The Most Popular Blue Cheeses: How They’re Made, Their Flavor, and Frequently Asked Questions
The Most Popular Blue Cheeses: How They’re Made, What They Taste Like, and Frequently Asked Questions
Blue cheese is one of the oldest and most fascinating cheese categories in the world. At Backensholzer Hof in North Frisia, we make it from fresh, Bioland-certified raw milk produced by our own dairy cows. In this article, you will learn everything you need to know about blue cheese: what makes it distinctive, which varieties are available, whether it is healthy, and how it is made. You can also discover what makes our blue cheese from Backensholzer Hof so special.
What is blue cheese?
Blue cheese is a type of cheese that gets its characteristic blue-green veins and tangy, slightly piquant flavor from the noble mold Penicillium roqueforti. It belongs to the family of mold-ripened cheeses and is one of the most popular and diverse cheese categories in the world.
At Backensholzer Hof, we have great respect for this type of cheese. Blue cheese requires craftsmanship, extensive experience, and raw milk of the highest quality.
How is blue cheese made?
“The mold needs air to make its way through the cheese. That is why we pierce every wheel with long needles.” — Thore Dau, Master Cheesemaker at Backensholzer Hof
This is how we make it:
-
Fresh raw milk from our farm — Our cheese dairy is located just 20 meters from the milking parlor. The milk from our approximately 500 Bioland-certified dairy cows arrives at the dairy fresh and untreated. This is the crucial difference compared with industrially produced cheese.
-
Adding the noble mold — Penicillium roqueforti is added to the milk in the vat. This mold later creates the cheese’s characteristic aromas. Cultures and lactic acid bacteria are also added to the milk. The milk is coagulated according to the recipe, cut into curds, and processed.
-
Molding and pressing — The curds are placed in molds and pressed under their own weight.
-
Salting — The wheels are placed in a brine bath. The salt supports rind formation, regulates moisture, improves shelf life, and shapes the flavor. More whey is released at the same time.
The brine bath also helps us adjust what is known as the WFF value: the water content in the fat-free cheese mass. This value determines whether a cheese is classified as fresh cheese, soft cheese, semi-soft cheese, semi-hard cheese, or hard cheese.
Did you know?
Some of the brine baths at Backensholzer Hof have been in use for around 30 years. Their age is an important part of our farm’s unique terroir and contributes significantly to the characteristic Backensholzer flavor.
-
Piercing — the crucial step — Long needles are used to pierce the cheese from all sides. Oxygen enters through these channels, allowing the mold to begin growing.
-
Maturation — The blue cheese matures for around twelve weeks at a room temperature of approximately 8°C and high humidity. During this time, we store the wheels together under covers. Their metabolic processes generate heat, warming the air beneath the covers to around 12°C. The characteristic blue veins and the complex flavor profile of our blue cheese develop during maturation.
Why don’t we simply raise the room temperature to 12°C?
Blue mold needs high relative humidity to develop properly. Because our maturation rooms are not continuously climate-controlled, the covers play an important role: they retain the moisture released by the cheese as it matures. This creates a favorable microclimate in which both the surface cultures and the blue mold can thrive. That is why we cannot simply dispense with the covers.
What types of blue cheese are there?
The world of blue cheese is extraordinarily diverse. Here is an overview of the best-known varieties:
Roquefort, the French classic made from sheep’s milk
Roquefort is considered one of the oldest and best-known blue cheeses in the world. It comes from the area around Roquefort-sur-Soulzon in France and is made exclusively from sheep’s milk. Its flavor is intense, salty, and slightly sharp. Roquefort has Protected Designation of Origin (PDO) status and may only be matured in the caves of Roquefort-sur-Soulzon.
Gorgonzola, the famous Italian blue cheese
Gorgonzola from Lombardy is probably the best-known Italian blue cheese. There are two varieties: Gorgonzola Dolce (young, creamy, and mild) and Gorgonzola Piccante (matured, firm, and intense). Gorgonzola is made from cow’s milk, just like our blue cheese from Backensholzer Hof.
