September 2019

European designationsbetween identity values and market

A survey on production specificationsof dairy chains

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2

By: Mariateresa Barletta, Piero Sardo In collaboration with: Cristina Agrillo, Serena Milano, Yael Pantzer, Raffaella Ponzio

Translation and editing: Raoul Resta, Charles BarstowLayout: Maurizio Burdese

Cover photo: Gouda Refining Room (The Netherlands) © Slow Food Archive

The sole responsibility of this publication lies with the author.The European Union is not responsible for any use that may be made of the information contained therein.

3

Introduction

The regulation establishing the designations of origin was approved by the European Union with the aim to register and protect the most meaningful agricultural products with the highest identity value (not just with regards to European countries, any country can apply for this designation).These are the first lines of the premise to the 1992 regulation : “…the production, manufacture and dis-tribution of agricultural products and foodstuffs play an important role in the Community economy(…) the promotion of products having certain characteristics could be of considerable benefit to the rural economy, in particular to less-favoured or remote areas, by improving the incomes of farmers and by retaining the rural population in these areas”. The regulation continues by stating the following “…it has been observed in recent years that consumers are tending to attach greater importance to the quality of foodstuffs rather than to quantity; whereas this quest for specific products generates a growing demand for agricultural products or foodstuffs with an identifiable geographical origin”.The regulation carries on and specifies what are the designations of origin for those products “…the quality or characteristics of which are essentially or exclusively due to a particular geographical environment with its inherent natural and human factors, and the production, processing and preparation (completely or in part, depending on whether these are PDO or PGI, editor’s note) of which take place in the defined geographical area1”.The European Union website makes a list of the benefits2 of this procedure, by recapping the data orig-inating from a survey on the economic value of designations:

For consumers:• Quality assurance: the consumer is sure to buy a genuine product with specific qualities.

For producers:• It is an open system: the use of Geographic Indications (GI) is open to any producer complying with the

production specifications (exactly the opposite of trademarks, where just the brand owner may use that brand).

• Fair competition: only the producers complying with the specifications may use the designation.• Protection: the use of the designation on the market is controlled by the control authorities of every

Member State.• Price: the products protected by Geographic Indications are marketed at a price that is (on average) 2.23

times higher than that of a similar unprotected product3.• Promotion: the producers whose products bear a Geographic Indication may benefit from EU funding

aimed at promoting quality products. For the community:

• These designations create a link between quality products and rural areas: production processes must not take place in a different geographical area from the one that is indicated in the specifications.

• They establish links between consumers and producers.• They protect traditions.• Environmental advantages: they connect traditional products to landscapes and agricultural systems.

1 2081/1992 EU regulation, now replaced by 1151/2012 EU reg. (Quality Package) revoking the previous ones and brings together the existing relevant laws. 2 https://europa.eu/rapid/press-release_MEMO-13-163_en.htm?locale=en3 The general value of their GI products was estimated at some 47.7 billion of Euros. These products were mainly sold on the French (32%), German and Italian markets, and over 20% of them were exported out of the Union (see https://euipo.europa.eu/tunnel-web/secure/webdav/guest/document_library/observatory/documents/Geographical_indications_report/geographical_indications_re-port_en.pdf

4

Is it really like that?

It is surely true that the necessity for such a regulation is absolutely relevant right now. As a matter of fact, rural areas are now in worse conditions, since they get increasingly depopulated and poor in some parts of Europe. It is hard for a number of traditional products, especially from Eastern European countries, but not only, to have their market share, even because they are also damaged by National legislations that are often strictly interpreted and implemented by local officials. The decision to protect the best European agricultural products, by clarifying mandatory production rules and safeguarding that special mixture of culture and geographical, soil and climate characteristics that the French call terroir, should represent a reference model for every country in the world. Nevertheless, there is something wrong. We have read the production specifications for any designation from the dairy chain. We focused on the prerequisites, the foundations, what has to happen “before” a tasting session. If some basic requirements are missing – such as quality animal breeding and food, natural production processes, unsophisticated practices – a good organoleptic quality will never be obtained. Without these basic conditions, it is im-possible to have a purely natural product, which shares a bond with an area and a local tradition and is connected to the preservation of local biodiversity and healthy ingredients at the same time. The outcomes of our piece of research are quite disappointing. This works aims at being stimulating for cheesemakers, competent authorities (the European ones, first of all, but also at national and regional level), distributors and, of course, consumers, to open a debate on the role that designations are playing nowadays and should play tomorrow. What are Geographic Indications (GI)?A Geographic Indication is a kind of indication that is applied on products that can count on a specific geographical origin and whose quality, reputation or a different feature is due to that origin. 3437 agri-cultural products (see here bit.ly/2kTWyLJ4 and bit.ly/2UsD68M5) are currently protected by a Geographic Indication in the member states of the European Union.

GIs are grouped as follows:

PDO (Protected Designation of Origin)When all the production stages take place in a limited geographical area and according to a recognized technique that is indicated in the specifications. The characteristics of the products are solely or essentially due to the produc-tion place and savoir faire [know-how] of local producers. I.e.: Parmigiano-Reggiano, Stilton..

PGI (Protected Geographic Indication)When the success and specific characteristics of a product are closely linked to a geographical area. At least one of the production, transformation or preparation stages must take place in the area. I.e.: Bresaola della Valtellina, Slovenska Bryndza.

TSG (Traditional Speciality Guaranteed)When the distinctive characteristics of a product result from the use of certain ingredients or following a tradition-al method of production. This designation is not connected to a specific area of production. I.e.: Mozzarella cheese6

4 https://ec.europa.eu/agriculture/quality/door/list.html?locale=en5 https://ec.europa.eu/info/food-farming-fisheries/food-safety-and-quality/certification/quality-labels/geographical-indications-register/6 TSGs were not taken into account in this study, since their independence from their production areas makes them not really meaningful in our vision.

5

Examination of the production specificationsof the 236 PDOs and PGIs from the dairy sector

Milk

39%mandatory use of raw milk

23%no indication

15%

mandatory pasteurizationor thermization

21%vagueand variable indications

2% use of raw milk mandatoryfor fermier producers

The first table takes into account the milk processing methodologies that are established by the pro-duction specifications of the European PDOs and PGIs. Only 39% of these sets of specifications (91 sets of specifications out of 236) stipulate that the use of raw milk is compulsory, and this piece of news is very reas-suring for Slow Food and those appreciating quality. Other 5 sets of specifications establish to use raw milk just for small-scale farms that process their own milk (fermier in other words). 20% (55 sets of specifications out of 236) do not specify any kind of milk heat treatment: any producer is free to decide, obviously the final outcome is not the same though. The lack of thoroughness on this part is serious. Milk heat treatment is a crucial phase in the production process. The final quality of the product is largely affected by the specific milk heat treatment. Likewise, the possibility to allow ambiguous indications such as “raw/pasteurised” or “raw/heat treated”, that can be found in 21% of the production specifications (49 out of 236), is unusual. The involved consortia should unequivocally specify what is the best milk processing method and not leave the choice to producers. On the contrary, 15% of the production specifications impose pasteurisation and thermization - two practic-es literally destroying any microbial activity in milk, thus nullifying the very life of milk itself, and preventing any chance to typify and connect cheese to a specific terroir.

6

Animal breeds

46%

18%

27%

9%

no indication

use of local breeds clearly specified

cosmopolitanand local breeds

generically“local” breeds

108 production specifications (46%) do no provide any breed instruction on the animal breeds producing milk, very few (only 22 out of 236, 9%) ask the producers to breed generally “local” or “from the produc-tion area” animal breeds, but no name is specified (and farmers that have been breeding Frisian cows for generations may consider that very breed as “local”), whereas 42 production specifications (18%) are very precise and specify the name of the breed producing milk. The remaining 64 production specifications (27%) refer to cosmopolitan breeds, partly local, but with no specific committment about the latter. Protecting a traditional kind of cheese means replicating those production conditions that have made it famous and easily recognizable along time. Therefore, the main raw material, milk, must be an expression of the area where this product is made. Animals are important too, because the milk that certain cattle breeds provide can boast higher protein contents, and especially because the animals’ daily diet must consist of local herbs, while a cosmopolitan breed, thay may be suitable for stable breeding, just like Fri-sian cows, cannot graze on mountain slopes or difficult to reach areas. It would be preferrable to go for cattle breeds that have adjusted to specific environments through time. These environments may be less productive but best express the characteristic aromas of that place throughout milk. Production specifications do not provide information about the breed, otherwise they refer to cosmopoli-tan breeds and allow the farming of selected hyper-productive breeds, which are generally not fit for pas-tures and hard-to-reach areas. By doing so, they are opening the way for massification, to the detriment of biodiversity and putting local breeds at risk, or worsening the situation for endengered ones.

