8 Best blue cheeses: taste features, which one to buy, comparison with analogues


Blue cheese is a delicacy dairy product with bluish-green inclusions of the noble Penicillium mold with an exquisite taste and spicy aroma. For its preparation, the cheese mass is specially seeded with fungal spores and left to ripen in a cold room. Among the varieties, French Roquefort, Italian Gorgonzola and German Dorblu are especially popular all over the world.

In the era of import substitution, Russian cheese makers adopted the experience and traditions of foreign colleagues, which made it possible to produce domestic analogues of the product. For the review article, 8 known specimens of blue cheese from different manufacturers were selected. We will study their characteristics, compare prices and tell you which one to buy in stores.

Blue cheese rating

DORBLU Classic

Soft cheese with streaks of noble mold in plastic packaging. The classic sample has a delicate creamy taste with spicy notes and a creamy texture. The aroma is tart, in the aftertaste there is saltiness and a slight spiciness. The aging of the product is carried out in special closed cellars.

Raw material suppliers: Armenia, Argentina, Brazil, Switzerland. The product is manufactured according to the manufacturer’s specifications in Russia. The expiration date is 2 months from the date of manufacture.

Weight, g 100
Fat content, g fifty
Calorie content, kcal 337
Compound pasteurized milk, edible salt, molds Renicillinum Roqueforti, microbiological milk-clotting enzyme, mesophilic lactic acid bacteria, bacteria to accelerate cheese maturation
  • moderately salty;
  • convenient portion packaging;
  • smells good;
  • pretty tight
  • not detected.

Of the inexpensive Russian blue cheeses, I like this one the most. Pleasant consistency, does not crumble, the product itself is quite dense. Pairs well with semi-sweet wines.

Milkana GrandBlu

Dorblu cream cheese with blue mold in branded plastic packaging. It is characterized by soft melting texture, spicy aftertaste and tart aroma. The sample is intensely permeated with mold inclusions, moderately loose. It cuts well with a knife and does not stick to it. The product is made in Russia under the control of French cheese makers.

It is recommended to serve as an appetizer in combination with grapes, honey and pear confiture. Origin of raw materials used: Argentina. The product is usable for 60 days.

Weight, g 100
Fat content, g 56
Calorie content, kcal 353
Compound pasteurized milk, edible salt, calcium chloride sealant, fungi Penicillium roqueforti, using a bacterial starter culture of lactic acid mesophilic microorganisms and a milk-clotting enzyme preparation of animal origin
  • goes well with wine;
  • noble astringency;
  • affordable price;
  • does not fall apart

The taste of this cheese is excellent, for the money the product is very worthy. Spicy, quite hard and tart as it should be. There is really a lot of mold, especially closer to the center, but I regard this as a plus.

Bridel Blue Cheese

Blue cheese according to the classic Italian recipe in a translucent polyethylene wrapper. The product has an ivory tone with blue-green streaks. The texture is soft, reminiscent of melted cheese. It is characterized by a creamy-spicy taste, a delicate aroma and a subtle sourness with a nutty tint in the aftertaste.

An instance will be a good addition to a cheese plate in combination with fruit, it can act as a pizza topping. It is recommended to consume within 60 days from the production date.

Weight, g 100
Fat content, g 51
Calorie content, kcal 329
Compound normalized milk, salt, milk-clotting enzyme preparation of microbial origin, sourdough (mesophilic microorganisms), cultures of noble blue mold (Penicillium roqueforti)
  • creamy texture;
  • natural composition;
  • no harsh taste
  • oversalted.

Cheese resembles the sanctions original, but falls short in execution. The consistency is quite rubbery, excess salt does not allow you to feel the flavor palette. I do not plan to repeat the purchase in the near future, but if the manufacturer corrects the shortcomings, then I will give it a chance.

For the penetration of fungal spores, the cheese head is pierced with special long needles. This method forms air channels inside. Their presence provokes the spread of mold and the formation of marble stains evenly throughout the cheese body.

Tirolez Gorgonzola

Moldy gorgonzola cheese of Brazilian origin in vacuum plastic film. It has a delicate creamy taste and a spicy-spicy aroma. The aftertaste is prolonged with moderate saltiness.

The pear is considered the best gastronomic accompaniment; it is also suitable for baking, cooking pasta, pizza, sauces. The shelf life of the product is 120 days; Once opened, it is recommended to consume within 15 days.

Weight, g 100
Fat content, g 60
Calorie content, kcal 367
Compound standardized pasteurized milk, sodium chloride (salt), lactic yeast, calcium chloride, natural chlorophyll, coagulant, Penicillium roquefortii mold and preservative Natamycin.
  • refined taste;
  • melts in the mouth;
  • not bitter;
  • pleasant aftertaste
  • contains a preservative.

A very decent cheese made from Brazilian raw materials with intense mold and multifaceted taste. Tart and fragrant, salt in moderation. I buy on a regular basis.

Kaserei Champignon

Semi-hard cheese made from cow’s milk with mold in an airtight film. The product has a pleasant taste of mold with a nutty bitterness and a mushroom aftertaste. Moderately dense consistency makes it easy to cut the cheese into portioned pieces or grate. Closer to the center has a more crumbly texture.

