richer flavour and aroma. Regulation European Union 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 Protetta. Blue cheeses with no protected origin name are designated simply "blue cheese". Canada Under the regulation of the Canadian Food Inspection Agency, it requires manufacturers to produce blue cheese with a maximum of 47 percent moisture, and minimum of 27 percent milk fat. Salt is allowed to be used as a preservative; however, the amount of the salt or combination of salts shall not exceed 200 parts per million of the milk and milk products used to make the cheese. Other than that the regulation of Canadian Food Inspection Agency does not limit producers to use bacterial cultures to aid further ripening and flavoring preparations other than cheese flavoring. Properties Gorgonzola, Stilton, and Roquefort are considered to be favored blue cheeses in many countries. These cheeses all have a protected designation of origin in which they may only be called their respective name if produced a certain way in a certain location. Gorgonzola Gorgonzola blue cheese takes its name from the village of Gorgonzola in Italy where it was first made. Belonging to the family of Stracchino cheeses, Gorgonzola is a whole milk, white, and "uncooked" cheese. This blue cheese is inoculated with Penicillium glaucum which, during ripening, produces the characteristic of blue-green veins. The odor of Gorgonzola varies between natural and creamy Gorgonzola cheese. 63 components in natural Gorgonzola cheese and 52 components in creamy Gorgonzola cheese contribute to odor with 2-nonanone, 1-octen-3-ol, 2-heptanol, ethyl hexanoate, methylanisole and 2-heptanone being the prominent compounds for odor in both cheeses. Stilton Stilton blue cheese was first sold in the village of Stilton in England but there is little evidence it was ever made there. Different from Stichelton, which is made from raw milk, Stilton cheese is made from pasteurized milk. In addition to being inoculated with Penicillium roqueforti to give it the blue vein characteristic, research has shown that other microbiota which are relatives of Lactococcus lactis, Enterococcus faecalis, Lactobacillus plantarum, Lactobacillus curvatus, Leuconostoc mesenteroides, Staphylococcus equorum, and Staphylococcus sp. can also be found in Stilton