I love blue cheese....Stilton is very good, I also like the Maytag Blue.
I googled and found this...
Blue-Veined Cheeses
Gorgonzola: An aged, distinctively sharp semisoft cheese with a creamy interior streaked with blue-green veins. This is excellent for dessert, in salads, or tasting with a full-bodies red wine. It also teams up naturally with pears and walnuts. When it's aged over six months, Gorgonzola takes on a strong aroma.

Maytag Blue: The best-known American Blue cheese (made by the same Maytag people who make wahing machines)! Ivory-colored blue cheese marbled with blue-grey veins. It has a tangy, slightly sweet flavor with a firm, crumbly texture.

Stilton: A blue cheese first sold in the small village of Stilton in Huntingdonshire, England. Stilton is made from whole milk and is allowed to ripen between four to six months. It has a creamy blue-green veined interior that is slightly crumbly. It's a rich creamy, cheese with a pungent bite. It's best enjoyed with a glass of port or full-bodied red wine.
Hope this helps

Linda

Any "good" blue veined cheese will do....even though American or Danish blue and Stilton and Gorgonzola are fairly different.
My late husband was CEO of Maytag Dairy.... the cheese is not made by the washing machine people at all, but started by the grandson of the man who started the washer company
Naturally I am prejudiced toward Maytag Blue.
Your blue cheese tenderloin will only be as good as your cheese. I find some blue cheeses taste "soapy" or are dry and crumbly.
Linda C

So that explains the name! Interesting. I've always wondered about why Maytag Blue Cheese is called that - where the name came from. Now I know. Unfortunately, it costs a bit more than the Danish blue, which is what I usually go for since it's usually the least expensive. The other day, though, Whole Paycheck had the Amish Blue for just $7.99/lb., so that's what I got.

Sally

Well I bought a hunk of Maytag and it tastes like, well, exactly what I'd expect blue cheese to taste like. Not having tasted a "lesser" cheese in a long time I can't speak to the difference.

I do like the Maytag and really liked the Stilton - maybe it's time to familiarize myself with blue cheese more. Or all cheeses, for that matter.

Oh and the tenderloin - in my haste I cut right through it while butterflying, so we went out to dinner and I'm just going to make steak sandwiches tonight. Things could be worse!

My absolute favorite blue cheese is Cambozola - it's soft like brie or Camembert. I think it's German, but I'm not really sure. The grocery here in our little town only carries it around the holidays, but if you have a bigger cheese section in a nice market they should have it. Love it with pears and walnuts with a glass of red wine :-)

Becky

FOAS I'm not going to make another joke about beating your meat, but could you flatten out what you have left of the tenderloin for rolling.

becky, I can't get out of Trader Joes without drooling over the Cambozola. My idea of artery clogging and dying happy.

Cambazola is an answer (or vice-versa) to Saga Blue which is a US product. brie and Camembert are made in essentially the same way.
Cheesemaker's gossip has it that both resulted from an accidental contamination of a batch with some blue mold, which is also the legend for Stilton.
And the legend for the first blue cheese is that a shepherd left his lunch in a cave when he sought shelter from a storm. Months later, another storm hit and he ducked into a cave and found his sandwich of sheep's milk cheese on rye bread. the bread had turned to blue mold powder, and the cheese was pretty moldy too but he ate the cheese and found it delicious....and thus, so the story goes, was born Roquefort and the beginnings of blue veined cheese.
Maybe I'll have some blue cheese for lunch!
Linda C

In my opinion, Maytag blue is the very best blue cheese in the world! I love blue cheese and happen to work by a fabulous cheese store (Murray's in NYC). They are total cheese snobs and I've tried all of their favorite blues ( I think Maytag is a little pedestrian for them) and I keep coming back to Maytag.

Maytag is perfect for eating with crackers, but might be a little mild when combined with beef. If you can find it, Point Reyes is a great blue cheese that has a sharper flavor.

I had a hunk of this on my appetizer table at Thanksgiving and it was gone in about 5 minutes. Everyone loved it!

Here is a link that might be useful: Fourme d'Ambert