7

The production process: which are the indicationsthat most affect the quality and healthiness of cheese?

Rennet

43%48%

9%

animalor vegetable rennet

no indication

vague indications

42% of the examined production specifications (101 out of 236) clearly state that only animal or vegeta-ble, anyway natural, rennet must be used and 21 of them (9%) provide ambiguous or unclear indications (“commercial rennet”, “legally approved rennet”, “natural rennet or milk-coagulationg enzymes”, “animal or microbial rennet”..). 48% of these specifications (113 out of 236) do not provide any indications at all and just specify if rennet must be added or not. One designation (Telemea de Ibăneşti) only indicates microbial rennet. The so-called microbial rennets are coagulating agents largely resulting from genetically modified fungi so that they may produce an enzyme that really resambles chymosin, which is synthesized naturally in the stomach of lambs, calves or kids. Microbial rennets are largely used by the international dairy industry since they are cheaper than natural ones, and ensure increased effieciency and yield. In the meantime, they generate a perceptible change in the cheese aroma, by developing a slightly bitter flavour.In case a set of production specifications did not establish the use of natural rennet, they would also im-plicitly allow the use of microbial rennet. The use of the latter is spreading also among traditional small-scale farmers. Number of milkings

22%59%

19%

more than 2 milkings, or vague indications

no indication

2 milkings maximum

The fourth table indicate how much time can pass between milking and cheesemaking. 97 PDOs and PGIs are clear about the number of allowed milkings before moving to the cheese making process. 45 (19%) of them establish to have max 2 consecutive milkings to work with. 52 sets of specifications (22%) approve the mixture of over two milkings.

8

139 production specifications over 236 (59%) do not provide any indication: and this leaves way to making cheese resulting from a number of milkings. Preserving milk implies refrigeration, a process strongly affecting milk vitality. When long milk processing times are allowed, this means that milk freshness is not considered as valuable as it should be and, there-fore, the preservation of the original features of milk is not deemed so important either. The maximum number should equal to 2 consecutive milkings, but the milk from the first milking should not cool down below 12°/14°C.Only 8 production specifications establish to start the cheese making process after milking: Bitto, Beaufort Chalet d’alpage, Fontina, Provolone del monaco, Mahón-Menorca, Queijo de Évora, Ser koryciński swojs-ki, Slovenský oštiepok (but just for the small cheesmakers’ version). If milk is processed (when raw, of course) immediately after being milked, this will give a greater value to the final product!

Additives

62%

20%

18%

no indication

allowed

not allowed

The main additives are the following:

- calcium chloride, favouring curd formation and a better milk yield - nitrites and nitrates, used when the bacteria count is too high, so to prevent the development of

pathogens; either when different kinds of milk with different origins must be assembled together, for instance, or milk cannot be processed in a short time.

- colourants to be addedd to curds, possibly- antifungal and protective substances for the rinds - preservatives, such as sorbic acid - processing aids, such as lysozyme or lactic acid

casein, used to improve milk yield by increasing the amount of curd that is being made.

Just 42 production specifications (18%) do not allow the use of additives; among the 48 sets of specifica-tions(20%), 24 of them allow to use calcium salts, 2 (Gouda and Edam) allow nitrites, 6 allow lysozyme (Asiago, Grana Padano, Montasio, Piave, Stelvio, Queso Idiazábal), 2 allow colourants (Buxton Blue and Noord-Hollandse Edammer).An impressive 146 production specifications (62%) do not take a stance on this topic, and implicitly allow the use of any additive that the dairy industry may provide. It would be wise for the European Union to be more explicit and carefull on this regulation, since this topic is very important for consumers’ health.

9

Starters

53%

3% 12%

32%

selected startersof various types

starters forbidden or unnecessary natural starters

from the farm

no indications

The sixth table deals with starters, in other words those elements (milk or whey-based natural starters) that may be used to keep fermentation under control and therefore prevent cheese wheels from being deformed. Adding starters to milk before coagulation, rentroduces the bacterial flora that was previously lost during pasteurization, especially bacterial flora for cheese making purposes, which rise acidity levels, favours coagulation and avoids the presence of butyric bacteria that generate late swelling in cheese wheels.Only 12% of the designations allow the use of farm-made whey or milk based natural starters, where, in very simple words, a little whey or milk that was processed on the previous day, is added to the milk that is intended to be used for cheesemaking purposes. This is the way to introduce a certain bacterial flora, which was manufactured by each single cheesemaker, that may “integrate” a number of useful, support-ing organisms to those that were already present in milk, naturally. 53% of production specifications include several types of selected starters. Just one clearly forbids them (Castelmagno) while other 6 production specifications consider them un-necessary. These are: Formai de Mut dell’Alta Valle Brembana, Pecorino di Picinisco, Valtellina Casera, Fromage de Herve, Graviera Kritis, Nieheimer Käse. The remaining 32% of the designations are silent as regards this topic. This stance opens the way to indus-trial made selected starters, by providing further hunting ground for them. Lab-made starters contain few microbial strains that help control cheese fermentation (some 13/15 mi-crobial strains for each starter at a maximum, whereas there are around 40/50 strains in natural cheese).Selected starters are easy to use, provide good outcomes from a technical point of view, and do not imply extra processes. Nevertheless, when these are used, the link between the production area and the invis-ible biodiversity dwelling is compromised. All of this results into insignificant cheese that taste the same everywhere: in other words, this is the triumph of industrial production and the end of small traditional cheesemakers. The Slow Food campaign on natural cheese spurs cheesemakers, in case they have to manufacture their cheese with starters, to make their own starters in their farms. In some places, such as Switzerland and some French areas, microbial strains are being picked up from various producers, to multiply and share them out. This is a form of homologation, on a smaller scale though. This is why, local productions should avoid industrial, regional and subregional starters as a whole, according to Slow Food.European Institutions should acknowledge that cheese biodiversity can be protected just if the microbial differences in different types of milk are preserved, by supporting the ones who are promoting and work-ing to keep this diversity alive, on a daily basis.

10

Powdered milk

58,9%

0,4%9,7%

31%

no indication

can be addedin certain periodsprohibited by

protocol

prohibitedby national law

The EU law allow the use of powdered milk in cheesemaking process instead of natural milk. Only Greece and Italy forbid it. (73 specifications on 236, 31%)139 production specifications over 236 (58,9%) do not mention this possibility (they do not keep it out either), 23 forbid it (9,7%) and just the Dorset Blue Cheese PGI specifications admit it as a complementing element, but just at certain times of the year (0,4%). Slow Food is against powdered milk, even because the latter favours industrial production processes, since it can be easily transported from one country to another, at a lower price compared to liquid milk and with a raw material quality that can be checked and standardised straightforwardly. But this practice is totally meaningless if the final goal is the promotion of a policy that might really protect and promote historical European cheese. When Italy saw the chance to have the ban on powdered milk for cheese production lifted in 2015, Slow Food collected 150,000 signatures in few days, thus contributing to stop this operation and protecting the quality of Italian cheese in general, not just those kinds of cheese that are already protected by a desig-nation.

Animal feed

Although a number of studies demonstrate that milk quality is surely assured by high quality animal feed, most consortia allow the producers and their consultants to make their own choices. Consequently, they tend to prioritize the productivity of dairy cows – as high as possible – and the compliance with con-ventional standards, through which the purchase price of milk from local producers (proteins and caseins, fats and lactose, etc) is calculated.Animal feed should be a key topic. Each terroir best expresses itself throughout the many types of herbs in its pastures, according to the area and the time of the year, as well as soil properties and wheather con-ditions. The fact that animals can graze and eat local fodder (not just industrial feeds o cereal mixtures) should be an essential precondition to make quality and really local cheese.

11

What countries have the greatest faith in designations?

The graph clearly shows that the numerical difference between the cheese protected by Geograpchic Indications in southern European countries and central and northern countries, not to mention Eastern European countries.The reasons for this difference are many. Southern Europe is certainly the cradle of very diverse and rel-evant culinary culture and biodiversity. This factor, together with the high pride in national cuisines, and the ability of national governments to invest on this aspect and have it integrated in their legislations, is one of the main reasons for the high number of GIs. The small number of these designations in Eastern European countries is partly due to collectivsm, which was imposed for several decades, together with technical difficulties to implement the law. If another piece of information is considered, that is to say the number of countries where raw milk is mostly used, that will be no short of surprises. Even here Southern countries have a higher position in the ranking, but not as high as it may be.

