Traditional American blue cheese has a crumbly texture and relatively low fat content—the kind of thing you sprinkle on a salad or pack onto a burger. But creamy blues (high fat content, luxurious texture, relatively mild flavor) are becoming more popular here in the U.S., according to recent talk on Chowhound's cheese discussion board, just like they are in Europe.
Even creamier and still quite mild: Cambozola. The variation called Cambozola Black has a slightly stronger taste, cheesemaestro says, along with a 70 percent fat content that makes it almost as creamy as a true triple cream. Regina Blu tastes a bit stronger than Cambozola Black and has a buttery texture, which is why Sushiqueen36 prefers it over the Cambozolas.
For those who prefer an even stronger creamy blue, there's the relatively new Bavarian cheese called Chiriboga Blue, with its firm-butter texture. Delucacheesemonger recommends ripe Bleu des Causses, a creamy, cow's-milk, lower-salt version of Roquefort. (Bleu d'Auvergne is a younger, milder version, cheesemaestro notes.)
Another strong, creamy blue is Picos de Europa (Valdeon), from Spain. Finally, look for the American Rogue River Blue (pictured), which comes wrapped in leaves and has a deliciously gooey texture.
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Photo of Rogue River Blue from Murray's Cheese