Know your Maytag Blue from your Stilton.

By Real Simple
Updated September 08, 2004
Susan Gentry McWhinney
  • 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.