Countries PDO PGI Total

France 45 9 54

Italy 50 2 52

Spain 26 2 28

Greece 21 0 21

United Kingdom 10 7 17

Portugal 11 1 12

Germany 6 3 9

Slovak Republic 0 8 8

Netherlands 4 3 7

Austria 6 0 6

Poland 3 2 5

Slovenia 4 0 4

Denmark 0 3 3

Lithuania 0 3 3

Czech Republic 0 3 3

Belgium 1 0 1

Ireland 1 0 1

Romania 1 0 1

Sweden 0 1 1

Total 189 47 236

Countries with more than 10 PDO and PGI Countries with less than 10 PDO and PGI Countries without PDO and PGI

12

What are the PDOs/PGIs where cheese must be made with raw milk?

91%

60%

PORTUGAL11 su 12

IG a latte crudo

POLAND3 su 5

IG a latte crudo

AUSTRIA5 su 6

IG a latte crudo

SLOVENIA2 su 4

IG a latte crudo

UNITED KINGDOM3 su 17

IG a latte crudo

ITALY23 su 52

IG a latte crudo

NETHERLANDS1 su 7

IG a latte crudo

GERMANY3 su 9

IG a latte crudo

SLOVAK REPUBLIC1 su 8

IG a latte crudo

SPAIN7 su 28

IG a latte crudo

FRANCE31 su 54

IG a latte crudo

83%

50%

17%

44%

14%

33%

12%

25%

57%

What are the PDOs/PGIs where milk must be pasteurised?

DenmarkEsrom

GermanyOdenwälder FrühstückskäseWeißlacker / Allgäuer Weißlacker

United KingdomBuxton blue

Dovedale CheeseOrkney Scottish Island Cheddar

Staffordshire CheeseWhite Stilton cheese / Blue Stilton cheese

SpainAfuega’l Pitu

CebreiroQueso de l’AIt Urgell y la Cerdanya

Queso Nata de Cantabria

SwedenSvecia

Slovak RepublicSlovenský oštiepokTekovský salámový syr

NetherlandsHollandse geitenkaasNoord-Hollandse Edammer

LithuaniaDžiugasLietuviškas varškės sūrisLiliputas

ItalyBurrata di Andria

GorgonzolaPiave

Stelvio; Stilfser

GreeceGalotyriGraviera KritisKatiki DomokouSan Michali

13

Conclusions

A first formal evaluation of cheese production specifications for European PDOs and GPIs allows to draw some conclusions. First of all, these sets of specifications are hugely different in terms of form and con-tents. Some consist of two meagre pages, others present a very detailed story of the product, and skate over animal farming methods, and therefore on animal welfare, others drastically simplify manufacture techniques or are very unclear about the use of additives or processing aids. This is certainly an unexpect-ed difference, considering that just one single Institution approves these designations. The production specifications are the ID card of a cheese, a preventive proof of good conduct, and there-fore are essential. It seems that the legal framework admitted slightly coherent assessment criteria. Nev-ertheless, it is surely true that it is the duty of the institutions in charge – ministries of agriculture, and regional councils before them – to stipulate a precise regulation and first assess what the consortia do in each member state, but the department concerned at the Agriculture Commission of the European Union must define the legal boundaries and approve the brand, in the end. It feels that each single GI was as-sessed with a different approach, abruptly some times. The legislation is not very specific, and leaves room for consortia and member states to make their deci-sions. This attitude surely favoured the GI approval process from a burocratic point of view, but it was also a way to interpret the project, by following market needs. An exemplary purpose indeed, but the sociological and cultural context has changed in the last 20 years. The average European citizen buying and eating PDO and PGI cheese has hardly ever read the production specifications, and the vast majority of citizens simply ignore that they exist. People buy branded cheese since they are sure that a brand ensures quality and not just uniqueness and tradition, but it is fair to say that this kind of faith is not equally distributed all over the European countries (according to the revela-tions by Eurobarometer in 2014, in Italy 30% of the people who answered the survey believe that PDO is a synonym of quality while in the Netherlands just 2% of the interviewed people share this vision)7. Cheesemakers choosing to go through the GI certification process, do so because they want to achieve a higher product status in terms of quality. Unfortunately the high costs that a GI recognition implies, are keeping small producers at a distance: especially those who best preserve traditional skills and know-how. This is a problem that cannot be ignored by European lawmakers. The term “quality” is abstract, ambiguous, hard to define. According to Slow Food, it is closely linked to the narrative of a product: the more complete it is, the easier is to understand if that product has got what it takes to be defined a quality one. Just some production specifications comply with this definition right now. The designation European system, not without some imperfections, is a common heritage that has been unrivalled so far. But it must be a coherent system, aimed at promoting, in an inflexible and unassailable way, not just the protection of its brands but also the defense of the quality of its products. These details must go hand in hand and be strenghtened and justified by this bond. Marketing cannot handle competition alone, on the long run. Just those boasting a real high quality and original production might preserve and improve their market share along time. Going for the same pro-duction shortcuts that benefit industry will not protect the European food heritage.

7 https://ec.europa.eu/commfrontoffice/publicopinion/archives/ebs/ebs_410_en.pdf

14

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, or

their

cros

ses

adde

dad

ded

twice

a da

y, m

ornin

g and

even

ing, a

t re

gular

times

. It is

forb

idden

to el

imina

te on

e of t

he tw

o dail

y milk

ings

Bleu

des

Cau

sses

Franc

ePD

Ora

w or

ther

mize

d milk

ad

ded

adde

dm

ilk is

stor

ed in

refri

gera

ted ta

nks a

nd

shou

ld no

t be s

tore

d for

mor

e tha

n 48

hour

s afte

r the

first

milk

ing

impli

citly

proh

ibited

15

Bleu

du

Verc

ors-

Sass

enag

eFra

nce

PDO

milk

heate

d to m

ax

76°

mon

tbéli

arde

, abo

ndan

ce, V

illard

ePe

nicilli

um

roqu

eforti

-m

ax 4

milk

ings

Boer

en-L

eids

e met

sleu

tels

The N

ether

lands

PDO

raw

milk

adde

dtw

o suc

cess

ive m

ilking

s

Tradit

ional

Boer

en

Leyd

en

Bonc

hest

er ch

eese

Unite

d King

dom

PDO

raw

milk

jer

sey

adde

dad

ded

2 milk

ings:

mor

ning a

nd ev

ening

Bovš

ki si

rSlo

venia

PDO

raw

milk

bo

vec (

Plezzo

) she

epad

ded

adde

d

Bra

Italy

PDO

lac

tic fe

rmen

ts an

d/or

natu

ral

starte

rs

anim

al re

nnet

max

4 m

ikling

s per

day

Forb

idden

by la

w

Brie

de M

eaux

Franc

ePD

Ora

w m

ilk

ad

ded

Brie

de M

elun

Franc

ePD

Ora

w m

ilk

ad

ded

Brill

at-S

avar

inFra

nce

PGI

ad

ded

anim

al re

nnet

calci

um ch

loride

colle

ction

with

in 2 d

ays o

f first

milk

ing

Broc

ciu C

orse

/ Br

occiu

Franc

ePD

Ora

w m

ilk

corsa

shee

p bre

ed, c

orsa

goat

bree

dm

ilk st

arter

tradit

ional

or co

m-

mer

cial re

nnet

The w

hole

milk

for t

he pr

oduc

tion o

f the

cu

rd ca

n be u

sed f

or a

max

imum

perio

d of

40 ho

urs a

fter t

he fir

st m

ilking

Bryn

dza P

odha

lańs

kaPo

land

PDO

polsk

a owc

a gór

ska (

polis

h mou

ntain

sh

eep)

