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Apr 1, 2014 10:59 AM

American Blue Cheeses -- Cheese(s) of the Month, April 2014

Fan that I am of Blue cheeses in general and of American cheese in particular, I've chosen this theme for April.

For starters, here are some links to the web sites of some of my favorite American blues.


Deep Ellum Blue http://www.mozzco.com/

Buttermilk Blue http://www.rothcheese.com/products/bu...

Rogue Creamery whole line Oregonzola, Crater Lake Blue, Rogue River Blue http://www.roguecreamery.com/store/ca...

Maytag Blue Cheese http://www.maytagdairyfarms.com/aspx/...

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  1. Gore-Dawn-Zola from Boucher Farm in Vermont. Yummy, but limited production and availability.
    Maytag is my go-to. I thought the Rogue River blue was harsh.

    3 Replies
    1. re: Veggo

      maybe a little, Veggo, but overall I like the whole line of Rogue Creamery's blues. especially Oregonzola.

      1. re: ChefJune

        Funny, I've had just the opposite feelings about Maytag vs. Rogue River blue. That's assuming we're talking about "Rogue River Blue" and not other blues by Rogue River Creamery (an important distinction!).

        I was hoping someone would do American blues!

        1. re: ChefJune

          Yes, Rogue does a good job on most of their varied line. I like their
          Echo Mountain Blue (A)
          Crater Lake Blue (B+)
          Rogue River Blue (B+)
          Caveman Blue (B-)
          Smokey Blue (C- , I don't like most smokey flavors)
          (Haven't found Oregonzola yet)

      2. It's not on the list but I love Jasper Hill Farms Bayley Hazen Blue, however my all time favorite blue cheese is a simple Maytage classic.

        1. l have found that Maytag after it's initial success was confirmed no longer ages their product as long and as a result it is far drier and chalkier than when first around. Thus for me it is a pass.
          Rogue River Blue in the leaves is my fave American blue and price notwithstanding a fabulous product.
          Never understood the love all have for Bayley-Hazen blue. While l feel Mateo and Andy are awesome, witness Winnimere, this one sort of bored me. guess l need a blue with more hair on it than this gives, like a Spanish Valdeon or Picos de Europa

          1. I'm not a big Maytag fan, but so many folks are that I decided to list it above.

            My favorite American blue is Point Reyes Blue. Altho I liked it better when Monte McIntyre was making it than I do now.

            Emmi-Roth in Wisconsin is the maker for Buttermilk Blue, of which I'm a big fan. They also make several other blues, including Moody Blue which is smoky. Their whole line of cheeses is outstanding, imho.

            1. Love blue cheese but have been a little disappointed in American blues, even the highly regarded ones. Seems like they are not as well rounded, balanced and interesting to me as European blues. Looking forward to digging in and seeing if I can change this perception.

              4 Replies
              1. re: Ridge

                Give Bay Blue from Point Reyes a try. It's new in the last year or so and I much prefer it to Original Blue. More info here,

                1. re: Melanie Wong

                  I just remembered I tried the Bay blue for the North American COTM and enjoyed it. Here is what I wrote:

                  Point Reyes Bay Blue. This was my favorite of the domestic blues I tasted this month. Velvety smooth paste with a small amount of crystals. Flavor is mellow. Blue cheese flavor is subtle and not overpowering. What sets it apart are complex buttery, caramelly layers of flavor.

                  1. re: Melanie Wong

                    Interesting we both use velvety to describe it.

                    1. re: Melanie Wong

                      Have not seen the Bay Blue around here, just the old favorite.