Top 85 European Blue Cheeses

Gorgonzola dolce is a traditional variety of Gorgonzola cheese. The cheese is made from pasteurized cow's milk and it's left to age for at least 45 days before consumption. Underneath its natural moldy rind, the texture is creamy, with blue veins running throughout the paste. The aromas are mild and milky, while the flavors are creamy, mild, sweet, and buttery, unlike the Gorgonzola piccante cheese. It's recommended to pair Gorgonzola dolce with Vin Santo or Champagne.Expand

Gorgonzola piccante is a traditional variety of Gorgonzola blue cheese made from pasteurized cow's milk. Underneath its natural moldy rind, the texture is crumbly and compact, with blue veins running throughout the paste. The aromas are spicy and pungent, while the flavors are sharp, strong, intense, and creamy, unlike the Gorgonzola dolce version. This piquant cheese is usually left to age for a minimum of 80 days. It's recommended to pair gorgonzola piccante with rum, port, or mead.Expand

Saint Agur is a French cheese originating from Auvergne, particularly the village of Beauzac. This rindless blue cheese is made with cow's milk, and it is typically left to ripen in cellars for 60 days. The flavors are sharp, spicy, and fruity, while the aroma is intense and milky. The texture of Saint Agur is very creamy and smooth, which is the reason why the cheese melts and spreads extremely well. It comes in an octagonal shape, reminiscent of basalt stones in Auvergne, so its shape acts as a tribute to its origin. Serve Saint Agur with figs, pears, and walnuts, or use it in dips and sauces.Expand

Cabrales is a blue cheese made from raw, unpasteurized cow's, goat's, and sheep's milk. The cheese is aged for 3 to 4 months in limestone caves in the region of Asturias in Spain. This artisan cheese is not injected with bacteria, but instead it matures from the outside inward. Cabrales has a strong, sharp aroma and a slightly acidic taste. Since it must contain at least 45% fat, it has a creamy and firm texture. The cheese is produced in limited amounts because it's manufactured on small, family-run farms using only traditional methods. This cheese is best paired with red wine, figs, and cured meat products. Expand

Picón Bejes-Tresviso is a blue cheese made with cow's, sheep's and goat's milk, produced in Cantabria, in the north of Spain. It is made by loosely placing hazelnut-sized curds in the mould, allowing sufficient air to circulate and start the growth of Penicillium mould. The cheese is then salted and dried for 12 and 18 days, at a temperature between 15 and 18 °C (59 and 64 °F). Picón Bejes-Tresviso has a thin, grey to yellow-green rind and is white, smooth and compact on the inside. It has teal-colored veins and a powerful, slightly spicy and tart flavor.Expand

Bleu d'Auvergne is a French blue cheese made from raw cow's milk. It has characteristical veins dispersed throughout its body. The mold that forms in the cheese is a result of the production process - Bleu is pricked with long needles that allow Penicillium glaucum to form in the cheese. The aroma is intense, while the flavors are pastoral, spicy, and salty, reminiscent of grass and wildflowers. The cheese matures for at least 2 weeks and develops its moist and crumbly texture. After that period, it is ready to be sold and consumed. It pairs well with dessert wines that provide a mellow contrast to Bleu's intensity.Expand

Bavaria Blu is a German blue cheese that was originally introduced to the market by Bergader in 1972. The cheese is handmade from high-quality pasteurized cow's milk coming from the Bavarian Alps. The rind is mold-ripened and the texture is soft and creamy. The aromas are rich and intense, while the flavors are sharp, creamy, and strong. There are also other versions of this cheese such as Bavaria Blu Rich and Creamy and Bavaria Blu Fitness, with a lower fat content. It's recommended to pair Bavaria Blu with aromatic reds such as Lagrein or Dornfelder, or whites such as Silvaner or Riesling.Expand

