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An English blue cheese, which is made from the whole milk of cows and aged from several months to five months and longer.

A dairy product made from the curds of milk that have been separated from the whey. The curds form a firm substance that is aged to create added flavor.

Any of a variety of cheeses that are made in Denmark using their traditional manner of cheesemaking for blue cheeses that are formulated to be similar to the pasteurized Bleu d'Auvergne and unpasteurized Bleu des Causses varieties of this cheese.

A Danish brie cheese that is classified as blue cheese. Made as a double cream cheese from cow's milk, Saga Bleu Cheese contains a delicate blue mold that may not appear typical of other varieties of blue cheese.

A variety of blue cheese that comes from the state of Iowa in the U.S. It is a traditional farmhouse cheese made from unpasteurized cow's milk.

A cow's milk blue cheese from Italy that is a milder version of the traditional (naturale)aged Gorgonzola Blue.

A combination of double Gloucester cheese layered and alternating with layers of Stilton blue cheese.

A combination of double Gloucester cheddar cheese and alternating inner layers of Stilton blue cheese.

Originating in Sweden, this variety of blue cheese is produced much like the well known Bleu d'Augverne cheese.

An English cheese dating back to the 12th century making it one of the oldest English cheeses produced.

A type of cheese most often made from cow's milk that is French in origin and has a soft, creamy texture, a creamy white color, and a thin white rind that is edible.

A cheese made from the whole milk of cows that may be creamy white or orange in color if the natural additive known as annatto has been added to create the traditional orange colored cheddar.

A traditional farmhouse cheese that comes from the Piedmont area of northern Italy. Often hard to find, Castelmagno is a pressed curd cheese made from pasteurized and unpasteurized, milk of cow's, goats's or sheep that is partially skimmed.

A cheese native to Germany and Austria that is produced as a combination of a Camembert and a Gorgonzola, thus the name, which is also often spelled Cambazola.

A French blue cheese, made from sheep's milk, which has a distinctively sweet, but tart to salty flavor with a semisoft, crumbly texture.

A cheese originally from Scotland, made from cow's milk, which combines a base of creamy but firm texture with the typical blue cheese veins.

A type of aged cheese that features veins of edible blue and/or green mold throughout the cheese. The molds produce the characteristic sharp and tangy flavor of the cheese that has a texture ranging from creamy to crumbly.

French goat's milk cheese made in the Poitou region, south of the Loire valley. Cured dried, this cheese is molded in a cylinder shape and allowed to age for a month or two as a thin white, rough rind becomes yellowed and blue with mold.

A type of appetizer that consists of melted cheese often combined with other ingredients and served with crackers, potato chips, corn chips, pretzels, fruit, vegetables or other similar foods that are dipped into the cheese.

Developed in the Leicestershire region of England, white Stilton cheese is a younger version of the famous Stilton blue cheese, but without the blue mold veining.