We really love cheese here in the UK — 98% of households buy it and the average Brit eats 30g a day. But while most people can get behind mild cheeses like cheddar and halloumi, blue cheeses are typically more divisive. It’s understandable considering that these cheeses are literally covered in (edible) mould and often don’t smell very nice. But if you call yourself a food lover, you owe it to yourself to embrace blue cheese. There are so many different types that there’s a good chance you’ll find one you love even if you’ve not been keen in the past. Here are five to get you started.
Gorgonzola
Gorgonzola is an Italian blue cheese made from cow’s milk. There are two types: Gorgonzola dolce (sweet, soft and a little salty, with blue marbling) and Gorgonzola piccante (stronger, firmer and a little spicy, with green marbling).
This cheese is commonly found in popular Italian dishes such as pizza, pasta and salads. The Italian cuisine experts at Pasta Evangelists also note that it is often at the heart of a charcuterie board, explaining: “Charcuterie boards are also common in Italy, incorporating a variety of dried meats and cheeses, from Gorgonzola to pecorino.”
Roquefort
The French are well known for their cheeses, and Roquefort is one of the world’s best-known blue cheeses (also known as the ‘cheese of kings and popes’ in France). Hailing from the south of the country, Roquefort is derived from sheep’s milk and is tangy, crumbly and moist. It’s delicious in salads and dressings, and also pairs well with beef, honey, and apples.
Stilton
Stilton is one of England’s oldest cheeses. Made from cow’s milk, Stilton is milder and creamier than many other types of blue cheese and pairs beautifully with sherry, port wine, walnuts, crackers, biscuits, and bread. While the blue version is more recognisable, there’s also a white Stilton which has not had the Penicillium roqueforti mould added to it and therefore does not have the blue streaks or distinctive smell of a blue cheese.
Saint Agur
Saint Agur is a French blue cheese that has been voted Britain’s favourite blue cheese brand. It has some similarities to Roquefort but you may prefer this variety if you find Roquefort too strong. Saint Agur is also a soft and mildly spicy cow’s milk cheese but the tanginess and creaminess are more balanced. It actually qualifies as a double-cream cheese because it’s enriched with cream and contains 60% butterfat. As you can imagine, Saint Agur is rich and easily spreadable over bread.
Monte Enebro
Monte Enebro is a Spanish goat’s cheese and is slightly different from the other blue cheeses on our list. While most blue cheeses have the mould added to the inside, Monte Enebro has it added to the outside so it’s the rind that’s blue. Therefore, this might be worth a try if you find the usual blue cheese ‘veins’ offputting, or if you don’t like strong goat’s cheese — Monte Enebro isn’t sharp as its paste is very moist. It works best with white wines due to its lemony taste.
