There’s no denying that many people have a strong aversion to blue cheese. Our culture is obsessed with expiration dates and visible mold usually means toss it out, so it makes sense that streaks of blue and green in your food might raise an eyebrow—or turn a stomach. And while some people may truly not like blue cheese, I’ve found that, more often than not, they just haven’t met the right one yet.
When I worked in cheese retail, I heard the same refrain again and again—from customers and coworkers alike: “I love all cheese … except blue.” Over time, I made it a personal mission to open minds (and palates) to the world of blue cheese. The secret? Finding the perfect “gateway blue.”
Styles that are sweet, fudgy, and mild—often with bloomy rinds or added cream—are far less intense than their crumbly, spicy counterparts. These cheeses ease people into the category gently, offering richness and balance without the bite. If you’re looking to win over a skeptic, here are five gateway blues that I’ve personally seen do the trick.
1. Murray’s Cave Aged Reserve Barnstorm Blue (Murray’s Cheese Caves & Jasper Hill Farm)
You might think that combining blue cheese and a washed rind—two of the funkiest cheese styles—would hit you like a freight train of funk. But Barnstorm Blue proves otherwise. This rare hybrid is surprisingly balanced, with a rich, fudgy flavor that’s even been compared to brownies (yes, really). It’s the product of a four-month, two-state aging journey that begins at Jasper Hill Farm in Vermont and ends at Murray’s Caves in Long Island City, New York. The result is a mellow, roasty blue with just enough personality to surprise skeptics—and win them over. I once gave this cheese to some blue-wary friends, and they still bring it up a year later.
Conversion Tactic: Cheese as Desert – Pair with Rustic Bakery Cocoa Nib Shortbread to highlight the chocolatey notes in the cheese.
2. Fromager d’Affinois Bleu (Fromager d’Affinois)
Fromager d’Affinois Blue is a classic “gateway blue” for good reason. It’s a triple cream, so it’s super rich and silky with a mild blue flavor. The bloomy rind adds a gentle earthiness, making it way less intimidating than your typical blue. And honestly, who doesn’t love a triple cream?
Conversion tactic: Put it on a cheeseboard – Pair it with roasted hazelnuts, ripe figs, and a glass of crisp Chardonnay.
3. Gorgonzola Dolce DOP
Gorgonzola is often thought of as a punchy, crumbly blue that might intimidate a blue cheese novice—but the dolce style, like Formaggi Ciresa’s Prelibato, offers a much gentler introduction. Unlike the spicy, firmer piccante variety, dolce is soft, creamy, and mild, with a fresh, milky sweetness and delicate blue veining that feels more like a velvety dessert than a sharp cheese. This isn’t the same gorgonzola on a typical Cobb salad—Gorgonzola Dolce is a silky, mellow blue that showcases the cheese’s sweeter, softer side—perfect for easing into blue cheese.
Conversion Tactic: Off-the-wall cheese pairing – Try a pairing so attention-grabbing they’ll have to try it, like this Kit Kat and Gorgonzola cheese pairing we tried for Halloween a few years ago.
4. Rogue River Blue (Rogue Creamery)
This is the cheese that made history as the first American cheese to take home the title of Best Cheese in the World at the 2019 World Cheese Awards. Wrapped in pear brandy-soaked grape leaves and aged for nearly a year, Rogue River Blue is fudgy, crystalline, and bursting with flavors of truffle, fig, and toffee. Its balanced sweetness and melt-in-your-mouth texture have made more than a few skeptics do a double take. I never miss a chance to sample it at a cheese event, and I’ve watched people’s eyes go wide with surprise (and delight) at the first bite.
Conversion Tactic: Highlight the awards – Talk up the awards and serve solo to let the cheese shine.
5. Fennel Blue (Point Reyes Farmstead, California)
Flavored blue cheeses can be a perfect introduction for anyone new to blues. By layering in complementary flavors—like the subtle sweetness and herbal notes of fennel seeds— inclusions can soften the sharp or tangy flavors that might intimidate newcomers. Fennel Blue begins with Point Reyes Farmstead classic Bay Blue, which gets a delicate infusion of fennel seeds that brightens the cheese and adds an aromatic complexity. Creamy and approachable, it’s a flavorful way to ease into blue cheese without the full-on punch.
Conversion Tactic: Blue cheese-stuffed olives (hold the olives) – This cheese is the ultimate companion for an ice cold gin martini.
Josie Krogh
Josie Krogh is culture's Digital Strategy Lead. She earned her master's degree in Agricultural and Applied Economics from The University of Georgia. Josie developed a love of food while working at farmstands in the D.C. area as a young adult, and discovered her love of cheese while living and working on a dairy farm on Martha's Vineyard. Josie currently lives in Catskill, NY.
