Blue cheese is a strong, tangy, and creamy cheese known for its signature blue veining and pungent aroma. It ranges from mild and creamy (like Gorgonzola Dolce) to sharp and crumbly (like Stilton or Roquefort).
Whether used in salads, dressings, pasta, or cheese boards, blue cheese adds a bold kick that enhances savory dishes.
But not everyone loves its intense flavor. Whether you’re out of blue cheese or need a milder alternative, there are several cheeses that provide the same creamy texture, a similar tang, or a balanced umami depth.
We’ve tested different cheeses in salads, dressings, dips, and cooking applications to find the best replacements for blue cheese. Whether you need a mild, creamy substitute, a crumbly option, or something with a little funk, these seven alternatives will keep your dish flavorful and balanced.
7 Substitutes for Blue Cheese
Each substitute offers something unique. Some replicate blue cheese’s creamy texture, while others provide a milder, more balanced funk that still works in most recipes.
1. Gorgonzola – The Closest Match for Blue Cheese
Gorgonzola is one of the best substitutes for blue cheese, offering a similar creamy texture and bold, tangy bite.
This Italian blue cheese comes in two varieties: Gorgonzola Dolce (mild and creamy) and Gorgonzola Piccante (firmer and stronger). Dolce works well for salads and dressings, while Piccante is better for pasta and melted applications.
Best for: Salads, dressings, pasta, and cheese boards.
How to use: Replace blue cheese with Gorgonzola in equal amounts. If you need a milder alternative, opt for Gorgonzola Dolce.
For more creamy blue cheese options, check out these Gorgonzola cheese substitutes.
2. Roquefort – A Stronger, More Intense Alternative
Roquefort is a fantastic substitute for blue cheese if you want a sharper, more intense flavor with a creamy texture.
Made from sheep’s milk, Roquefort is crumbly, moist, and deeply tangy, making it perfect for bold, savory dishes that need a powerful cheese presence.
Best for: Dressings, cheese dips, burgers, and crumbled toppings.
How to use: Swap blue cheese with Roquefort in equal portions, but if it’s too strong, mix it with a milder cheese like mascarpone or cream cheese.
For more bold cheese alternatives, check out these Roquefort cheese substitutes.
3. Stilton – A Milder Yet Crumbly Substitute
Stilton is a great alternative to blue cheese if you want a milder but still tangy flavor.
It has a firm, crumbly texture with a balanced intensity, making it an excellent option for cheese boards, pasta, and sauces. Stilton’s earthy and slightly nutty flavor makes it one of the most approachable blue cheeses.
Best for: Cheese boards, pasta, soups, and salads.
How to use: Replace blue cheese with Stilton in equal amounts. If you need more creaminess, mix it with mascarpone.
For more crumbly cheese alternatives, check out these Stilton cheese substitutes.
4. Feta – A Milder, Tangy Substitute
If you want a crumbly cheese with a tangy bite but no blue veining, feta is a great alternative.
It has a salty, briny flavor that complements salads, dressings, and savory dishes, but it lacks blue cheese’s signature funk. If you need a milder option for crumbled toppings, feta works well.
Best for: Salads, pasta, and sandwiches.
How to use: Swap blue cheese with feta in equal portions. If you want more richness, mix it with cream cheese.
For more mild cheese options, check out these Feta cheese substitutes.
5. Cambozola – A Creamy Blue Cheese Hybrid
Cambozola is a hybrid of blue cheese and Camembert, making it one of the creamiest blue cheese alternatives.
It has a bloomy rind and a soft, buttery texture, with a mild blue cheese flavor that’s much less pungent than traditional blue cheeses. If you want something that spreads well and melts beautifully, Cambozola is a great option.
Best for: Cheese boards, spreads, and pasta sauces.
How to use: Replace blue cheese with Cambozola in equal portions. If you need more tang, mix it with Gorgonzola.
For more creamy cheese alternatives, check out these Cambozola cheese substitutes.
6. Maytag Blue – A Balanced, American Alternative
Maytag Blue is an American blue cheese with a balanced tanginess and creamy yet crumbly texture.
It has a milder bite than Roquefort but is still strong enough to enhance dressings, burgers, and salads. If you’re looking for a blue cheese substitute with a smoother, well-rounded flavor, Maytag Blue is a great option.
Best for: Burgers, cheese dips, and dressings.
How to use: Replace blue cheese with Maytag Blue in equal portions. If you need a creamier consistency, mix it with mascarpone.
7. Danish Blue – A Mild but Funky Alternative
Danish Blue is a great option if you want a milder but still funky blue cheese substitute.
It has a creamy consistency with a slightly salty, tangy taste, making it perfect for spreading, melting, and crumbling over dishes. It’s less sharp than Roquefort but still has a distinct blue cheese character.
Best for: Cheese boards, pasta dishes, and sandwiches.
How to use: Replace blue cheese with Danish Blue in equal portions. If it’s too mild, mix it with Stilton for more intensity.
Frequently Asked Questions
Gorgonzola is the best substitute for blue cheese due to its creamy texture and similar tangy bite. If you need a milder version, opt for Gorgonzola Dolce.
Yes, feta can replace blue cheese if you’re looking for a crumbly texture with a tangy, salty bite. However, it lacks blue cheese’s signature funk, so consider mixing it with a small amount of Gorgonzola or Cambozola for extra depth.
Roquefort is a strong choice for blue cheese dressing due to its bold, tangy flavor. If you prefer a milder option, Danish Blue or Maytag Blue blend well into dressings while still providing the creamy texture and slight funk.
Camembert and Brie do not have the tangy, pungent qualities of blue cheese, but they can work as substitutes in creamy dishes. If you want a mild, spreadable alternative, Cambozola is a better option since it’s a blend of blue cheese and Brie.
Stilton is a great substitute for blue cheese in burgers. It has a firm, crumbly texture and a mild yet tangy taste that complements beef without overpowering it.
