Blue cheese isn’t one of my favorite types of cheese, so I haven’t had very many of them. Of those I’ve tried, I’d say I like Roquefort best, but all of them are fairly close as to how I’d rate them. Something about the way the richness of sheep’s milk combined with the blue flavor made Roquefort edge out the others for me.
Here’s what I’ve had:
Roquefort
Gorgonzola Mountain
Gorgonzola Dolce
Smokehaus Blue
Murray’s Bleu d’Auvergne
Point Reyes Original Blue
Grubb Family Cashel Blue
Champignon Cambozola Black Label
Stilton
