From Mild to Strong: How to Select the Best Blue Cheese

Updated on February 20, 2020
Paige Masters profile image

I'm a freelance writer by day and jewelry maker by night. I also love blue cheese.

There are all kinds of blue cheeses. Find the right one for you.
There are all kinds of blue cheeses. Find the right one for you. | Source

Who Likes Blue Cheese?

There's no doubt about it: Blue cheese—also known as "bleu cheese"—is not for everyone. With its bold, sharp, and tangy flavor, this cheese may be an acquired taste for a discriminating palate.

I grew up eating blue cheese, always Roquefort, as it was my grandmother's favorite. Some of my fondest memories were the "cheese and crackers hour" as I described it (the grown-ups referred to it as the “wine and cheese” hour). Sometime around 5:00 p.m., Grandma would set out an assortment of cheeses, from the bold (for the older generation) to the mild (for the youngsters). My cousins and siblings would be digging into cheddar or Swiss while I was heaping mounds of Roquefort on top of the Carr crackers.

As a youngster, I thought all blue cheese was called “Roquefort.” We even had Roquefort salad dressing, by golly. It wasn't until my teens that I learned there is a wide variety of blue cheeses, and they're not all made in France.

Here's a sneak peek of what this article will cover:

  • What makes blue cheese "blue"
  • Danish Blue
  • Gorgonzola
  • Maytag
  • Stilton
  • Roquefort
  • How to select blue cheeses
  • How to ensure it's fresh
  • How to store it
  • Where to buy it

Roquefort cheese... YUM!
Roquefort cheese... YUM!

What Makes Bleu Cheese “Blue”?

I'm relatively certain if my grandmother taught me why this cheese is blue, it would have ended my love affair quite abruptly. Fortunately, she kept that a secret from me, and it was something I came to learn on my own when I was old enough to handle it.

People theorize blue cheese was a serendipitous discovery, and stories abound as to how this coveted food came into being. A popular legend has it that a young shepherd, caring for his sheep in the hills of Roquefort, France, spotted a beautiful maiden far off in the distance while having his lunch. He hastily turned his sheep over to the care of his dog dashed to the closest cave to leave his lunch of bread and ewe's milk curds in a safe, cool place. He ran as quickly as he could to chase after this fair lass.

He searched tirelessly for days but alas, he could not find her. Exhausted, despondent, and starving, he returned to the caves where he'd placed his lunch. He was taken aback when he saw his bread and cheese had grown quite moldy. However, hunger overtook the shepherd, and he ate his old, moldy lunch anyway. He was pleasantly surprised by the delicious flavor! And so it's said this was the birth of Roquefort cheese.

Whether you choose to believe this legend or not, blue cheese is ancient. At the start, cheeses were aged in caves, and if just the right conditions existed, certain strains of a mold called Penicillium grew. As is evident by the name, this mold is a cousin to the penicillin antibiotic we're all familiar with.

The cheese is given its characteristic appearance by the streaks of the Penicillium culture. The cultures are injected either into the curds or into the formed cheese: Penicillium won't grow properly unless it has oxygen, so the cheese is pierced with pins and air is intentionally blown into it, giving it that desirable crumb-like texture.


  • It's advised that you avoid eating blue cheese if you are allergic to penicillin.
  • It's ill-advised to consume any unpasteurized foods during pregnancy as they may lead to foodborne illness.

Types of Blue Cheese and How They're Made

My list contains blue cheeses that are popular, readily available, and sure to please a variety of tastes.

Danish Blue Cheese
Danish Blue Cheese

Danish Blue (Danablu)

  • This cheese was created in the early 20th century by a Danish cheese maker by the name of Marius Boel. This was his attempt to mimic the ever-popular Roquefort cheese in terms of appearance, flavor, texture, and taste.
  • Danish Blue is a semi-soft, creamy cheese made from cow's milk.
  • Compared to the powerful flavor of a Roquefort, this is considered a mild blue cheese.
  • It's commonly sold in wedges, drums, or blocks.
  • The needling process takes place in the curd phase, and Penicillium Roqueforti is inserted evenly into the deep channels.
  • Traditionally, the cheese is aged in a cave or another dark, damp environment for 8 to 12 weeks.

