You gotta remember that a lot of these cheeses have those silly PDO restrictions and a lot of our cheese is made domestically (and made quite well! don’t let the ultraprocessed “American Cheese” be your gauge)

So gargonzola is gargonzola, but the exact process done here can’t use the name.

“Blue cheese” is a general term for moldy cheeses - but that’s true elsewhere in the world! I believe it comes from France, Bleu de Gaux? Geaux? Something like that lol

Source: purely anecdotal if I’m being honest - but I’ve been surrounded by cheese my whole life (Midwestern)