Blue/Bleu
Piquant, full, earthy flavor that varies among brands. Firm, crumbly texture with blue mold in veins and pockets.

Cabrales
A very strong cheese from Asturias, similar to Blue and Roquefort cheeses, made with raw cow's milk or with a mix of other milks and aged for two months. An internal mold gives this cheese its marbled look and crumbly texture. A DOC cheese in Spain.

Cambozola
Cambozola® cheese was created in Germany in the 1970's as the offspring of a marriage between French Camembert and Italian Gorgonzola.

CreamyGorg
Soft blue-green veined cheese with full, earthy flavor and creamy texture.

Gorgonzola
American Style: Full, earthy, piquant flavor. Crumbly texture. Italian Style: Slightly piquant, full, earthy flavor. Creamy, soft interior with greenish blue veins and rusty brown inedible rind.

Roquefort
Roquefort, a blue-veined, semisoft to hard cheese, is named for the village of Roquefort in southeastern France. Roquefort cheese is characterized by its sharp, peppery, piquant flavor, and by the mottled, blue-green veins throughout the curd and the whiteness of the curd between the veins.

Stilton
Stilton, which is one of the mold-ripened group of blue-veined cheeses that includes French Roquefort and Italian Gorgonzola, is rich and mellow and has a piquant flavor; however, it is milder than either Roquefort or Gorgonzola. Its distinguishing characteristics are the narrow blue-green veins of mold throughout the curd and the wrinkled, melon-like rind that results from the drying of molds and bacteria that grow on the surface.