Best Southern American Blue Cheese Types
Asher Blue is an American cheese produced in Georgia by Sweet Grass Dairy. The cheese is made from raw cow's milk and it ages for 90 days. It's named after the owners' middle child, Asher. This blue cheese has a natural rind and a semi-soft, dense, smooth, creamy, and crumbly texture with blue veins dispersed throughout the paste.
The aromas are strong, rich, and earthy, while the flavors are mushroomy, robust, tangy, and slightly sweet with hints of salt, grass, and milk. It's recommended to serve Asher Blue with crackers and jam, use it in salads or as an ingredient in a salad dressing.
Elberton Blue is an American blue cheese produced in Georgia by Nature's Harmony Farm. The cheese is made from raw Jersey cow's milk. Underneath its natural rind, the texture is dense, crumbly, firm, and creamy. The aromas are rich, while the flavors are savory, creamy, and buttery, ideal for those who don't like the strong flavors of blue cheese.
Elberton Blue is made during winter, when the milk has a higher fat content, making the cheese more complex. It's recommended to pair it with a Stout or a glass of port wine.
Clemson Blue is an American blue cheese produced at Clemson University since the late 1950s. The cheese dates back to 1941, when it was matured in a railroad tunnel under Stumphouse Mountain. It's made from cow's milk and ages for 6 months.
The texture is slightly clumpy and medium-grained, but it becomes creamy and very smooth on the palate. The flavors are piquant and tangy, well balanced with a buttermilk sweetness. It's recommended to pair it with sweet wines or fruity red wines such as Merlot.
Best Southern American Blue Cheese Producers
Pure Luck is a cheese producer located in Dripping Springs, Texas. This family-run farm specializes in handmade goat cheeses, focusing on sustainable farming practices. They produce a variety of cheeses, including fresh chevre, feta, and several aged varieties.
Pure Luck also operates as a working farm, raising certified organic herbs and flowers.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2023, 2022, 2019, 2018, 2013, 2012, 2010, 2009, 2007, 2006, 2001, 2000
Culture Cheese Magazine Best Cheeses issue - Best
2023
BEST Pure Luck Cheeses
FireFly Farms, located in Maryland, specializes in producing artisanal cheeses. Established in 2002, it is committed to sustainable farming practices. Their products, such as their notable goat cheeses, are crafted using milk sourced from local family farms.
FireFly Farms cheeses have received numerous awards.
AWARDS
World Cheese Awards - Gold
2021
American Cheese Society Judging & Competition Awards - 1st Place
2018, 2016, 2014, 2012, 2011, 2010, 2002
BEST Firefly Farms Cheeses
The Mozzarella Company is a cheese producer based in Dallas, Texas, founded in 1982 by Paula Lambert. This company specializes in handmade cheeses including fresh mozzarella, ricotta, and other Italian-style cheeses, catering to both local markets and nationwide distribution.
In addition to cheese production, the Mozzarella Company offers cheese-making classes to the public.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2023, 2022, 2019, 2018, 2016, 2014, 2011, 2010, 2009, 2008, 2006, 2001
BEST Mozzarella Company Cheeses
Best Southern American Blue Cheeses
Hopelessly Bleu is a distinctive blue cheese created by the artisan cheesemakers at Pure Luck, a family farm and dairy. This cheese is known for its creamy texture and well-balanced, tangy flavor, making it a popular choice for cheese lovers who enjoy robust, savory profiles.
Pure Luck has a commitment to sustainable farming practices and all their cheeses, including Hopelessly Bleu, are made using milk from their herd of goats.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2012, 2009, 2006
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2011, 2002
Black & Blue is a distinctive blue cheese produced by FireFly Farms, located in Maryland. This cheese is crafted entirely from pasteurized goat's milk and was developed in 2007 as one of the few 100% goat’s milk blue cheeses globally. The production involves a unique process: the cheese wheels are dry-rubbed with kosher salt and aged for 10 days before being pierced to encourage the blue veining.
After this, the cheese is aged for a minimum of three months.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2010
Deep Ellum Blue is a cheese product made by the Mozzarella Company, a renowned artisanal cheese producer based in Dallas, Texas. This cheese is named after the historic Deep Ellum neighborhood in Dallas, known for its vibrant arts and music scene.
Deep Ellum Blue is a blue cheese, characterized by its rich flavor profile and creamy texture, making it a favorite among blue cheese aficionados. It is carefully crafted using traditional methods, which involve inoculating the cheese with Penicillium roqueforti to create its distinctive blue veining and robust taste.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2014
Moo & Blue is a cheese produced by FireFly Farms, an artisan cheese company known for crafting gourmet cheeses. The cheese is a cow's milk blue cheese, characterized by its rich, creamy texture and distinctive blue veining. It offers a robust flavor profile, combining earthy undertones with a sharp, tangy finish, making it a popular choice for cheese enthusiasts.
Moo & Blue is often enjoyed on its own, paired with fruits, or incorporated into various culinary dishes to enhance their flavor profile. FireFly Farms emphasizes sustainable practices and quality in their cheese-making processes, contributing to Moo & Blue's reputation for excellence.
AWARDS
World Cheese Awards - Gold
2021
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.