The catalogue
11 cheeses
Bleu d’Auvergne
Auvergne, France
The everyday French blue — buttery, spicy, and dependable.
Blue Stilton
Derbyshire, Leicestershire & Nottinghamshire, England
England’s protected blue — and it cannot legally be made in Stilton.
Cabrales
Asturias / Picos de Europa, Spain
Aged in Asturian mountain caves. Among the fiercest cheeses on earth.
Cashel Blue
County Tipperary, Ireland
Ireland’s first farmhouse blue, from one family herd in Tipperary.
Danablu
Jutland, Denmark
Denmark’s 1920s answer to Roquefort, made with cow’s milk and no apology.
Fourme d’Ambert
Auvergne / Puy-de-Dôme, France
The gentlest of the great French blues, in a tall narrow cylinder.
Gorgonzola Dolce
Lombardy / Piedmont, Italy
The soft, sweet Gorgonzola — a blue you can eat with a spoon.
Maytag Blue
Iowa, United States
Made since 1941 by the washing-machine family, from a university recipe.
Rogue River Blue
Oregon, United States
Wrapped in brandy-soaked vine leaves. Named world’s best cheese in 2019.
Roquefort
Aveyron, France
Sheep’s milk, natural caves, and a salt level that stops the conversation.
Stichelton
Nottinghamshire, England
A raw-milk Stilton in all but name — the name is the one thing it cannot have.