BLUE VEINED CHEESE
http://www.visualdictionaryonline.com/food-kitchen/food/dairy-products/blue-veined-cheeses.php
Gorgonzola
Native to Italy and recognizable by its textured gray rind, spotted with red.
Danish Blue
Native to Denmark, it has a pungent flavor, a creamy texture and a milk fat content of up to 60%.
Stilton
English cheese with a firm but creamy texture; it is often served with crackers and port.
Roquefort
The best-known blue cheese, originally from Roquefort, France; it is made from ewe’s milk and goes well with pears, cream and butter.
Gorgonzola
Native to Italy and recognizable by its textured gray rind, spotted with red.
Danish Blue
Native to Denmark, it has a pungent flavor, a creamy texture and a milk fat content of up to 60%.
Stilton
English cheese with a firm but creamy texture; it is often served with crackers and port.
Roquefort
The best-known blue cheese, originally from Roquefort, France; it is made from ewe’s milk and goes well with pears, cream and butter.
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