Gorgonzola Blue Cheese
Gorgonzola Blue Cheese


  • As the name may suggest, gorgonzola is an Italian cheese made from either goat's or unskimmed cow's milk or a combination of the two.
  • The texture of gorgonzola varies from soft and crumbly to firm.
  • This cheese has been around since the Middle Ages, but it wasn't until the 11th century that it started getting infused with Penicillin glaucum and thereby gained the distinction as a blue cheese.
  • Gorgonzola is a small Italian city just outside of Milan. This cheese is now made in the regions of Lombardy and Piedmont and infused with lactic acid bacteria as well as the traditional Penicillin glaucum.
  • Recently, the use of Penicillium roqueforti has become widespread.

How It's Made

Gorgonzola is made by first warming the milk with the lactic acid bacteria along with the mold spores so that it separates into curds. These curds are then injected further with the mold and channels are created with rods to encourage mold spore germination, giving it that ideal bluish-green veining. This cheese is aged at low temperatures for various lengths of time (usually between 3 to 4 months), depending upon the desired consistency of the cheese. The longer the cheese is aged, the firmer it will be.

Maytag Blue Cheese
Maytag Blue Cheese


Hey, go figure... there's an American cheese on my list!

  • This cheese gets its name from the farm where it's produced, Maytag Dairy Farms, located just outside of Newton, Iowa, the former home of the famous multi-billion dollar appliance corporation, Maytag.
  • In 1941, the grandsons of Maytag's founder began to make cheese. They wanted to make cheese that was comparable to the almighty Roquefort.
  • The Maytag cheese process was discovered and patented by two Iowa State University microbiologists.

How It's Made

The process begins by separating the cream from the milk, homogenizing it, and adding it back to the original milk that's been skimmed. Precise temperatures are used for this delicate process. The milk is then ripened for a time before rennet is added. Rennet is enzymes that coagulate milk and separate the curds from the whey. The resulting product is heated, Penicillium is added, the rounds of cheese are hand-formed, and off it goes to age in highly specialized and controlled caves that combine cool temperatures with high humidity. To this day, they only use fresh Iowa farm milk.

Stilton Blue Cheese
Stilton Blue Cheese


  • Stilton is an English cheese that is sometimes referred to as the “King of Cheeses,” although I'm sure some of the other blue cheeses on my list would beg to differ!
  • Stilton has a protected origin designation, meaning any cheese labeled as "Stilton" must meet a particular set of standards. All protected origin cheeses are monitored by independent government agencies that perform random quality checks.
  • To be a Stilton cheese means it must be made in Leicestershire, Nottinghamshire, or Derbyshire in England, where only seven dairies are licensed to make it. Pretty hoity-toity, huh?
  • Stilton is always cylindrically-shaped and never pressed.
  • It has its own unique crust and the blue veins radiate out from the center in a very distinctive pattern.

How It's Made

Stilton is made from pasteurized milk mixed with rennet and, of course, Penicillium roqueforti for the mold. Curds form in huge vats, which are removed and set out to drain overnight. After this draining process, the curds are further cut to drain out any remaining whey, salted, and put in their cylindrical molds. The molds are never pressed, but rather rotated regularly as the cheese ripens. This results in a loose texture for optimal mold culture germination. The blue veins are created by piercing the cheese with stainless steel needles all the way to the core. The whole process takes approximately 9 weeks.

Roquefort Cheese
Roquefort Cheese

How do you govern a nation that has 246 varieties of cheese?

— Charles de Gaulle


Of course, the number of cheeses produced in France has grown significantly since Charles de Gaulle's infamous complaint!

Finally, we've arrived at the almighty, revered Roquefort.

Like Stilton, it has a protected designation of origin. All Roquefort is made from the milk of the Lacaune, Manech, and Basco Bearnaise sheep. Only cheese aged in the Combalou caves in Roquefort-Sur-Soulzon may be labeled "Roquefort." Penicillium roqueforti can only be found in these same caves.

