Blue Cheese Map of Europe Trivia Quiz

Stilton, an iconic English blue cheese, has a history dating back to the early 18th century. Originating from the English village of Stilton (Cambridgeshire), it's made from pasteurised cow's milk and is renowned for its creamy texture and strong flavour. With its distinctive blue veins, Stilton offers a taste that's both savoury and slightly sweet.

This cheese is enjoyed in classic pairings like with port wine or in modern dishes such as stuffed burgers or salads. Its quality is protected by a Protected Designation of Origin (PDO), ensuring its authenticity and maintaining its reputation as one of England's favourite cheeses.

Ädelost is a Swedish blue cheese with a long tradition in Scandinavian cuisine. Made from cow's milk, it has a creamy texture with distinctive blue veins and a piquant, salty flavour profile. Created in the early 20th century, Ädelost has become a staple of Swedish culinary culture, prized for its versatility in both savoury and sweet dishes.

It adds depth to salads, sandwiches and pasta dishes and pairs well with fruits such as apples and pears. Its texture and robust flavour make it a standout ingredient in gourmet recipes and cheese platters alike. Ädelost's popularity extends beyond Sweden's borders, earning it recognition as a beloved Scandinavian delicacy appreciated by cheese lovers around the world.

Cabrales, a Spanish blue cheese hailing from the Asturias region, embodies the rich tradition of artisan cheesemaking in Spain. Made from a blend of cow's, goat's and sheep's milk, it has a crumbly yet creamy texture, punctuated by intense blue veins that give it a bold and complex flavour profile. With its strong, tangy taste and pungent aroma, Cabrales is a favourite among connoisseurs of bold cheeses.

This cheese finds its place in traditional Spanish cuisine, often served alongside cured meats, olives and crusty bread. Its versatility is also evident in gourmet dishes, adding depth to salads, sauces and savoury pastries. Cabrales is a famous representation of Asturian culinary heritage.

Bleuchâtel is a Swiss blue cheese made from pasteurised cow's milk in the canton of Neuchâtel. It has a creamy texture with a delicate balance of salty and tangy flavours and a distinctive blue veining throughout its ivory-coloured paste.

Its taste makes it a versatile choice for salads, sandwiches or as a snack on its own with crackers. Bleuchâtel pairs beautifully with crisp white wines or fruity reds, which enhance its creamy richness and subtle spiciness. Originally from Switzerland, Bleuchâtel has gained popularity around the world for its unique taste and versatility in a variety of culinary applications.

Danablu, also known as Danish Blue, is a semi-soft, blue-veined cheese. It was developed at the beginning of the 20th century by Danish cheese maker Marius Boel to imitate a Roquefort-style cheese. Made from pasteurised cow's milk, it has a creamy texture and a slightly crumbly consistency. Danablu has a rich and piquant flavour profile with a hint of saltiness and a creamy, buttery undertone.

Danablu is often served crumbled over salads, melted in sauces or as a dessert cheese with fruit or nuts. Its robust flavour pairs well with a variety of drinks, including full-bodied red wines, port or even a crisp cider.

Cashel Blue, an Irish blue cheese, comes from the green pastures of County Tipperary (Munster) and is named after the Rock of Cashel, which overlooks the pastures near the cheese farm. Made from the milk of grass-fed cows, it embodies the essence of Ireland's lush countryside. With its creamy texture and delicate blue veins, Cashel Blue offers a balanced flavour profile that's both tangy and buttery, with subtle earthy undertones.

Renowned for its quality and craftsmanship, Cashel Blue has earned its place among the world's finest cheeses. It pairs beautifully with fruity accompaniments such as figs or pears, as well as hearty breads and crackers.

Cambozola, a German blue cheese, is made from a blend of Penicillium camemberti and Penicillium roqueforti, which is used in Gorgonzola, Roquefort and Stilton. It combines the velvety texture of Camembert with the strong flavour and blue veining of Gorgonzola. Since its introduction in 1983, it has maintained its popularity, particularly in English-speaking regions where it is marketed as "Blue Brie".

Popular for its mild yet distinctive flavour profile, this versatile cheese lends itself to a wide range of culinary applications. It can be enjoyed on its own with crusty bread or paired with fresh fruit and nuts on a cheese board or dish.

Rokpol, a Polish blue cheese similar to Danish varieties, has a pungent, salty flavour with moderate astringency. Named after Roquefort, it suggests that it is the Polish equivalent, although it is made from cow's milk rather than sheep's milk like Roquefort. Often marketed under the name "Lazur", Rokpol has gained recognition both domestically and internationally.

It has a crumbly texture and intense blue veins running through it. It is often enjoyed crumbled over salads, melted in sauces or paired with fruit and nuts on cheese boards. Candida famata and Candida spherica are among the predominant yeast species that contribute to its unique flavour profile.

Bleu d'Auvergne is a classic French blue cheese with a strong, tangy flavour and creamy texture. It originates from the Auvergne region of central France, where it has been produced for centuries. Made from cow's milk, it is matured for several weeks to develop its characteristic blue veins and complex flavours. It has a slightly salty taste with hints of mushrooms and earthiness.

Bleu d'Auvergne is often sprinkled over salads or used in pasta sauces. It is also a delicious snack on its own, often eaten with crusty bread or fruit and nuts, and pairs well with strong red wines, sweet dessert wines or dark beers.

Originally from Piedmont and Lombardy, Gorgonzola is a creamy and tasty blue cheese with a rich history dating back to the Middle Ages. Made from cow's milk, it is characterised by its distinctive blue veins, which develop during the maturing process due to the introduction of Penicillium moulds. The cheese offers a balance of savoury and tangy notes, with a creamy texture that melts in the mouth.

Gorgonzola comes in two varieties: Dolce, with a milder flavour and softer texture, and Piccante, which is sharper and firmer. It is often enjoyed crumbled over salads, as a steak topping, melted in pasta sauces or served with fruit and honey on a cheese board. It is also an ingredient in Pizza Quattro Formaggi ("four-cheese pizza").