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
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
One of Ireland’s artisanal varieties, this buttery, mellow cheese pairs well with dried fruit.
Recipe to try: Cashel Blue Cheesecake with Honey
A grassy, pungent, slightly crumbly French blue, it makes a tasty salad topper. Or serve it with fresh fruit.
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
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
Pair this potent (in a good way) Spanish cheese with cured meats and crusty bread.