"P. roqueforti is a very fast growing blue mold culture. Produces an intense dark blue-green marbled interior with a piquant aroma and creamy texture. Use for blue mold cheese such as Danablu, Roquefort and Gorgonzola."

The above is from a seller of cheesemaking supplies: dairyconnection.com

(a)Description. (1) Roquefort cheese, sheep's milk blue-mold cheese, blue-mold cheese from sheep's milk, is the food prepared by the procedure set forth in paragraph (a)(2) of this section or by any other procedure which produces a finished cheese having the same physical and chemical properties. It is characterized by the presence of bluish-green mold,Penicillium roquefortii, throughout the cheese.

Above from the FDA

"Perceived flavour changes in blue mould cheese after tasting white wine."

Above is a title of a paper published in Food Service Technology and listed in
UK PubMed Central.

Apparently there is some evidence for "blue mold cheese," also "sheep's milk blue-mold cheese" and "blue-mold cheese from sheep's milk", but these strike me as jargon and far less common than regular "blue cheese".

Here is a site that describes cheese as "blue veined", but it seems like a description, not a name of a specific kind of cheese. Notice that the site sells "award winning traditional hand made blue cheese" and that "blue" and not "blue-veined" is in the name of two of the cheeses):

http://www.twohootscheese.co.uk/cheeses.html

In any case, the site exhibits questionable spelling and punctuation and is less of an authority than the OALD and CALD.

"English Stilton is a blue-veined cheese."
http://science.howstuffworks.com/innovation/e...

"Liam McGivern, landlord of the Bell Inn, which is behind the move, said the rules meant they could not call it Stilton but could produce packaging saying “blue-veined cheese made in Stilton”."
http://www.telegraph.co.uk/foodanddrink/89792...

"We are in Stilton, the village that gave its name to the white or blue-veined cheese you probably ate by the truckle-load over Christmas."
http://www.telegraph.co.uk/foodanddrink/89902...

Collins English Dictionary – Complete and Unabridged © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003
"Roquefort [ˈrɒkfɔː]
n
(Cookery) a blue-veined cheese with a strong flavour, made from ewe's and goat's milk: matured in caves
[named after Roquefort, village in S France]"
http://www.thefreedictionary.com/Roquefort

"Blue Cheese
1. A generic term for any cheese containing visible blue-green molds that contribute a characteristic tart, sharp flavor and aroma; also known as a blue-veined cheese or bleu.
2. A group of Roquefort-style cheeses made in the United States and Canada from cow's or goat's milk rather than ewe's milk and injected with molds that form blue-green veins; also known as blue mold cheese or blue-veined cheese.
http://www.how-to-cook-gourmet.com/culinary-t...

"Bleu
The French word for blue that is used in reference to the Blue-veined cheese varieties. Blue molds are typically Penicillium roqueforti or Penicillium glaucum. Famous varieties include Bleu, Gorgonzola and Stilton.®
Blue-veined
A characteristic of cheese varieties that develop blue or green streaks of harmless, flavor-producing mold throughout the interior. Generally, veining gives cheese an assertive and piquant flavor.
http://www.learninghowtocook.com/site/images/...

"Cheese Descriptors
Descriptors used on packaging should reflect the legal description of Stilton Cheese found in the PDO and CTM regulations.
The following provides guidelines and describe the key characteristics of the different types of Stilton Cheese.
• Standard Blue Stilton – an open textured, blue-veined cheese with a creamy flavour and tangy finish
• Creamy Blue Stilton and Mature Blue Stilton – an open textured, blue-veined cheese with a creamy flavour and texture and a mellow finish.
• Vintage Stilton – an open textured, blue-veined cheese with a dry mouth feel and a strong complex taste and a creamy finish."
http://www.stiltoncheese.com/userfiles/file/S...

I agree 100% with Amy-MiMi that "blue cheese" is the default and needs to be added, but there are several reputable sites on Stilton, for example, calling it "blue-veined cheese", which is allowed as a descriptor on packaging. It also appears in cooks' glossaries rather than standard dictionaries.

I also support adding blue cheese as by far the most common term, if it really is the same thing, which I leave to those of you who are more up on foodie subjects.

I'm not fond of the spelling bleu cheese because it mixes French and English, but some people do use it, so I support showing it as a variant.

And I agree that blue-veined cheese at least sounds more idiomatic than blue mold/mould cheese, because mold can be understood as the shape, the form in which the cheese is molded, and because it doesn't sound very appetizing to highlight that something is moldy, even if it's cheese and it's supposed to be.

I suspect that people would only be likely to use 'blue mold cheese' for a relatively uncommon type, like that made from sheep's milk, that doesn't already have a more familiar name.

"The Use of Fungi in the Production of Food Products" from George Wong's Botany 135 webpage at the University of Hawaii.

"Although the sight of mold in food is a sign that it is contaminated and should be discarded, there are some foods in which the presence of visible fungal mycelium is very much a part of the product. Among these are some of our cheeses. Two of the most familiar examples are Camembert and Roquefort, also known as blue cheese."

Frage zur Sache: Gilt Camembert in EN als "blue cheese"? Oder verfügt Herr Wong über unzulängliche kulinarische Erfahrung?

Die Kulturen des Pilzes Penicillium camemberti sind doch nicht blau, hilfesuch. Und Herr Wong behauptet das auch gar nicht.

Well, actually, I had a similar question -- did that sentence mean

Camembert
and
[Roquefort, also known as blue cheese]

or

[Camembert and Roquefort,]
also known as blue cheese

?

I don't know anything about Camembert and Roquefort except how to spell them; I assumed blue cheese was something different from both, but it may be that it's just a more generic version sold mainly for use in salad dressing.

Funny, I always thought I didn't like Roquefort salad dressing, but if it's the same as blue cheese, maybe I do.

Oha, "blue" habe ich übersehen. Selbstverständlich müßte es "Camembert and [Roquefort, also known as blue cheese]" sein. Aber auch das stimmt nicht ganz, da als "blue cheese" meistens kein echter Roquefort gehandelt wird.

Wie wahr, ich habe die eckigen Klammern im Kopf auch falsch gesetzt! Sorry, mein Fehler. Natürlich gibt es noch mehr Blauschimmelkäse als Roquefort, aber der ist jedenfalls einer der berühmtesten und wird richtigerweise als solcher bezeichnet.
hm -- us: Du solltest, wenn Du die Gelegenheit hast, aber beide Käse mal probieren. Absolut lecker, scharf und schmelzend. Roquefort gern mit frischer Birne, dazu einer von diesen französischen Süßweinen. Camembert einfach mit Baguette und trockenem Roten. [**hilfesuch verschwindet Richtung Küche und Keller...**]