Do you love the stinky, oozy quality of a blue cheese but always find yourself reaching for the Rouquefort?
Not that we don’t love the ‘King of Cheeses’, of course – but why not mix things up a little for a change and try three of these great alternatives? And unlike Roquefort, these ones are made with cow’s milk rather than sheep’s, so if an allergy means you have to stay about from the great blue wonder, watch out for these little belters instead…
VERCORS-SASSENAGE
Monks first began making this cow’s milk cheese in the 14th century. Today, it has a prestigious Appellation d’Origine Contrôlée and is crafted largely in the Dauphiné region. Uncooked, unpressed and, with its marbled blue veining, truly delicious.
BLEU D’AUVERGNE
This blue cheese is, as its name suggests, proudly produced in the rural Auvergne region. Fairly poky but also creamy, which makes it great when crumbled into sauces for pasta dishes.
BLEU DE GEX
Made from unpasteurised milk in the Jura and Ain regions of eastern France, Bleu de Gex is another semi-soft AOC fromage that benefits from the addition of the Penicillium roqueforti mould. Creamy, crumbly with a fine yellow rind.
Originally published in our sister magazine: France Today.
All those bleus are unutterably lovely, but none are better than Cabrales and Stilton.
Even the French often call Stilton the King! But we use Bleu d’Auvergne often in walnut salads. It’s lovely.
I find roquefort almost always too salty. I love St. Auger its the best blue cheese I have evertasted. I find Cabrales horrible!
Mike Phillips
Bresse Bleu was always my favourite. However I cannot tolerate cows milk now so all my cheese is goats or ewes
I love the forme d’ambert and goes well with salads with walnuts and also on toast with slivers of warm beetroot.
I think that roquefort is over salted and over priced
Graham Fernée
I think a good Roquefort beats most Stiltons (although I haven’t tried the complete range of either!). My favourite cow’s blues are the bleus des causses, better than Auvergne or Bresse to my taste.
I must agree with Mike Phillips (above). Please don’t leave out St Agur. Maybe a bit too salty for some but certainly worth a try. I rarely buy any other blue cheese.
gorgonzola is lovely