The Noble Rot
Not all molds are created equal. Some spoil, others sanctify. In the world of cheese, Penicillium roqueforti is the monarch-maker. This mold is responsible for the veined marvels of Gorgonzola, Roquefort, and Stilton. These are three distinct expressions of blue cheese grandeur. Each cheese reflects its own terroir and tradition.
Roquefort: The Cavern King
Roquefort is the oldest and perhaps most storied of the three. It is a sheep’s milk cheese aged in the damp limestone caves of Combalou in southern France. Its designation as one of the world’s first AOC-protected cheeses ensures it remains made with raw milk and ripened among native cave flora. Its taste? Sharp, salty, and haunting—like rain on ancient stone.
Stilton: The British Aristocrat
The English regard Stilton as the ‘King of Cheeses’; however, producers never make it in the village of Stilton. Instead, they use cow’s milk, which, as a result, imparts a firmer texture and a mellower character compared to its continental counterparts. Cheesemakers must produce official Stilton in one of three English counties. They form it into its trademark cylinder and develop blue veins that resemble rivers on a topographic map.
Gorgonzola: Italy’s Blue Velvet
Italy’s contribution to the blue world is Gorgonzola, which comes in two styles: the soft, creamy Dolce and the sharper, firmer Piccante. Cheesemakers in the Lombardy and Piedmont regions make it with cow’s milk. Gorgonzola’s flavor dances—mild and buttery one moment, pungent the next.
Molded by Tradition
Each cheese offers a different experience, yet all rely on controlled decay to reveal beauty. These blues radiate pungency and veining, fiercely honoring their roots—they transform into landscapes aged into bite-sized geology.