, pols

ka kr

owa c

zerw

ona (

polis

h re

d cow

)

adde

d

Burr

ata d

i And

riaIta

lyPG

Ipa

steur

ized m

ilk

milk

star

ter or

wh

ey st

arter

natu

ral c

alf re

nnet,

o m

icrob

ial re

nnet

Forb

idden

by la

w

Buxt

on b

lue

Unite

d King

dom

PDO

paste

urize

d milk

ad

ded

adde

dan

natto

or E1

60b

Cabr

ales

Spain

PDO

raw

milk

anim

al re

nnet

or

powd

ered

renn

et

Cacio

cava

llo Si

lano

Italy

PDO

raw

or th

erm

ized m

ilk

whey

star

ter

allow

edan

imal

renn

etm

axim

um of

four

cons

ecut

ive m

ilking

s du

ring t

he tw

o da

ys pr

ior to

chee

se pr

oduc

tion

Forb

idden

by la

w

Cam

embe

rt d

e Nor

man

die

Franc

ePD

Ora

w m

ilk

norm

anna

(50%

min)

anim

al re

nnet

not a

llowe

dTh

e sto

rage

of th

e milk

cann

ot ex

ceed

72

hour

s fro

m th

e tim

e of t

he fir

st m

ilking

un

til th

e beg

inning

of m

atura

tion

forb

idden

Natu

ral F

arm

hous

e Ca

mem

bert

Cane

stra

to d

i Mol

itern

oIta

lyPG

Ira

w or

ther

mize

d milk

shee

p: ge

ntile

di Pu

glia,

gent

ile di

Lu

cania

, lecc

ese,

sard

a, co

misa

na, a

nd

their

cros

ses;

goats

: gar

ganic

a, m

altes

e, jon

ica, c

amos

ciata,

and t

heir

cross

es

lactic

ferm

ents,

na

tura

l or

with

selec

ted

auto

chth

onou

s cu

lture

s

anim

al re

nnet

one o

r mor

e milk

ings m

ust b

e tra

ns-

form

ed w

ithin

a max

imum

of 48

hour

s fro

m th

e first

milk

ing

Forb

idden

by la

w

Cane

stra

to P

uglie

seIta

lyPD

Om

ilk he

ated t

o 38-

45°

an

imal

renn

eton

e or t

wo m

ilking

s dail

yFo

rbidd

en by

law

Cant

al; f

ourm

e de C

anta

l; ca

ntal

etFra

nce

PDO

ad

ded

impli

citly

proh

ibited

Auve

rgne

Saler

s Br

eed C

hees

es

Casa

tella

Trev

igia

naIta

lyPD

Ora

w or

paste

urize

d m

ilkfri

esian

, pez

zata

ross

a, br

una,

burli

na

and t

heir

cross

esm

ilk st

arter

anim

al re

nnet

milk

shou

ld no

t con

tain

pres

erva

tives

with

in 48

hour

s of m

ilking

Forb

idden

by la

w

Casc

iotta

d'U

rbin

oIta

lyPD

O

liquid

or po

wder

ed

renn

ettw

o milk

ings a

day

Forb

idden

by la

w

Cast

elm

agno

Italy

PDO

raw

milk

ba

rà pu

sterta

ler, b

runa

, pez

zata

ross

a d’O

ropa

, pez

zata

ross

a, m

ontb

éliar

de,

alpine

gray

, piem

ontes

e, va

ldosta

na an

d th

eir cr

osse

s

not a

llowe

dan

imal

renn

etm

ax 4

cons

ecut

ive m

ilking

sFo

rbidd

en by

law

Mou

ntain

Pastu

re

Caste

lmag

no

CHEE

SECO

UNTR

YPD

O/PG

IM

ILK

ANIM

AL BR

EED

STAR

TERS

RENN

ETAD

DITI

VES

MIL

KING

POW

DER M

ILK

PRES

IDIU

M

16

Cebr

eiro

Spain

PDO

paste

urize

d milk

razze

rubia

galle

ga, b

runa

alpin

a, fri

esian

or cr

osse

sad

ded

anim

al re

nnet

or au

-th

orize

d coa

gulat

ion

enzy

mes

not a

llowe

d

Chab

ichou

du

Poito

uFra

nce

PDO

adde

dad

ded

calci

um ch

loride

Chao

urce

Franc

ePD

O

ad

ded

adde

d

Char

olai

sFra

nce

PDO

raw

milk

alp

ine an

d/or

saan

en or

their

cros

ses

whey

star

terad

ded

not a

llowe

d

Chev

rotin

Franc

ePD

Ora

w m

ilk

alpine

(80%

)ad

ded

adde

dim

plicit

ly pr

ohibi

tedfab

brica

tion o

f che

ese w

ith ho

t milk

(jus

t m

ilked

or at

a m

in tem

p of 1

0 °C,

with

in m

ax 14

hour

s)

Com

téFra

nce

PDO

raw

milk

m

ontb

éliar

de, s

imm

ental

or th

eir

cross

esad

ded

two m

ilking

s

Crot

tin d

e Cha

vign

ol /

Chav

igno

lFra

nce

PDO

raw

milk

alp

inaad

ded

the m

ilk m

ust b

e pro

cess

ed w

ithin

24

hour

s afte

r the

last

milk

ing

impli

citly

proh

ibited

Dana

blu

Denm

ark

PGI

ther

mize

d or

paste

urize

d milk

ad

ded

adde

d

Danb

oDe

nmar

kPG

I

ad

ded

-po

ssibl

e add

ition o

f fla

vorin

gs

Dors

et B

lue C

hees

eUn

ited K

ingdo

mPG

Iad

ded

adde

dag

giunt

a per

mes

sa in

alc

uni p

eriod

i dell

'anno

Dove

dale

chee

seUn

ited K

ingdo

mPD

Opa

steur

ized m

ilk

lactic

acid,

blue

m

olds

adde

dim

plicit

ly pr

ohibi

ted

Džiu

gas

Lithu

ania

PGI

paste

urize

d milk

adde

d

Edam

Hol

land

The N

ether

lands

PGI

ther

mize

d milk

typ

ical b

reed

s of t

he te

rrito

ryad

ded

anim

al re

nnet

nitrit

ewo

rked

with

in 72

hour

s of m

ilking

Emm

enta

l de S

avoi

eFra

nce

PGI

raw

milk

ab

onda

nce,

mon

tbéli

arde

, tare

ntais

e (m

in 75

%)ad

ded

anim

al re

nnet

calci

um ch

loride

min

one m

ilking

per d

ay

Emm

enta

l fra

nçai

s est

-ce

ntra

lFra

nce

PGI

raw

milk

adde

dan

imal

renn

et

Époi

sses

Franc

ePD

O

brun

a, m

ontb

éliar

de, fr

ench

sim

men

talad

ded

adde

dno

t allo

wed

Esro

mDe

nmar

kPG

Ipa

steur

ized m

ilk

adde

dad

ded

Exm

oor B

lue C

hees

eUn

ited K

ingdo

mPG

Ira

w m

ilk

jerse

yad

ded

vege

table

renn

et

Feta

Gree

cePD

Ora

w or

paste

urize

d m

ilktyp

ical b

reed

s of t

he te

rrito

rym

ilk st

arter

anim

al re

nnet

calci

um ch

loride

milk

mus

t be m

ade i

nto c

hees

e with

in 48

ho

urs o

f milk

ingFo

rbidd

en by

law

Fior

e Sar

doIta

lyPD

Ora

w m

ilk

sard

aad

ded

anim

al re

nnet

acco

rding

to la

wm

ilk fr

om ev

ening

, mor

ning,

or a

mixt

ure

Forb

idden

by la

wSh

ephe

rds'

Fiore

Sa

rdo

Font

ina

Italy

PDO

raw

milk

va

ldosta

na (p

ezza

ta ro

ssa,

pezza

ta ne

ra,

casta

na)

adde

dan

imal

renn

eton

e milk

ingFo

rbidd

en by

law

Form

aella

Ara

chov

as

Parn

asso

uGr

eece

PDO

milk

coag

ulated

at

32°C

typica

l bre

eds o

f the

terri

tory

whey

adde

d

Forb

idden

by la

w

Form

agge

lla d

el Lu

ines

eIta

lyPD

Ora

w m

ilk

cam

oscia

ta de

lle Al

pi, ne

ra di

Verza

sca,

saan

en, a

nd cr

osse

s typ

ical o

f the

Alps

natu

ral o

r sele

ct-ed

star

teran

imal

renn

etim

plicit

ly pr

ohibi

tedFo

rbidd

en by

law

CHEE

SECO

UNTR

YPD

O/PG

IM

ILK

ANIM

AL BR

EED

STAR

TERS

RENN

ETAD

DITI

VES

MIL

KING

POW

DER M

ILK

PRES

IDIU

M

17

Form

aggi

o di

Foss

a di

Sogl

iano

Italy

PDO

raw

or pa

steur

ized

milk

italia

n frie

sian,

brun

a alpi

na, p

ezza

ta ro

ssa a

nd cr

osse

s; ra

zze ov

ine sa

rda,

com

isana

, mas

sesre

, viss

ana,

corn

ella

bianc

a, fab

riane

se la

delle

Lang

he e

la pin

zirita

and c

ross

es

natu

ral re

nnet

not a

llowe

dtw

o milk

ings p

er da

yFo

rbidd

en by

law

Form

ai d

e Mut

del

l'Alta

Va

lle B

rem

bana

Italy

PDO

raw

milk

(impli

cit)

