How can you miss out Roquefort!! Personally I like it a lot, but maybe it’s not everybody’s cup of tea as it has a tingly pungent taste, this sheep cheese probably is the strongest blue cheese.
How about Fourme d’Ambert, Bleu d’Auvergne?
Fourme d’Ambert is semi-hard cheese, with a earthy aroma, mild taste, one of the mild blue cow cheese.
Bleu d’Auvergne is a blue vien cow cheese, a mix of wild mushroom, woodland flowers flavour. It looks like Roquefort visually, but it is more creamy and subtle in taste.
Of course, I live in France, and they are all French cheese.
