Murray's Cheese

Oregon Blue

$21.99/LB

And here we have one of America's first and most favorite blues - developed by veteran creamery owner, Tom Vella, over 50 years ago. Earthy, meaty and balanced; honor your patriotic heritage - not to mention your favorite recipe calling for blue. Read More

Cave Aged

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Colston Bassett Stilton

$29.99/LB

This farmstead Stilton is rumored to be the best in the world. Creamy, buttery, earthy with a clean, mineral tang on the finish. Break out the pears, walnuts, and Port. Read More

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Gorgonzola Dolce Artigianale

$23.99/LB

Want something sweet for your sweetheart? Trust us, this blue's for you. This DOP Gorgonzola comes from a small producer in the Piemonte. Creamy, mild, lightly sweet - eat it on its own, or put it right on pasta for perfect sa Read More

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Bleu d'Auvergne

$23.99/LB

A medium-strength, versatile blue we think of as Roquefort's nemesis. Made in a similar style, but with raw cow's milk, the sliceable paste is mellow and meaty with the perfect balance of salt and spice. Read More

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Shropshire Blue

$19.99/LB

It looks like Stilton that fell into a vat of sunshine. This creamy, robust blue is made from pasteurized cow's milk in Nottinghamshire, England. A relatively recent addition to the Cheese Pantheon, it was invented by Mrs. Hutchison Smith in the 1970s. Read More

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Valdeon

$18.99/LB

This intense blue is made with a seasonal mixture of cow and goat's milk, then wrapped in either oak or sycamore leaves. A triumphant choice if you love dense blue veining and a perfect balance of salt and spice. Read More