To be stored within 30 days after production. Does not contain preservatives and flavor enhancers. The manufacturer recommends using the product immediately after opening.

Weight, g 100
Fat content, g fifty
Calorie content, kcal 354
Compound pasteurized milk, salt, microbiological rennet, lactic acid cultures, Penicillin Roqueforty, calcium chloride
  • delicious;
  • inexpensive;
  • good composition
  • not detected.

The taste of this cheese is unforgettable! I love eating it with coffee for breakfast. The texture is soft and enveloping. For its price segment just a godsend.

Noble mold cheese is very healthy when used in moderation. It contains vitamins of groups A, B, D, E, proteins, amino acids and penicillin spores, which have an anti-infective effect. The product is easily digested and gives a feeling of satiety for several hours.


Semi-hard cheese with blue mold in foil packaging. The color of the cheese body can vary from white to cream with bluish-green streaks. It has an intense aroma with spicy notes. The taste of the product is moderately salty, with rich tart accents and light bitterness.

Before packing ripens in cold rooms from 6 to 8 weeks. The shelf life is 2 months from the date of manufacture. After opening the package, it is recommended to use it within 3 days.

Weight, g 100
Fat content, g 56
Calorie content, kcal 353
Compound pasteurized milk, edible salt, sealant: calcium chloride, fungi Penicillinum Roqueforti, using a bacterial starter of lactic acid mesophilic microorganisms and a milk-clotting enzyme preparation of animal origin
  • delicate texture;
  • spicy;
  • in molten form indistinguishable from imported

High-quality Russian analogue of expensive imported cheeses. Perhaps the taste is not so rich and more primitive, but it goes well with coffee or wine.

Castello Blue Classic

Classic soft cheese with mold in vacuum plastic packaging. The product is characterized by intense taste and bright spicy aroma. Intense spicy notes in the aftertaste are softened by a soft creamy texture with an enveloping effect.

Cheese goes well with dry and dessert white wines. Before serving, it is recommended to take it out of the refrigerator half an hour before use to reach room temperature. Expiry date: 70 days.

Weight, g 125
Fat content, g fifty
Calorie content, kcal 310
Compound normalized pasteurized milk, edible salt, milk-clotting enzyme preparation of microbial origin, bacterial starter culture of mesophilic lactic acid microorganisms, mold culture Penicillium roqueforti, calcium chloride compactor
  • bright and rich taste;
  • successful interpretation of «Roquefort»;
  • good accompaniment to wine

A good variation on the classic blue cheese from a Russian manufacturer. Perfect for a cheese platter. It would be better if the manufacturer began to add less salt, there is somehow indecently much of it here.


Semi-hard, moldy cow’s milk cheese in a plastic tray with a transparent window. A Russian-made copy is made according to a traditional recipe. It has a bright creamy-spicy aroma and rich piquant-salty taste. The color of the cheese varies from cream to yellowish, and the mold streaks are evenly distributed. A characteristic sourness is allowed due to the interaction of cheese with air.

The product is recommended to be consumed within 60 days from the date of manufacture. After removing from the packaging, store in the refrigerator for no more than 5 days.

Weight, g 100
Fat content, g fifty
Calorie content, kcal 342
Compound pasteurized milk, edible salt, calcium chloride thickener, milk-clotting enzyme preparation of microbiological origin, mesophilic microorganisms, mold culture Penicilum Roqueforti
  • without preservatives;
  • convenient packaging;
  • affordable price;
  • melts in your mouth

It does not reach the original dor blue, but in general it can be considered as an alternative. Suitable for making cream cheese sauce, and just like that, you can also feast on wine.

Tips for choosing noble mold cheese in the store

For some buyers, blue cheese is still not credible, and they bypass it. Their fears are unfounded: this type of mold is safe for the health of most people. Caution should be used by pregnant and lactating mothers — such a product can easily become a breeding ground for Listeria in case of violation of storage standards. The following guidelines will help you better navigate when choosing blue cheese in the store.

  • The composition is important when choosing any product, including moldy cheese. Try to choose a copy without preservatives, dyes and other dubious additives. The list of ingredients should include: milk, enzymes, salt, bacterial starter and Penicillium molds.
  • The product must be packed in sealed foil or paper. Violation of the integrity of the packaging threatens with inevitable damage: innocent mold microorganisms turn into dangerous pathogens. The use of such cheese is dangerous for health.
  • Blue cheeses have a rather specific smell. It is usually sharp and expressive, with distinct mushroom notes. If you smell an ammonia smell, then the cheese is already spoiled — storage conditions have been violated or the expiration date has come to an end.
  • If the product is covered with mold by more than half, then quite a lot of time has passed since its manufacture and penicillin fungi managed to “eat” the cheese mass. It is recommended to choose fresher specimens, otherwise there is a risk of running into a product that is too sharp in taste or even expired.
  • The consistency of the blue cheese should be slightly loose and not too dry, but it should not crumble. Holes in the moldy cheese body may be present, but in small numbers.
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