What are the typical grading criteria for blue cheese in trade?

Blue cheese is graded by its moisture content, fat percentage, and the extent of blue veining, which is produced by Penicillium roqueforti. The grading also considers texture, flavor intensity, and whether the cheese is whole, sliced, or block form.

How should blue cheese be stored and transported to preserve quality?

Blue cheese should be kept at temperatures between 2 °C and 4 °C and protected from excessive humidity to prevent surface mold growth. It is usually packed in sealed, food‑grade containers or vacuum‑wrapped film to limit oxygen exposure during transport.

Blue Cheese

Blue cheese is a type of cheese that develops blue veins through the action of Penicillium roqueforti cultures. It is typically sold as a finished dairy product and is stored under chilled conditions due to its high perishability.

Prices, specifications and international trade for blue cheese under HS 040640.

Blue Cheese Price

$9,147USD/t

Published reference · Jul 1, 2026

Blue Cheese Historical Unit Values

Blue cheese is quoted in USD/t at ITA. Historical customs values may differ from the headline reference.

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Blue Cheese Exports and Imports

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Italy led reported blue cheese exports in 2025, at $262M.

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Blue Cheese Specifications and Quality

Blue cheese grading factors include Moisture Content, Fat in Dry Matter (FDM), and Vein Development.

Grading Factors

Quality assessment for blue cheese considers Moisture Content, Fat in Dry Matter (FDM), and Vein Development.

Moisture Content
Measured as a percentage of total weight; typical range is 40‑55%.
Fat in Dry Matter (FDM)
Expressed as a percentage; blue cheeses usually have 45‑55% FDM.
Vein Development
Assessment of Penicillium roqueforti growth; veins should be evenly distributed and well‑defined.
Texture
Evaluated for crumbly to creamy consistency; firmness is noted on a scale from soft to firm.
Flavor Intensity
Described as mild, medium, or strong based on pungency and sharpness.

Typical Specification Ranges

Blue cheese specifications record moisture, fat in dry matter, ph. These are typical ranges, not guarantees for an individual lot.

Moisture	40–55 %
Fat in Dry Matter	45–55 %
PH	4.60–4.90

Common Defects

Recorded defects for blue cheese include Excessive Cracking, Off‑flavors, and Mold Contamination.

Excessive Cracking
Surface cracks that indicate over‑drying or poor storage conditions.
Off‑flavors
Presence of rancid or ammonia notes, indicating microbial spoilage.
Mold Contamination
Growth of unwanted molds other than Penicillium roqueforti, which can affect safety and appearance.

Certifications

Certifications documented for blue cheese include Protected Designation of Origin (PDO) and Organic Certification. Their applicability depends on the individual product and shipment.

Protected Designation of Origin (PDO)
Ensures the cheese originates from a specific region and follows traditional production methods.
Organic Certification
Verifies that the milk and production processes meet organic standards.

Blue Cheese Facts and HS Code

Blue cheese belongs to dairy within protein and dairy. Its customs classification covers HS 040640.

Blue Cheese HS Code

Also known as	Blue-veined cheese
Product type	Finished
Position in the chain	Processed
Category	Dairy — Protein and dairy
HS codes	040640
Quoted in	USD/t
Reference location	ITA

Production & Handling

Processing steps for blue cheese include Milk is pasteurized to eliminate pathogens, Starter cultures are added to initiate acidification, Rennet is added to coagulate the milk into curds.

Production and Storage

Perishability	High
Temperature regime	Chilled
Processing steps	Milk is pasteurized to eliminate pathogens Starter cultures are added to initiate acidification Rennet is added to coagulate the milk into curds The curds are cut and gently stirred Penicillium roqueforti spores are introduced to develop blue veins The curds are placed into molds and turned to expel whey The cheese is salted, either by dry salting or brine immersion The wheels are aged in controlled temperature and humidity conditions to allow mold development

Packaging

Typical blue cheese packaging includes Vacuum‑sealed Plastic Bags and Wooden Boxes.

Vacuum‑sealed Plastic Bags
Commonly used for bulk shipments; protects against moisture loss and oxidation.
Wooden Boxes
Traditional packaging for artisanal blue cheese; provides ventilation and aesthetic appeal.

Uses & Risks

Blue cheese is used in Direct consumption, Culinary ingredient, and Food processing.

End Uses

Direct consumption
Blue cheese is sold as a ready‑to‑eat product for slicing, crumbling or serving on cheese platters
Culinary ingredient
Used in salads, dressings, sauces, and as a flavoring component in cooked dishes
Food processing
Incorporated into processed cheese products, spreads, and snack foods

Uses and Related Commodities

Downstream industries	Retail and grocery trade, Foodservice and restaurant industry, Specialty cheese manufacturers

Sourcing risks

Risk	Category	Severity	Mitigation
Listeria monocytogenes Food safetyHigh Blue cheese’s high moisture and surface salt distribution allow Listeria to survive and grow at refrigeration temperatures, posing a serious food‑safety risk.	Food safety	High	Implement routine environmental swabbing, rigorous cleaning‑in‑place (CIP) programs, and maintain strict temperature control.
Listeria monocytogenes contamination Food safetyHigh Blue cheese can become contaminated with Listeria during production, storage, or distribution, posing a serious health risk to consumers, especially vulnerable groups.	Food safety	High	Implement strict hygiene protocols, conduct regular microbial testing, and maintain cold chain integrity throughout handling.
Temperature abuse during transport LogisticsHigh Blue cheese requires consistent refrigeration; temperature excursions can accelerate spoilage and increase microbial risk.	Logistics	High	Use refrigerated containers, temperature‑logging devices, and enforce rapid loading/unloading procedures.
Competing mould contamination Food safetyMedium Airborne moulds such as Mucor, Cladosporium, and Aspergillus can outcompete P. roqueforti and generate off‑flavours or toxins.	Food safety	Medium	Maintain HEPA‑filtered air, enforce strict surface hygiene, and segregate production lines.
Improper mold development Food safetyMedium Uncontrolled growth of Penicillium roqueforti or unwanted molds can affect product quality and safety, leading to off‑flavors or mycotoxin formation.	Food safety	Medium	Control humidity and temperature during ripening, monitor mold cultures, and follow approved starter cultures.
Mycotoxins from Penicillium roqueforti Food safetyMedium Certain strains of P. roqueforti can produce roquefortine C and PR toxin; however, commercially screened strains keep toxin levels well below safety limits.	Food safety	Medium	Use only validated commercial starter cultures and monitor toxin levels during ripening.
Milk supply volatility SustainabilityMedium Blue cheese production depends on consistent high‑quality milk; fluctuations in dairy herd health or feed costs can affect supply and pricing.	Sustainability	Medium	Establish long‑term contracts with dairy farms, diversify sourcing regions, and monitor herd health indicators.

Blue Cheese Questions

What are the typical grading criteria for blue cheese in trade?: Blue cheese is graded by its moisture content, fat percentage, and the extent of blue veining, which is produced by Penicillium roqueforti. The grading also considers texture, flavor intensity, and whether the cheese is whole, sliced, or block form.
How should blue cheese be stored and transported to preserve quality?: Blue cheese should be kept at temperatures between 2 °C and 4 °C and protected from excessive humidity to prevent surface mold growth. It is usually packed in sealed, food‑grade containers or vacuum‑wrapped film to limit oxygen exposure during transport.