per 100 grams
Carbohydrates 2.3 g
Proteins 21.4 g
Fats 28.7 g
Water 42.4 g
Sugar 0.5 grams
Fiber 0 ug
Ash 5.1 grams

Blue Cheese

353 Calories per 100g

What is a Blue Cheese?

If there’s one cheese that never fails to turn heads, it’s the mysterious and complex blue cheese. At first glance the veins of blue and green that sometimes cover the creamy interior can seem a little strange, but there’s so much more to this classic cheese than its unusual veining.

Blue cheese, also known as bleu, Roquefort or gorgonzola, is a type of cheese derived from cow's milk, sheep’s milk, or goat’s milk and cultured with particular strains of molds to form its signature marbled blue streaks. The blues present in the cheese are produced by harmless bacteria which infuse the cheese with that distinct sharp, salty, tangy taste.

Blue cheeses are incredibly versatile, either enjoyed on its own, melted onto a pizza or wrapped into a salad. No matter how you enjoy it however, the taste of a blue cheese, especially one of higher quality, will always give you a unique flavor experience.

The History of Blue Cheese

It’s believed that the cultivation of blue cheese began centuries ago, although its exact origins remain unclear. Some scholars point to Indigenous tribes of Asia Minor, who were the first to domesticate and milk cows, goats, and sheep between 7,000 and 8,000 years ago. Over time, these tribes were thought to have realized that the milk of these animals could be turned into cheese by adding certain wild bacteria.

Legend has it that Blue cheese was invented by a man from the Roquefort region of France. His story goes that he found a hunk of aged cheese during one of his typical hikes, and discovered its pungent, yet pleasing flavor. He soon began creating a version of the cheese using sheep’s milk and the region’s unique temperatures and humidity, which left blue veins throughout the cheese.

From Roquefort, the blue cheese’s recipe began to spread around Europe. Today, you can sample a variety of blue cheese around the world. Additionally, cheesemakers in the United States have begun to explore the art of blue cheese making, successfully creating their own versions of the cheese.

Types of Blue Cheese

The most widely-known type of blue cheese is Roquefort - a firm, raw cow’s milk cheese with a robust and earthy flavor. Then there’s also Gorgonzola, which is milder than Roquefort and usually made from pasteurized cow’s milk.

Additionally, Danish Blue cheese is milder in taste compared to Roquefort and Gorgonzola and is often crumbly in texture. It’s usually made from pasteurized cow’s milk and features a mild, nutty flavor. Finally, Stilton cheese is made from pasteurized cow’s milk and is characterized by its blue veins and strong, savory flavor.

For a unique blue cheese experience, Stichelton is worth exploring. This cheese is typically made from raw cow’s milk and is close to the original recipe of Stilton that was used during the 18th century.

How to Choose the Right Blue Cheese

When it comes to choosing the right blue cheese, always take your personal preferences into account. Ask yourself, do you prefer a milder, nutty flavor or something strong and savory? The texture of the cheese may also play a role in your decision as some, like Roquefort, tend to be firmer, while others, like Stilton and Stichelton are softer, spreadable options.

If you’re someone who prefers locally sourced products, try searching for chevre cheese made in the area you live in. The flavors and recipes can vary greatly depending on where the cheese maker is located. Additionally, select a cheese made with pasteurized milk if you’re looking for a safe option.


Whether served on a cheese plate or crumbled over a salad, blue cheese brings something unique to the table. Its sharp, salty, and tangy flavor makes it a favorite for foodies, and its versatile nature adds a touch of complexity to any meal. So the next time you’re planning a gathering, consider adding blue cheese and watch your guests’ faces light up with delight.