1. Danish Blue
Also known as Danablu, this creamy blue cheese is made of full fat cow’s milk and is semi-soft. Slightly moist with an edible rind, Danish Blue takes around 10 weeks to age.
View this post on Instagram
Summer grilling season is in full time swing and this Danish blue cheese is the only companion you need for your steak. Made in a traditional French style, the Danish cheese makers use cows milk and inject copper rods into the curds to provide the blue mold. The creamy texture but strong salt content make it the perfect additional to the top of a ribeye immediately after being pulled from the grill. Let the cream and salt melt through the steak as it rests and enjoy! . . . . #cheese #denvercheese #danishcheese #danishblue #danishbluecheese #ribeye #grillingseason #steaks #grilling #summer #trufflecheeseshop #trufflecheeseshopdenver #cheesesofquarantine
Made from unskimmed cow’s milk, this is one of the most popular blue cheeses. Gorgonzola is soft, crumbly, salty and famous for its “bite” from the blue veining. It requires around 3-4 months to age.
A Spanish blue cheese, Cabrales is a semi-hard cheese made from unpasteurized cow’s milk. With a strong flavor, Cabrales needs to age about 5 months.
This is one strong blue cheese! Semi-soft, crumbly and creamier with increasing age, Stilton is famous for its strong smell and taste. It requires at least 9 weeks to age properly.
Known for its “veins,” Roquefort has a tangy flavor that makes it one of the most popular blue cheeses. Made from sheep’s milk, this crumbly and slightly moist cheese takes about 5 months to age.