What Is The Mildest Blue Cheese? (Explained By Experts)

Are you a self-proclaimed blue cheese hater? Do you cringe at the thought of those spicy, piquant cheeses like Roquefort?

Fear not, because there is hope for you yet. Contrary to popular belief, not all blue cheeses are created equal. In fact, some are so mild and creamy that they might just convert even the most ardent of haters.

So, what is the mildest blue cheese out there? Join us as we explore some of the best options for those looking to dip their toes into the world of blue cheese without getting overwhelmed by its intensity.

Get ready to discover some new favorites and say goodbye to your blue cheese aversion.

What Is The Mildest Blue Cheese?

When it comes to blue cheese, the intensity of flavor can vary greatly depending on the type of mold used and the aging process. However, there are some blue cheeses that are known for their mildness and approachability.

One such cheese is Gorgonzola Dolce, hailing from Italy’s Lombardia region. This cheese is unique in that it has very little blue mold in it, resulting in a lightly-veined, sweet, and creamy cheese that is perfect for those who are new to blue cheese. Its thick and creamy texture makes it a great addition to risottos or simply spread on a piece of bread.

Another mild blue cheese option is Monte Enebro from Spain’s Castilla y Leon region. While not technically a blue cheese, it is covered in blue mold, giving it a slightly tangy flavor. Its cakey texture pairs well with fruity beers or even champagne for a more elevated experience.

For those looking for a milder blue cheese with a cheddar-like texture, Dunbarton Blue from Roelli Cheese Haus in Wisconsin is a great option. This cheese is pressed to inhibit mold growth, resulting in a cheese that is mildly potent yet approachable. Its earthy and sharp flavor makes it a crowd-pleaser.

What Makes Blue Cheese So Intense?

Blue cheese is known for its pungent and intense flavor, but what makes it so distinct? The answer lies in the specific type of mold used in the cheese-making process. Penicillium roqueforti is the mold responsible for the spicy, sour, and piquant flavor found in cheeses like Roquefort. On the other hand, Penicillium glaucum is a milder blue mold that adds a nutty and chocolatey flavor to the cheese.

Additionally, the aging process plays a role in the intensity of blue cheese. The longer a cheese is aged, the stronger and more complex its flavor becomes. This is why some blue cheeses can have a sharp and tangy taste, while others are more mild and creamy.

It’s also worth noting that blue cheese is typically made from cow’s milk, but there are variations made from other types of milk such as goat or sheep. Each type of milk can add its own unique flavor profile to the cheese.

The Mildest Blue Cheeses: A Guide

If you’re new to blue cheese or simply prefer a milder flavor, there are a few options to consider. Gorgonzola Dolce from Italy and Monte Enebro from Spain are both great choices for those who want to ease into the world of blue cheese. Gorgonzola Dolce has very little blue mold, resulting in a sweet and creamy cheese that pairs well with risottos or bread. Monte Enebro is covered in blue mold, but its cakey texture and lemony interior make it a great option for beginners.

For those looking for a cheddar-like texture, Dunbarton Blue from Roelli Cheese Haus in Wisconsin is a mild yet flavorful option. This cheese is pressed to inhibit mold growth, resulting in a mildly potent cheese with an earthy and sharp flavor that is sure to please a crowd.

Gorgonzola: The Perfect Starter Blue Cheese

Gorgonzola Dolce is the perfect blue cheese for beginners who are looking for a mild and creamy flavor. This cheese is made using cow’s milk and has a thick and creamy texture that is easy to spread. During the aging process, Gorgonzolas are pierced through the rind with long metal pokers in order to allow in oxygen, which activates the blue mold growth. However, because of its thick and creamy paste, when it’s pierced, it caves right back in, which stifles the oxygen and thus the mold. As a result, this cheese has very little blue mold in it, making it lightly-veined and sweet.

Unlike other blue cheeses that can have a sharp and piquant flavor, Gorgonzola Dolce has a milky and buttery taste with a clean, tangy finish. This makes it a great addition to a decadent dinner or as a simple snack with a soft baguette. Its mildness also makes it an excellent cheese to pair with a crisp glass of Champagne.

While Gorgonzola Dolce is not as well-known as some other blue cheeses, it has been gaining popularity since its development after World War II in response to a demand for milder blue cheese. Its mildness and creamy texture make it the perfect starter blue cheese for those who are new to this type of cheese.

Fourme D’Ambert: A Creamy And Mild Option

Another great option for a mild blue cheese is Fourme D’Ambert, originating from the Auvergne region of France. This cheese is one of the oldest in France, with a history dating back to the Roman period. Today, it is made with pasteurized cow’s milk and is an AOP-certified cheese.

Fourme D’Ambert has a creamy texture and a delicate flavor that is not overpowering like some other blue cheeses. The maturing process takes place in aerated and humid cellars for 2 to 3 months, resulting in an aroma reminiscent of the caves where it was aged. The cheese has a fruity flavor with hints of nuts on the finish, making it a versatile option for various dishes.

What sets Fourme D’Ambert apart from other mild blue cheeses is its unique production process. It is made on volcanic soil in the Auvergne region, which gives it a distinct flavor profile. The cheese is still produced using traditional methods that have been passed down through centuries, making it a true artisanal product.

Fourme D’Ambert is also known for its appearance. Its rind is thin and yellowish, mottled with sandy molds, while the interior is bone white with distinctive bluing. The paste is both soft and smooth, making it easy to spread on crackers or bread.

Cambozola: The Best Of Both Worlds

If you’re looking for a blue cheese that combines the creaminess of a brie with the tanginess of a blue cheese, look no further than Cambozola. This German cheese is a triple-cream blue that is perfect for those who are hesitant about trying blue cheese. Its delicate blue cheese flavor and almost spreadable texture make it a great addition to salads or as an appetizer with crackers.

Cambozola is made using pure milk from local dairy farms that use no preservatives, additives, stabilizers, artificial flavors, or gluten. The milk is rigorously tested for quality and freshness, ensuring that you get the freshest and best possible cheese. The recipe for Cambozola was developed in the 1970s by Käserei Champignon, one of the most modern creameries in Europe.

What makes Cambozola unique is that it combines the creaminess of a camembert-style cheese with the tanginess of gorgonzola. This results in a cheese that has a robust aroma and a sharp flavor with buttery, nutty, and slightly sweet undertones. It’s like the pluot of the cheese world: a half-this and a half-that. So you’ll get that great mushroomy brie quality plus small pockets of blue.

Cambozola is often referred to as a “gateway blue” because it is smoother, creamier, and milder than a typical blue cheese. Even those who think they don’t like blue cheeses because they’re “too strong” may find themselves craving more of this delicious cheese. It’s an excellent dessert cheese that pairs well with fruit or even bubbly.

Tips For Pairing Mild Blue Cheeses

Pairing mild blue cheeses with the right wine can enhance the flavors and create a delicious experience. For Gorgonzola Dolce, a crisp glass of Champagne can complement its creamy sweetness. Monte Enebro pairs well with fruity beers or even a light red wine like Pinot Noir. Dunbarton Blue, with its cheddar-like texture, can be paired with a bold Cabernet Sauvignon or a fruity Chardonnay.

When serving mild blue cheeses as part of a cheese plate, it is important to consider the order in which they are presented. It is recommended to start with the mildest cheese and work your way up to the stronger ones, allowing your palate to adjust and appreciate each flavor.

Mild blue cheeses also pair well with fruits like apples, pears, and grapes, as well as nuts like almonds and walnuts. These additions can provide a contrasting texture and flavor that complements the mildness of the cheese.