Blue cheeses are easily identified by the blue-green veining found on the inside of the cheese. The veining is mold produced when air “activates” mold cultures introduced into the cheesemaking process. The mold cultures are either penicillium roqueforti, originally made from the mold found on rye bread, and penicillium glaucom, the mold generally found in gorgonzolas.

Bavarian Blue (Edelweiss)

Bayley Hazen Blue from the Cellars at Jasper Hill

Black River Blue

Black River Gorgonzola

Bleu Affinee (Roth Kase)

Bleu d’Auvergne (3/2011)

Bleu d’Auvergne

Blue Castello

Blue Marble Jack Cheese

Blue Sheeps’ Milk Cheese (Fromagerie La Moutonniere – Quebec, Canada)


Cambozola Black Label

Carr Valley Ba Ba Blue

Castello Blue

Caveman Blue (Rogue Creamery) 

Clemson Blue Cheese

Edelweiss Bavarian Blue

Fair Oaks Farm Royal Blue

Fourme d’Ambert (3/2011)

Fourme d’Ambert

Gorgonzola Dolce

Gorgonzola Picante

Gorgonzola Picante (Mauri)

Hook’s Little Boy Blue

Kerrygold Blue

Little Boy Blue (Hook’s)

Little Boy Blue (Willapa Hills Farms)

Mauri Gorgonzola Piccante (Mountain Gorgonzola)

Maytag Blue

Nasonville’s Blue Marble Jack Cheese

Rogue Creamery Blue Blend Crumbles – Exclusive to Fred Meyer

Rogue Creamery Caveman Blue (Raw Milk)

Rogue Creamery Chocolate Stout Cheddar

Rogue Creamery Crater Lake

Rogue Creamery Echo Mountain

Rogue Creamery Oregon Blue

Rogue Creamery Oregonzola

Rogue Creamery Rogue River Blue

Rogue Creamery Smokey Blue

Roquefort (Societe) – 3/2011

Roquefort (Societe)

Roth Kase Bleu Affinee

Roth Kase Buttermilk Blue

Saint Agur

Salemville’s SmokeHaus Blue

Sartori Dolcino Gorgonzola

SmokeHaus Blue (Salemville)

Societe Roquefort

Stichelton Blue from Neal’s Yard

Stilton Blue

Tholstrup’s Blue Castello

Trader Joe’s Raw Milk Blue Cheese

Two-Faced Blue (Willapa Hills Farms)

Valdeon Blue

Willapa Hills Two-Faced Blue

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