How It's Made

Within 48 hours of milking, the rennet is added to the ewe's milk. It's then heated and placed into large vats, where it's allowed to ferment into curds. The curds are then carefully cut into cubes, drained, and salted. It then remains at the dairy for a few days until it's transferred to the caves. Just before entering the caves, the cheese is thoroughly pierced to encourage fungal growth. The soon-to-be blue cheese is then left in the caves for a few weeks to allow the spore growth. The loaves are then wrapped and aged for another 3 to 10 months.

Creamy, crumbly blue cheeses, like this Danish Blue, will have the strongest flavors.
Creamy, crumbly blue cheeses, like this Danish Blue, will have the strongest flavors.

How to Select Blue Cheese

There are people who avoid blue cheese because of its reputation for having a very pungent odor and distinctively strong flavor. However, not all blue cheeses are alike: Some are surprisingly mild. As a general rule, the soft and creamy blue cheeses have less of the strong punch the firmer cheeses have. The crumbly cheeses will be the strongest and the hard cheeses are somewhere in the middle. From the list above, here are some appropriate classifications for your discerning palate:

Mildest Blue Cheeses

Gorgonzola and Danish Blue will have the mildest flavors.

Moderately Strong Blue Cheeses

Stilton, a hard cheese, takes second place here in terms of pungent flavor. Just so you know, the rind is edible, but not particularly tasty to some individuals.

Strongest Blue Cheeses

The creamy, crumbly blue cheeses are going to be the strongest. Roquefort is definitely the winner in the strong blue cheese category. It has a distinctive bite and aroma no matter how you slice it. This may not be appropriate for the novice blue cheese consumer, unless, of course, you're me! Maytag is crumbly and literally melts in your mouth. It takes second place on my list due to its spicy bite and tangy flavor.

a selection of cheeses
a selection of cheeses

How to Ensure It's Fresh

Test With Your Nose

  • Avoid cheese that's developed a lot of white mold on the rind: This can be an indication of improper handling.
  • Let your nose be your guide! Soft cheese has a meaty smell to it, and should never have an ammonia smell.
  • The creamy and crumbly types of cheese have an almost herbal smell: Some say they smell a bit like grass. They will have a pungent odor, but again, if they smell like ammonia, steer clear.
  • A firm blue cheese will have a nutty or smoky smell and should never have a strong, gamey odor.

Of course, some of us are more smell-impaired than others, so you will also want to use visual cues.

Visual Test

  • If you find the cheese is growing different colors of mold, its texture is changing, or it's just looking different from how it did when you originally got it, then it's best to throw it away.

How Long Does Blue Cheese Keep?

The softer blue cheeses should be eaten within a week after opening. The harder cheeses last longer, more like 2-3 weeks. Of course, there's always the “best if used before” dates on the package.

How to Properly Store It

Any firm blue cheese, like Stilton, should be first wrapped in wax paper, then sealed in an airtight plastic bag and placed in your refrigerator's cheese drawer. All other non-firm blue cheeses should simply be placed in an airtight plastic container with a few holes poked into the lid to avoid excessive moisture. Place these in your fridge's cheese drawer.

Blue cheeses are best enjoyed at room temperature, so allow them to sit for a while before serving.

Where to Buy Quality Cheese

  • Some farmer's markets have an excellent selection of blue cheeses.
  • Gourmet food stores and specialty stores also have a wide assortment. One advantage of buying cheese in person is the opportunity to sample before you buy.
  • Of course, the largest selection available is the blue cheese that's sold online. Many dairies have their own websites, Maytag Dairy Farms is a great example.

What do you look for in a blue cheese?

See results


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    • profile image


      7 months ago

      What kind of "strong" are you referring to with strong blue cheese? "Mustiness"? Aftertaste? If you want one that is strong in the sense of sharpness, that really has a bite, and stings the tongue slightly like good strong old-fashioned buttermilk that I tried 4-5 decades ago had, I haven't found anything better than Cabrales. It's impossible to convey the intensity and sharpness of Cabrales if you haven't tasted it. It is not a creamy blue cheese. More crumbly but not super-crumbly. The oils give it a smoothness that compliments the crumbliness. It's probably stronger than most people prefer for a blue cheese, in terms of sharpness, although it remains a very well-known and popular cheese, especially in some regions. It's not sharp in the sense of burning the tongue like hot peppers. It has a sting that builds slightly if you keep eating it to the degree that the cheese fats build up on the tongue and linger in the taste buds.

