Neal's Yard Beenleigh Blue (England)
priced by the pound
This is made by reputable cheesemaker, Robin Congdon in South Devon, England. Like Roquefort, Beenleigh is made with sheep's milk, however, its flavor is sweeter, less salty, and the texture is fudge-like and even flakey. Robin also makes Ticklemore, a goat's milk cheese aged in caves by the sea (also in stock). Neals Yard Dairy.

Blu di Bufala (Italy)
priced by the pound
Blue cheese from Water Buffalo! Water Buffalo Cheeses from Italy are becoming more and more common which is a good thing! Comparatively speaking buffalo milk is healthier than cowÆs milk with 58% more calcium, 40% more protein, and 43% less cholesterol! It is dryer in texture compared to most blue cheeses making it a perfect crumble atop a salad! This blue is a balance of strength, sweetness, and tang with a long finish. Try this rarity today!

Cabrales Blue Cheese (Spain)
priced by the pound
Cabrales is a among the most distinguished blue cheeses and has a reputation for being one the most stalwart of the blues, thanks to its intensely strong, spicy flavor. This is not for the weak at heart! Traditionally it is made with a mixture of cow, sheep, and goat's milk, Cabrales has a semi-firm texture and its flavor is biting and persistent. Drink with Pedro Ximenez for a real treat!

Cashel Blue (Ireland)
priced by the pound
Cashel Blue û a mildly delicious blue cheese From the County Tipperary, Ireland, is a perfect introduction to the world of blue cheese. Made by the Grubb family, Cashel Blue is mild, creamy, and somewhat soft. Its ivory-colored paste is laced with powdery blue veins; its caramel and cedary flavors combine to create a heady experience. Left at room temperature, Cashel Blue will become soft enough to spread.

Culture Magazine (Quarterly)
Culture: the word on cheese is the premier cheese magazine. Learn about cheese, try new recipes, and discover artisan cheesemakers.

Fourme D'Ambert (France)
priced by the piece
Known as the ôconnoisseurÆs blue cheeseö. This ancient blue cheese from the Auvergne was being made long before English Stilton, which it somewhat resembles, was even thought of. The cheese has a deep cylindrical shape about twice as high as it is wide. The paste is creamy colored with a smooth even marbling, which doesnÆt dominate the flavor. The texture is rich and mellow with a nutty subtle flavor making it a perfect partner for fine wines as the taste is not overly aggressive.

Gorgonzola Dolce (Italy)
priced by the pound
The sweet or "Dolce" gorgonzola is soft and ripe with a creamy spreadable texture. Gorgonzola Dolce is softer, and creamier than its older sister, Gorgonzola Piccante. Having been washed repeatedly with brine during its three months of cave-aging, Gorgonzola Dolce develops an aromatic buttery yellow paste shot with greenish mold. This is the gorgonzola to use in your risotto or other recipes.

Gorgonzola Mountain Aged (Italy)
priced by the pound
From the Lombardy region of Italy (near Milan), this is not your typical supermarket Gorgonzola! Made from raw cow's milk, you can see its character in the creamy texture and blue interior striations. The flavor is piquant, that is, slightly spicy as well as earthy, balanced with sweetness. Try it crumbled over a juicy steak, on a salad, in a dressing, or use it to stuff chicken. Better yet, eat it straight up with crusty bread. Pair with a big Italian Amarone or better yet, vin santo!

Jasper Hills Bayley Hazen Blue (Vermont)
priced by the pound
Bayley Hazen Blue is a buttery, natural-rind cow milk blue cheese that is made with whole raw milk. The milk used is primarily from morning milk, which tends to be lower in fat. The milk is taken from their own herd of Ayrshire cows who graze from late spring to early fall. Bayley Hazen Blue is drier than most blues, and the penicillium roqueforti takes a back seat to an array of flavors that hint at nuts and grasses and sometimes licorice. ??2nd Place Ribbon, American Cheese Society Competition in Burlington, Vermont, 2007.

Jersey Blue (Caroline Hostettler) (Switzerland)
priced by the pound
This mild and creamy blue is made exclusively from the milk of jersey cows. The Jersey has the richest milk with the highest percentage of butterfat and produces an unctuously rich cheese. Try some, you will be blown away! Rolf Beeler

La Perel (Spain)
priced by the pound
La Peral is a lightly blued, rare and delicious cheese hailing from Asturias in Northern Spain. It is made from pasteurized cow's milk to which sheep cream has been added. Also known as Queso Azul Asturiano, La Peral is made by the Lopez Leon family. The wheels are aged for sixty days just to the point that the blue begins to develop. La Peral resembles an Italian Gorgonzola and has a touch of olive oil flavor and a pleasant pungent aroma. Its moist and slightly crumbly texture becomes significantly creamier in the finish.

Picon Blue (Spain)
priced by the pound
There are fewer than a dozen producers left making the cheese. It's made with raw cows' milk, combined with some sheep and goat's milk. Unlike almost all modern-day blue cheeses, no mold is actually added to the milk ù the bluing occurs naturally from mold spores circulating in the aging caves. When it's ripe and ready, Picon has an enjoyable buttery texture, and a delicious, fruity flavor and finishes with a nice spicy nose.

Point Reyes Blue (Oregon)
priced by the pound
Creamy with an elusive, salty flavor that is attributed to the coastal fog and briny breezes flushing around the pastureland, Point Reyes Original Blue is aged for at least six months, giving it plenty of time to develop its sea-blue veins and deep, luscious flavor.

