Bleu Cheese for Salad

I'm seeking recommendations.

I like to add small chunks of flavorful bleu cheese when preparing salads. The two bleu cheeses that I primarily use are either Maytag - available at many better cheese stores at $16ish per pound, and at Caputo for $13 - or "Wisconsin Blue" at Schaefer's for around $9.

I wouldn't mind trying some other kind of bleu cheese. The big downside of both of these cheeses is that they have a somewhat soft and moist consistency, so when chopping them, the bits all stick together. If there's another bleu that's a bit firmer and/or dryer, it might be easier to chop so that the bits stay separate in the salad, so that's what I'd be interested in, along with a good, reasonably bold flavor as well, of course.

Suggestions, anyone? If it's not that common, mention of stores that carry it/them would also be helpful. I most frequently shop for cheese at Schaefer's, Whole Foods, and Foodstuffs in Skokie/Evanston, with occasional trips to both Caputo locations and Fox & Obel, and can go elsewhere if needed.

TIA!

well, I'd say try a nice roquefort.

blue d'auvergne is one of my favorites. It's a bit strong flavored. It's also generally reasonably priced; equal to or less expensive than Maytag. It isn't dry and crumbly, but if you get it real cold you should be able to cut/break it up fairly easily.

Darren72 wrote:blue d'auvergne is one of my favorites.

FWIW, I've tried that - they carry it at Schaefer's - and it's good too, but not noticeably better (i.e. firmer/drier) than the Maytag or Wisconsin. Thanks though!

You could also try a Stilton or a Gorgonzola - though, I've noticed that the moisture content of these varies considerably from cheese to cheese.

It would depend on the salad, but there are plenty of excellent blues you could try.
In addition to those mentioned already (Bleu d'Auvergne is among my favorite cheeses, though I've never put it on a salad, to give you some reference):

Gorgonzola naturale (aged) - the other type, gorgonzola dulcce may be too soft moist (though I tend to put a slab of this with baby spinach greens, walnuts, cranberries and a drizzle of olive oil and deem it 'salad')
Cabrales
Baley Hazen Blue (or bleu) - from the excellent Jasper Hill Farm
Point Reyes Blue
Shropshire Blue

For a change of pace some non-cow milk (or mixed) blues may be good too. In addition to the cabrales, I really like the goat milk
Mountain Top Bleu from Firefly Farms (in Maryland). Looks like Fox&O carry it, though it should be inexpensive.

Freezing blue cheese and then thawing it in the refrigerator makes the cheese quite crumbly. This approach worked with mail-order Maytag blue in the days before the Cheese Stands Alone existed. We still sometimes freeze blue or feta for a while to make them crumble better.

Good suggestions - thanks! I'll try them out. Keep 'em coming!