      My local store used to stock it. But whenever I ask people for a sharp blue cheese, they recommend all kinds of blue cheese, including Gorgonzola Picante and Stilton, which unfortunately don't even come close. Nothing comes close that I've tried. I've even gone as far as to buy Cabrales online, although paying to ship cheese which has to be cold, is not cheap. But since it keeps for a year, buying a couple of pounds or a wheel and storing it in an airtight ontainer might be the way to go.

      To me one of the benefits of blue cheese is the penicillin culture, particularly Penicillin Roequeforte. And regarding the penicillin Cabrales, grown in caves in Spain is the most veined and by appearance (bluest), and flavor, anyway, *seems* to be the most culture-rich and medicinal. That is just an assumption on my part. I would love to know what alternatives in terms of sharpness there are to Cabrales just to increase options.

    • profile image

      Mike M 

      2 years ago

      In this article you say that Danish bleu is one of the strongest tasting blue cheeses and you also say that Danish bleu is one of the mildest blue cheeses. Which is it?

    • profile image

      Craig Cunningham 

      2 years ago

      I Love Danish Blue ,She who must be obeyed wont kiss me after it.She for some reasons thinks it stinks!Sant Agur nice too as is Stilton,Yorkshire Blue,and Shropshire Blue.

    • profile image


      3 years ago

      Maytag has been shut down for many months, due to Listeria being found in their cheese by the Iowa Dept of Ag. They have totally rebuilt their facility. The first new batch is due to ship in late summer, 2017. I have not found a satisfactory substitute and look forward to having my Maytag again.

    • profile image

      Jalal Aslam Ali 

      3 years ago

      I make my own blue cheeses - Shropshire Blue, Gorgonzola Dolce, Stilton, Roquefort.

      I have to have about an ounce of blue every morning for breakfast.

      I suspect I have a blue cheese addiction and I can't imagine going without it for more than a couple of days.

    • profile image

      Mike Shaw 

      4 years ago

      Bleu des Causses from the Roquefort region made from cow's milk.

      Tastier and stronger than Roquefort.

    • profile image


      7 years ago

      wow look so delicious .. i wanna try that soon

    • profile image


      8 years ago

      thank you for this very informative post, I will be trying these cheeses soon

    • profile image


      8 years ago

      My father sliced a thin piece of fruitcake (the kind you eat in England) and then placed a thin slice of Roquefort on top of it. It would be in the shape of a toast soldier, so not huge. I have loved blue cheese ever since :) I eat all kinds of blue cheese, in fact all kinds of cheese....yum!

    • NMLady profile image


      8 years ago from New Mexico & Arizona

      we looooove cheeses!


    • nancynurse profile image

      Nancy McClintock 

      8 years ago from Southeast USA

      my family loves cheese but I am always at a loss when I go shopping. Thanks so much for the tips. I will be revisiting often!!!

    • Paige Masters profile imageAUTHOR

      Paige Masters 

      8 years ago

      Too funny, Hyphenbird. I completely understand! I was miserable when I wrote the hub. Enjoy your Stilton!

    • Hyphenbird profile image

      Brenda Barnes 

      8 years ago from America-Broken But Still Beautiful

      I have been miserable ever since I read this Hub. And now I just shelled out $16.00 for a nice block of Stilton and have no regrets. Now I am smiling. Just thought you might like to know. laugh

    • Paige Masters profile imageAUTHOR

      Paige Masters 

      8 years ago

      Thanks everyone! I missed the day this was chosen hub of the day. I appreciate all the comments and I'm flattered this hub got chosen.

    • catsimmons profile image

      Catherine Simmons 

      8 years ago from Mission BC Canada

      Great hub! Love the pictures :-)

      Although I'm from Derbyshire I still like Danish Blue the best. My Dad also loves blue cheese and is allergic to penicillin-luckily he has no reaction to foods.

