Blue cheese is a generic type of cheese in which veins of Penicillium mold run through the crumbly texture.

Blue cheeses are traditionally made in many locations, including the UK's Wensleydale cheese and Spain's Cabrales cheese.

Several local French blue cheeses are protected designations under European Union agricultural policy. They are:

• Bleu d'Auvergne (AOC, Auvergne)
• Bleu des Causses
• Bleu du Haut-Jura
• Bleu de Gex
• Bleu de Septmoncel

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.

See also

• List of French cheeses

External links

• What makes blue cheese blue? (from The Straight Dope)