Stilton (Nottinghamshire, United Kingdom)
Commonly referred to as "The King of Blues." The extraordinary flavor comes from careful aging for a minimum of three months. This pasteurized cow's milk blue is full, rich and creamy. Its shocking blue veins radiate outward from a natural, crinkly brown crust, revealing layers and folds of honeyed, cheddary flavor.
Smokey Oregon Blue (Oregon, United States)
Rogue Creamery's Oregon Blue is cold-smoked for 16 hours over smoldering hazelnut shells and the result is a cheese of delicious contradictions. While the sharp blue spiciness is tempered by the smoking process, it is precisely that signature sharpness that keeps the caramelized smokiness from overwhelming the cheese.
Shropshire Blue (Nottinghamshire, United Kingdom)
A cow's milk blue cheese that is technically a cross between Stilton and Cheshire. From beneath a dusty, natural rind, the paste shines forth with an annatto-infused, crocus-yellow paste, mapped with rivulets of blue-green mold. While generally creamier and less nutty than Stilton, is sometimes stronger as well.
Valdeon (Leon, Spain)
Valdeón is a rich and creamy, intensely-flavored cow and goat's milk blue cheese with an assertive, peppery, lingering flavor. The curds are dry salted and wrapped in either oak or sycamore leaves, then ripened for at least 2 months in limestone caves where the rampant blue veining flourishes. The result is this assertive, buttery, blue cheese.
Gorgonzola Piccante (Lombardy, Italy)
Gorgonzola Piccante is firmer and drier than its younger sibling, Gorgonzola Dolce. Having been washed repeatedly with a brine during its year or more of cave-aging, it develops a powerful aroma and a sticky rind. Spicy and earthy, Piccante is the more aggressive and sharp of the two Gorgonzolas.
Gorgonzola Dolce (Lombardy, Italy)
This is moister, softer, and creamier than its older sister, Gorgonzola Piccante. Having been washed repeatedly with a brine during its three months of cave-aging, Gorgonzola Dolce develops an aromatic buttery yellow paste shot with greenish mold. This blue cow's milk cheese is rich and spicy with fresh notes of grass in the swallow.
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