This chapter discusses various blue-veined cheeses, such as Cabrales Protected Designation of Origin (PDO), Danablu PGI, Fourme d'Ambert PDO, and Gamonedo PDO. Fourme's texture is soft, and firmer and smoother for Fourme de Montbrison. Fourme is manufactured according to rules that apply from milk production to cheese maturation. All manufacturing steps including maturation should be performed in the delimited area. Gamonedo PDO is made from cow's milk, sheep's milk and goat's milk or from mixtures of two of these three types of milk. The cheese is cylindrical in shape with a flat top and bottom. The aroma is a little smoky, but clear and penetrating, becoming more intense in mature cheeses. Stilton cheese has gained recognition as a PDO cheese and is made in three varieties: White Stilton, Blue Stilton, Mature Blue and/or Vintage Blue Stilton. Stilton has an open, slightly crumbly texture, while Mature Blue Stilton has a softer, creamy texture.