Blue-veined or just “blue cheese” is a soft cheese in it’s composition, but I’m categorizing it separately because of it’s distinctive nature. On the surface, this type of cheese has visible mold bacteria that is blue-green in color.
Blue vein cheeses are produced from cow’s milk, sheep’s milk, or goat’s milk. The cultivated bacteria produce a distinctive aroma and sharp and salty taste. Blue cheeses are great for crumbling on a salad and will enhance the taste of lettuce and greens.