The range of cheese is impressive — from hard and salty parmesan to a pot of delicious gooey fondue. Yet few varieties polarize tastes quite like funky blue cheeses. Filled with mold spores, which lend them their distinct coloration, such varieties are defined by their sharp taste and pungent smell.

Most renditions are crafted from cow's milk and necessitate a few months to ripen. However, aside from such generalized characteristics, there's a whole lot of versatility in the style. In fact, even categorizing what's considered blue cheese can be complicated.