All cheeses
449 cheeses so far, best known first. 94 more are on the list to be written.
🇫🇷 FranceRoquefortRòcafòrt
A raw sheep's milk blue cheese aged in the Combalou caves of southern France.Sheep · Semi-hard · Tangy and lactic
🇪🇸 SpainCabralesqueso de Cabrales
A pungent blue cheese from the Picos de Europa mountains of Asturias, Spain.Mixed · Blue · Sharp and tangy-aged
🇫🇷 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
🇬🇧 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
🇸🇪 SwedenÄdelost
A pasteurized cow's-milk blue cheese from Sweden with a creamy texture and sharp flavor.Cow · Blue · Sharp and tangy-aged
🇪🇸 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
🇫🇮 Finland and 1 moreAura
A Finnish cow's-milk blue cheese aged for six or twelve weeks.Cow · Blue · Salty
🇳🇴 NorwayKraftkar
A Norwegian blue cheese made from cow's milk and cream in Nordmøre.Cow · Blue · Salty
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
- Cabrales: PDPhoto.org, Public domain, source
- Shropshire Blue: Benoît Prieur, CC0, source
- Saint Agur: Micah Anderson, Public domain, source
- Ädelost: Jorchr, CC BY-SA 3.0, source
- Valdeón: Tamorlan, CC BY 3.0, source
- Roquefort: Thesupermat, CC BY-SA 4.0, source
- Bleu des Causses: Coyau, CC BY-SA 3.0, source
- Aura: Suvi Korhonen, CC BY 2.0, source
- Kraftkar: Bernt Rostad, CC BY 2.0, source