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Blue cheese from cow's milk

Blue cheese from cow’s milk is a broad category of blue-green mould-ripened cheese, ranging from soft to firm and used crumbled, sliced or melted.

Blue cheese from cow's milk — illustrative ingredient image

About Blue cheese from cow's milk

Blue cheese from cow’s milk is a cow’s-milk cheese ripened with blue-green mould cultures. It may be made in soft, creamy, crumbly, or firm styles, with blue veining through a pale interior. Its flavour ranges from tangy and salty to pungent, depending on the cheese and its ripening.

It is eaten on its own and used crumbled, sliced, or melted in cooking. Moisture, saltiness, fat content, ageing, and the specific cheese style vary substantially, so this broad category does not describe one uniform product. It refers to blue cheese made with cow’s milk, not cheeses made from other milks.

Ingredient type
whole food

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Where blue cheese from cow's milk appears

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Name examples awaiting language review. Confirm the specific food or product.

Local names for blue cheese from cow's milk

Names and romanised forms to recognise on menus and labels.

English

blue cheese made from cow’s milk

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Blue cheese from cow's milk nutrition & diet

Blue cheese from cow's milk nutritional value

Reference: Blue cheese (average)

Per 100 g of 100 g edible portion in the named official reference form.

Calories
370kcal
Protein
19.1g
Carbs
0.1g
Fat
32.6g

Official national food-composition reference. The displayed food form is part of the estimate; cultivar, recipe, brand, processing and preparation can change values.

Compare like styles and account for moisture, ageing, and salt; blue cheeses made from other milks or processed cheese products are distinct forms.

Dietary compatibility

  • Vegan
    Not established
  • Vegetarian
    Not established
  • Pescatarian
    Not established
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Vegetarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Pescatarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Swiss Food Composition Database 7.1 (2026) — 1191 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .