Blue cheese From Wikipedia, the free encyclopedia. Blue cheese is a generic type of cheese in which veins of Penicillium mold run through the crumbly texture.
The cheese itself is not blue but the veins inside it make it have blue dots. Blue cheeses are traditionally made in many locations, including the UK's Stilton cheese, Denmark's Rosenborg, and Italy's Gorgonzola cheese, and Spain's Cabrales cheese.

Several local French blue cheeses are protected designations under European Union agricultural policy (Protected designation of origin). They are:
* Bleu d'Auvergne (AOC, Auvergne)
* Bleu des Causses
* Bleu du Haut-Jura
* Bleu de Gex
* Bleu de Septmoncel
* Bleu du Vercors-Sassenage
* Roquefort cheese (AOC, Roquefort-sur-Soulzon)

Bleu de Bresse is not included in this category.
Blue cheese is manufactured in quantity. In the US, blue cheese flavors several popular bottled salad dressings.