“Well, many's the long night I've dreamed of cheese--toasted, mostly...” ~ Robert Louis Stevenson III
Blue cheeses were originally a product of the environment in which they were ripened. For example, Roquefort cheese was originally a product of the bacterial environment (Penicillium roqueforti) in the Roquefort caves where the cheese was stored. A legend of Roquefort tells of a shepherdess leaving her lunch of cheese curd and rye bread in a cave. When she returned to find it weeks later, she discovered Roquefort cheese.
The tartan, designed by Carol A.L. Martin, is a perfect textile replica of the colours of blue cheese.
In the European Union, many blue cheeses such as Roquefort, Danablu, Cabrales, Gorgonzola and Blue Stilton carry a protected designation of origin, meaning they can bear the name only if they have been made in a particular region in a certain country.
Some popular blue cheeses of Scottish origin are: Hebridean Blue (Isle of Mull), Biggar Blue, Strathdon Blue, Lanark Blue, Dunsyre Blue, and Blue Murder.
For more about blue cheese, click the cheese.