no

adde

d star

terad

ded

one o

r two

milk

ings

Forb

idden

by la

w

Four

me d

'Am

bert

Franc

ePD

Ora

w m

ilk fo

r fer

mier

pr

oduc

tion

ad

ded

adde

dca

lcium

chlor

idem

ilk sh

ould

not b

e sto

red f

or m

ore t

han

48 ho

urs a

fter t

he fir

st m

ilking

Four

me d

e Mon

tbris

onFra

nce

PDO

raw

milk

for f

erm

ier

prod

uctio

n

Penic

illium

ro

quefo

rtiad

ded

impli

citly

proh

ibited

impli

citly

proh

ibited

From

age d

e Her

veBe

lgium

PDO

raw

or pa

steur

ized

no

t nec

essa

ryad

ded

Ra

w M

ilk H

erve

Gailt

aler

Alm

käse

Austr

iaPD

Ora

w m

ilk

whey

star

ter an

d La

ctoba

cilli

anim

al re

nnet

not a

llowe

d

Galo

tyri

Gree

cePD

Opa

steur

ized m

ilkbr

eeds

adap

ted to

the t

errit

ory

optio

nal a

dditio

nno

t allo

wed

after

milk

ing, th

e milk

is he

ated t

o a bo

il, th

en pl

aced

in co

ntain

ers -

prefe

rably

ce

ram

ic - w

here

it re

main

s for

abou

t 24

hour

s at r

oom

tem

pera

ture

Forb

idden

by la

w

Gam

oneu

; Gam

oned

oSp

ainPD

Ora

w m

ilk

fries

ian, a

sturia

na de

los V

alles

, par

do

alpina

or th

eir cr

osse

s ra

zze ov

ine la

cha,

carra

nzan

a, m

ilchs

chaf

or th

eir cr

osse

s ra

zze ca

prine

alpin

o-pir

enaic

a, ca

bra d

e los

Pico

s de E

urop

a, m

urcia

no gr

anad

i-na

, saa

nen o

r the

ir cro

sses

adde

dan

imal

renn

et or

au-

thor

ized c

oagu

lation

en

zym

es

not p

rese

nt in

the m

ilk

Gorg

onzo

laIta

lyPD

Opa

steur

ized m

ilk

adde

dan

imal

renn

etFo

rbidd

en by

law

Goud

a Hol

land

Th

e Neth

erlan

dsPG

Ith

erm

ized m

ilk

typica

l bre

eds o

f the

terri

tory

adde

dan

imal

renn

etnit

rite

work

ed w

ithin

72 ho

urs o

f milk

ing

Aged

Artis

anal

Goud

a

Gran

a Pad

ano

Italy

PDO

raw

milk

whey

star

ter

or, in

parti

cular

ca

ses,

auto

chth

o-no

us la

ctic a

cid

bacte

ria (b

ased

on

acidi

ty)

anim

al re

nnet

lysoz

yme (

proh

ibited

fo

r Tre

nting

rana

)a s

ingle

milk

ing or

two m

ilking

s blen

ded

after

letti

ng th

em re

st an

d sur

face

natu

rally

Forb

idden

by la

w M

ount

ain Tr

entin

-gr

ana

Grav

iera

Agr

afon

Gree

cePD

Om

ilk co

agula

ted at

34

-36°

C

Fo

rbidd

en by

law

Grav

iera

Krit

isGr

eece

PDO

paste

urize

d milk

us

ually

not

adde

dco

mm

ercia

l renn

etTh

e che

ese m

ust b

e pro

duce

d with

in 48

hour

s of m

ilking

. If th

e che

ese i

s not

pr

oduc

ed w

ithin

12 ho

urs o

f milk

ing,

the m

ilk m

ust b

e sto

red i

n the

cold,

at a

tempe

ratu

re be

low 10

° C

Forb

idden

by la

w

Grav

iera

Nax

ouGr

eece

PDO

milk

coag

ulated

at

36-3

7°C

bree

ds ad

apted

to th

e ter

ritor

yad

ded f

or pa

s-teu

rized

milk

ca

lcium

chlor

ide

poss

ible t

o add

for

paste

urize

d milk

milk

tran

sform

ed w

ithin

48 ho

urs a

fter

mikl

ing, o

r sto

red a

t 10°

CFo

rbidd

en by

law

Gruy

ère

Franc

ePG

Ira

w m

ilk

abon

danc

e, tar

entai

se, m

ontb

éliar

de,

vosg

ienne

, fren

ch si

mm

ental

whey

star

terna

tura

l renn

etno

t allo

wed i

n gra

ting

phas

em

ilk pr

oces

sed d

aily

Hess

ische

r Han

dkäs

e /

Hess

ische

r Han

dkäs

Germ

any

PGI

poss

ibly p

ure

cultu

res (

Brev

il-ba

cteriu

m lin

ens)

non a

dded

ripen

ing sa

lts, c

araw

ay,

and p

ossib

le ca

sein

impli

citly

proh

ibited

CHEE

SECO

UNTR

YPD

O/PG

IM

ILK

ANIM

AL BR

EED

STAR

TERS

RENN

ETAD

DITI

VES

MIL

KING

POW

DER M

ILK

PRES

IDIU

M

18

Holla

ndse

gei

tenk

aas

The N

ether

lands

PGI

paste

urize

d milk

dutch

whit

e goa

t or i

ts cro

sses

with

ot

her t

ypica

dairy

bree

dsad

ded

anim

al re

nnet

or

micr

obial

renn

etA m

axim

um of

eigh

t milk

ings:

the m

ilk is

sto

red i

n a co

oled t

ank

Holst

eine

r Tils

iter

Germ

any

PGI

raw

or pa

steur

ized

milk

adde

d

Imok

illy R

egat

oIre

land

PDO

raw

milk

(impli

cit)

ad

ded b

ut

auto

chth

onou

ssp

ecific

renn

et

Jihoč

eská

Niv

aTh

e Cze

ch Re

publi

cPG

I

ad

ded

adde

dca

lcium

chlor

ide

Jihoč

eská

Zlat

á Niv

aTh

e Cze

ch Re

publi

cPG

I

ad

ded

adde

dca

lcium

chlor

ate

Kala

thak

i Lim

nou

Gree

cePD

Ora

w or

paste

urize

d m

ilk

ad

ded

anim

al re

nnet

not a

llowe

d Fo

rbidd

en by

law

Kant

erka

as ;

Kant

erna

gelk

aas ;

Ka

nter

kom

ijnek

aas

The N

ether

lands

PDO

ther

mize

d milk

adde

dan

imal

renn

etclo

ves a

nd/o

r car

away

Kass

eri

Gree

cePD

O

bree

ds ad

apted

to th

e ter

ritor

y

Forb

idden

by la

w

Katik

i Dom

okou

Gree

cePD

Opa

steur

ized m

ilk

can b

e add

ed or

not

Forb

idden

by la

w

Kefa

logr

avie

raGr

eece

PDO

milk

coag

ulated

at

32°-3

4°C

ad

ded

ca

lcium

chlor

ideTh

e coa

gulat

ion m

ust t

ake p

lace w

ithin

48 ho

urs a

fter m

ilking

. dur

ing w

hich

the m

ilk is

stor

ed at

a tem

pera

ture

that

com

plies

with

the l

aw

Forb

idden

by la

w

Klen

ovec

ký sy

rec

Slova

kiaPG

Ira

w (in

mou

ntain

da

iry) o

r pas

teuriz

ed

(in no

rmal

dairy

)

m

ilk st

arter

adde

dca

lcium

salts

Kopa

nist

iGr

eece

PDO

raw

or pa

steur

ized

milk

br

eeds

from

the a

rea

adde

dno

t allo

wed

Forb

idden

by la

w

Lado

tyri

Myt

ilini

sGr

eece

PDO

milk

coag

ulated

at

32°-3

4°C

bree

ds ad

apted

to th

e ter

ritor

yad

ded

Forb

idden

by la

w

Lagu

iole

Franc

ePD

Ora

w m

ilk

razza

fren

ch si

mm

ental

o au

brac

o

incro

ci de

lle du

e raz

zead

ded

Lang

res

Franc

ePD

O

bree

ds fr

om th

e ter

ritor

yad

ded

adde

dce

rtain

enzy

mati

c ad

ditive

s see

m to

be

inco

mpa

tible

with

main

tainin

g the

es

sent

ial ch

arac

terist

ics

of PD

O pr

oduc

ts. Th

e us

e of t

reatm

ents

and

addit

ives f

or ch

eese

s ha

s bee

n the

subje

ct of

a g

ener

al re

gulat

ion.

two m

ilking

s

Liet

uvišk

as va

rškė

s sūr

is Li

thua

niaPG

Ipa

steur

ized m

ilk

milk

star

ter w

ith

mes

ophil

ic lac

tic

acid

bacte

ria

non a

dded

Lilip

utas

Lithu

ania

PGI

paste

urize

d milk

lac

tic ac

id an

d ar

omati

c bac

teria

cultu

res.