    • Cloverleaf profile image


      8 years ago from Calgary, AB, Canada

      Paige Masters, congratulations on Hub of the Day! I love most kinds of blue cheese my favourite has to be stilton. Being originally from the UK is was almost a "staple" in my family - we especially used to eat a lot of it at Christmastime.

      Voted up/interesting


    • serenityh profile image


      8 years ago from Morgantown, WV

      Very good information. I agree with you that Blue cheese is not for everyone. It's certainly not for me. But I still think that this hub is interesting nonetheless.

    • cardelean profile image


      8 years ago from Michigan

      I LOVE blue cheese. I've tried many different types and never really knew the difference. I learned a lot from this hub. Thanks for the great tutorial and congrats on your hub of the day!

    • Carb Diva profile image

      Linda Lum 

      8 years ago from Washington State, USA

      Excellent hub--informative, well-written, well illustrated, and with a bit of humor too. You've set the bar pretty high for the rest of us. Great job!

    • stacirenae89 profile image


      8 years ago

      Great Hub! Very informative. I love cheese and this was excellent advise. Thank you so much.

    • Princessa profile image

      Wendy Iturrizaga 

      8 years ago from France

      I love Roquefort, whether it is on crackers, a fresh baguette, a salad dressing, a pasta sauce or as a filling for dates and figs... yummy!!!

      The Bleu d'Auvergne is rather good as well, less strong but milder; for spreading Le bleu de Bresse is also very tasty.

    • applecsmith profile image

      Carrie Smith 

      8 years ago from Dallas, Texas

      Congrats on being the Hub of the Day! Very well deserved. This is a fabulous article filled with detailed information on the subject. Makes me want to go out and buy some blue cheese.

      Thanks for sharing - voted up!

    • J.S.Matthew profile image

      JS Matthew 

      8 years ago from Massachusetts, USA

      Congratulations for being selected for the Hub of the Day!

      This is an awesome Hub that is well researched and perfectly executed. I learned a lot here and have to admit that I love Blue Cheese. I never realized that there were so many different kinds! Great job. Voting up and sharing!


    • Elizabeth Hong profile image

      Elizabeth Hong 

      8 years ago from Dallas, Texas

      Thank you for the wonderful post.

    • bluebird profile image


      8 years ago

      That reminds me, I need to buy some blue cheese!

    • J Burgraff profile image

      J Burgraff 

      8 years ago

      I love blue cheese, and loved your hub on it. If you ever have an opportunity to have Rogue River Valley blue cheese (Oregon), I suggest you try it. It's out of this world.

    • NMLady profile image


      8 years ago from New Mexico & Arizona

      My mouth is watering.

      Two interesting things...

      First, Our daughter-in-law is from Indonesia and she thinks that eating cheese is gross. They don't eat cheese much there!

      Second, we were purchasing some blue cheese from the deli case and the young lady cutting it told us that 'this cheese is spoiled' LOL

    • Hyphenbird profile image

      Brenda Barnes 

      8 years ago from America-Broken But Still Beautiful

      YUM! My mouth is watering. I love blue/bleu cheese. I am going to pick some up today. You did a great job withthis Hub. And again I say YUM.

    • andrewwilliams63 profile image


      8 years ago

      Great hub, Stilton and Gorgonzola all the way!

    • profile image


      8 years ago

      My grandpa always has cheese in a glass covered dish at room temperature. He always has an assortment of cheeses, including bleu. Good hub.

    • profile image

      Roman Savorec 

      8 years ago

      Interesting hub. To be fair though, you really can't compare Roquefort to any other "blue cheese". Roquefort stands alone, it is in a league apart and should not be thrown in to this blue cheese grouping. All other varieties of blue cheese, although some as you point out can be relatively good, are but pale imitations of Roquefort.

    • PETER LUMETTA profile image


      8 years ago from KENAI, ALAKSA

      All my life I loved Blue Cheese, now I know why. Very good HUB great descriptions, Thanks, Peter

    • chamilj profile image


      8 years ago from Sri Lanka

      Interesting. Sadly I didn't these Blue Cheese at any of Supper Market in my country.

