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Looking for substitute for blue cheese

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I don't like blue cheese! I know, I know but tastes horrible to me. Or have not had the best tasting blue cheese ever?

Is a substitute for blue cheese?

My family likes Blue Cheese Burgers, the cheese is mixed with the beef. I make patty first without the cheese. I don't even like smelling it!

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  1. there really isn't. you might want to seek out a good cheese shop and ask to sample some mild bleu varieties...or you can sub feta which will have a somewhat similar texture but a very different flavor.

    3 Replies
    1. re: goodhealthgourmet

      I was also going to suggest feta...I remember a restaurant in Calgary substituting feta in their "Cobb" salad for blue-cheese haters ( although it's not much of a Cobb without the blue imho)

      But I would suggest Cambazola if you think you don't like blue cheese, but are willing to try another one. It's a soft cheese that's like a cross between camembert and gorgonzola- so it's much milder than a strong blue. Or try dolcelatte gorgonzola.

      1. re: phoenikia

        Cambozola is definitely the way to go!

      2. re: goodhealthgourmet

        I would agree with the cows milk feta, but I am recommend that you add a slightly aged goat cheese, but that cheese might also add the stronger taste that you find objectionable.

        You might also like a Mexican Queso Fresco.

      3. I find that boursin is great on a burger - or even any other garlicy cheese.

        2 Replies
        1. re: mojoeater

          Big fan of the boursin cheese on burgers. Also good on the bun; lightly toasted.

          aChow, have you ever tried cheddar cubes in a burger; pretty delish!

          1. re: HillJ

            I would recommend a sheeps milk feta, more flavorful than cows milk but not to strong...

        2. Have you tried Maytag? It's the gold standard for domestic, creamy blues. IMO: there's no "substitute" for a bleu cheese...Boursin and feta aren't acceptable except in the most reductive respects: creamy(Boursin), sometimes "strong", saline(the different fetas).

          3 Replies
          1. re: aelph

            I have converted more Bleu cheese haters, to bleu cheese lovers with Maytag, than I can count on both hands.
            Try not to look at, or smell it. Just put it in your mouth, smear it around with your tongue.The creaminess, the incredible complexity of flavor, oh my God!
            It doesn't take long to appreciate the look and scent.

            1. re: Bobfrmia

              There's a whole wide world of blues out there, but I freakin' love Maytag. It's a beautiful American product.

            2. re: aelph

              Maytag? WELL ! love bleu Maytag's great but the BEST bleu in the world is from ???? is it France is it England NO it's from the U.S. from the Medford Or. area ck.it out Rouge river creamery they win all the awards. the French supply only one blue cheese maker with their cultures. taste the culture try Rouge you will taste why. yours Eddy

            3. Mix the following together (by hand):

              2 cups of plain non-fat yogurt
              1 cup of horseradish sauce
              1 cup of mayo

              I find it a good substitute for blue cheese for those times I'm entertaining Chinese friends who detest anything having to do with cheese, blue or otherwise.

              1 Reply
              1. re: ipsedixit

                And somehow this alchemy resembles cheese? My chinese housemates didn't want even a faux cheese.

              2. Possible that you have some allergy to mold and it's not great for you to eat blue cheese?

                1 Reply
                1. re: WCchopper

                  *I* am allergic to the mold in bleu cheeses. It makes me itchy. Textural simulacra would be happily accepted! :)

                2. if you don't like it, don't eat it; no need to force yourself.

                  BUT

                  if you want to learn to appreciate blue cheese, then spend some time in a good cheese store and sample a few things.

                  a good initiation to blue cheese is "Cambozola" a "cross-dressing" cheese between a Camembert and Gorgonzola

                  1. I know the feeling! Bleu cheese dressing has too much of a bite to it, so I personally prefer a straight gorgonzola dressing.