cheese board — pair with honey, pears, walnuts, and a robust red wine.
Dressing
The base of blue cheese dressing for wings and salads — crumbled with buttermilk and cream.
Finishing
Crumble over steak, burgers, or roasted pears — its saltiness and pungency cut through richness.
Melting
Gorgonzola melts into sauces for steak, pasta, and risotto — creamy, pungent, and luxurious.
Wrap blue cheese in wax or cheese paper and refrigerate; it keeps for a few weeks. Keep it away from other cheeses (the mold can spread) and bring to room temperature before serving. The flavor intensifies with age.