Blue cheeses have veins and pockets of blue mould throughout the curd. The blue mould (Penicillium roqueforti) is added to the milk near the start of the making process. 

Blue cheeses are never pressed because the curds must be loosely packed to leave enough air for the mould to grow and spread. The cheese is pierced with rods when still young to let the air in and enable the mould to grow.

Examples of blue cheese are: 

• Stilton - England

• Roquefort - France

• Gorgonzola - Italy

• Dolcelatte - Italy

New Zealand examples include: 

• Kapiti Kikorangi

• Kapiti Kahurangi

• Kapiti Awa Blue

• Blue Vein

• Mahoe Farmhouse Blue 

• Puhoi Pakiri Beach Blue.