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Title:   Calories in Blue Cheese

Nutrition facts

Serving Size
Amount per serving
Calories 100 Calories from Fat 73
Hide Daily Values % Daily Value*
Total Fat 8g 12%
  Saturated Fat 5g 25%
  Monounsaturated Fat 2g
Cholesterol 21mg 7%
Sodium 395mg 16%
Total Carbohydrates 1g 0%
Protein 6g
Vitamin A 4%     Vitamin C 0%
Calcium 15%     Iron 0%
Thiamin 1%     Riboflavin 6%
Niacin 1%     Pantothenic Acid 5%
Vitamin B6 2%     Vitamin B12 6%
Potassium 2%     Phosphorus 11%
Magnesium 2%     Zinc 5%
Copper 1%      %
* Percent Daily Values are based on a 2,000 calorie diet.

Cheese, blue nutrition facts

100 calories, 8 grams of fat in a 1 oz serving of blue cheese.

3 weight watcher points.

Matching Foods:

Many centuries ago, cheese was left to age in some moldy cave and became streaked with bluish-green mold.  But rather than spoiling the cheese, the mold gave it a pungent and distinctive flavor, and blue cheese was born.  

Since then, cheese-makers learned to inject or stir mold spores into different cheeses, and many still use caves to age them.  

Blue cheese--either crumbled or in a dressing--nicely balances bitter greens in salads.  You can also pair it with bread, crackers, or fruit for an appetizer, or let it melt on pasta or grilled meats.  Blue cheeses vary in pungency--I'd serve a mild blue cheese like Cambozola at a neighborhood get-together, and a more pungent blue like Saint Agur or Cabrales to fellow foodies that I'm trying to impress.  Stilton is the most renown blue cheese, and a reliable party-pleaser.  

Blue cheeses grow more pungent with age or mishandling, and it's best to use them within a few days of purchase.  Like almost all cheeses, blues should be brought to room temperature before serving.  Substitutes:  feta cheese  Complements:  bitter salad greens OR port wine OR dried fruit OR robust red wine OR apples OR pears OR melons OR stone fruit OR honey OR nuts OR figs

Varieties that are best for:

Dressing  salads:  Stilton OR Roquefort OR Bavarian blue OR Gorgonzola OR Cabrales

Snacking:  Gorgonzola OR Saga blue OR Stilton OR Bleu d'Auvergne

Melting on meats:  Cabrales OR Gorgonzola OR Picon

Dressing pasta:  Roquefort OR Maytag Blue OR Gorgonzola OR Danish Blue

Dessert:  Saga blue OR Stilton OR Roquefort OR Gorgonzola


Bavarian blue  Notes:  This is a mild and creamy German blue cheese.  It's good for crumbling on salads and snacking.  Paladin Bavarian Blue is a popular brand.   Substitutes:  Blue Castello 


Bleu d'Auvergne  Pronunciation:  BLUH-doh-VAIRN   Notes:   A moist, crumbly, and somewhat salty blue cheese from France.  It's milder and cheaper than Roquefort, and it works well in salad dressings or as a snacking cheese.   Substitutes:  Roquefort OR Maytag Blue OR Fourme d'Ambert 

Bleu de Bresse     Pronunciation:  BLUH-duh-BRESS  Notes:  This blue cheese from France is made with cow's milk,and is buttery and mild.  It's a safe but unexciting cheese to servecompany.   An American version called Bresse bleu ismilder still.  Substitutes:  Cambozola OR Blue CastelloOR Brie OR Gorgonzola 

Bleu des Causses  

Bleu de Chevre = Bleuet  Notes: This French blue cheese is made with goat's milk.  It's shaped as apyramid, and has a distinctive country (or barnyard, some would say) flavor.

Bleude Gex  (Pronunciation:  BLUH-duh-ZHECKS)  = Bleu de Septmoncel (Pronunciation:  BLUH-duh-SET-mohn-SELL)  Notes: The French have been producing this excellent but hard-to-find blue cheese since the 13th century. Made with cow's milk, it's pungent without being overpowering.  Substitutes: Stilton


Blue Castello   Notes:  This is arich, moist, and creamy blue cheese.  It's fairly mild and a good choicefor unadventurous guests.  Substitutes:  Cambozola ORBleu de Bresse OR Bavarianblue cheese  



Cabrales = queso de Cabrales  Pronunciation:  cuh-BRAW-lays  Notes:   This is a crumbly and very pungent blue cheese from Spain.   Substitutes:  Picon OR Valdeon OR Roquefort

Cambozola  Notes:  This German cheese combines the moist, rich creaminess of Camembert with the sharpness of blue Gorgonzola.  It's one of the mildest blue cheeses.   Substitutes:  Blue Castello (also creamy and mild) OR Bleu de Bresse (also creamy and mild) OR Brie OR Camembert OR Saga blue (considered much better) OR Gorgonzola dolce


Cashel Bleu = Cashel Blue = Irish Cashel   Notes:  This creamy yet crumbly blue cheese from Ireland has a tangy but mellow flavor.  It's cheaper than Stilton but not quite as good.  Substitutes:  Stilton OR Gorgonzola OR Roquefort

Danablu  See Danish blue.


