Beginner Blues

The blue category of cheeses are often known for its bold flavor and pungent aroma. Although very delicious, it's piquant taste can be overwhelming for some. Note that not all blues are strong and spicy!  Start with mild blues and begin to train your palate for the sharper tasting ones. I've lined up my top beginner cheeses that may have your taste buds pleasantly surprised.

Cambozola by Champignon 

This is one of my favorite cheeses from Germany. A delicious product of camembert and gorgonzola (hence the name).  The mushroom aroma and earthiness of camembert balances out the blue cheese veins. It's a buttery triple creme, perfect for spreading on warm crusty bread.

Black Label Cambozola by Champignon  

The longer ripening time enhances the taste and texture, allowing for a full-flavored cheese. Camembert and gorgonzola flavor profiles are seamless. A must-try.

Dolcelatte also called Gorgonzola Dolce

A young, sweet gorgonzola that has only been aged for 3 months. The paste is delicate, light, and just DELICIOUS.  The natural sweetness of the cheese is a nice counterpart to the blue. The blue is a bit more pronounced than the other cheeses I have discussed. It's a perfect dessert cheese. Serve with Moscato d' Asti , an italian sparkling white wine or Port. 

Saga's Blue Brie

A delightful triple creme brie with a a kick of blue. Creamy, with the base of a subtle brie. Overall, pretty mild.

*TIP: If you're into blues that aren't too assertive, go for the italian version, gorgonzola. It's made with 

penicillin glaucum, a milder blue mold than penicillin roqueforti (found in Roquefort).


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