Stilton, the English gentleman among blue cheeses
Stilton from England is known for its mild, nutty flavor and crumbly texture. It has Protected Designation of Origin status and may only be produced in three English counties.
Danish blue cheese
Danish blue cheeses such as Danablu are known for their creamy texture and mild to medium flavor. They are often less expensive than their French or Italian counterparts and are therefore widely available.
Friesisch Blue, our North Frisian blue cheese
At Backensholzer Hof, we have developed our own blue cheese: Friesisch Blue. It is made from the raw milk of our Bioland-certified cows and handcrafted and matured here in Oster-Ohrstedt. Its character is distinctly North Frisian: clear, honest, and full of depth. You can read more about it below.
Wollemeyer, our blue cheese made from sheep’s milk
Wollemeyer is a relatively new addition to the Backensholzer Hof cheese counter. This cheese is made from pasteurized organic sheep’s milk. It has a deep, aromatic flavor profile and a buttery melt-in-the-mouth texture. As we do not keep sheep on our farm, we source the milk for this cheese from partner farms.
What is the difference between blue cheese and Gorgonzola?
Gorgonzola is a blue cheese, but not every blue cheese is Gorgonzola. Gorgonzola is a specific variety from northern Italy with Protected Designation of Origin status.
The differences include:
Origin: Gorgonzola comes from Lombardy or Piedmont in Italy, while other blue cheeses come from all over the world.
Milk: Gorgonzola is made from pasteurized cow’s milk, while other blue cheeses may be made from raw cow’s milk or from sheep’s or goat’s milk.
Flavor: Gorgonzola Dolce is creamy and mild, while Gorgonzola Piccante is considerably stronger. Other blue cheeses can have very different flavor profiles.
Production: Each variety has its own production method and maturation period.
Does blue cheese contain penicillin?
No, blue cheese does not contain penicillin. Although the mold is called Penicillium, this does not refer to the antibiotic.
Is blue cheese good for your gut?
Scientists around the world are studying fermented foods and the role microorganisms play in human health. One example is the EU research project DOMINO (Horizon Europe), in which research institutions from ten European countries are investigating how fermented foods interact with the gut microbiome and which health effects can be scientifically demonstrated. Blue cheese is made with noble mold cultures and, depending on the variety, maturation, and production method, contains various microorganisms. However, their specific effects on gut health have not yet been conclusively established by scientific research. There is currently no authorized health claim for blue cheese—that is, a health-related advertising claim scientifically assessed and expressly permitted by the European Union—that demonstrates a positive effect on the gut microbiome.
Is blue cheese made from raw milk safe to eat?
Raw-milk cheese is generally permitted in Germany and Europe and is subject to strict hygiene regulations. At Backensholzer Hof, we take this very seriously: our on-site laboratory tests every batch and every tank. Close and careful monitoring is essential when producing raw-milk cheese, whether or not blue mold is used.
It can be consumed safely by healthy adults. Pregnant women, people with weakened immune systems, and infants should avoid it or consult their doctor.
Can pregnant women eat blue cheese?
As a precaution, blue cheese is generally not recommended during pregnancy. This applies to both raw-milk blue cheese and blue cheese made from pasteurized milk when it is a soft or semi-soft variety. The reason is the potential risk of contamination with Listeria monocytogenes (Listeria). These bacteria can have serious consequences, particularly for unborn babies. Because of their characteristics, soft-ripened and blue-veined cheeses generally provide more favorable conditions for Listeria than many hard cheeses. Recommendations therefore do not depend solely on whether the cheese was made from raw or pasteurized milk. Anyone looking for more detailed information can find reliable guidance and current recommendations on Listeria, cheese, and nutrition during pregnancy from the European Food Safety Authority (EFSA) and the German Federal Center for Nutrition (BZfE).
What is the best way to eat blue cheese?
