What makes blue cheese blue? From Roquefort to Stilton to Gorgonzola and on, blue cheese’s distinctive appearance (and taste!) comes from the addition of a mold called penicillium. But that alone is not enough. Once the penicillium has been added, the cheese is formed and then pierced with needles, allowing air into the cheese. These airways enable the spread of those trademark blue veins. The paste of a blue cheese is typically thick and fudgy, with the veining bringing a zippy quality that can range anywhere from mildly earthy to considerably peppery.

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Rogue Creamery Rogue River Blue
Jasper Hill Farm Bayley Hazen Blue
$28.00/Lb $35.00/Lb
Lively Run Dairy Cayuga Blue
Gorgonzola Cremificato
Fourme D'Ambert
Forte Capra Dolce
Gorgonzola Mountain
Point Reyes Original Blue Cheese
Point Reyes Bay Blue
Rogue Creamery Caveman Blue
Rogue Creamery Smokey Blue
Chiriboga Blue
von Trapp Farmstead Mad River Blue
Mitica® Andazul
Bleu De Combremont
Champignon Cambozola Black Label
Murray's Stilton
Shropshire Blue