    • original010 profile image


      9 years ago from Egypt

      very nice information, I also like blue cheese and when I was young thought that all are named Roquefort.

    • maruthirp profile image


      10 years ago from Hyderabad

      Hi Paige! I never used blue cheese. I dont know how tasty will it be. But your post has brougth so much of taste to blue cheese really. Great tasty hub.

    • profile image


      10 years ago

      Great article. I like the chunky bleu cheese dressings and have been known to add extra. The cheese by itself is a bit strong for me, but I still love it. Thanks for the research and history that went into your article. Very readable, concise, informative, interesting, practical and refreshing. Think I'll visit the kitchen.

    • ptosis profile image


      10 years ago from Arizona

      I like Gorgonzola the best, it's tastes better and it's cheaper.

      Mix it in with the extra Chunky Blue Cheese fancy salad dressing to make it extra ono.

    • profile image


      10 years ago

      Great writing. It is packed well with information about blue chees. The title is appropriate.

    • coolmompublishing profile image


      10 years ago from Georgia

      I just wanted to let you know that I am extremely allergic to the whole penicillin family, but I am able to eat blue cheese. I've never eaten terribly huge quantities, but I had it spread on crackers as a snack or appetizer. My guess is that the pharmaceuticall prepared penicillin causes the allergic reaction.

      Great read! Very informative. I am a huge fan of cheese, and I'll definitely be sending people to this hub.

    • Ingenira profile image


      10 years ago

      very informative and well written. Do write more !

    • Peggy W profile image

      Peggy Woods 

      10 years ago from Houston, Texas

      Congratulations on your winning Week 1 of the hubalicious contest. I love blue cheese in all its forms. Very informative hub.

    • Cattleprod Media profile image

      Cattleprod Media 

      10 years ago from Johannesburg

      Hmmmm.... now my mouth is watering. Great hub. Thanks.

    • lilfaerie profile image


      10 years ago from Hemet, CA

      I love blue cheese! Excellent info thanks! I had no idea that is was dangerous to eat it if you are allergic to penicillin, although so far I have had no trouble. :)

    • ladylux profile image


      10 years ago

      Mmmmm.... bleu cheese!

    • gazzan profile image


      10 years ago from Italy

      woow great post

    • Frances_30s profile image


      10 years ago from Texas

      Blue Cheese has always been a favorite of mine. This was a fun and informative hub to read!

    • profile image


      10 years ago

      what an excellent hub!??

    • rebekahELLE profile image


      10 years ago from Tampa Bay

      what an excellent hub! so through and informative, very well written. I also love the way you laid it out. very nice on the eyes and easy to read. thanks for sharing! and a big congrats on your win!! well deserved. :)

    • Purple Perl profile image

      Esther Shamsunder 

      10 years ago from Bangalore,India

      Thanks for a very informative hub. Will definitely try some blue cheese.

      And Congrats,Paige! Your very first hub and I am your fan! :)

    • febriedethan profile image


      10 years ago from Indonesia

      This is very informative hub about blue cheese, I learn a lot, thank you!!

    • Jon Green profile image

      Jon Green 

      10 years ago from Frome, Somerset, UK

      A great hub, really well written! I'd like to report a breakthrough in the world of blue cheese. St.Agur, which is kind of roquefortesque brought out a spreadable version, but even this is superceded by the new green-foil wrapped Boursin influenced design. It's blue cheese on another level! Try it with pumpkin seed oatcakes.

    • habee profile image

      Holle Abee 

      10 years ago from Georgia

      It took me a while to develop a taste for blue cheese, but now I love it - especially with fruit!

    • charanjeet kaur profile image

      charanjeet kaur 

      10 years ago from Delhi

      Man this is indeed lots of information for me to process. Lol. You have here is one comprehensive hub, I only new cheese as cheese and you opened by an entire new world of blue cheese to me. Never tried any of the blue cheese you mentioned. Will surely look out for them next time I hit the grocery. Congrats and Well deserved.

    • Les Trois Chenes profile image

      Les Trois Chenes 

      10 years ago from Videix, Limousin, South West France

      Well done! Lots of great information and easy to read!

