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blue cheese

Compare blue cheeses made with sheep's milk, goat's milk and mixed milk, for serving or cooking.

Showing 1–6 of 6 products

About

blue cheese

How to choose

Blue cheese describes a ripening style rather than an animal's milk or a single texture. Roquefort uses sheep's milk, Malagos Davao Blue uses goat's milk, and Queso de Valdeon combines cow's and goat's milk.

For a first purchase, decide whether you want cheese for a board, a salad or a sauce, then compare the flavour description and portion size. Start with a small amount in cooking and taste before adding more salt. Check each product's treatment and ingredients separately.

Explore the selection

Explore Sheep’s Milk Cheese for another way to choose, or return to the full cheese selection.

The full selection

6 products

  1. Rogue River Blue Cheese

    Rich, leaf-wrapped organic blue cheese from Oregon, cut into approximately 150g portions. Actual weight varies.

  2. Mons Selection Roquefort Coulet AOP

    Selected and matured by Mons, this Roquefort Coulet AOP is a benchmark of French blue cheese—crafted from raw sheep’s milk and aged in natural caves. Bold yet balanced, it delivers salinity, creaminess, and minerality in perfect harmony.

  3. Roquefort Gabriel Coulet Petite Cave

    From the historic caves of Roquefort-sur-Soulzon, La Petite Cave is Gabriel Coulet’s emblematic Roquefort—creamy, evenly blue-veined, and beautifully balanced, made with raw Lacaune ewe’s milk under the Roquefort AOP.

  4. Malagos Davao Blue Goat Cheese

    From Malagos Farmhouse comes the tasty Davao Blue Goat cheese, made of pasteurized goat milk.

  5. Queso de Valdeon IGPSold out

    Queso de Valdeon IGP is a vibrant Spanish blue cheese, offering a rich, intense experience with a blend of cow's and goat's milk. This cheese is renowned for its strong aroma and complex flavor.

  6. Roquefort AOP CheeseSold out

    Aged in the caves of Roquefort-sur-Soulzon, the Roquefort is a sheep’s milk cheese with a rich, creamy taste

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