Which Type of Blue Cheese is Right For You? Everything You Need to Know About Stilton, Gorgonzola Dolce, Maytag and More

This handy cheat sheet of cheeses ranging from subtle to stinky will help you find the blue that’s right for you.
By Charles Grayauskie ,

Photography by Levi Brown/Trunk Archive

Maytag

A mild cheese made in Iowa, it makes a great beginner blue for snacking with crackers.

Recipe to try: Stephanie Izard's Mashed Blue Cheese Sweet Potatoes

Use Maytag blue cheese in Stephanie Izard's Mashed Blue Cheese Sweet Potatoes

Photography by Nicole Franzen

Gorgonzola Dolce

Made in northern Italy, it’s creamy, soft, spreadable—and one of Rach’s faves. Slather it on a burger.

Recipe to try: Spicy Cheddar Burgers with Chunky Blue Cheese Aioli

Use Gorgonzola Dolce on Rachael's Spicy Cheddar Burgers with Chunky Blue Cheese Aioli

Cashel Blue

One of Ireland’s artisanal varieties, this buttery, mellow cheese pairs well with dried fruit.

Recipe to try: Cashel Blue Cheesecake with Honey

Try our Cashel Blue Cheesecake with Honey

Photography by Peter Ardito

Bleu d'Auvergne

A grassy, pungent, slightly crumbly French blue, it makes a tasty salad topper. Or serve it with fresh fruit.

Recipe to try: Mixed Greens with Blueberries & Buttermilk Goat Cheese Dressing

Use Bleu d'Auvergne cheese in this recipe for Mixed Greens with Blueberries & Buttermilk Goat Cheese Dressing

Photography by Sarah Anne Ward

Stilton

The best-known British blue, this cheese has a strong, spicy flavor that works well with apple and pear slices.

Recipe to try: Fruit and Nuts Queso

Try Stilton Cheese with our Fruit and Nuts Queso

Photography by Ted Cavanaugh

Roquefort

A sheep’s-milk cheese from southern France, it ranks among the strongest blues, so this is for folks who love a funky flavor. It’s a cheese-plate must.

Recipe to try: Pickled Vegetable & Blue Cheese Toss

Roquefort blue cheese brings major flavor to this Pickled Vegetable & Blue Cheese Toss

Photography by Sarah Anne Ward

Cabrales

Pair this potent (in a good way) Spanish cheese with cured meats and crusty bread.

Recipe to try: Rachael's Burger of the Month: Spanish Sliders with Cabrales Cheese and Pickled Shallots

Rachael's Burger of the Month: Spanish Sliders with Cabrales Cheese and Pickled Shallots

Photography by Armando Raphael

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