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May 23, 2006 11:40 AM

Best Blue Cheese?

  • h

Just tasted (and covered) Rogue's Smokey Blue Cheese and was floored. Any other phenomenal blue's out there that I should know about?


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  1. St. Agur is a wonderful blue.

    5 Replies
    1. re: TomSwift

      So what is I will cehck out all three of these. My wife has not eaten Blue for years, but i finally convinced her. Hooray!

      1. re: TomSwift

        I agree.
        My only problems are that I can only find it at Dean and Deluca (charlotte, nc) and that once I get home with it, it's gone.
        My wife and I have eaten it for dinner we like it so much.

        1. re: Tee

          Here is So Cal we can get it at Whole Foods Markets, which is a chain so maybe there's one near you. I've never investigated mail-order because we've got it just down the street, but I'm sure it's available on the web. We enjoy it with various dessert wines.

        2. re: TomSwift

          I totally agree, but have never before seen it until local Whole Foods had it on (radically reduced) sale a couple of weeks ago. It wasn't inexpensive on sale, so I imagine it's a bit pricey on a normal basis. Nevertheless, if I see it again I'll grab it.

          1. re: TomSwift

            Second for St. Agur.... it's a nice and creamy blue cheese.

              1. re: ODB

                Maytag is my favorite for salads.

              2. Don't know what you've tried but I like Cabrales (Spain), Roaring 40s (Australia), Cashel Blue (Ireland) and Colton Basset Stilton (England).

                Most American blues I've had don't stack up to these, though I do like Maytag.

                6 Replies
                1. re: sku

                  I find Cabrales a bit to strong for my taste , I would be interested in finding out where you can get the Roaring 40's

                  1. re: Adrian

                    I saw that Trader Joe's was carrying the roaring 40's Blue. I tried it and wasn't impressed, OK but not up to say a Gorgonzola.

                    1. re: Adrian

                      I came here just to sugest Roaring 40s, Cabrales and Cashel!

                      SKU shares my taste for creamy & intense blues...

                      Roaring 40s is my favorite blue to have by itself or accompanied by a simple baguette or water cracker- and really only after a big beefy dinner. It is my third favorite cheese in the world (behind An excellent Grana Padano, then Fromage d'Affinois)

                      As far as nibling blues are concerned, I like Point Reyes- it has a creamy mouth-feel but is dryer and more crumbly than the 40s or the Cashel. It is a tad salty, but kind of refreshing.

                      As to where one can find it... It probably depends on your location... I know some places here in Chicago...

                      1. re: jdherbert

                        I like the Point Reyes cheese, too.

                      2. re: Adrian

                        Valdeon is a marvelous Spanish blue (wrapped in sycamore leaves) that is a bit milder than Cabrales.

                        1. re: Karl S

                          Second Valdeon. Also always have Colton Basset Stilton in my fridge. Never fails to please guests who are not in to blue cheese.

                    2. If you like (and have access to) Rogue's smokey blue, then you should try their Rogue River blue (wrapped in chestnut leaves). It's only available seasonally, starting in the fall.

                      Another American blue I like is Bayley Hazen blue from Vermont.


                      13 Replies
                      1. re: Ruth Lafler

                        I tried Jasper Hill's Constant Bliss recently. Wowowowow.


                        1. re: Happy Belly

                          I agree (with the Constant Bliss wow), but it isn't a blue cheese. It does get multicolored spots in it as it ages. The website below describes is as a "soft mold-ripened bit of yumminess". My wife thinks it is reminiscent of the old Liederkranz which is no longer made.


                          1. re: Don Shirer

                            Actually it's made by DCI Cheeses.
                            Liederkranz is an American version of Limburger cheese. It was actually invented by the same man who invented Velveeta.

                        2. re: Ruth Lafler

                          I tried the Rogue Smokey Blue and I have to say it really wasn't my type of blue. It wasn't very strong and for a burger it never softened up really. It stayed pretty firm and almost grainy. Didn't make for a great burger like the Cashel did. It probably would be quite good on it's own though with some crackers or a great baguette.

                          1. re: Ruth Lafler

                            I'll second the Rogue River Blue. The one I had was wrapped in grape leaves that were macerated in Clear Creek’s Pear Brandy...heavenly!

                            Actually, I haven't had any of Rogue's cheeses I didn't like.

                            1. re: MsMaryMc

                              Rogue River Blue is superb! The finest "New World" blue cheese I've tasted. Also like Point Reyes for its tangy quality. European blues, like wines, are going to be more barnyard-y.

                              1. re: irishgem79

                                Where do you buy the Rogue River Blue? I don't have access to a good independent cheesmonger and my selection has been from Whole Foods, Wegman's and Harris Teeter. Have you seen at any of those stores?

                                1. re: fldhkybnva

                                  Rogue River Blue is a high-end cheese that sells for over $40/lb. It's unlikely you'll find it anywhere other than a specialty cheese store. Also, the supply is quite limited, so I doubt they distribute it through chains, even high-end ones.

                                  1. re: Ruth Lafler

                                    I just saw some Rogue River Blue (not the smoky kind) at the Lincoln Park Whole Foods in Chicago this evening.

                                      1. re: Ruth Lafler

                                        I just picked up the Rogue River Creamery Anniversary Blue and while it was OK I have to admit that there was something I can't really put my finger on that I didn't like about it.

                              2. re: Ruth Lafler

                                Rogue River Blue is some mighty fine cheese. I like almost everything listed here actually, including Maytag (which i think of as an American classic flavor), Point Reyes, Cashel, and Colton Basset Silton.

                                Why the hell doesn't LA have better cheese!!!

                              3. Great Hill Blue - made in Massachusetts/ Very good, especially to crumble in salads.

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