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Blue | Price: $267.24
Origin: France/Franche-Comte
This wheel of blue when young is very mild and pleasant and with more age shows greater blue veining with more intensity of flavor. Raw milk to start contributes greatly to its complexity. Use this cheese in recipes in the same manner as Raclette as it melts very nicely and the balanced blue flavor is more enhanced. It is a great one for the cheeseboard as well, since its texture is different from many available blues.
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 | Price: $413.91
Origin: France/The Pyrenees
This is a wonderful sheeps milk blue with rustic style and great flavor. Semi-firm in texture, both creamy and slightly crumbly, this cheese is well veined with blue but not overpowered by it. The Onetik Company uses traditional animal rennet to create this blue alternative. The flavor is rich and complex without being overly sharp or salty.
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 | Price: $85.86
Origin: France/Rouergue
Defined by its AOC status, the quality of Roquefort is never an issue. It dates back to 79 AD and by 1411, Charles VI granted the people of Roquefort the monopoly over ripening the cheese in their caves. It ws granted AOC in 1925, the first in France, and because of the demand allows the for use of milk from all over the Aquitaine, Languedoc, the Pyrenees, Provence and Corsica. However it may only be ripened in the natural caves of Mont Comblaou in the commune of Roquefort-sur-Soulzon. Affinage must be at least 3 months in the caves that are noted for the natural fissures known as fleurines that provide perfect ventilation, a temperature of about 50 degrees Celcius, and 95 humidity. The mold, Penicillium Roqueforti, must be made in France from traditional sources. Traditionally, wheat and rye breads were left to mold in the caves. When the bread is thorougly covered, the mold is dried and will be added to the curd. It also exists naturally in the caves and when the wind blows through the fleurines the spores fill the air. After cheese production the young cheese is transferred to the caves, pierced with needles and salted. The spore-laden air interacts witht he cheese encouraging the bloom of the Penicillium roqueforti mixed into the curds earlier. Soon theyll be placed on old oak planks for a minimum of 3 months. They are then wrapped in foil to eliminate air contact. Roquefort Papillon has a simultaneously creamy and crumbly texture and is mottled with fragrant, spicy blue mold. The flavor is sharp and salty with impeccable balance.
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 | Price: $7.25
Origin: Denmark/
Also called Danablu cheese, Danish Blue cheese is a rich cows-milk cheese, milder and less complex than Roquefort, and not quite as moody. Ideally, it is a semi-soft cheese with a milk-white look but with a delicate network of blue-green veins, with a creamy, spreadable texture with unevenly spaced holes. It cuts easily and can become rather crumbly at times.
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 | Price: $7.25
Origin: Denmark/
Also called Danablu cheese, Danish Blue cheese is a rich cows-milk cheese, milder and less complex than Roquefort, and not quite as moody. Ideally, it is a semi-soft cheese with a milk-white look but with a delicate network of blue-green veins, with a creamy, spreadable texture with unevenly spaced holes. It cuts easily and can become rather crumbly at times. Hence this crumbled version, which will save you vital seconds and eliminate many a tense moment which you otherwise would have spent in the crumbling process.
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 | Price: $8.05
Origin: Denmark/
Our Blue Castello, from Tholstrup, maker of fine cheeses since 1893, is a triple-cream, blue-veined cheese with a washed-rind. The surface has a unique combination of blue-green and reddish molds. These molds give Blue Castello its distinct aroma and flavor. It has a delectably rich and buttery taste accented by its tangy blue veins. The mild flavor develops steadily as long as it keeps, but it never becomes strong.
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 | Price: $16.50
Origin: England/
This stunning cheese by Clawson features layers of their famous Windsor Red, with prime Blue Stilton, long known as the King of Cheeses, sandwiched between. The name Royal Windsor Red, then, is only fitting for this fabulous savory combination. The marbled red color of the Windsor Red is produced by the addition of port and brandy to a pale cream cheddar cheese. Blue Stilton is one of a handful of British cheeses granted the status of a protected designation origin PDO by the European Commission. Only cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire, and made according to a strict code, may be called Stilton. Royal Windsor Red is a masterpiece which could only be created by Clawson Dairy, one of the UKs most successful and progressive dairies, and a leading innovator and producer of blended cheeses.
