"queijo curado com fungos"@pt . "\u0441\u0438\u043D\u044C\u043E \u0441\u0438\u0440\u0435\u043D\u0435"@bg . "ost med skimmeldannelse i ostemassen"@da . "sir s plijesni"@hr . "m\u0117lynasis s\u016Bris"@lt . "Stiltoni juust"@et . "Stilton"@cs . "ser ple\u015Bniowy"@pl . "bl\u00E5skimmelost"@da . "pl\u00EDs\u0148ov\u00FD s\u00FDr"@cs . "blue cheese"@en . "bleu d'Auvergne"@el . "Roquefort"@sk . "D\u0101nijas zilais siers"@lv . "fromage \u00E0 p\u00E2te persill\u00E9e"@fr . "roquefort"@sv . "dani\u0161kas melsvasis s\u016Bris"@lt . "bleu de Bresse"@es . "Danish blue"@en . "s\u00FDr roquefortsk\u00E9ho typu"@cs . "\u0441\u0442\u0438\u043B\u0442\u043E\u043D"@mk . "formaggio fermentato"@it . "queijo de pasta azul"@pt . "gorgonzola"@hr . "gr\u00F8nskimmelost"@da . "Rokfoor"@et . "stiltonas"@lt . "roquefort"@es . "Bresse blue"@sk . "bl\u00E5m\u00F6gelost"@sv . "bleu d'Auvergne"@es . "1107"^^ . "Bleu de Bresse"@de . "\u0440\u043E\u043A\u0444\u043E\u0440\u0442"@mk . "Stilton-juusto"@fi . "formaggio a pasta erborinata"@it . "roquefort"@it . "bleu d'Auvergne"@sv . "bleu de Bresse"@sv . "Roquefort"@en . "Edelpilzk\u00E4se"@de . "blue-veined cheese"@en . "Bresse blue"@cs . "stilton"@hu . "fromage \u00E0 p\u00E2te bleue"@fr . "blauwschimmelkaas"@nl . "\u0434\u0430\u043D\u0441\u043A\u043E \u0441\u0438\u0440\u0435\u045A\u0435"@mk . "bl\u00E5- eller gr\u00F6nm\u00F6gelost"@sv . "Stilton"@en . . "djath\u00EB blu danez"@sq . "Niva"@cs . "k\u00E9ksajt"@hu . "g\u00F6rnm\u00F6gelost"@sv . . "rokfort"@hu . "\u0121obon tat-tursina"@mt . "kruidkaas"@nl . "d\u00E1n k\u00E9ksajt"@hu . "bleu de Bresse"@fr . "Roquefort"@cs . "Danish blue"@sk . "br\u00E2nz\u0103 cu mucegai"@ro . . "Roquefort-juusto"@fi . "gorgonzola"@it . "Rokfor"@sq . "roquefort"@fr . "Bresse blue -juusto"@fi . "syr typu rokfort"@sk . "bleu d'Auvergne"@fr . "br\u00E2nz\u0103 Roquefort"@ro . "sinihallitusjuust"@et . "Bleu de Bresse"@nl . "Stiltonas siers"@lv . "melsvasis bresas"@lt . "Danish blue"@cs . "\u0433\u043E\u0440\u0433\u043E\u043D\u0437\u043E\u043B\u0430"@mk . "Roquefort"@nl . "\u03C4\u03C5\u03C1\u03AF \u03BC\u03B5 \u03C3\u03C4\u03AF\u03B3\u03BC\u03B1\u03C4\u03B1 \u03C3\u03C4\u03B7 \u03BC\u03AC\u03B6\u03B1"@el . "sinihomejuusto"@fi . "roquefort"@el . "queso de pasta azul"@es . "roquefort"@pt . "Bleu d'Auvergne"@de . . "bleu de Bresse"@el . "Stilton"@sk . "ples\u0148ov\u00FD syr"@sk . "schimmelkaas"@nl . "\u043F\u043B\u0435\u0441\u043D\u0438\u0432\u0438 \u0441\u0438\u0440"@sr . "stilton"@sv . "Bresse blue"@en . "bleu de Bresse"@pt . "Bleu d'Auvergne"@nl . "Danish blue -juusto"@fi . "Mycella"@da . "djath\u00EB blu"@sq . "\u0441\u0438\u043D\u043E \u0441\u0438\u0440\u0435\u045A\u0435"@mk . "Stilton"@sq . "sir s plesnijo"@sl . "roquefort"@hr . "bleu d'Auvergne"@pt . "Danablu"@da . "formaggio a pasta muffita"@it . "Roquefort"@de . "djath\u00EB blu Bres"@sq . "zilais siers"@lv . "br\u00E2nz\u0103 Stilton"@ro . "K\u00E4se mit Schimmelbildung im Teig"@de . "rokforas"@lt . "Rokforas siers"@lv .