Stilton cheese isn’t in our fridge? No problem.
We all have those moments. You’re looking through the fridge, hoping to spot that crumbly, rich goodness of Stilton for your recipe, and it’s just not there.
Our kitchens have seen this too many times. Yet, we didn’t just stand there, staring into the cold void. We got creative. Think of this as our very own, “Oh no, not again” turned “Aha!” moment.
We’re about to lay down some cheese knowledge. The kind that saves dinners and impresses your friends. And trust us, we’ve had plenty of those “impress the friends” moments turn into “save the dinner” panics.
Ready? Set. Cheese substitute savvy, activate!

7 Easy Substitutes for Stilton Cheese
In terms of taste and texture, Stilton cheese is a unique one. Its crumbly yet creamy texture and strong flavor make it a beloved addition to any dish. There are plenty of substitutes that can jazz up your meals just as well.
Substitute | Taste | Texture | Suitable Dishes |
Gorgonzola | Sharp, tangy | Creamy, crumbly | Salads, pasta, sauces |
Roquefort | Strong, tangy | Creamy, crumbly | Dressings, dips, cheese boards |
Danish Blue Cheese | Mild, tangy | Creamy, crumbly | Sandwiches, burgers, salads |
Cambozola | Mild, creamy | Creamy, soft | Cheese plates, crackers |
Bleu d’Auvergne | Sharp, tangy | Creamy, crumbly | Soups, sauces, dressings |
Cashel Blue | Mild, nutty | Creamy, crumbly | Breads, crackers, cheese plates |
Shropshire Blue | Mild, tangy | Creamy, crumbly | Baked dishes, sauces, salads |
1 – Gorgonzola Cheese
Gorgonzola cheese steps up to the plate. It’s got a bold flavor. We find it creamy and tangy. It loves to melt in your mouth. Perfect for creamy dishes.
We toss it into pastas and salads. A 1:1 swap does the trick. You won’t miss a beat in your cooking.
Got a recipe calling for that missing Stilton? Look no further. For those eager to get more ideas on swapping cheeses, this guide on alternative options for Gorgonzola cheese is a gold mine.
2 – Roquefort Cheese
Roquefort cheese takes the stage next. It’s like the cousin your dish didn’t know it needed. Its tangy vibes give any recipe that extra oomph. Swapping it in for Stilton works wonders, really. A 1:1 ratio makes it easy.
We’ve tossed this cheese into dishes that screamed for Stilton and barely noticed the switch. For all who need more on swapping these cheeses, this piece on Roquefort alternatives is stacked with ideas.
3 – Danish Blue Cheese
We’ve brought Danish Blue into the mix. It’s a friend in the cheese world. This cheese melts easily and brings a mild flavor to the table.
We say it’s a go-to for milder dishes. Swapping Danish Blue for Stilton works great on a 1:1 scale.
We’ve used it in recipes needing that Stilton touch and loved the outcome. If your dish could use a bit of cheese magic, Danish Blue has got you covered.
For those digging for more cheese swaps, find great blue cheese substitutes here.
4 – Cambozola Cheese
Cambozola cheese has become our go-to buddy. It easily enhances your dishes, making them cozy and cheesy. This creamy, blue cheese blend surprises us in the best way possible.
In our kitchens, we’ve switched from Stilton to Cambozola. A perfect 1:1 swap. And it’s magical. We’ve added it to our bakes and sauces, bringing a mellow yet rich vibe.
Looking to upgrade your cheese options? We’ve got key insights on Cambozola substitutes.
Discover easy cheese swaps in our guide to alternatives to Cambozola cheese, especially when you’re out of Stilton.
5 – Bleu d’Auvergne
We got Bleu d’Auvergne on the roster. It’s a chill cheese, not too sharp. It lays down smooth vibes in dishes. Melts easy, which we dig.
We swap it for Stilton at a cool 1:1. Works like charm in our salads and burgers.
Hooked on the idea of melting it over a hot steak. That combo seriously does wonders.
Found out the hard way it’s also a winner in a fancy mac and cheese. Our friends asked for seconds (and thirds!).
Discover its magic in your next meal.
6 – Cashel Blue Cheese
Cashel Blue steps in where Stilton steps out. It brings a gentle tang. Not too fierce. We like it in our recipes. It’s creamy, with just the right amount of kick.
A straight swap for Stilton, one for one, does the trick. We’ve thrown it into quiches. Made them taste good.
Some of us had it in a steak sauce. It was surprisingly tasty. Cashel Blue melts well. Works great in sauces and over veggies.
Give it a go in your next dish. You might find a new favorite.
7 – Shropshire Blue Cheese
Shropshire Blue cheese has made its mark in our hearts. It’s creamy and strikes with a mild yet noticeable tang.
We swap Stilton with Shropshire Blue, one for one, and it rocks. In our experience, it jazzes up a simple cheeseboard.
We’ve melted it into soups. The flavor blooms.
Shropshire Blue amps up a grilled cheese sandwich. You should try it and find its place in your next meal.
Frequently Asked Questions
Yes, Gorgonzola is a great substitute as it has a similar creamy texture and tangy, blue-veined flavor.
Yes, Roquefort provides a sharp, tangy taste similar to Stilton, making it a good addition to salads.
Danish Blue has a milder, less pungent flavor compared to Stilton but still retains a creamy texture and blue veins.
Yes, Cambozola has a creamy texture with a milder blue flavor, making it a great Stilton alternative on a cheese board.
Bleu d’Auvergne is an excellent substitute for cooking, offering a tangy flavor that works well in sauces and dressings.

Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.