Maytag Blue is good for salads or a dish such as a frittata because of its
classic blue flavor and crumbly texture. Intense, slightly salty, and tangy, Roquefort can crumble but is
creamier than Maytag Blue.Gorgonzola has a Brie-like texture and spreads and melts well,
which makes it good for cooking.Stilton, an earthier, English blue, pairs nicely with dessert
wine.
