Blue cheese

[Luis Fok]

The blue (or green) veins in blue cheese are created by flavor-producing molds injected (or occurring naturally) during the curing process. Roquefort, blue dAvergne, Stilton, Gorgonzola, and Maytag blue are some of the best varieties. All blue cheeses smell strong but some varieties actually are quite mild.

[Ernesto]

a cheese with a strong flavour that has thin blue lines of mould going through it