A number of blue cheeses are made in a similar way to Blue Stilton. These cheeses get their blue veins and distinct flavour from the use of one or more saprotrophic fungi, such as "Penicillium roqueforti" and "Penicillium glaucum". Since the PDO came into effect, some British supermarkets have stocked a generic "British Blue cheese". Other makers have adopted their own names and styles. Other typical British blue cheeses are Oxford Blue and Shropshire Blue.