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Blue cheeses are known as the kings of cheese, be it Gorgonzola in Italy, Roquefort in France or Stilton in the UK. Once the cheese curd has been drained and placed in a mould, it is pierced to allow the blue veins to develop in the nooks and crannies of the cheese.

In blue cheese, the ripening of the cheese starts from within as the blue develops.

BLUE-VEINED CHEESE

ROQUEFORT

Roquefort is a blue-veined cheese, made with unpasteurised sheep’s milk, which has been protected by an AOC since 26th July 1925.  Matured in the natural caves under the village of Roquefort-sur-Soulzon, it is one of the 3 great blue cheeses of the world, and is often referred to as the ‘King of French Cheeses’.

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GORGONZOLA

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Known as the King of Italian Cheese, Gorgonzola is a long-established Italian blue cheese with a strong, traditional flavour. It is lightly blue veined, medium ripened, very creamy and easy to spread. Only milk from the herds bred in particular provinces may be used in the production of Gorgonzola and gives right
to the Protected Designation of Origin (DOP).

DOLCELATTE®

Dolcelatte® has a mild and creamy flavour that makes it an extremely versatile and accessible blue cheese, exclusively made by Galbani. It offers a milder alternative to powerful blue cheeses, thanks to its sweet and delicate flavour. Delicious on its own as a table cheese, Dolcelatte® is also the perfect ingredient for use in pasta sauces, pizza toppings and a variety of recipes.

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STILTON

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The King of English Cheese, Stilton can trace back its history to the early 18th century. With a recipe that has evolved over time, Stilton cheese now has its own Certification Trade Mark and Protected Designation of Origin status (PDO). Produced in three counties, Derbyshire, Nottinghamshire and Leicestershire, Stilton is a blue-veined cheese made from cow’s milk. With a smooth and creamy texture and a distinctive flavour of blue cheese, it becomes softer and mellower in flavour as it matures.