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

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

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

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 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 creamy, pale yellow cheese with streaks of blue veining, made from cow's milk. It is an Italian blue cheese named for the town in Italy where it originated.

The aged variety of blue cheese made from cow's milk. Native to Italy, Gorgonzola is available as either a milder version known as "dolce" or the naturale version, which is the aged variety of Gorgonzola Blue.

A popular variety of farmhouse blue cheese produced in and around the town of Cabrales in Northwest Spain.

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.

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.