This creamy, crumbly cheese is made by adding the natural mold penicillium roqueforti to cheese milk. Blue cheeses are characterized by their distinctive blue veins and have no rind, offering a creamy, flavorful taste.
15. GORGONZOLA-White to straw-yellow in color with distinctive blue-green mold veining, gorgonzola is a soft Italian blue cheese. It’s aged around three to four months, offering a sweet and mild flavor with a creamy texture that’s ideal for dressing.
16. ROQUEFORT- Roquefort cheese is a semi-hard cheese that is moist and creamy with a crumbly texture and a savory and salty taste. Use it in salads, dressings and more.
17. STILTON- Stilton is a crumbly and delicate blue cheese that offers a complex taste. Its bold and rich flavors pair well with risotto, pastas, desserts and salads.
18. DOUBLE CRÈME BLUE- With a blend of light aromas and mild flavors, Double Crème Blue is an excellent introduction to blue cheese. It presents tones of toasted hops with a creamy consistency, making it ideal for sauce.
19. DANISH BLUE- Danish Blue, also known as Danablu, offers a pungent and sharp flavor with hints of mild bitterness and salt and can easily be added to your next cheese board. As with many soft cheeses, it has a creamy and smooth texture.