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.
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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

mashed blue cheese sweet potatoes

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

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

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

Cashel Blue Cheesecake 
with Honey

Try our Cashel Blue Cheesecake with Honey

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

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

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

fruit nuts queso

Try Stilton Cheese with our Fruit and Nuts Queso

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

pickled vegetable blue cheese toss

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

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