Coag

u-lat

ion en

zym

es

ca

lcium

chlor

ide

Liva

rot

Franc

ePD

O

80%

norm

ande

ad

ded

adde

dca

lcium

chlor

ide, n

o lys

ozym

eit m

ust c

ome f

rom

the l

ast f

our m

ilking

s wi

th a

max

imum

stor

age o

f 48 h

ours

CHEE

SECO

UNTR

YPD

O/PG

IM

ILK

ANIM

AL BR

EED

STAR

TERS

RENN

ETAD

DITI

VES

MIL

KING

POW

DER M

ILK

PRES

IDIU

M

19

Mâc

onna

isFra

nce

PDO

raw

milk

alp

ine an

d/or

poite

vines

or cr

osse

swh

ey st

arter

im

plicit

ly pr

ohibi

ted

Mah

ón-M

enor

caSp

ainPD

Ora

w or

paste

urize

d m

ilk

fries

ian, m

ahon

esa,

men

orqu

ina an

d/or

br

una a

lpina

; men

orqu

ina sh

eep

adde

dm

ilk w

ithou

t pre

serv-

ative

spr

oces

sing a

fter e

very

milk

ing

Man

ouri

Gree

cePD

Owh

ey re

heate

d to

88-9

0°C

not a

llowe

d Th

e coa

gulat

ion fr

om w

hich t

he w

hey

origi

nates

mus

t tak

e plac

e with

in 48

ho

urs o

f milk

ing

Forb

idden

by la

w

Mar

oille

s / M

arol

les

Franc

ePD

Oth

erm

ized m

ilk

ad

ded

anim

al re

nnet

color

ings n

ot al

lowed

72 ho

urs b

etwee

n milk

ing an

d pr

oces

sing

Met

sovo

neGr

eece

PDO

typ

ical b

reed

s of t

he te

rrito

rywh

ey st

arter

Fo

rbidd

en by

law

Moh

ant

Slove

niaPD

Ora

w m

ilk

Mon

t d'O

r ; V

ache

rin d

u Ha

ut-D

oubs

Franc

ePD

Ora

w m

ilk

mon

tbéli

arde

, fren

ch si

mm

ental

or th

eir

cross

esad

ded

adde

d

Mon

tasio

Italy

PDO

raw

milk

br

uno a

lpina

, pez

zata

ross

a ital

iana,

pezza

ta ne

ra an

d the

ir cro

sses

milk

star

ter

or se

lected

fer

men

ts

anim

al re

nnet

lysoz

yme

cons

ecut

ive m

ilking

s and

colle

ction

wi

thin

48 ho

urs o

f the

first

milk

ing. It

m

ust b

e pro

cess

ed w

ithin

30 ho

urs o

f co

llecti

on

Forb

idden

by la

w

Mon

te V

eron

ese

Italy

PDO

pr

oduc

ed in

the

estab

lishm

ent

conc

erne

d or i

n ot

her e

stabli

sh-

men

ts loc

ated i

n th

e defi

ned a

rea

anim

al re

nnet

one o

r two

cons

ecut

ive m

ilking

s Fo

rbidd

en by

law

Mou

ntain

Pastu

re

Mon

te Ve

rone

se

Mor

bier

Franc

ePD

Ora

w m

ilk

mon

tbéli

arde

(typ

e 46)

or fr

ench

sim

men

tal (t

ype 3

5) or

cros

ses

adde

dad

ded

impli

citly

proh

ibited

impli

citly

proh

ibited

Moz

zare

lla d

i buf

ala

Cam

pana

Italy

PDO

raw,

ther

mize

d or

paste

urize

d milk

med

iterra

nea i

talian

awh

ey st

arter

anim

al re

nnet

with

in 60

hour

s of fi

rst m

ilking

Forb

idden

by la

w

Mun

ster

; Mun

ster

-Gér

omé

Franc

ePD

O

ad

ded

Mur

azza

noIta

lyPD

O

liq

uid re

nnet

two m

ilking

s per

day

Forb

idden

by la

wLa

nghe

Shee

p Tu

ma

Nano

ški s

irSlo

venia

PDO

paste

urize

d milk

brun

a (m

in 80

%)ad

ded

no m

ore t

han 7

2 hou

rs ca

n pas

s be

twee

n milk

ing an

d pro

cess

ing

and p

asteu

rizati

on

Neuf

chât

elFra

nce

PDO

no

rman

de (m

i 60%

)ad

ded

adde

dSo

me e

nzym

atic a

ddi-

tives

seem

inco

mpa

tible

with

main

tainin

g the

es

sent

ial ch

arac

terist

ics

of th

e pro

ducti

ons

prot

ected

by PD

O

48 ho

urs f

rom

the fi

rst m

ilking

Nieh

eim

er K

äse

Germ

any

PGI

non a

dded

non a

dded

cara

way

Noor

d-Ho

lland

se Ed

amm

erTh

e Neth

erlan

dsPD

Opa

steur

ized m

ilktyp

ical b

reed

s of t

he te

rrito

ryad

ded

anim

al re

nnet

color

ings

impli

citly

proh

ibited

Noor

d-Ho

lland

se G

ouda

The N

ether

lands

PDO

ther

mize

d milk

typ

ical b

reed

s of t

he te

rrito

ryad

ded

anim

al re

nnet

impli

citly

proh

ibited

Nost

rano

Val

trom

pia

Italy

PDO

raw

milk

br

una (

90%)

whey

star

teran

imal

renn

etm

ax 4

milk

ings

Forb

idden

by la

w

Oden

wäl

der

Früh

stüc

kskä

seGe

rman

yPD

Opa

steur

ized m

ilk

adde

dca

lf ren

net

Olom

ouck

é tva

růžk

yTh

e Cze

ch Re

publi

cPG

I

ad

ded

CHEE

SECO

UNTR

YPD

O/PG

IM

ILK

ANIM

AL BR

EED

STAR

TERS

RENN

ETAD

DITI

VES

MIL

KING

POW

DER M

ILK

PRES

IDIU

M

20

Orav

ský k

orbá

čikSlo

vakia

PGI

raw

or pa

steur

ized

milk

lac

tic ac

ids

adde

d

Orkn

ey Sc

ottis

h Is

land

Ch

edda

rUn

ited K

ingdo

mPG

Ipa

steur

ized m

ilkm

ostly

holst

ein/fr

iesian

and a

yrshir

ead

ded

Oscy

pek

Polan

dPD

O

polsk

a owc

a gór

ska (

polis

h mou

ntain

sh

eep)