    • Paige Masters profile imageAUTHOR

      Paige Masters 

      10 years ago

      Thanks, all. I appreciate the support.

    • Marty Chefman profile image

      Marty Chefman 

      10 years ago

      Zis is a vunderful 'ub! A vorthy vinner of ze first veek of ze 'ubbalicious competition!

    • esatchel profile image


      10 years ago from Kentucky

      Excellent hub! I love all the blues! Congrats on the win.

    • Money Glitch profile image

      Money Glitch 

      10 years ago from Texas

      Congrats,on your win! I love forward to reading more of work. :)

    • Veronica Allen profile image

      Veronica Allen 

      10 years ago from Georgia

      Congratulations on your win. Now it is time to do a happy dance :)

    • profile image


      10 years ago

      congratulations Paige! an excellent hub and you deserved it :)

    • anglnwu profile image


      10 years ago

      Congrats and well-deserved.

    • judydianne profile image


      10 years ago from Palm Harbor, FL

      A great hub, deserving of the win!

    • Angela Harris profile image

      Angela Harris 

      10 years ago from Around the USA

      Wow, what a great hub. No surprise you won! Of the blue cheeses on your list, my favorites are Maytag and Gorgonzola. I know, they're totally different, but that's what my taste buds tell me!

    • akirchner profile image

      Audrey Kirchner 

      10 years ago from Washington

      Congrats on the win!

    • profile image

      Twenty One Days 

      10 years ago

      well done on the win!

    • Om Paramapoonya profile image

      Om Paramapoonya 

      10 years ago

      Wow very informative and well-written. Congrats! :)

    • Betty Reid profile image

      Betty Reid 

      10 years ago from Texas

      Congratulations on winning a contest with one of your first hubs! Impressive!

    • barryrutherford profile image

      Barry Rutherford 

      10 years ago from Queensland Australia

      well done posted to my blog !

    • Money Glitch profile image

      Money Glitch 

      10 years ago from Texas

      Good hub on blue cheese; gotta have it on a good salad. Congrats on being selected as one of this week's "Best Hub" nominees. Good luck to you! :)

    • profile image

      thomas clarke 

      10 years ago

      great hub very well put together well researched well done.

    • anglnwu profile image


      10 years ago

      Very informative hub. I love blue cheese too and now with more knowledge, thanks to you, it makes eating blue cheese more enlightening. Thanks.

    • Lamme profile image


      10 years ago

      Blue cheese is wonderful. I had a gorgonzola pasta in Italy that was out of this world! Very informative hub, it was a pleasure to read.

    • Paige Masters profile imageAUTHOR

      Paige Masters 

      10 years ago

      Thank, Veronica! It must be a drag to be allergic to penicillin, but I'm sure there are ways around it. I'd stay clear of blue cheese then. It is good, super filling and loaded with fat, too!!!

    • Veronica Allen profile image

      Veronica Allen 

      10 years ago from Georgia

      Who knew blue cheese had such a history! I appreciate the fact that you warned those who are allergic to pennicillin (which I happen to be) to avoid eating this yummy sounding delicacy.

      I loved the details you put to this hub - Great job!

    • Paige Masters profile imageAUTHOR

      Paige Masters 

      10 years ago

      Ha ha, glad to set you straight! Whoda thunk there was so much to know about blue cheese! Thanks for the visit.

    • darkside profile image


      10 years ago from Australia

      Before reading this hub the only thing I thought I knew about blue cheese is that it was blue.

    • Paige Masters profile imageAUTHOR

      Paige Masters 

      10 years ago

      Thanks, cosette! Definitely try these kinds of blue cheese, they are delicious! Thanks for the comment and read.

    • profile image


      10 years ago

      wow, this is a very comprehensive (and lovely) hub! good job. i will have to try some.

    • Paige Masters profile imageAUTHOR

      Paige Masters 

      10 years ago

      Thanks so much, lizmoss! I love and adore it, too. Thanks for taking the time to read and comment.

    • lizmoss71 profile image


      10 years ago from Orpington, UK

      What a very informative hub! I love blue cheese, especially stilton and found this a great read.


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