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