Explanatory notes
… following characteristics : (a) a milkfat content, by weight of the dry matter, of 5 % or more; (b) a dry matter … Causses, Bleu de Quercy, Blue Cheshire, Blue Dorset, Blue Wensleydale, Cabrales, Danish Blue (Danablu), Gorgonzola, Mycella, Roquefort, Saingorlon and Stilton, as well as cheeses with proprietary or trade names, provided …