Blue cheeses

Gorgonzola (, ) is an Italian blue cheese made from unskimmed cow's milk, believed to have been created in the 9th century, now with use of its name controlled under the criteria of a Protected Designation of Origin (PDO).

Roquefort (; Languedocien: Ròcafòrt) is a sheep-milk blue cheese from southern France. Though, within differences between legal roqueforts, indistinguishable cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon (in the Occitania region) may bear the name "Roquefort", as it is a recognised geographical indication, and has a protected designation of origin.

cheese made with cultures of the mold Penicillium

type of English cheese

French AOP blue cheese, made from cow's milk, named for its place of origin in the Auvergne region of south-central France

Spanish cheese

blue-veined cheese from Denmark

creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France

semi-hard French AOC blue cheese, made from raw cow's milk from the Auvergne region of France

Gamalost (Nynorsk; gammelost or gammalost in Bokmål) is a traditional Norwegian cheese.

French cheese

Cambozola is a German soft-ripened blue cheese developed by Hofmeister-Champignon. It is made from cow milk with a creamy, specialty flavour.

French cheese

French cheese

blue cheese made from whole milk

Scottish cheese

English cheese

pasteurized blue cheese from central France

Irish cheesemaker

Ädelost (literally meaning "noble cheese" or "fine cheese") is blue cheese from Sweden, made from pasteurized cow's milk. Swedish-made cheese, which is called "ädelost" or "ädel", is generally made from cow's milk and can be said to be a Swedish version of the French blue cheese.

Spanish blue cheese from León

Spanish blue cheese

British cheese

British cheese

Canadian blue cheese

Cheese produced in Iowa, U.S.

British cheese

thumb|Stichelton at the Borough Market Stichelton is an English blue cheese. It is similar to Blue Stilton cheese, except that it does not use pasteurised milk or factory-produced rennet. The name comes from a form of the name of Stilton village in the 1086 Domesday Book (Stichiltone/Sticiltone), as the name Stilton cannot legally be used for the cheese.

thumb|Pizza topped with acorn squash and dolcelatte Dolcelatte (, ; 'sweet milk') is a blue veined Italian soft cheese. The cheese is made from cow's milk and has a sweet taste.

right|thumb|Polish Rokpol cheese Rokpol is a Polish blue cheese similar to French blue cheeses, with a pungent, salty taste and moderate astringency. The name derives from Roquefort and suggests that it is more specifically from Polish Roquefort. However, unlike Roquefort, it is made from cow's milk.

type of blue cheese produced in Äänekoski, Finland