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
Castelo Branco cheese milk. The fat content is around 45% and the cheese is usually a close-to-white colour. Cheeses sometimes also known as Castelo Branco cheese: Castelo Branco cheese Castelo Branco (Portuguese: "Queijo de Castelo Branco") is a cheese named after the city of the same name in Portugal, the main city of the district where it is produced. Since 1996 Castelo Branco cheese has had a Protected designation of origin (PDO), being one of the three "Beira Baixa cheeses" (PDO) (Portuguese: "Queijos da Beira Baixa DOP"). The cheese is made from milk produced by either a goat or a ewe, and has