Napoleon Blue is a blue-veined cheese matured with the noble blue mould Penicillium roqueforti, which creates the characteristic blue veins within the cheese. It comes in slices, making it suitable both for eating straight away on bread and for use in various cold and hot recipes.

🧾 Ingredients and allergens

Main ingredients:

• Whole pasteurised milk

• Edible salt

• Stabiliser (calcium chloride)

• Microbial rennet

• Dairy cultures, including Bifidobacterium BB‑12®

• Penicillium roqueforti mould

• Fat in dry matter min. 50 %, dry matter min. 53 %

Allergens:
✔️ Contains milk (including milk proteins).

📊 Nutritional values (per 100 g)

(Data from the manufacturer / general values for blue-veined cheese)

• Energy: 1447 kJ / 349 kcal

• Fat: 30 g

  • of which saturated fatty acids: 20 g

• Carbohydrates: 1.8 g

  • of which sugars: 0 g

• Protein: 18 g

• Salt: 2.5 g

This cheese has a higher fat and protein content typical of blue cheeses, which are rich in flavour and often have a higher calorie content than ordinary cheeses.

🍽️ Taste and texture

✔️ Flavour: distinctive, mouldy and tangy — typical of blue cheese.
✔️ Texture: richer, creamy to crumbly depending on the cheese’s age.
✔️ Aroma: slightly tangy and earthy with a hint of blue mould.

🍴 Culinary uses

This cheese is very versatile:
✔️ On bread: traditionally on toast, baguettes or bread.
✔️ In sandwiches: with honey, pear or ham for a contrast of flavours.
✔️ Cheese platters and starters: with nuts, grapes or dried fruit.
✔️ Salads: crumbled into salads with rocket, croutons and balsamic vinegar.
✔️ Hot dishes: add to pasta, sauces or pizza for a distinctive flavour.

💡 Tip: Blue cheeses go wonderfully with honey and nuts – the sweeter ingredients balance out the intensity of the blue mould.