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 | Price: $15.00
Origin: England/Northern England
Hunstman is an English cheese, consisting of a layer of Stilton cheese between two layers of Double Gloucester cheese. The creamy, forceful Stilton is sandwiched between layers of mellow, satiny Double Gloucester. The result is an excellent flavor combination that is as delicious as it is beautiful. Our Hunstman is by Ford Farms of southern England, creators of traditional farmhouse style cheeses. We also carry their Stilton and Double Gloucester each sold separately.
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 | Price: $10.50
Origin: England/Derbyshire, Leicesterchire, Nottinghamshire
Stilton is named for the little village of Stilton, but is has never been made there. It was, however made nearby and is still made locally within the counties of Derbyshire, Leicestershire now including Rutland, and Nottinghamshire. Known in Britain as the king of cheeses, Stilton has been protected by a copyright invested in the Stilton Cheese Makers Association. There are currently five members of the association and one other producer. Stilton cheeses are drum shaped with a thick, hard, un-cracked crust, which is usually grayish brown and slightly wrinkled with whitish powdery patches. The paste is crumbly when young, softening and darkening at the rind as it matures. It is a lovely creamy ivory color with well spread blue veining growing from the center outward. The veining increases in area and turns a bright blue-green with maturity. The aroma is sharply nutty and the flavor is full of mellow nuts and fruit. The flavor strengthens as it matures. Stilton is not sold until it is at least three months old and a few cheeses are sold when they are more mature. The best Stilton, made from the summer milk, is in the shops from September to Christmas. The age at which Stilton should be eaten is very much a matter of personal preference. But much of the cheese sod in supermarkets is fairly immature. More mature cheeses are to be found in specialty cheese shops. Stilton is a good after dinner cheese. It was traditionally served with Port. At one time it was fashionable to slice the top off a whole cheese and to spoon or scoop out the past with a special scoop. Sometimes the cheese was also pierced with knitting needles and Port was poured over the cut surface and encouraged to penetrate into the cheese. Our Stilton comes from the incomparable Ford Farms, producers of artisan farmhouse style cheeses.
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 | Price: $515.99
Origin: Italy/Lombardy
One gorgonzola legend is an example of mistake leading to the invention of a cheese that has become very long-lived. The story claims that an innkeeper in the town of Gorgonzola had too much Stracchino cheese made from the tired or stracca Cows returning to the valleys from mountain pastures that didnt get used up quickly enough. After developing mold on and Throughout the cheese, he questioned whether they were still any good. Unable to absorb the potential loss, he served the Cheese anyway. Coincidentally, the customers liked it so much, they had to increase production and give them time to mold. A More likely history is that the overall production from the stracca cows was too much milk to hold, so it was made into cheese And stored in caves where they would naturally go blue over time. The method still used today starts with producing curd From an evening milking, allowing it to settle overnight and topping it with curd from the morning milking. Cheeses are now Pierced to accelerate the veining referred to as parsley or erborinato of the Penicillium glaucom bacteria. Gorgonzola Bebiverde is a dolce-style cheese, with a wet, fragile rind. It is young and creamy with a relatively mild, sweet flavor. Gorgonzola Piccante is an aged version also referred to as naturale, stagionato or mountain Gorgonzola. It is firm and Crumbly with a dry, thick rind and sharp flavor.
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 | Price: $9.85
Origin: Germany/Bavaria
Montagnolo is a triple cream soft ripened blue cheese, carefully crafted by the master cheese makers of Kaserei Champignon in the alpine mountain region of Bavaria, Germany. The buttery texture and rich, piquant flavor intensifies as it ripens. This cheese was inspired by delicacies of the Renaissance and a time when cheese making was performed by cottages and families in this region.
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 | Price: $12.25
Origin: France/
Arguably the best blue cheese in the world, our Roquefort, cave-aged by the Societe Fromagerie, is produced entirely from ewes milk that has been grazed on the vast plateaus of the Aveyron. The ripening of the cheeses is in the naturally damp caves found under the village of Roquefort-sur-Soulzon.
