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