Danish blue = Danablu  Notes:  Danish blue is rich and creamy, but it's considered inferior to Roquefort,Gorgonzola, or Stilton.   Substitutes: Anotherblue cheese

Fourme d'Ambert   Pronunciation:  FOORM-dom-BARE   Notes:  The French claim to havebeen making this moist blue cheese since the time of the Ancient Romans.  It'scheaper and milder than many blue cheeses.    Substitutes: Saint Agur cheese OR Cambozola OR Cashel Blue OR Stilton OR Bleud'Auverne OR Bleu de Gex

Gorgonzola   Pronunciation:  gore-gun-ZOE-lah  Notes:    Italian Gorgonzolas are creamy and mild,while domestic versions are sharper and more crumbly.  A Gorgonzola dolce(DOLE-chay) is young, creamy, and mild, while a Gorgonzola naturale =mountain Gorgonzola is aged until it's firmer and more pungent.  Use within a few days afterpurchasing.  For best flavor, serve at room temperature.  SomeGorgonzola cheeses can be frozen successfully, others become crumbly (butstill usable in salads).  For best results, first cut the cheese intosmall (1/2 pound) chunks, and wrap each chunk in an airtight package. Thawin the refrigerator, and use the cheese soon after it's thawed.  Substitutes: Roquefort(has a less fatty texture)  OR Stilton (much firmer) OR Saga Bluecheese 

Maytag Blue   Notes:  This American bluecheese is pungent and crumbly.  Use it within a few days after purchasing.For best flavor, serve at room temperature.  Substitutes: Roquefort

Montbriac = Montbriac Rochebaron  Notes:  This French cow's milk cheese is a mild blue cheese that's soft and creamy like a Brie.   It's coated with ash.  Substitutes:  Cambozola ORBleu de Bresse OR Bavarianblue cheese OR Blue Castello


picon = pic√≥n = picos de Europa = Picon cabrales  Pronunciation:  pee-CONE  Notes:  This excellent Spanish blue cheese comes wrapped in maple leaves.   It's moist, crumbly, and pungent.  Substitutes:  Cabrales OR Valdeon OR Roquefort

Roquefort   Pronunciation:   ROKE-uh-furt (Americanized) or roke-FOOR (French)  Notes:  This French sheep's milk cheese isconsidered to be one of the finest of the blue cheeses. Some Roquefort cheeses can be frozen successfully,others become crumbly (but still usable in salads).  For best results,first cut the cheese into small (1/2 pound) chunks, and wrap each chunkin an airtight package. Thaw in the refrigerator, and use the cheese soonafter it's thawed. Substitutes:Maytag Blue OR Gorgonzola (creamier) OR Stilton (firmer) OR Bleu d'Auvergne


Saga blue  Notes:  This well-regarded Danish blue cheese is soft, rich, and creamy.  It's mild enough to be served to unadventurous guests, yet pungent enough to be interesting.  Substitutes:  Cambozola OR Brie OR Blue Castello 

Saint Agur cheese  Notes:  This superb blue cheese is creamy, spicy, and rich.   Substitutes:  Fourme d'Ambert OR Cambozola OR Cashel Blue OR Stilton

Shropshire blue cheese  (Pronunciation:  SHROP-sure) Notes:  This crumbly British blue cheese is very similar to Stilton, but it's dyed a yellowish orange.   Substitutes:  Stilton

Stilton cheese  Pronunciation:   STILL-tuhnNotes:  This is perhaps the most highly regarded of all the blue cheeses.  Made in England, it's firmerand milder than Roquefort or Gorgonzola.  It's excellent with pears.  Don't eat the rind.   Substitutes: Roquefort(sharper, softer) OR Gorgonzola (sharper, creamier) OR Shropshire blue cheese (sharper)

Valdeon  Notes:  This Spanish bluecheese is pungent enough to be interesting without being overpowering. It's a good snacking cheese for adventurous guests.  Substitutes:  Cabrales (more pungent) OR Picone

last edit by slc2006, 12/6/2007 5:40:43 PM

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