How to choose blue cheese — understanding the range from mild to intense, the signs of quality, and picking the right blue for your taste and use.
Blue cheese spans a huge range, from mild and creamy to fierce and salty, so choosing the right one for your taste and purpose matters. Here's a guide to choosing blue cheese.
Understanding Blue Cheese's Range
Blue cheeses vary enormously in intensity, texture, and character, so the first step in choosing is knowing what you want. Some blues are mild, creamy, and approachable; others are powerful, salty, and pungent. They also range from soft and spreadable to firm and crumbly. Choosing well means matching the blue's intensity and texture to your taste and intended use — for a beginner, a board, a sauce, or a salad. Here's how to navigate the options and pick the right one.
Mild vs. Intense Blues
Blues range from gentle to fierce. Mild, creamy blues — Cambozola (brie-blue hybrid), Saint-Agur, Gorgonzola Dolce — are approachable, with gentle blue flavor, great for beginners and for those who find blue cheese too strong. Intense blues — Roquefort, Cabrales, Gorgonzola Piccante, mature Stilton — are salty, sharp, and pungent, for serious blue lovers. Knowing where a blue falls on this spectrum is key: choose mild for an easy, creamy experience, intense for a bold punch. If unsure, start milder.
Texture and Type
Blues also vary in texture. Creamy, soft blues (Saint-Agur, Gorgonzola Dolce, Cambozola) are spreadable and lush, great for spreading and melting into sauces. Firm, crumbly blues (Stilton, Roquefort, many aged blues) crumble well over salads and hold their shape on a board. Some blues are made from cow's milk (Stilton, Gorgonzola), others from sheep's milk (Roquefort) for a richer character. Consider whether you want a creamy or crumbly blue, and which milk, based on your use and taste.
Signs of Quality
When choosing a blue, look for signs of quality: even, well-distributed blue-green veining throughout (not just in patches); a creamy or appropriately textured paste (not dried out, overly crumbly where it shouldn't be, or slimy); and a pleasant, characteristic aroma (strong but not unpleasantly ammoniated or "off"). A good blue should look and smell appealing for its type. At a cheese counter, ask to taste, and choose a piece that looks fresh and properly veined. Quality veining and condition indicate a well-made, well-kept blue.
Choosing for Your Purpose
Match the blue to your use: for a cheese board, a flavorful blue like Stilton or Gorgonzola (paired with honey, fruit, and port) works well, with the intensity to suit your crowd; for melting into sauces, a creamy blue like Gorgonzola Dolce or Saint-Agur melts smoothly; for crumbling over salads, a firm, tangy blue like Roquefort or a sturdy Stilton; for beginners, a mild, creamy blue with sweet accompaniments. Knowing your purpose guides you to the right blue.
Tips for Choosing Well
To choose blue cheese confidently: decide how intense you want it (mild to fierce) and match it to your taste and audience; consider texture (creamy for spreading/melting, crumbly for boards/salads) and milk type; look for even veining and good condition; taste at a counter when you can; and pair it with sweet accompaniments to balance. Start milder if unsure, and explore bolder blues as your taste develops. With these guidelines, you can pick a blue you'll love for any purpose.
Frequently Asked Questions
What's a good blue cheese for beginners?
A mild, creamy blue like Cambozola, Saint-Agur, or Gorgonzola Dolce, especially paired with honey or fruit — far gentler than intense blues like Roquefort.
How do I judge the quality of a blue cheese?
Look for even, well-distributed blue-green veining, a creamy or appropriately textured paste (not dried or slimy), and a pleasant, characteristic aroma — and taste it if you can.
Which blue cheese is best for melting?
Creamy blues like Gorgonzola Dolce or Saint-Agur melt smoothly into sauces; firmer blues like Roquefort or Stilton are better for crumbling over salads and boards.