3 Gateway Blues: Blue Cheeses You Might Actually Like


Most people I meet are not into the spicy, salty, piquant, tongue-popping qualities of blue cheeses.

Many heard horror stories from their friends and didn’t even dare to take a bite themselves.

Well, maybe you despise blue cheeses too.

But here’s the truth…

There’s a milder, friendlier, and smoother blue cheese available that will expand your palate and invite you to experience a whole new world of cheese.

Also read: How to ‘Taste’ Cheese Through the Nose

1. Bleu d’Auvergne

Country of Origin: France
Region: Auvergne
Milk type: Cow
Texture: Soft
AOP: 1975

This is the ultimate ‘gateway blue’: Bleu d’Auvergne

Bleu d’Auvergne is cultured with P. glaucum, which gives the cheese its sweet, nutty, and chocolatey taste.

2. Cambozola

Country of Origin: Germany
Region: Allgäu
Milk Type: Cow
Texture: Soft

Shopping at the supermarket? No problem, the next-in-line gateway blue is Cambozola – a hybrid of Camembert and Gorgonzola.

Cambozola has the lush texture and tense buttery flavors of a ripe bloomy with only intermittent blue mold.

This is a relatively affordable blue cheese so if you absolutely resent it, you can give it away at minimum cost to you.

3. Dolcelatte

Country: Italy
Region: Lombardia
Milk type: Cow
Texture: Soft

Dolcelatte is a blue-veined Italian soft cheese. Its name literally means ‘Sweet milk’. Sounds pleasant right?

The first thing you are going to taste when you take a bite is its natural sweetness followed by a hint of peppery and lactic spice taste in split seconds.

Allow this cheese to gradually melt in your mouth and notice the flavor process from sweet to peppery to lactic in a matter of seconds.

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