Also called "blue cheese", it usually has a crumbly texture, is veined with mold and has a pungent peppery taste.
Native to Italy and recognizable by its textured gray rind, spotted with red.
Native to Denmark, it has a pungent flavor, a creamy texture and a milk fat content of up to 60%.
English cheese with a firm but creamy texture; it is often served with crackers and port.
The best-known blue cheese, originally from Roquefort, France; it is made from ewe’s milk and goes well with pears, cream and butter.