, pols

ka kr

owa c

zerw

ona (

polis

h re

d cow

)

adde

d

Oscy

pek

Ossa

u-Ira

tyFra

nce

PDO

raw

milk

for f

erm

ier

prod

uctio

nba

sco-

bear

nese

, man

ex te

te no

ire,

man

ex te

te ro

usse

ad

ded

adde

dca

lcium

chlor

ideco

agula

tion t

akes

plac

e with

in 24

hour

s aft

er th

e first

milk

ing

Basq

ue Py

rene

es

Mou

ntain

Chee

ses

Osso

lano

Italy

PDO

raw

or pa

steur

ized

milk

br

una,

fries

ian, p

ezza

ta ro

ssa a

nd th

eir

cross

esad

ded

renn

et all

owed

by

curre

nt le

gislat

ion fro

m tw

o to f

our s

ucce

ssive

milk

ings;

one t

o two

succ

essiv

e milk

ings f

or th

e Os

solan

o d'Al

pe

Forb

idden

by la

w

Parm

igia

no R

eggi

ano

Italy

PDO

raw

milk

whey

star

teran

imal

renn

etno

t allo

wed

two m

ilking

s (ev

ening

and m

ornin

g)Fo

rbidd

en by

law

Whit

e Mod

enes

e Co

w

Peco

rino

crot

ones

eIta

lyPD

Ora

w, th

erm

ized o

r pa

steur

ized m

ilk

lactic

ferm

ents

or

whey

/milk

star

terkid

paste

two t

o fou

r milk

ings p

er da

yFo

rbidd

en by

law

Peco

rino

delle

Bal

ze

Volte

rran

eIta

lyPD

Ora

w m

ilk

sard

ath

erm

ophil

ic an

d/or

mes

o-ph

ilic fe

rmen

ts,

or fe

rmen

ts pr

oduc

ed fr

om

prev

ious b

atch

vege

table

renn

et pr

oces

sed w

ithin

48 ho

urs o

f the

first

milk

ing

Forb

idden

by la

w

Peco

rino

di Fi

liano

Italy

PDO

raw

milk

ge

ntile

di Pu

glia,

gent

ile di

luca

nia, le

c-ce

se, c

omisa

na, s

arda

and t

heir

cross

esan

imal

renn

eton

e to t

wo m

ilking

s. W

orke

d with

in 24

ho

urs o

f the

first

milk

ingFo

rbidd

en by

law

Peco

rino

di P

icini

sco

Italy

PDO

raw

milk

sh

eep:

sopr

aviss

ana,

com

isana

, mas

sese

or

cros

ses w

ith at

leas

t one

of th

ese

bree

ds; g

oats:

grigi

a cioc

iara,

bianc

a m

ontic

ellan

a, ca

pestr

ina or

cros

ses w

ith

at lea

st on

e of t

hese

bree

ds

non a

dded

anim

al re

nnet

one o

r mor

e milk

ings

Forb

idden

by la

w

Peco

rino

Rom

ano

Italy

PDO

fresh

or th

erm

ized

shee

p's m

ilk

ad

ded

anim

al re

nnet

Forb

idden

by la

w

Peco

rino

Sard

oIta

lyPD

Oth

erm

ized o

r pas

teur-

ized s

heep

's m

ilk

adde

dan

imal

renn

etac

cord

ing to

law

Forb

idden

by la

w

Peco

rino

sicili

ano

Italy

PDO

fresh

milk

an

imal

renn

eton

e to t

wo m

ilking

s (in

cold

perio

d)Fo

rbidd

en by

law

Peco

rino

Tosc

ano

Italy

PDO

raw

or pa

steur

ized

milk

adde

dan

imal

renn

etFo

rbidd

en by

law

Pisto

ia M

ount

ain

Peco

rinoe

/ M

arem

ma R

aw M

ilk

Peco

rino

Péla

rdon

Franc

ePD

Ora

w m

ilk

alpine

, saa

nen,

rove

or th

eir cr

osse

slac

tic fe

rmen

ts fro

m w

hey

starte

r

adde

dca

lcium

chlor

idefo

rbidd

enPé

lardo

n Affin

é

Piac

entin

u En

nese

Italy

PDO

raw

milk

au

toch

thon

ous c

omisa

na, p

inziri

ta, Va

lle

del B

elice

and t

heir

cross

esan

imal

renn

etsa

ffron

one t

o two

milk

ings w

ithin

24 ho

urs

Forb

idden

by la

wEn

na Pi

acen

tinu

Piav

eIta

lyPD

Opa

steur

ized m

ilktyp

ical c

attle

bree

ds of

the a

rea:

brun

a ita

liana

, pez

zata

ross

a ital

iana,

italia

n fri

esian

, at le

ast 8

0%

spec

ifric

milk

sta

rter a

nd w

hey

starte

r

adde

d ren

net w

ith

min

50%

chym

osin

lysoz

yme

two t

o fou

r milk

ings,

with

max

72

betw

een fi

rst m

ilking

and p

roce

ssing

Forb

idden

by la

w

CHEE

SECO

UNTR

YPD

O/PG

IM

ILK

ANIM

AL BR

EED

STAR

TERS

RENN

ETAD

DITI

VES

MIL

KING

POW

DER M

ILK

PRES

IDIU

M

21

Pich

toga

lo C

hani

onGr

eece

PDO

milk

coag

ulated

at

18-2

5°C

typica

l bre

eds o

f the

terri

tory

adde

d

Forb

idden

by la

w

Pico

don

Franc

ePD

Ora

w m

ilk

alpine

and s

aane

n or c

ross

es, o

r aut

och-

thon

ous b

reed

sad

ded

impli

citly

proh

ibited

Picó

n Be

jes-T

resv

isoSp

ainPD

O

cows

: tuda

nca,

pard

o alpi

na an

d frie

-sia

n; se

ep: la

cha;

goats

: pyre

nean

and

Picos

de Eu

ropa

adde

dno

t allo

wed

not a

llowe

d

Pont

-l'Év

êque

Franc

ePD

O

norm

ande

(min

50%)

ad

ded

adde

dca

lcium

chlor

ideSto

rage

may

not e

xcee

d 48 h

ours

on th

e far

m an

d 96 h

ours

from

the t

ime o

f the

fir

st m

ilking

impli

citly

proh

ibited

Poul

igny

-Sai

nt-P

ierr

eFra

nce

PDO

raw

milk

alpine

, saa

nen,

poite

vine a

nd cr

osse

sm

ilk st

arter

or

lactic

yeas

tad

ded

impli

citly

proh

ibited

2 max

imum

for f

erm

iers,

4 for

dairi

es

Prov

olon

e del

Mon

aco

Italy

PDO

raw

milk

ag

erole

se (2

0%), f

riesia

n, br

una a

lpina

, pe

zzata

ross

a, jer

sey,

podo

lica a

nd lo

cal

cross

es (8

0%)

anim

al re

nnet

on

e milk

ingFo

rbidd

en by

law

Prov

olon

e Val

pada

naIta

lyPD

Ora

w, th

erm

ized o

r pa

steur

ized m

ilk

natu

ral w

hey

starte

r tha

t can

be

adde

d with

str

ains i

solat

ed

from

whe

y sta

rter

anim

al re

nnet

colle

ction

with

in 60

hour

s of m

ilking

Forb

idden

by la

w

Puzz

one d

i Moe

na /

Spre

tz

Tzao

rìIta

lyPD

Ora

w m

ilk

brun

a, fri

esian

, pez

zata

ross

a, alp

ine

gray

, ren

dena

, pinz

gau a

nd th

eir cr

osse

sm

ilk st

arter

anim

al re

nnet

not a

llowe

dtw

o suc

cess

ive m

ilking

s. W

ithin

36 ho

urs

after

deliv

ery o

f the

milk

to th

e fac

tory

and n

o late

r tha

n 60 h

ours

after

the fi

rst

or po

ssibl

y sec

ond m

ilk

Forb

idden

by la

wPu

zzone

di M

oena

M

alga C

hees

e

Quar

tirol

o Lo

mba

rdo

Italy

PDO

raw

or pa

steur

ized

milk

m

ilk st

arter

se-

lected

ferm

ents

anim

al re

nnet

at lea

st tw

o milk

ings

Forb

idden

by la

w

Quei

jo d

e Aze

itão

Portu

gal

PDO

raw

milk

vege

table

renn

etno

t allo

wed

Quei

jo d

e Cab

ra

Tran

smon

tano

/ Que

ijo d

e Ca

bra T

rans

mon

tano

Vel

ho

Portu

gal

PDO

raw

milk

se

rrana

anim

al re

nnet

Quei

jo d

e Évo

ra

Portu

gal

PDO

raw

milk

pr

incipa

lly m

erino

vege

table

renn

etpr

oces

sing w

ithin

max

1 ho

ur

Quei

jo d

e Nisa

Portu

gal

PDO

raw

milk

vege

table

renn

etno

t allo

wed

one o

r two

times

a da

y

Quei

jo d

o Pi

coPo

rtuga

lPD

Ora

w m

ilk

an

imal

renn

et

Quei

jo m

estiç

o de

Tolo

saPo

rtuga

lPG

I

shee

p: m

erino

, bor

dalei

ra, s

aloia;

goat:

se

rpen

tina

anim

al or

vege

table

renn

etpr

oces

sing a

s soo

n as p

ossib

le aft

er

milk

ing

Quei

jo R

abaç

al

Portu

gal

PDO

raw

milk

anim

al re

nnet

one o

r two

times

a da

y

Quei

jo S.

