What is your favorite Blue Cheese?

I have been trying different blue cheeses lately. So far, my favorite is a French blue called St. Peters. It's good, but I wonder if there is anything better.

My Mother-in-law says she buys a French Blue in the UK called St. Agur. It's a double cream and she loves it. Says it's very creamy and not too salty. I haven't tried it yet, but hopefully soon.

I have some pretty good cheese shops by me, so hopefully, I should be able to get a great blue...any suggestions?

The Irish blue "Cashel" is very good, but I'm not sure you'd see it there.

Good Gorgonzola is a joy, but there is plenty of dross.

But in general, stacks out there - it's good to just keep tasting - but aiming for the smaller producers.

The Cashel is pretty available in NY, I like it.

I couldn't name a favorite blue. I probably buy more Stilton than anything, but also love Roquefort, Bleu d’Auvergne, both ages of Gorgonzola, Hayley's Bazen, etc.
I'm less likely to buy Cabrales, seems less consistent (but that could be storage/shipping) or Forme d'Ambert.

The creamy styles like St Agur can be good,but different uses.

As much as I love blues, I find once in a while is enough for me (as opposed to various cheddars, tommes, etc that I could eat daily)>

I love St. Agur as well as Fourme d'Ambert. I am fond of Blue d'Auvergne, Blue de Bresses and Bleu de Gex

Not so much a fan of the 'new' cheeses like Cambazola, but I make an exception for Shropshire, which is an orange cheese, basically an orange Stilton, more or less.

St-Agur, gorgonzola dolce, Maytag are my house favorites.

I love most Stiltons that come my way. I'll have to check the producer of the one I most like - it is drier, less creamy in texture than is usually the case with blues, ergo more wine friendly for me as I find a creamy texture coats the mouth and makes all wines taste dirty.

When I buy "blue cheese" I wany Maytag. I also use Stiltons and Gorgonzola, but can't say that I have a favorite of the two.

Huh. Nary a Roquefort among you. I like all the gorgonzolas, too. I've become a big fan of Rogue Creamery's Rogue River Blue. Maytag will do if I can't get that.

Rogue River Creamery also has an "Oregonzola", more in the Italian style.

Also recently tried a RRC Smoked Blue, wherein the blue was smoked with hazelnut shells. Excellent!

Also like Pt. Reyes Blue.

Right on!

And those of you who enjoy Stilton might find this interesting.

Other awards Rogue Creamery has won include the World’s Best Blue Cheese at the World Cheese Awards in London, a first for a U.S. creamery, and the coveted Best New Product in the World for its Smokey Blue at the National Association for the Specialty Food Trade (NASFT) Food Show in New York. Rogue Creamery was also the first American cheese maker to export raw milk cheeses to the European Union (EU), and it was honored as the first U.S. maker featured at the prestigious “Cheese” festival in Bra, Italy.

(I stole that from their site).

Ah, I forgot about the Rogue River Blue Cheese. We picked that up while on an RV trip in OR last year. It was truly wonderful. I need to order some for the holidays.

Huh. Nary a Roquefort among you. I like all the gorgonzolas, too.

Yup, I love Roquefort as well but rarely buy it as the price here is silly. I'll but Stilton instead or Gorg, or Cabrales.

Stilton mostly, and the left-overs from a small wheel of Stilton make a truly great Stilton/celery/cream soup.

We usually get the d'Auvergne. Also love good Gorgonzola Dolce. I remember having a "Lighthouse Blue" years ago that I really liked.

Great question Maria and hard to answer because I never met a blue I did not like. My favorites are Gorgonzola dolce, Cabrales-any age and Roquefort.

Stilton, any way; but love it in BC dressing.

Neal's Yard Colston-Basset Stilton.

rwj

Not so much a fan of the 'new' cheeses like Cambazola,.

One of the great things about Steve Jenkins at Fairway:
For a while, right in the middle of all the glorious cheeses was a big section of Cambazola. The sign in it read something like "produced in a factory in Germany (Germany!?!?!?) , this industrial muck purports to be the imaginary lovechild of a Camembert and a Gorgonzola."
Counter guys said they still sold some.

Not so much a fan of the 'new' cheeses like Cambazola,.

One of the great things about Steve Jenkins at Fairway:
For a while, right in the middle of all the glorious cheeses was a big section of Cambazola. The sign in it read something like "produced in a factory in Germany (Germany!?!?!?) , this industrial muck purports to be the imaginary lovechild of a Camembert and a Gorgonzola."
Counter guys said they still sold some.

Hey, Cambazola is one of the best hybridized factory-produced muck in the world.

I love the stuff and am unapologetic about it. Good with Burgundy.

Maytag, Stilton, and Gorgonzola

St Agur!

I don't know what kind of cheeses we were served during our first NiagaraCOOL in 2005, but I believe they were all made in Quebec. A nice variety of sharp cheeses, several of them with blue streaks were served to us at Konzelmann, Stratus and Chateau des Charmes. Paul B even took a picture of the cheese at Stratus in his report. They were great! Here is a link:
http://www.wineloverspage.com/user_submitted/wine_notes/tn_558036.html

Huh. Nary a Roquefort among you. I like all the gorgonzolas, too. I've become a big fan of Rogue Creamery's Rogue River Blue. Maytag will do if I can't get that.

I just saw this thread. I like 'em all, but Roquefort is top of the heap for me.

Oh my. The guy that owns my regular meat shop tragically introduced me to Montagnolo, and now I am addicted.