From mild, buttery Cashel Blue to peppery, piquant Roquefort, blue cheeses vary widely in flavor, texture, and intensity. There’s one for everyone—even the skeptics.
What We Learned
In the roughly five years I worked as a cheesemonger, the shoppers I encountered never seemed nervous to pick out a wedge of Brie or a block of cheddar. But people were often a little apprehensive when they approached our blue cheeses. I was sympathetic. Blue cheese is a big, diverse category of cheese with a reputation for being strongly flavored and punchy. It can intimidate or pe...