Blue: Their distinctive blue or green streaks make blues hard to miss. Those streaks are created by adding any number of different penicillium mold strains to the milk and then piercing the aging cheeses so oxygen is allowed in and the mold can thrive and give the cheese its unique flavor. Examples include Gorganzola (Italy), Roquefort (France) and Stilton (Britan), Rogue River Blue or Blue Mont.