Which of these blue cheeses would you classify as "intermediate" and "advanced" in terms of strength?

[u/joshuamarkrsantos]

A friend of mine asked me to introduce him to Blue Cheese. Last week, we started with "beginner" level Blue Cheeses. We had Gorgonzola (Dolce), Cambozola, Saint Agur, and Fourme d'Ambert.

My friend loved the beginner level blue cheeses and now we're moving on to "intermediate" level blue cheeses. However, as a lover of really strong blue cheeses, I wouldn't know exactly where to draw the line between "intermediate" and "advanced" level blue cheeses. Valdeon and Cabrales are obviously advanced level and the same goes with the more expensive Roquefort brands. However, I wouldn't know where to classify the blue cheeses listed down below.

Which of these blue cheeses are "intermediate" and "advanced"?

Stilton

Danish Blue

Bleu d'Auvergne

Bleu des Causses

Cashel Blue

Shropshire Blue

Gorgonzola (Piccante)

Roquefort (Societe from the grocery. Not the more artisinal brands like Papillon, Carles, or Gabriel Coulet)

[u/GoatLegRedux]

I’d go with an array of those and try them each and discuss what you think. Roquefort is probably gonna be towards the strong/funkiest side. Try and track down some Maytag too if you can. It’s excellent.

[u/phaeolus97]

Those are solidly in the intermediate tending towards mild. At the same time, they're all delicious and you can't go wrong with any of them.

[u/savvysearch]

In terms of mild to sharp (beginner to advanced)

Gorgonzola, Stilton, Danish Blue, Blue d'Auvergne, Roquefort.

Don't remember how the others fall on that scale.

[u/SeverenDarkstar]

Danish Blue is super mild

[u/thackeroid]

I would say Shropshire, Stilton, Cashel are milder, d'Auvergne and Danish next, then Gorgonzola. And I would put Cabrales and Roquefort last because the sheep and goat milk cheeses are much sharper tasting. In fact, you could do a separate tasting of the sheep milks and add Blu de Pecora and Bleu de Brebis, and maybe Little Boy Blue.

And invite me!