Parmesan and Roquefort or some other variety of blue-veined cheese are obvious choices.

You should also avoid blue-veined cheeses such as stilton.

Merlot tends not to go well with strong and blue-veined cheeses that can overwhelm the fruit flavors of the wine.

But does that paradigm apply to other blue-veined cheeses and to other sweet white wines?

The bottom line is that you cannot go wrong with blue-veined cheeses and sweet rieslings.

But there is still a bit of a question-mark over where, and when, Stilton became the soft, blue-veined cheese we eat today.

The country walnut bread is great with a blue-veined cheese like Roquefort or Papillon.

One of the girls who had been cleaning the lower rooms interrupted as Myrtis spread a thick blue-veined cheese over her bread.

Danish Blue (also known as Danablu) is a strong, blue-veined cheese.

Brie, Camembert and all blue-veined cheeses are in this category.