Which cheese has blue veins?

Blue cheese has veins and it is called so because the cheese cultures have
had the mold Penicillium added at the initial stage of the cheese making process. The final product is spotted or veined blue-gray or blue-green molds alongside a natural crusty rind and an earthy appearance.

The salty and sharp taste, creamy texture and a pungent
aroma tends to be the characteristic feature of blue cheese.

Australia is famous for blue cheese. It produces basic three styles of blue cheese – Gorgonzola, Danish and Blue Brie. Taking account the characteristics, each style is unique. Blue Cheese styles are modeled on type and quantity of blue culture added the way each cheese is spiked, size of the cheese, and maturation of cheese and waxing of cheese. Blue cheese is a unique category of mold ripened cheese. The natural crusty rind on most blues  has an earthy rustic appearance that develops while the cheese is maturing in humidity-controlled cellars. Blue cheese is sometimes salty as salt controls the development of blue which seasonally can alter. Stainless steel needles, not copper wire, are used to pierce and aerate the cheese. This process may be done from one to three times and assists the growth of blue cultures during maturation. Blue mold grows along the spike lines and into the smaller crevices (veins) of the curd. The number of times the cheese is pierced and whether it is from the top as well as the sides of the cheese will largely depend on the type of cheese being made.
These veins appear initially as light blue at the center of the immature cheese. As the cheese softens and matures, the veins  become darker and spread outwards developing the distinctive blue flavor of the cheese.

The salty and sharp taste, creamy texture and a pungent
aroma tends to be the characteristic feature of blue cheese