Blue cheese has a way of dividing people — you either love its creamy, tangy bite or you shy away from its strong personality. But when you lean in, blue cheese reveals an incredible range of flavor, texture, and use. Whether it’s crumbled over a crisp salad or spread on warm bread, this cheese brings richness and depth that no other can match.
Let’s break down a few of the most common types you’ll find — and when to use each.
Pre-Crumbled Blue Cheese
If you’re tossing together a salad or topping a burger, pre-crumbled blue cheese is your best friend. It’s dry and evenly sized, which means it scatters beautifully without clumping. The trade-off is that it’s a little less creamy and less complex in flavor — perfect when you want a mild blue cheese note that doesn’t overwhelm your dish.
Every time I come home, my mom knows how much I love blue cheese, so she always adds it to her salads. She uses the pre-crumbled kind so the cheese holds its shape and doesn’t melt into the greens. There’s something comforting about that — familiar, a little tangy, and always just right.
Roquefort
Roquefort is the diva of the blue cheese world — bold, tangy, and beautifully sharp. Made from sheep’s milk and aged in the limestone caves of southern France, it’s known for its intense flavor and crumbly texture. Roquefort brings an instant punch to dressings, sauces, or even a warm baguette with honey and walnuts. A little goes a long way, and it turns even the simplest meal into something extraordinary.
I first fell in love with Roquefort when I was the pastry chef at Michael’s in Santa Monica, California. At first, I thought it was the stinkiest cheese in the case — but one taste changed everything. That bold, salty, tangy flavor was magic. Whenever there was a remnant piece left after preparing the customers’ cheese plates, I’d sneak a tiny bite. It was then that I realized how truly special blue cheese could be — complex, creamy, and alive with character.
Gorgonzola (Block Style)
A block of Gorgonzola is where things get creamy and luscious. This Italian blue cheese is milder than Roquefort, with a buttery richness that melts beautifully. Crumble it fresh for salads, whip it into a dressing, or let it melt over a steak or baked potato — it’s the blue cheese that wins everyone over, even the skeptics.
I always reach for Gorgonzola when I’m putting together a party cheese platter. Back in my twenties, fresh out of culinary school, I’d add it to my boards even though most of my friends hadn’t learned to appreciate its funky flavor or creamy texture yet. I loved watching their reactions — a mix of curiosity and surprise — and eventually, I had a few converts.
Why Homemade Blue Cheese Dressing Wins Every Time
When you make your dressing from scratch, you get the best of all worlds: real cheese flavor, perfect creaminess, and none of the artificial tang of bottled versions. Combine crumbled Gorgonzola (or your favorite blue), a little sour cream, mayo, and a splash of vinegar or lemon juice, and you’ll never go back.
In the end, blue cheese is about balance — sharp and creamy, rich and tangy, bold yet elegant. Whether you prefer the convenience of pre-crumbled or the drama of a block of Roquefort, there’s a blue for every mood and every dish.