Fourme d'Ambert is an unusually tall, round, blue cheese that is unpressed and uncooked, with a high fat content (50%). It's made from pasteurized or raw cow's milk and it is one of the oldest cheeses in France. On the exterior it has a dry gray moldy rind, while on the interior it is creamy white with green or blue veins dispersed throughout the body. Fourme d'Ambert is matured for up to 28 days in caves in the French regions of Puy-de-Dôme, Cantal, and Loire. During the maturation process, the cheese is injected with sweet white wine. The flavor is delicate and mild with a velvety mouthfeel, with earthy, mushroomy, sweet, and creamy notes. Serve it with port wine and sliced fresh pears, apples, walnuts, and raisins for a nice dessert, or crumble it on salads.Expand

Saga is a combination of blue cheese and brie. The cheese originates from Denmark. It has a soft and creamy texture underneath its white mold. The aroma is very mild, just like the flavors of this unusual cheese. Saga is typically aged for at least 60 days. This cheese pairs well with fruits and wine, but it can also be crumbled in salads or served as a snack on a cracker.Expand

First produced in 879 CE in Gorgonzola, a Lombardian town settled just outside of Milan, this type of blue cheese is made with cow's milk and distinguished by green or blue marbling of mold. To induce blue veining, the milk is inoculated with penicillin spores. Depending on its age, this Italian cheese is available in two varieties. Matured for about two months, Gorgonzola Dolce is quite soft, creamy and has a mild flavor with notes of butter, sour cream, and a less pronounced lactic tang, whereas Gorgonzola Piccante is a firmer, more crumbly version and must be aged for at least three months to develop its strong, pungent flavor. This versatile cheese can be enjoyed in a number of ways: melted into risottos or pasta sauces, crumbled over salads or simply served as an appetizer accompanied by fresh fruits, vegetables, and nuts such as green apples, figs, pears, walnuts, celery, and radish.Expand

Cropwell Bishop Creamery is a family-owned dairy based in the village of Cropwell Bishop, Nottinghamshire, specializing in the production of traditional English blue cheeses, most notably Stilton with Protected Designation of Origin (PDO) status. Owned and managed by the Skailes family for three generations, it is one of the few creameries licensed to produce authentic Blue Stilton under strict regional and production guidelines. The cheese is made from locally sourced pasteurized cow’s milk, and the process includes hand-ladling curds into molds and carefully piercing the wheels to encourage the development of characteristic blue veining. Their Blue Stilton is known for its creamy yet firm texture, balanced saltiness, and a distinctively rich, slightly spicy finish that deepens with maturation. In addition to their classic version, they produce a traditional rennet Stilton, an organic Stilton, as well as other blue cheeses such as Shropshire Blue and the softer, Brie-style Beauvale. The creamery combines traditional craftsmanship with modern food safety standards to ensure consistency and quality. An on-site cheesemaker’s shop allows visitors to purchase and taste different cheeses directly at the source.Expand

Stichelton Dairy is a dairy farm specializing in the production of traditional English cheese. The most famous product of this dairy is Stichelton Cheese, which is very similar to Blue Stilton, but it is made using traditional methods and raw milk, unlike Stilton, which is made from pasteurized milk. Stichelton Cheese is a rich, creamy blue cheese with complex flavors, and its aging process lasts from a few months to a year, depending on the desired character. The cheese is recognizable by its pungent aroma and the blue veins that develop during the aging process. The dairy is located in Nottinghamshire, and their business philosophy is based on preserving traditional production methods and respecting natural and local ingredients. Stichelton is made in small batches, ensuring high quality and careful monitoring of every step of the production process.Expand

