A blue-veined, pasteurized cow's-milk cheese named for the English village where it was historically sold, though under its Protected Designation of Origin it may legally be produced only in Derbyshire, Leicestershire, and Nottinghamshire. Its blue-green marbling comes from introducing Penicillium roqueforti mold during aging, giving the cheese a rich, creamy texture, a pungent aroma, and a balance of salty, savory, and slightly sweet flavor. It is traditionally served as its own cheese course with port and crackers, but also melts into sauces, tops burgers, and pairs well with honey, figs, apples, pears, and walnuts.