Blue cheese tasting menu
Serves 4 to 6
Choose three to five cheeses that are categorized either by type (a variety of blue cheeses), by milk (a variety of goat cheeses), by country (several cheeses from France or Germany), or by characteristics (a variety of hard or soft cheeses). Cheeses should be sampled from mild to sharp to prevent taste-bud burnout.
Once you've decided on the tasting menu, create a tasting grid for each guest to record the name of the cheese and rate the appearance, aroma, flavor, texture and finish of each cheese, or download our template below.
Remember to include accompaniments -- such as wines, breads, condiments, nuts or fruits -- to enhance the cheese tasting experience and cleanse the palate between nibbles.
- 2 ounces Cabrales -- Spain's most famous blue cheese made from cows milk and sometimes are variety of goat's and sheep's milk.
- 2 ounces Roquefort -- made from sheep's milk in France.
- 2 ounces Oregonzola -- a blue cheese from Oregon, inspired by the Italian blue cheese, Gorgonzola.
- 2 ounces Stilton -- a cow's milk blue cheese named after the village of Stilton in England (where it is ironically illegal to make Stilton cheese).
- 2 ounces Gamonéu -- a blue variety from Asturias in Northern Spain made from a blend of cow's, goat's and sheep's milk.
- Champagne grapes
- Radishes with butter and sea salt
- Toasted almonds
- Candied walnuts
- Champagne Brut