Gourmet Blue Cheese

Browse our great selection of International and American Blue Cheese including French, Italian, English, Australian and the finest of American. We offer Roquefort, Roaring Forties Blue, Shropshire Blue, Maytag Blue, Crater Lake Blue, Cambozola and Blue Stilton and many others. Remember not all blue cheeses are the same, the variety and tastes can astound you, so explore our blue cheeses, we are confident there will be one or more blue cheeses that will intrigue your palate.
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Roaring Forties Blue Cheese is made by the Kings Island Dairy, on an island just north of Tasmania, Australia. The cheese is named after the infamous Roaring Forties gales which frequently bring westerly winds of more than 100 kms per hour to the island which lies on 40 degrees latitude. ...
Gabriel Coulet's Roquefort is a white and semi-soft cheese, elegantly garnished with green. This gourmet cheese is soft and delicate that received many medals, including Gold medals in 2004, 2005 and 2006 at the agricultural general show in Paris. The story of Gabriel Coulet begins in 187...
Shropshire Blue cheese was originally invented and produced in Scotland, but is now made by some of the Stilton cheese producers. Indeed, it is made in exactly the same way as Stilton except that annatto is added to the milk with the starter culture and the mold. This British gourmet chees...
Blue Brie is a mild, triple-cream, blue veined cheese, made in the US according to the Danish recipes and making use of the Danish cultures. This all natural blue cheese has a mild and creamy taste and its small size makes the cheese an excellent choice for parties or a family gathering....
Blue Stilton of just Stilton is England's only name-protected cheese. The name-control law stipulates that the cheese can only be manufactured in a specific area with milk from that area. Recipe and aging guidelines are laid down by the Stilton Cheese Makers' Association. The finished prod...
Cambozola is a mild and subtle blue-veined creation that is perfect for those looking for a blue cheese that is neither pungent (like a Stilton), nor crumbly (like a Roquefort). Cambozola is a creamy combination of the white mold rind of a Camembert with the blue veins of a Gorgonzola. Ca...
The Danish Castello Blue is a triple-cream, blue-veined gourmet cheese with a washed-rind. It is also called Blue Castello. The cheese's surface has a unique combination of blue-green and reddish molds. These molds give the cheese its distinct aroma and flavor. Castello Blue has a Brie-li...
Fourme d'Ambert is an ancient French gourmet cheese from the Auvergne that was being made long before English Stilton, which it somewhat resembles. Fourme d'Ambert is a raw cow's milk gourmet cheese with light blue veining. The cheese has a rough gray-brown rind and the cheese is firm, ha...
The French gourmet cheese Bleu d'Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp. Bleu d'Auvergne started life as an imitation of Roquefort, using cow's milk in place of sheep's milk. L...
Already in 1941 the Maytag Dairy Farms began producing world famous Blue Cheese in Iowa. Now several generations later the Maytag family is still producing the same high quality blue cheese as in the earlier 1900s. Maytag Blue is made with unpasteurized milk from Holstein cattle; the hand...
Our Featured Gourmet Blue Cheese
Picture of Rogue River Blue
Rogue River Blue is a handmade cheese, made from Brown Swiss and Holstein cow's milk and is only produced during the autumnal equinox and winter solstice. These cows graze in pastures that are along the Rogue River. They eat a variety of natural grasses, wild herbs, and wild flowers, supplemented with grass hay, alfalfa and grain grown on the ranch. This blue cheese is rich, creamy, with a slight sweetness. The wheels of Rogue River Blue are covered in Syrah and Merlot grape leaves macerated in Clear Creek pear brandy, giving an earthiness to the flavor. The leaves are tied to the cheese with natural raffia. The cheese ripens ages in caves designed to emulate the ancient caves of Roquefort. In the 2007 American Cheese Society Competition Rogue River Blue was awarded 2nd Place in the category 'All cheeses ripened with Roqueforti or Glaucum Penicillium' and in 2009 Rogue River Blue was awarded Best Of Show by the American Cheese Society. A cheese that is surly worth sampling. We cut and wrap this cheese in wedges of approximately 1 pound and 8 ounces. Read More...