How to Eat Blue Cheese the Right Way, According to a Cheesemonger

Blue cheese has a reputation: bold, tangy, and sometimes intimidating—not to be confused with a bully, but easily misunderstood. While its striking veining and assertive flavor can make some hesitant at first bite, the right approach reveals a cheese that is creamy, nuanced, and endlessly versatile—one that deserves a place on your cheeseboard and is a versatile ingredient. We spoke with an American Cheese Society Certified Cheese Professional and blue cheese lover to learn more about this sometimes maligned type of cheese and find out how to eat blue cheese. She is our enthusiastic guide as we explore the subtle sweetness, layered complexity, and surprising nuances that make blue cheese such a fascinating and rewarding indulgence.

What Makes a Cheese “Blue”?

Blue cheeses are defined by the blue or green veining, a specific type of mold, that streaks throughout the cheese. “This mold presence is very intentional—not just any cheese can grow mold and become a blue," says Lauren Toth, ACS CCP, cheesemonger and director of curriculum and talent development at Murray's Cheese. The mold is formed when the cheesemaker introduces a specific strain of bacterial cultures, typically Penicillium roqueforti, into the milk. "But, the mold won't bloom without a secret ingredient … oxygen! The cheesemaker must pierce the full wheel of cheese with a large needle to create channels that introduce oxygen into the cheese interior. Once that oxygen is introduced, the mold flourishes and results in the blue veining we typically associate with blue cheeses." It’s equal parts science, art, and controlled chaos—and it’s what gives blue cheese its unmistakable personality.

Start Soft: Choosing Your First Blue

If your previous blue cheese experience came from a sad wedge at a salad bar or the bottled dressing of childhood, there’s good news: gentle, approachable blues exist, and they’re genuinely delightful. “A good way to start your journey with blue cheese is with what cheesemongers call beginner blues," Toth says. These are gateway cheeses with minimal veining and a soft, creamy texture that eases you in. 

Her top pick for a blue cheese newbie is Cambozola Black Label, a buttery, triple-crème hybrid of camembert and gorgonzola. “It practically tastes like butter,” she notes, with just enough blue veining for earthy, sharp contrast.

Mughetto is another silky, mild option that looks beautiful on a cheese plate and pairs easily with fruit, crackers, or honey. Think of these as your friendly tour guides into the world of blue cheese, offering just the right gentle intrigue.

Buying Blue Cheese

Once you’ve dipped your toes into the category, the real fun begins. Celebrate blue cheese's layered, expressive nuances. Buy small wedges to taste and experiment with, revisiting styles later as your palate develops. If a cheesemonger lights up when you ask about a blue, you’re in good hands. They know which wheels are peaking in flavor and which styles suit your comfort level. 

A good blue cheese may have earthy, minerally, creamy, or subtly sweet aromas, depending on the cheese's style. Strong is fine; acrid is not. 

Natural rinds, formed during the aging process with exposure to air, should look rustic but not cracked, slimy, or discolored. Foil- or leaf-wrapped blues should be tight and clean with no seepage. Washed rinds, though rare in the blue cheese world, should be tacky—not slimy, wet, or gooey.

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Types of Blue Cheese

Blues vary dramatically in texture, determined by milk type, curd handling, aging time, and piercing—encouraging more veining to develop. Toth says, “blues come in all different styles and textures—creamy, grainy, fudgy, crumbly, even fairly firm,” and those differences hint at how best to use them. When in doubt, let texture guide you: creamy blues love bread and gentle heat, crumbly blues love salads and cooking, and the special ones deserve all the spotlight.

Soft, Gooey Blues

Softer options, like Gorgonzola Dolce, are ideal for spreading on a warm baguette. They are younger, their curds handled gently, and have a higher moisture content, making them creamier.

Crumbly, Grainy Blues 

Lower fat, aging longer, and cutting the curds smaller result in a drier, denser product, like Stilton, Roquefort, and Point Reyes Bay Blue Cheese. These are ideal for use in dishes, whether you're crumbling them atop a salad or blending them into a dressing or sauce. "I love to stuff dates with this kind of blue plus a marcona almond, and then wrap in bacon and bake. The contrasting textures and flavors are to die for," says Toth.

Showstopper Blues 

According to Toth, "some blues are just too special to adulterate—they stand on their own!" Murray's Cave Aged Reserve Barnstorm Blue, crumbly yet buttery, is aged four months for complexity and washed in malty Focal Point Beer Co. ale for a signature washed rind. Toth says this complex, well-rounded cheese "tastes like a bacon cheeseburger, no meat required. Eat it by itself or with a seedy cracker, and you have the sensation of a full meal in one bite."

Rogue River Blue is another of her favorite, standalone cheeses, "it's wrapped in grape leaves soaked in pear spirits and makes for an incredibly fruity, boozy experience on the palate." Although it is aged 12 months, it boasts a fudgy, rich texture, ideal for a cheese board with a variety of robust pairings.

Pairing Blue Cheese: Where Opposites Attract

Blue cheeses tend to be bold, making their best partners sweet, rich, or fruity. Toth leans into contrast when pairing with blues, aiming to create "balance and harmony on the palate by combining contrasting flavors and textures."

Seek Sweetness for Balance

Honey, chocolate, jam, dried fruits, and candied nuts all provide sweetness to highlight and contrast the cheese's salt content, balancing the boldest, most intensely peppery and minerally blue veining. Even blue skeptics can be converted with the right pairing. Toth swears by Stilton on a chocolate oatcake with a dollop of pistachio cream—a combination that has brought more than a few doubters over to the blue cheese-loving side.

Don't Forget the Drink Pairing

When choosing what to drink with blue cheese, avoid overly tannic red wines when tasting new blues. Opt instead for sweet and sparkling wines to tame sharpness and highlight creaminess. Toth recommends fortified wines like port and Sauternes, thanks to their "thicker, almost syrupy mouthfeel and an intense sweetness that strikes the ideal balance with the cheese." 

“I didn’t like port or blue cheese until a friendly bartender convinced me to try Roquefort with a tawny port. Mind blown! says Toth. Consider yourself warned: this pairing can spark lifelong devotion.

The Biggest Misunderstanding About Blue Cheese

For many people—Toth's own mother included—blue cheese is synonymous with bottled dressing, and that unfortunate association keeps people from discovering truly exceptional cheeses. "With an open mind, you can find a blue for you," she insists. Context is everything: how you serve it, what you pair it with, and how adventurous you're feeling.

If you're feeling daring, she recommends crumbling a high-quality blue, like Bayley Hazen from Jasper Hill Farm, over roasted Brussels sprouts with pancetta and a drizzle of hot honey—"an unforgettable experience that's so far removed from that unfortunate bottle of blue cheese dressing you wouldn't believe it!"