All cheeses
449 cheeses so far, best known first. 94 more are on the list to be written.
🇫🇷 FranceFourme d'AmbertForma d'Embèrt
A narrow cylindrical blue cheese from the Auvergne region of France.Cow · Semi-hard · Savoury and brothy
🇫🇷 FranceBleu des CaussesBlau dels Causses
A raw cow's milk blue cheese aged in the limestone caves of southern France.Cow · Blue · Savoury and brothy
🇫🇷 FranceBleu de Bresse
A creamy French blue cheese from the Bresse region, aged for a few weeks.Cow · Blue · Earthy and cellar
🇬🇧 United KingdomShropshire Blue
A pasteurised cow's milk blue cheese with an orange rind and sharp flavour.Cow · Blue · Sharp and tangy-aged
🇫🇷 FranceSaint AgurSant Agur
A soft, double-cream French blue cheese with olive-green veins and a mild spicy taste.Cow · Bloomy rind · Tangy and lactic
🇪🇸 SpainValdeónQueso de Valdeón
A Spanish blue cheese from León wrapped in sycamore or chestnut leavesCow · Semi-soft · Sharp and tangy-aged
🇬🇧 United KingdomDorset Blue Vinny
A hard, crumbly cow's-milk blue cheese from Dorset with a strong taste and protected status.Cow · Hard · Sharp and tangy-aged
🇬🇧 United KingdomBuxton Blue
A cylindrical English cow's-milk blue cheese with russet veining, made under PDO rules.Cow · Blue · Savoury and brothy
🇬🇧 United KingdomDovedale
A soft, brine-dipped cow's milk blue cheese from the English Peak District.Cow · Blue · Savoury and brothy
🇬🇧 United KingdomLymeswold cheese
A short-lived English soft blue cheese with a white rind, made from cow's milk.Cow · Bloomy rind · Savoury and brothy
🇬🇧 United KingdomOxford Blue
A soft, creamy English blue cheese with spicy and chocolate notes, made in Oxfordshire.Cow · Bloomy rind · Tangy and lactic
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Dorset Blue Vinny: Jon Sullivan, Public domain, source
- Shropshire Blue: Benoît Prieur, CC0, source
- Bleu de Bresse: Unknown author, CC BY-SA 3.0, source
- Saint Agur: Micah Anderson, Public domain, source
- Dovedale: Douglal, CC BY-SA 4.0, source
- Valdeón: Tamorlan, CC BY 3.0, source
- Fourme d'Ambert: Coyau, CC BY-SA 3.0, source
- Bleu des Causses: Coyau, CC BY-SA 3.0, source
- Lymeswold cheese: Eirian Evans, CC BY-SA 2.0, source
- Oxford Blue: Amanda Slater, CC BY-SA 2.0, source