A Beginner’s Guide to Blue Cheese

Feb 26 2026

Most blue cheese lovers can remember the point in their lives when they ‘got it’. And when you get it, there really is no going back, in fact you are on a journey of many taste sensations. It is true that blue cheese is not for everyone, but it is also true that no one can legitimately call themselves a ‘foodie’ if they have no respect for the intense and intoxicating taste experience we call blue cheese.
In fairness, the true believers can appreciate why blue cheese can appear off-putting to some. The pungent aroma, the blue veins, the lingering aftertaste, it can be enough to make your eyes water if you are not prepared for it. But if you build the experience properly and choose the right pairings, the world of blue cheese can appear like a portal to another dimension, and can unlock some of the most powerful taste experiences you are ever likely to encounter. For this reason, a beginner’s guide to blue cheese is an essential tool to ensure everyone has the straight facts and the means with which to decide if they want to become one of the initiated, or continue to deny themselves a deep and passionate relationship.

What is blue cheese?

Blue cheese is a type of cheese that is inoculated with a mould called Penicillium, which produces veins in the cheese that are usually blue, but can be green. The two strains of mould usually used are Penicillium Roqueforti and Penicillium Glaucum. Blue cheese can vary in terms of texture, colour and flavour but can be characterised by being more pungent than most cheeses. Textually, blue cheese can be semi-soft, crumbly and creamy, and quite often has good melting properties. The flavour profile is usually very strong, and can be salty and spicy. The taste can be overwhelming for some palates, but paired correctly can provide unique taste experiences.

Understanding blue cheese

Flavour profile – Some blue cheeses are relatively mild and accommodating, such as Fourme d’Ambert for example. While others such as Bleu Saint Flour and Roquefort are strong and intense. The flavour profile can begin mild and offer sweetness, but in other blue cheeses can also offer a distinctive saltiness and a sharp, tangy flavour. This intense flavour does complement some fruits and vegetables very well.
Texture – Some blue cheeses are creamy and spreadable, such as Roquefort or Bleu Saint Flour, while others are firm and crumbly, such as Bleu d’Auvergne. Firmer more crumbly cheeses tend to have less butterfat added, while creamy blue cheeses often have cream added to the curd during the production process.
How to use – Blue cheese is surprisingly versatile. It can be used on a cheeseboard paired with fruits, particularly sweet items such as figs and pears which balance the saltiness. It can also be used in pasta sauces and fondues because of its good melting properties. Blue cheese is popularly used as a sauce for steaks or burgers, while blue cheese dressing is also very common for salads, and can be used as a dip for vegetables, bread or crackers. Many people simply crumble blue cheese on a salad as a type of topping. Drinks-wise, blue cheese pairs well with sweet wines, red wine and port.

Tips for beginners

Don’t start strong - Avoid the strong and highly pungent blue cheeses initially, such as a Roquefort, and start with a milder blue cheese such as Fourme d’Ambert first. But build up your palate gradually, because one day you must treat yourself to the Roquefort experience.
Keep blue cheeses in an airtight container in the fridge - The aroma can spread easily and can spoil other foods and be off-putting for other people using the fridge. This unfairly gives blue cheese a bad reputation.
Serve at room temperature – In order to properly unlock the flavours, allow the cheese to breathe by removing it from its packaging and sitting it at room temperature for at least half an hour before serving, otherwise, the flavours are inhibited and you won’t experience the full intense range of the taste profile.
Research – Do your research and find out the best pairings for the blue cheeses you have. This can make a huge difference and enables the blue cheeses to shine in their proper context.

There are blue cheeses popularised all over the world, such as Gorgonzola from Italy, Stilton from England, Cabrales from Spain and Danablu, also known as Danish Blue. But we think the best blue cheeses in the world are made in France, so whatever your experience of blue cheese is up to now, don’t deny yourself the unique taste of blue cheeses from Sodiaal, such as Bleu d’Auvergne, Bleu Saint Flour, Fourme d’Ambert, Mont Brie Bleu and Roquefort.