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 | Price: $8.85
Origin: United States/
Vegetarian, blue cheese of cylindrical shape made from cows milk. It has been produced since 1920s when the Maytags founded their family farm and began producing cheeses. This cheese is not produced in huge volumes as the cheesemakers want to keep the tradition of hand-made cheese and offer only best quality cheese to the customer. Maytag Blue has a crumbly texture and it reveals a very spicy flavor. The period of curing and maturing takes six months. Other cheeses from the production of Maytag Dairy Farm include White Cheddar and Edam. This cheese is used as a table cheese for dressings and salads.
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 | Price: $9.20
Origin: Spain/
Valden is a rich, creamy, intensely-flavored cow and goats milk blue cheese, saltier than Stilton and tamer than Cabrales. The Valden wheels are wrapped in Sycamore leaves, which contribute to their distinctive appearance and complex flavor. Valden was named best blue cheese in Spains 2003 national competition and pairs well with wines made from the gamay grape, such as Beaujolais cru and Muscat. pThe origin of Valden cheese is very ancient. The area for making Valden cheese is concentrated in the Valden valley, in the mountains of the Picos de Europa.pValden is often confused with Cabrales; these are two different cheeses, although having strong similarities. You can distinguish them by their wrapping - Valden is wrapped in chestnut or sycamore maple leaves while Cabrales in foil. Valden is less intense and has fewer blue veins than Cabrales because the Valden caves are a little drier.PWe do not carry the Cabrales at this time.
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 | Price: $7.83
Origin: United States/
This rich and creamy cheese is named for the Italian city in which it was created. An excellent strong cows milk cheese, it has a slightly pungent flavor, working wonderfully with fruits, or crumbled on salads. This popular cheese was developed accidentally sometime in the 11th century, when blue/green mold spores, naturally occurring in the caves where the cheese was originally aged, grew in the cheese. What a wonderful mistake Today this cheese is used widely in cooking, for potatoes, poultry and a variety of salads and fruits-liven up your favorite recipes with this superb Gorgonzola.
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 | Price: $26.48
Origin: England/
This amazing Stilton comes in an individual blue ceramic crock, which can be reused for many purposes far after the delectable cheese is gone. Inside each crock, youll find a wax disc sealing in the cheese, allowing it a fairly long expiration date. After prying up the wax seal, you will be rewarded with an incredible blue, with just the right amount of tang and salt, and a creamy, spreadable consistency. Goes perfectly with a crusty baguette, a tart apple, and a glass of your favorite wine
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 | Price: $107.85
Origin: France/Rouergue
A version of Roquefort, made in the same area but with raw cows milk. The texture is crumbly and creamy and it is well Patterned with blue veins. The flavor shows great character - lots of sharp tang and a lingering blue savory finish.
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 | Price: $73.25
Origin: Ireland/Beechmount, Fethard, Co. Tipperary
The Cashel Blue really started it all for this beautiful farmhouse surrounded by fields of rich pasture. Made from Their own closed herd of Friesian cows since 1986, this blue reflects other blues of the world but retains its own unique character - a result of the personal attention paid to their animals and pursuit of the highest quality of cheese making. The texture of Cashel is thick and creamy with a healthy buttery color. The flavor when young is sweet and delicate with the slightest tang. It ages beautifully, becoming more pronounced, earthy, and very creamy while still balanced.
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 | Price: $111.03
Origin: France/The Loire
This is an unusual triangular shaped large log with a white mold rind and generous blue vein. And on top of all that, it is also a goat cheese The texture is thick and smooth, while the flavor at its peak can be rich, like a goat Gouda with a distinct blue sharpness and tang. This cheese needs special attention when storing -- the rind must have room to breathe or it will turn on it and ammoniate quickly. The payoff is an absolutely unique piece of cheese that is well worth the careful handling.
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 | Price: $41.65
Origin: France/Auvergne
Blue dAuvergne is produced from milk from the area of Auvergne, where the cheese has been made for a very long time. The milk is inoculated with Penicillin Roquefort, and later as the cheese develops, it is pierced with needles with the strain on them. This cheese has an intense pattern of bluing with a moist, crumbly texture. The flavor is a balanced spicy and salty combination.
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 | Price: $72.50
Origin: France/Auvergne
Traditionally this cheese was produced from milk only around the town of Ambert but now the AOC status includes the Montbrison region as well as others. The word fourme refers to the wooden mold or form that shapes the cheese into a small, cylindrical shape. It is a smooth, creamy cheese with sweet, fruity flavor.
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