Types of blue cheeses: names, photos and descriptions

We want to share with you a selection for real gourmets! We tell you about the best types of blue cheese with names, photos and descriptions. So arm yourself with new information and boldly go in search of new gastronomic experiences!

White mold cheeses

These cheeses are usually pale, with a grayish tinge. They are the most common, and at the same time, they are the classic version.

Bree

Brie cheese needs no introduction for a long time. The rounded head is covered with a characteristic grayish crust. The density of the cheese depends on the ripening time. The smell is pungent, but the taste is delicate.

Camembert

Overall, Camembert is not very different from Brie, but it is softer and melts well when cooked. The pulp is darker, and the taste has mushroom notes. It contains both whole and skim milk.

Coulomier

Originally from France, soft cow cheese has become an alternative to brie. Traditionally, it is made in small heads, and initially it was so because there were problems with the transportation of large, but fragile brie heads.

Neuchatel

Soft cheese ripens for a long time, but the result is the most delicate pulp and the same soft and airy crust. It is by this crust that the Nechâtel is easiest to recognize.

Shaurs

Small square heads are covered with a snow-white crust, practically without the characteristic gray shades. The cheese itself is rather creamy, with a mushroom or nutty aftertaste.

Rocamadour

Goat cheese with a natural moldy crust is made strictly from milk from two milk yields. It matures 4 to weeks and gradually changes in hue from white to dark reddish. The taste of rockamadour is sour and nutty.

Square

A rich, mild-flavored cheese is great for exploring blue cheeses. If you want more expressiveness, the square can be eaten with the crust.

Boulet d'Aven

This cheese has such an unpleasant aroma that not everyone will dare to try it. But this disadvantage is compensated by the richness of taste. Boulet d'Aven is made from curd mass aged in a beer solution with herbs and spices.

Rougette

Pickled moldy cheese has a slightly pinkish tint because it contains paprika. The aroma is harsh and slightly ammoniacal, so it will take some getting used to.

Blue cheeses

Bluish veins give the cheese not only a unique taste and aroma, but also an interesting appearance. They immediately grab attention on the counter!

Roquefort

This famous blue cheese is made from sheep's milk with the addition of rye bread. For a uniform and neat pattern, the mold is introduced using knitting needles.

Danable

This cheese has a distinctive aroma and salty flavor. In general, it resembles Roquefort, but it is more convenient to produce it in industrial conditions, and it has enough cow's milk.

Ble de Bresse

This very soft and aromatic cheese is notable for its delicate and refined aftertaste. It is provided by specific ripening conditions - 15 weeks at high humidity.

Bavaria Blue

Bavarian blue cheese topped with a white, moldy crust. The yellowish flesh with blue veins is very tender and slightly sour. Due to its high fat content, this cheese is easy to smear.

Gorgonzola

Gorgonzola is one of the record-breaking ripeners because it takes up to 22 weeks. It has an original sweetish aftertaste, due to which it is often used in desserts, sweet salads and simply served with fruits.

Fourme d'Amber

This is cow's cheese, but only milk harvested from the mountains is suitable for it. From above it is covered with a very light dry crust, and graceful veins diverge inside. This is one of the most delicate blue cheeses.

Cambozola

This unusual cheese combines features of Camembert and Gorgonzola. The addition of cream provides a soft consistency.The taste depends on the ripening period, spices and fat content. There is also a creamy yogurt-based look.

Ble de Coss

When ripe, the heads of this French cheese are periodically sprinkled with salt, which gives the characteristic crust and flavor. It contains only high quality whole milk.

Picodon

The head of the goat picodon is covered with a slight bloom of blue mold, which gives it its characteristic aroma. It does not have strict maturity dates, so all species are good in their own way. The richest in taste and aroma are the more matured cheeses.

Cheese with red mold

This is a real rarity and curiosity in the realm of blue cheeses. There are not many of them, but they are all very spicy and with a scent that cannot be confused with other species.

Livaro

The most popular red blue cheese has a recognizable brownish tint. This is a classic cow cheese, but it has an interesting maturation technology. The process should last more than six months, but not in winter. Livaro has a pungent pungent aftertaste.

Brie Noir

But brie noir has a rather pinkish tint, and not only the crust, but also the pulp. He needs fatty cow's milk. The taste is spicy, slightly sour, and the texture seems a little oily.

Epuas

Another cow's cheese with red mold, but this time more tender and creamy. It tastes less harsh. You can recognize the epuan by the ribbed crust, because it matures strictly on a certain type of wooden shelves. In the process, the cheese is washed with brine and burgundy vodka.

Munster

Washed French cheese began to be made by Benedictine monks many centuries ago. Soon a whole village was formed around the monastery - Münster, from which the cheese got its name. Milk of cows from high mountain pastures is used for production, and every few days it is wiped with salt water from springs.

Remudu

This variety differs in terms of aging - about 10-15 weeks. It is spicy, with a dark red crust and rather soft, delicate flesh. The birthplace of Remudu is Burgundy.

Pont-l'Evec

Not the most popular, but very tasty French cheese - a worthy competitor for livaro. This is an old Norman recipe, which is mentioned in the annals of the twelfth century. Pont-l'Eveque resembles Camembert in part.

Maray

The maturation period of this cheese is much shorter than that of remudu - from 4 weeks. Unlike most other varieties, Mara is produced in square heads. Moreover, the mold from the surface is constantly washed, so that it is not visible on the crust.

Green cheeses

Green cheeses are considered the most versatile of all blue cheeses. They go well with wine, snacks, and just other foods!

Dor Blue

The most famous green cheese is made only from the highest quality milk. Mold is introduced into it artificially, due to which it is possible to obtain an interesting veining pattern. Dor Blue is an aromatic and spicy soft cheese.

Bergader

Strictly pasteurized milk is used to make bergader. The crust on top has an expressive green color, and the same green veins go deep into the flesh. Bergader is slightly sweet, so its flavor stands out from other moldy cheeses.

Stilton

In the traditional recipe, exclusively selected morning cream. The head is pricked with mushroom spores, and the green mold disperses in thin neat veins. Stilton has a pretty pleasant scent.

Saint-Agur

It is a very fatty cheese with a soft, creamy texture and a pungent, pungent flavor. It is easily recognizable by its atypical octagonal head shape.