Blue
What makes blue cheese blue? From Roquefort to Stilton to Gorgonzola and on, blue cheese’s distinctive appearance (and taste!) comes from the addition of a mold called penicillium. But that alone is not enough. Once the penicillium has been added, the cheese is formed and then pierced with needles, allowing air into the cheese. These airways enable the spread of those trademark blue veins. The paste of a blue cheese is typically thick and fudgy, with the veining bringing a zippy quality that can range anywhere from mildly earthy to considerably peppery.
Showing 1-21 of 35
Cellars At Jasper Hill Bayley Hazen Blue
$35.00/Lb
Stichelton
$47.00/Lb
Herve Mons 1924 Bleu
$25.00/Lb
Arethusa Farm & Dairy Arethusa Blue
$42.00/Lb
Point Reyes Original Blue Cheese
$25.00/Lb
Roelli Cheese Haus Dunbarton Blue
$40.00/Lb
Rogue Creamery Caveman Blue
$40.00/Lb
Persille De Rambouillet
$33.00/Lb
Alta Langa Blu Di Langa
$40.00/Lb