Blue cheese of blue veins. The distinctive flavor and aroma of blue cheese arises from methyl ketones (including 2-pentanone, 2-heptanone, and 2-nonanone) which are a metabolic product of "Penicillium roqueforti". These compounds are not formed in other types of cheese fermented by bacterial acidification alone. In the European Union, many blue cheeses, such as Cabrales, Danablu, Gorgonzola, Roquefort and Blue Stilton, carry a protected designation of origin, meaning they can bear the name only if they have been made in a particular region. Similarly, individual countries have protections of their own such as France's Appellation d'Origine Contrôlée and Italy's Denominazione di Origine
Šar cheese begun to use cow milk for the cheese, they started to collect the dill herb for its use as an external ingredient during the production process, with the aim to preserve the original characteristics of the cheese. Centuries ago, there were vast numbers of sheep in the region, up to 100,000; today this number has fallen to 5,000. The Šar cheese is different because the region is naturally rich in unique herbs and aromatic plants which results in a much richer, better-tasting milk. Even though the cheese is popular in its solid form, there is also a soft version of