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Rich in protein, calcium, and phosphorus; high in sodium and saturated fat.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Cow's milk blue cheese (30 g) has 106 calories. That works out to 353 calories per 100 g. It contains 0.7 g of carbs, 6.4 g of protein, 8.6 g of fat and 0 g of fiber. Its 116.1 mg of Phosphorus covers 17% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 30 g
106
KCAL / 30G
Carbs
0.7g
· 0% DV
Protein
6.4g
· 13% DV
Fat
8.6g
· 11% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 3% · Protein 24% · Fat 73%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 106 kcal | |
| Total fat | 8.6 g | 11% |
| Saturated fat | 5.61 g | 28% |
| Trans fat | 0.33 g | |
| Sodium | 344 mg | 15% |
| Total carbohydrate | 0.7 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 6.4 g | 13% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 30 g | 106 kcal |
| 1 tablespoon (grated) | 7 g | 25 kcal |
| 1 slice (thin) | 15 g | 53 kcal |
| 1 ounce (medium) | 28.4 g | 100 kcal |
| 1 slice (thick) | 30 g | 106 kcal |
| 1 piece (medium) | 30 g | 106 kcal |
| 1 piece (large) | 50 g | 177 kcal |
| 100 g | 100 g | 353 kcal |
| 1 cup (diced) | 135 g | 477 kcal |
Calculated from 353 calories per 100 g.
Cow's milk blue cheese is made from cow's milk, starter cultures, rennet, and a blue-mold culture, commonly Penicillium. During aging, air channels let the mold grow into the blue-green veins that give the cheese its signature appearance and flavor.
Yes, the blue-green veins in cow's milk blue cheese are intentional cultures used during cheesemaking. Avoid it if it develops fuzzy mold in unusual colors, smells strongly of ammonia, or shows other signs of spoilage.
Cow's milk blue cheese tastes salty, tangy, and creamy, with a strong, earthy flavor from its blue-mold veins. Some varieties are noticeably sharper than others, so try a small piece first if you are new to blue cheese.
Gorgonzola is a specific Italian blue cheese, while cow's milk blue cheese is a broader description that includes many cheeses. Gorgonzola can be made from cow's milk, but its regional traditions and aging styles give it its own identity.
Yes, cow's milk blue cheese softens and melts when heated, making it useful in sauces, burgers, pasta, and baked dishes. Its salty, assertive flavor can dominate a recipe, so add a little at a time and taste as you go.
Cow's milk blue cheese pairs well with pears, apples, figs, walnuts, honey, and crusty bread. Sweet fruit or honey balances its salty tang, while nuts add crunch; it also works crumbled over a salad.
Wrap cow's milk blue cheese in cheese paper or parchment and keep it in the refrigerator, away from foods that readily absorb odors. A sealed container can help contain its smell, but avoid trapping excess moisture against the cheese.
Yes, cow's milk blue cheese can be frozen, although thawing may make it crumbly and less creamy. Use thawed portions in cooked dishes such as sauces or pasta rather than relying on their original texture for a cheese board.
It is safer to avoid soft cow's milk blue cheese when eaten cold during pregnancy, because pasteurization does not remove every food-safety concern. Thoroughly cooking it until hot throughout lowers the risk; ask your healthcare professional about your circumstances.
Yes, cow's milk blue cheese is a classic ingredient in creamy salad dressing. Mash it with yogurt or mayonnaise, a little lemon juice, and black pepper; add small amounts first because the cheese is already quite salty.
Vitamins
B12
0.37µg · 15% DV
B5
0.52mg · 10% DV
B2
0.11mg · 8% DV
Vitamin A
59.4µg · 7% DV
Minerals
Phosphorus
116mg · 17% DV
Calcium
158mg · 16% DV
Sodium
344mg · 15% DV
Selenium
4.35µg · 8% DV
Potassium ⭐
77mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 106 calories in 1 serving (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cow's milk blue cheese is a broad style of cheese made by ripening cow’s milk with blue-mould cultures, which form blue-green veins and give it a distinctive aroma. It is not one single cheese tied to one place: there are versions from several European traditions, and similar cheeses are now made elsewhere too.
Its flavour can range from buttery and mild to tangy, peppery and assertively salty; the texture may be creamy or crumbly. Serve it in small wedges on a cheese board, crumble it over salads, or stir a little into a sauce. It provides protein and calcium, but is also high in sodium and saturated fat, so a small amount often goes a long way. Pears, walnuts or plain bread pair well with its intensity.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
5.61g
MONOUNSATURATED
2.19g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 3.4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.