The centuries-old tradition of production, specific and unforgettable taste, as well as a wide range of possibilities to combine with other foods, are just some of the reasons why blue cheeses are an indispensable part of many kitchens around the world. If you are one of the wide circles of fans of this creamy, salty delicacy, we invite you to visit our delicatessen department at Crvena Jabuka Gastro Market Marindvor and embark on a culinary adventure full of fresh inspirations and the aromas of Blue, Roquefort, and Gorgonzola cheese!

Blue Cheese

The uniqueness of blue cheese is primarily evident in its appearance, where the whitish-yellow color is adorned with blue-green veins, resulting from noble molds. It serves as an excellent source of phosphorus, potassium, zinc, as well as vitamins from groups A and D. Crafted from pasteurized cow’s milk, it undergoes aging for several months in controlled humid environments, which contributes to its creamy texture.

Blue cheese as an appetizer: Pair blue cheese with almonds and dried figs.

Blue cheese with the main course: The meltability of blue cheese makes it ideal for sauces and toppings, providing a distinctive touch to your pastas. Incorporate the desired amount of cheese into slightly heated cooking cream, mix until blended, add desired spices, and savor the creation.

Blue cheese and wine: The pronounced flavor of the cheese complements sweet red wines superbly as an appetizer. However, serving it with a dessert wine at the meal’s conclusion is also an excellent choice.



Hailing from the south of France, specifically from the Aveyron department, comes a cheese with a strictly controlled geographical origin that has been crafted exclusively from unpasteurized sheep’s milk for over six hundred years. It has earned the moniker of the “king” of cheeses not only due to its aromatic qualities but also because of its unique production process, which mandates that the cheese must mature solely within rock crevices and caves of the limestone plateau. It is distinguished by its crumbly structure and spicy flavor, which stem from the cave’s microclimate, where consistent temperatures and high humidity prevail throughout the year.

Roquefort as an appetizer: Briefly sauté walnuts coated with honey and sprinkle them over thick slices of cheese.

Roquefort with the main course: Sear beef steaks in a pan or oven, and as the cooking nears completion, add larger pieces of cheese to the dish. Allow a few minutes for the cheese to melt. Dust with garlic powder and parsley, and let it remain covered for a few minutes.

Roquefort and wine: The piquant aromas of Roquefort cheese pair excellently with sweet and tangy wines!



This gem of protected geographical origin hails from Italy, specifically the regions of Lombardy and Piedmont, where it has been crafted from whole cow’s milk since the 11th century, making it the oldest blue cheese in the world. It matures for three to four months, and extended aging imparts a spicier taste and a firmer texture. A pale yellow cheese with a thick reddish rind, adorned with green molds, stands out from the wheel, weighing around 10 kilograms.

Gorgonzola as an appetizer: Elevate a mezze platter by including cubes of melon and Gorgonzola wrapped in thinly sliced prosciutto. Gorgonzola also complements bruschetta drizzled with olive oil and adorned with sun-dried tomatoes.

Gorgonzola with the main course: Enhance a steak cooked to your preference by adding thinly sliced Gorgonzola. Allowing a piece of cheese to rest at room temperature for half an hour will render its texture spreadable, enabling you to create a perfect pairing with the meat.

Gorgonzola and wine: The zesty undertones of Gorgonzola harmonize beautifully with dry, fruity white wines, such as Pinot Blanc.