Rogue River Crater Lake Blue (Oregon)
priced by the pound
Crater Lake Blue is a refreshing cowÆs milk blue from Rogue River Creamery in Central Point, Oregon. This blue is firm, but moist, complex, sweet and creamy, all at the same time. A quality we appreciate in a blue is one where you can taste the milk, not only the blue or too much salt, but good balance and affinity for multiple wine partners.

Rogue River Blue Cheese (Oregon)
priced by the pound
This rare raw milk cow's milk blue cheese from Oregon that was selected in February 2004 as the Best Blue Cheese at the World Cheese Awards in London, the first time in history that a US cheese has beaten such perennial favorites as Stilton and Roquefort. Rich, creamy, and somewhat sweet, Rogue River Blue is covered in grape leaves macerated in Oregon pear brandy that impart an earthiness to the flavor. Rouge River is made in the Rogue Creamery, founded by renowned cheesemaker Ig Vella, and is so rare that customers must often wait six months to purchase it. Robust and strong, Rogue River Blue will pair well with any dessert wine.

Rogue River Smokey Blue (Oregon)
priced by the pound
Rogue CreameryÆs ôOregon Blueö is the first blue cheese made on the West Coast, so we thought it only fitting that it be the first blue ever smoked. We cold smoke it for 16 hours over hazelnut shells from the Pacific Northwest. The result is a balance of sweet caramel and hazelnut flavors that magically contrast the sharpness of our blue cheese.

Roquefort (France)
priced by the pound
Roquefort is considered as the "King of cheeses". It has a tingly pungent taste and ranks among blue cheeses. Only the milk of specially bred sheep is used and is ripened in limestone caverns. It has the cylinder-shape with sticky, pale ivory, natural rind. Ripe Roquefort is creamy, thick and white on the inside and have a thin, burnt-orange skin. The ripening of the cheeses is in the natural, damp aired caves found under the village of Roquefort-sur-Soulzon. It is the quality of the milk, the processing of the curd, the adding of ôPenicillium roquefortiö and finally the ripening in natural caves that give us this unique and remarkable cheese.

Stichelton - RAW milk Stilton (England)
priced by the pound
Stilcheton is the way Stilton should be. Stilton achieved its first protections via a trademark lawsuit in 1910, in 1967 the Stilton makers association was able to rewrite their definition so they could make Stilton in mass quantities. The first casualty here was raw milk; now all Stilton must be pasteurized by law. In an effort to produce Stilton like it was before it left the farm, the folks who brought you Neal's Yard Dairy have brought you this cheese. They took the oldest extant recipie for raw Stilton from Colston Basset, and began to modify it for use on the farm. After a year of esperimentation, the cheese has finally come into it's own. It tastes similar to the Colston Basset Stilton(animal rennet version) with a crumbly yet creamy paste, a hint of nuttyness, and a gentle unfurling blue. The raw milk adds a gorgeous earthy-animal note to the finish.

Stilton Colston Bassett (England)
priced by the pound
Today, the name Colston Bassett is synonymous with Stilton. Funded by a group of local milk producers and local cheese lovers, Colston Bassett & District Dairy Limited was built in 1913 specifically to make Stilton. The only time Colston Bassett stopped their Stilton production was during World War II when consistent supplies and workers were more rationed than food. Aged for four months, Colston Basset Stilton is hand-ladled to produce an incredibly rich and succulent blue cheese. At the same time the cheese manages to be both moist and crumbly and it develops a deep, syrupy intensity.

Neal's Yard Strathdon Blue (Scotland)
priced by the pound
A tangy, creamy blue produced in Scotland. This blue shares more in common with continental blues than its British neighbors.

Neal's Yard Colston Bassett Stropshire Blue (England)
priced by the pound
Shropshire Blue is a cow's milk blue cheese from the United Kingdom and technically a cross between Stilton and Cheshire. The distinctive orange color comes from the addition of annatto, a natural food coloring. Shropshire is generally creamier and less nutty than Stilton and is sometimes stronger as well. Our Shropshire comes from NealÆs Yard Dairy in England. Neals Yard Dairy.

Valdeon (Spain)
priced by the pound
Valde=n is a rich, creamy, intensely-flavored cow and goat's milk blue cheese, saltier than Stilton and tamer than Cabrales. The Valde=n wheels are wrapped in Sycamore leaves, which contribute to their distinctive appearance and complex flavor. Valde=n was named best blue cheese in Spain's 2003 national competition and pairs well with Rieslings!

Verde Capra (Italy)
priced by the pound
This new creation from Lombardy combines goat milk and Penicillium roquefort spores to make a creamy, tasty blue. The texture reminds me of feta: the interior is dense, even slightly fudgy, yet creamy. The salt is restrained, the flavors approachable, with no fierce blue bite. The perfect wine? Moscato dÆAsti.

Westfield Farm Capri Classic Blue Goat (Massachusetts)
priced by the piece
This unique blue goat log is Westfield Farm's flagship cheese. Although technically a blue, the interior of the cheese is chalk white and all the mold develops on the surface in a thin, blue-gray coat. There is no direct European equivalent making it a TRUE American original. It is a visually stunning cheese and is often used in restaurants as a medallion placed atop a filet or salad. Its powdery blue rind is a striking color that develops on the surface and slowly ripens toward the center. A wonderful cheese for a true connoisseurà