When a cheese is streaked with blue marks like this, we say it is
Answers
Bleu de Gex, a creamy, semi-soft blue cheese made in the Jura region of France
Gorgonzola, a veined cow's milk blue cheese from Lombardy Italy
Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over foods.
The characteristic flavor of blue cheeses tends to be sharp and salty. The smell of this food is due both to the mold and to types of bacteria encouraged to grow on the cheese: for example, the bacterium Brevibacterium linens is responsible for the smell of many blue cheeses,
as well as foot odor and other human body odors.
Blue vein cheeses is the correct answer for your question.
Blue Vein Cheeses are said to be an accidental discovery. Because it had been discovered by a drunken cheese maker who left a half-eaten loaf of bread with cheese on it and found the bread again in the morning covered with blue streaks on it.
Blue Vein Cheeses are also known as Blue Cheeses. They are produced by ripening the milk of Cow, goat or sheep with penicillium mold.