Cooperativa La Poiana is an agricultural cooperative founded in 1982 in the Valle Grana area, province of Cuneo, with the aim of preserving and promoting the traditional production of mountain cheeses, especially Castelmagno DOP. It was established at a time when organized protection was needed to safeguard local producers and the knowledge surrounding one of Italy’s most historic and prestigious cheeses. The cooperative brings together small farmers and cheesemakers from alpine villages, using milk sourced exclusively from local herds grazing on high-altitude pastures rich in native flora. Production is based on traditional methods, supported by carefully controlled modern hygiene and quality standards. A distinctive feature of La Poiana is the aging of cheeses in natural stone cellars and caves, which contributes to their complex aromas and marked mineral character. The core of its production is Castelmagno DOP, alongside other traditional Piedmont cheeses made from cow’s, sheep’s, or mixed milk. The cooperative plays an important role in preserving the rural identity and economic vitality of the Valle Grana communities. Beyond production, it is actively involved in education, gastronomic promotion, and creating direct links between producers and the market. Its philosophy is built on transparency of origin, traceability, and respect for seasonality. Today, La Poiana is regarded as one of the key guardians of Piedmontese cheesemaking heritage. Its products are available through selected specialty shops, gastronomy channels, and distributors in Italy and abroad.Expand

Long Clawson Dairy is one of the most renowned British cheese producers, with a tradition spanning more than a century. Founded in 1912 as a cooperative of 11 farmers, today it brings together around 30 farms in the heart of Leicestershire and produces approximately 65% of all Stilton in the United Kingdom. Their cheeses, such as the famous Blue Stilton, Shropshire Blue, and Rutland Red, are known for their superior quality and regularly win prestigious international awards. Production is based on milk from local farms located in close proximity, ensuring authenticity and sustainability. In addition to preserving tradition, Clawson Farms also stands out for its innovations – from classic cheeses to modern products such as the colorful wax truckles series, designed to bring a “wow factor” to the table. Their range also includes special lines intended for professional kitchens, with pre-prepared formats for quick and efficient use.Expand

Rohmilchkäserei Backensholz is a cheese producer located in Germany, specializing in organic cheeses made from raw milk. The company is situated in Oster-Ohrstedt, Schleswig-Holstein, and operates with a focus on sustainability and natural cheese production methods. They offer a variety of cheeses, including both cow's milk and goat's milk options, manufactured under strict organic standards.Expand

Cornish Cheese, based in England, is known primarily for producing Cornish Blue, a type of cheese that has garnered recognition in various cheese awards. This company operates from a farm in Cornwall, where it crafts its cheeses using traditional methods. The Cornish Blue, which is a soft, creamy blue cheese, was specifically developed to be milder than some of the sharper blue cheeses available. Cornish Cheese sources all its milk locally, ensuring freshness and quality in its cheese production.Expand

Airas Moniz is a Spanish company engaged in cheese production. It operates in the region of Galicia. The company is known for its artisanal approach to cheese-making, focusing on traditional methods and local ingredients. Their product lineup includes various types of cheese, with an emphasis on quality and authenticity. Expand

Käserei Champignon Hofmeister is a German cheese producer located in Bavaria. The company was established in 1908, and it specializes in producing soft cheeses, including the famous Cambozola, a blue-veined cheese that blends characteristics of Gorgonzola and Camembert. Käserei Champignon Hofmeister uses traditional handcrafting techniques alongside modern technology to ensure the quality of their products. Their cheeses are made using milk from local farms, ensuring high freshness and quality standards.Expand

Romagna Terre is an Italian cheese producer located in the Emilia-Romagna region. The company specializes in the production of traditional Italian cheeses, including Parmigiano Reggiano. It employs artisanal methods to ensure the high quality of its products. Romagna Terre sources its milk from local farms, adhering to strict quality control standards.Expand

Rodolphe Le Meunier is a cheese producer and affineur based in Tours, France. He comes from a family with a long tradition in the dairy industry, which has influenced his deep knowledge and expertise in cheese production. Le Meunier has won multiple awards for his work, including the prestigious title of Meilleur Ouvrier de France (MOF) in the cheese category, an honor given to craftsmen who achieve the highest level of skill in their field. His business includes aging and refining cheeses, as well as sourcing from various regions in France to offer a diverse selection.Expand