Blue Cheese


Roquefort. Photo Credit: MilStan

In French, this family of cheese may be referred to as persillé or marbled. During manufacture, the curd is seeded or inoculated with penicillium roqueforti. The mold grows inside the cheese and a blue line or blue spots form. Veined blue cheeses include all blue, such as Bleu d’Auvergne, Bleu de Bresse, le Bleu des Causses, Bleu de Gex, Fourme d ‘Ambert or Fourme de Montbrison, Roquefort. See the list of blue cheeses covered in this blog below and stay tuned as the list grows!


Le bleu d'Élizabeth, produced by la Fromagerie du Presbytère.

Le Bleu d’Élizabeth

Le Bleu d’Élizabeth is a cheese made by the Fromagerie  du Presbytère located in central Quebec. Le Bleu d’Élizabeth is made from thermized cow’s milk. Thermized milk undergoes heating to 45 degrees Celsius for 30 minutes and […]


La Fourme d’Ambert

Fourme d’Ambert is probably one of the oldest cheeses and was being produced in Roman times. This cheese is made from unpasteurized cow’s milk, although you can also find some made from pasteurized cow’s milk. […]

A beautiful photo of Bleu de Causses cheese, courtesy of Righteous Cheese, found in Washington DC's Union Market.

Bleu des Causses

  Bleu des Causses has the appearance of Roquefort, which is about the only feature it has in common with Roquefort, as Bleu des Causses is made exclusively from raw cow’s milk. Formerly it was called […]


Bleu de Bresse or Bresse Bleu

  Bresse bleu belongs to the family of blue cheese. It is a mass-produced cheese created in the 1950s, in the village cooperative of Servas. This is a cheese made from pasteurized cow’s milk. Its […]



The name of Roquefort cheese comes from Occitan, an ancient language spoken in the south of France, as well as part of Spain and part of Italy. The origin of this cheese dates back to the eleventh […]