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
Piave cheese is impressed repeatedly in vertical direction with the name of the cheese. Piave is sold throughout Europe and even in the US as a hard cheese at which point its taste resembles that of a young Parmigiano Reggiano. The "red label" is aged at least 1 year and is called "Vecchio" (Piave Vecchio Selezione Oro), while the "blue label" is softer. Both are available all over Europe and can also be found in the US, primarily at specialty shops. Piave cheese Piave is an Italian cow's milk cheese, that is named after the Piave river. As Piave has a Protected