El cheese It is one of the most versatile and enjoyed products in the culinary world. There are so many varieties of this food that make of it an ideal one to elaborate any type of food; either sweet or salty. But, to tell the truth, it is such a rich product in itself that sometimes good company and a multi-wedge board; No more is needed. Especially if we talk about blue cheese. This type, with a strong flavor and known worldwide, is one of the most popular among turóphiles. That is why in this article we are going to present a selection of the best blue cheeses on the market. What is your favorite?
Spain, world benchmark for blue cheese
Spanish gastronomy is world famous; not only because some of the best chefs in the world are Spanish -Martín Berasategui, Joan Roca, Eneko Atxa, Angel León o Dabiz Munoz, among others-, but because national products enjoy a quality recognized and admired on the international scene. Without going any further, we have the cheese, usually. The truth is that throughout the country we can find high-level cheeses -as we will see later-, but we will focus here on the blue ones.
We cannot talk about blue cheese without mentioning, first of all, the popular Cabrales. Either raw cow's milk or a mixture of cow, sheep and goat, has a Protected Designation of Origin, which guarantees its quality and origin. You can find it in supermarkets like El Corte Ingles o Carrefour and also in specialized stores such as The Master Cheesemaker o Asturias Products.
But beyond Cabrales, possibly the best known blue cheese in Spain, there are many others. Following the northern line, we have the savel in Galicia. It is made in the cheese factory Airas moniz, in the town of Chantada. True to the intensity that characterizes blue cheese, on the palate it is a smooth and unctuous product. With greenish blue and gray streaks, this dairy derivative is produced from Jersey cow's milk and was named the best blue cheese in Spain in 2019. You can find it in specialized stores such as Qava Cheese.
The world of blue cheeses in Spain cannot be understood without cheese from Valdeon. With Protected Geographical Indication (PGI), this is made in Picos de Europa Cheese factories throughout the year with leche of cow and goat. Long-ripening -between semi-cured and cured-, it can be bought in supermarkets such as El Corte Inglés, Día or Carrefour. In Barcelona we also find the prestigious goat and buffalo de Muntanyola cheeses. And we do not say it; It is stated by the Gold Medal - the goat - and the Silver - the buffalo - of the World Cheese Awards of 2016.
On the other hand, if we go south, we can also find others among the best blue cheeses on the market. For example, that of The Bucarito -in Rota, Cádiz-, which is made with raw goat milk. Or the Ruperto Blue, a cheese that is made with the raw milk of Lacaune sheep in the Ruperto Cheese Factory -Murcia-.
The internationality of blue cheese
As you have seen, Spain has great jewels. And like those mentioned, there are many other blue cheeses that place the national cheese sector at the top of the world panorama along with other countries like Italy, France or England.
In fact, Italy is the country with the largest variety of cheeses in the world - more than 2.000 types. Among his best blue, we can mention the gorgonzola, for many the best blue cheese. Made from whole cow's milk, its production dates back to the Middle Ages. It can be found in supermarkets like To field, Day o El Corte Ingles, among others.
How to talk about best blue cheeses on the market and not mention the Roquefort? Of French origin, it is one of the best known throughout the world. It is produced with raw sheep's milk that comes from the area of Aveyron, in the south of the Gallic country. It is also easily locatable in supermarkets.
And finally, English Stilton. Although there is a variety of white, the most popular is blue. Made with cow's milk, it is a very creamy cheese with notes that are sweeter than spicy at the beginning that can be found in stores such as CheeseAddicts.
An infinite world of high quality that of the best blue cheeses on the market. You've probably heard of some of them, but that's just the tip of the iceberg. And you, with which of all these cheeses do you prefer?
