Cheeses
Big woods blue
United States. Minnesota.
Pasteurized blue-veined ewe's milk cheese.
Photo by Martin Cathrae - (CC BY-SA 2.0)
https://www.flickr.com/photos/suckamc/73053055/
Cheeses
United States. Minnesota.
Pasteurized blue-veined ewe's milk cheese.
Cheeses
United States. Wisconsin.
Blue-veined pasteurized ewe's milk cheese.
Ripening : 4 to 6 weeks.
Cheeses
Spain. Asturias.
Semi-hard blue-green veined raw cow's milk or mixture of two or three kinds of milk (cow, sheep and goat).
Ripening : 3 to 6 months.
Cheeses
Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.
Cheeses
United States. Wisconsin.
Soft-ripened pasteurized cow's milk cheese with a washed rind.
Ripening : 6 to 8 weeks.
Cheeses
France. Massif Central. Aveyron. Roquefort-sur-Soulzon.
Semi-soft blue-veined ewe's milk cheese.
Ripening : 6 to 8 weeks.