Explanatory notes
… ‑ Blue‑veined cheese and other cheese containing veins produced by Penicillium roqueforti 0406.90 ‑ Other cheese … and one or more of the following : cream or other dairy products, salt, spices, flavouring, colouring and water. … be blue, green, greenish-blue or whitish-grey in colour, such as Bleu d’Auvergne, Bleu de Causses, Bleu de Quercy, …