Blue cheese develops its full aroma at room temperature. The most common mistake is serving cheese straight from the refrigerator. Take the cheese out at least 30 to 60 minutes before serving. This allows its aromas to open up and its texture to become creamier.
For cutting, we recommend using a cheese wire or a wide, slightly damp knife. At our bistro at Backensholzer Hof, we like to pair it with honey, walnuts, and a good glass of dessert wine or red wine.
What goes well with blue cheese?
Blue cheese is a cheese with character. It needs accompaniments that either complement its flavor or provide a contrast:
Sweet and fruity:
• Honey
• Fresh or dried figs
• Pears—the pear and walnut salad with blue cheese is a true classic
• Grapes or dates
Nuts:
• Walnuts
• Pecans
• Almonds
Drinks:
• Dessert wines such as Sauternes
• Full-bodied red wines such as Cochon Volant
• Port—the ultimate classic pairing for blue cheese
Savory dishes:
• Blue cheese sauce with pasta or steak
• Blue cheese dip with vegetables or meat
• Pumpkin tart with blue cheese
• Burgers with blue cheese
At our bistro at Backensholzer Hof, you will regularly find seasonal dishes in which our blue cheese plays the starring role. Come and visit us—we would love to inspire you!
Can blue cheese be frozen?
Yes, blue cheese can be frozen, but we do not necessarily recommend it. Freezing changes its texture: after thawing, the cheese becomes more crumbly and loses some of its creamy consistency.
If you would still like to freeze it, cut the cheese into portions, wrap it tightly in plastic wrap, and seal it in a freezer bag. It will keep in the freezer for up to three months.
Our tip: It is better to buy it fresh regularly from our farm shop or online shop. That way, you will always have top-quality blue cheese on hand without needing to freeze it.
Our blue cheese from Backensholzer Hof
Friesisch Blue: made from our own raw cow’s milk
Friesisch Blue is our proudest contribution to the world of blue cheese. It is made from the fresh raw milk of our approximately 500 Bioland-certified dairy cows, which graze in the pastures around Oster-Ohrstedt in North Frisia.
“Every wheel of Friesisch Blue is unique. The raw milk brings slightly different characteristics each time, which makes the cheese vibrant and unmistakable.” — Thore Dau, Master Cheesemaker at Backensholzer Hof (a member of our team for 11 years)
What makes Friesisch Blue special
Raw milk from our own herd: Our cows are at the heart of everything we do. Species-appropriate husbandry, Bioland certification, and fresh pastures—you can taste the difference!
Just 20 meters from the milking parlor to the cheese dairy: The shortest possible journey means the freshest possible milk.
Handcrafted from start to finish: Feeling the curds, regularly caring for the wheels by wiping, dipping, and turning them, and monitoring the maturation room—a great deal is still done by hand.
Award-winning cheese dairy: Our cheeses have received Super Gold at the World Cheese Awards, ranking among the 16 best cheeses out of more than 4,500 entries from around the world.
Where can you buy our blue cheese?
You can buy Friesisch Blue directly from us:
• At our farm shop: Schwabstedter Damm 10, 25885 Oster-Ohrstedt; Tuesday to Friday, 10 a.m.–6 p.m.; Saturday, 10 a.m.–5 p.m.
• At our online farm shop at backensholz.de. We ship throughout Germany and to neighboring European countries.
If you are ever in North Frisia, do not miss Backensholzer Hof. In addition to our cheese, you can enjoy our adventure playground, animals to pet, a lunch buffet, regular farm tours, and cheese tastings.
Many retailers and cheese counters also stock Friesisch Blue.
About the author and the expert
This article was written by Bente Clausen, with expert knowledge provided by Thore Dau, Master Cheesemaker at Backensholzer Hof. Thore has been part of our team for 11 years and is one of North Frisia’s foremost experts on raw-milk cheese. Together, we share our passion for artisan cheese and transparent food production.
Last updated: August 4, 2026
