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Blue Stilton is perhaps the best known blue cheese produced in the UK but there are now more than 70 different blue cheeses being produced within the UK. Other notable British examples are Shropshire Blue, Blue Cheshire, Blue Wensleydale, Dovedale, Buxton Blue, Blacksticks Blue and even Blue Leicester!ften they have a rubbery texture such as Edam and will be sold at a relatively young age of a few months. Other examples would include St. Paulin and Port Salut and certain other cheeses where the rinds will be washed with brine, beer, wine or fruit juices to add character to the cheese during the maturation process.
In most of Europe, Parmesan cheese is referred to by its Italian name: Parmigiano-Reggiano, a reference to the regions in which the cheese is produced. To bear the Parmigiano label, the cheese must be made from cow's milk between May and November in Modena, Parma, Reggio Emilia, or parts of Bologna and Mantova.