Jorg

e Po

rtuga

lPD

Ora

w m

ilk

Quei

jo Se

rpa

Portu

gal

PDO

raw

milk

vege

table

renn

et

Quei

jo Se

rra d

a Est

rela

Portu

gal

PDO

raw

milk

bo

rdale

ira Se

rra da

Estre

la or

chur

ra

mon

degu

eira

vege

table

renn

et

Quei

jo Te

rrin

cho

Portu

gal

PDO

raw

milk

ch

urra

da Te

rra Q

uent

e (Te

rrinc

ha)

adde

d

Quei

jos d

a Bei

ra B

aixa

Po

rtuga

lPD

Ora

w m

ilk

an

imal

renn

ettw

o tim

es a

day

CHEE

SECO

UNTR

YPD

O/PG

IM

ILK

ANIM

AL BR

EED

STAR

TERS

RENN

ETAD

DITI

VES

MIL

KING

POW

DER M

ILK

PRES

IDIU

M

22

Ques

o Ca

mer

ano

Spain

PDO

raw

or pa

steur

ized

milk

serra

na, m

urcia

na-g

rana

dina,

mala

gueñ

a, alp

ine an

d the

ir cro

sses

anim

al re

nnet

milk

with

out p

rese

rv-ati

ves

Ques

o Ca

sínSp

ainPD

Ora

w m

ilk

astu

riana

de la

mon

taña,

astu

riana

de

los Va

lles,

fries

ian an

d cro

sses

adde

dad

ded

calci

um ch

loride

Ques

o de

Flor

de G

uía /

Qu

eso

de M

edia

Flor

de

Guía

/ Qu

eso

de G

uía

Spain

PDO

raw

milk

for f

erm

ier

prod

uctio

nsh

eep:

cana

ria; c

ows:

cana

ria an

d cro

ss-

es; g

oats:

any b

reed

from

the C

anar

iesad

ded

vege

table

renn

et

Ques

o de

la Se

rena

Spain

PDO

m

erino

vege

table

renn

etm

ilk w

ithou

t ant

ibiot

ics

or co

loring

s

Ques

o de

l'AIt

Urge

ll y l

a Ce

rdan

yaSp

ainPD

Opa

steur

ized m

ilkfri

esian

adde

d

calci

um ch

loride

Ques

o de

Mur

ciaSp

ainPD

O

mur

ciana

adde

dan

imal

renn

et pr

eser

vativ

es, c

olorin

gs

not p

rese

nt in

the m

ilkm

ore t

han o

ne

Ques

o de

Mur

cia al

vino

Spain

PDO

m

urcia

naad

ded

anim

al re

nnet

pres

erva

tives

, colo

rings

no

t pre

sent

in th

e milk

mor

e tha

n one

Ques

o de

Val

deón

Spain

PGI

raw

or pa

steur

ized

milk

ad

ded

not a

llowe

d

Ques

o Ib

ores

Spain

PDO

raw

milk

se

rrana

, ver

ata, r

etint

a and

cros

ses

anim

al re

nnet

Ques

o Id

iazá

bal

Spain

PDO

raw

milk

lat

xa an

d car

ranz

ana

adde

dan

imal

renn

etlys

ozym

eim

plicit

ly pr

ohibi

ted

Ques

o Lo

s Bey

osSp

ainPG

Ira

w or

paste

urize

d m

ilk

adde

dad

ded

calci

um ch

loride

Ques

o M

ajor

ero

Spain

PDO

go

at: m

ajore

ra; s

heep

: can

aria

anim

al re

nnet

milk

with

out a

ntibi

otics

or

color

ings

Ques

o M

anch

ego

Spain

PDO

raw

or pa

steur

ized

milk

man

cheg

ana

tura

l renn

et or

au-

thor

ized c

oagu

lating

en

zym

es

Ques

o Na

ta d

e Can

tabr

iaSp

ainPD

Opa

steur

ized m

ilkfri

esian

or pi

nta d

e Can

tabria

adde

dan

imal

renn

et or

ot

her a

utho

rized

co

agula

ting e

nzym

es

Ques

o Pa

lmer

o ; Q

ueso

de

la P

alm

aSp

ainPD

Ora

w m

ilk

auto

chth

onou

s palm

era g

oat

anim

al re

nnet

Ques

o Te

tilla

/ Qu

eixo

Te

tilla

Spain

PDO

ru

bia ga

llega

, fries

ian or

brun

a alpi

na

and c

ross

esad

ded

anim

al re

nnet

or

othe

r aut

horiz

ed

coag

ulatin

g enz

ymes

calci

um ch

loride

Ques

o Za

mor

ano

Spain

PDO

ch

urra

, cas

tellan

a and

their

cros

ses

adde

dpr

eser

vtive

s, an

tibiot

ics,

color

ings n

ot pr

esen

t in

the m

ilk

Ques

ucos

de L

iéba

naSp

ainPD

Opa

steur

ized m

ilk if

ripen

ing <6

0 day

sco

ws: tu

danc

a, pa

rdo a

lpina

, fries

ian;

shee

p: lac

ha; g

oats:

pire

naica

, Pico

s de

Euro

pa

anim

al re

nnet

Racle

tte d

e Sav

oie

Franc

ePG

Ira

w or

ther

mize

d milk

abon

danc

e, m

ontb

éliar

de, ta

rent

aise

(min

75%)

adde

dad

ded

Ragu

sano

Italy

PDO

raw

milk

anim

al re

nnet

one o

r mor

e milk

ings

Forb

idden

by la

wM

odica

na Co

w

CHEE

SECO

UNTR

YPD

O/PG

IM

ILK

ANIM

AL BR

EED

STAR

TERS

RENN

ETAD

DITI

VES

MIL

KING

POW

DER M

ILK

PRES

IDIU

M

23

Rasc

hera

Italy

PDO

raw

or th

erm

ized m

ilk

lactic

ferm

ents

and/

or na

tura

l sta

rters

anim

al re

nnet

two o

r mor

e milk

ings p

er da

yFo

rbidd

en by

law

Rebl

ocho

n / R

eblo

chon

de

Savo

ieFra

nce

PDO

raw

milk

ab

onda

nce,

mon

tbéli

arde

, tare

ntais

ead

ded

anim

al re

nnet

Redy

kołk

aPo

land

PDO

raw

milk

po

lska o

wca g

órsk

a (po

lish m

ount

ain

shee

p), p

olska

krow

a cze

rwon

a (po

lish

red c

ow)

adde

dim

plicit

ly pr

ohibi

ted

Rigo

tte d

e Con

drie

uFra

nce

PDO

raw

milk

alp

ine or

saan

en fr

om lo

cal M

assif

Ce

ntra

l pop

ulatio

n, or

their

cros

ses

whey

star

teran

imal

renn

etno

t allo

wed

Robi

ola d

i Roc

cave

rano

Italy

PDO

raw

milk

go

ats: r

occa

vera

no, c

amos

ciata

alpina

an

d the

ir cro

sses

; she

ep: L

angh

e; co

ws:

piem

ontes

e, br

una a

lpina

and t

heir

cross

es

lactic

ferm

ents,

na

tura

l and

au

toch

thon

ous

to th

e pro

ducti

on

area

(milk

star

ter

and/

or w

hey

starte

r)

anim

al re

nnet

not a

llowe

dco

nsec

utive

milk

ings,

carri

ed ou

t ove

r a

perio

d of t

ime b

etwee

n 24 a

nd 48

hour

sFo

rbidd

en by

law

Robio

la di

Rocc

aver

ano

Roca

mad

our

Franc

ePD

Ora

w m

ilk

alpine

, saa

nen o

r the

ir cro

sses

adde

dan

imal

renn

etno

t allo

wed

two m

ilking

s

Ronc

al

Spain

PDO

ra

sa, la

cha,

and c

ross

es of

lach

a with

m

ilchs

chaf

natu

ral re

nnet

it is n

ot cl

ear w

hat is

expe

cted t

oday

Roqu

efor

tFra

nce

PDO

raw

milk

lac

aune

and b

lack s

heep

bred

from

an

imals

of th

e lac

aune

bree

d stan

dard

adde

dad

ded

impli

citly

proh

ibited

Sain

te-M

aure

de T

oura

ine

Franc

ePD

Ora

w m

ilk

adde

d

Sain

t-Mar

celli

nFra

nce

PGI

raw

or th

erm

ized m

ilkan

imal

renn

etim

plicit

ly pr

ohibi

ted

Sain

t-Nec

taire

Franc

ePD

Ora

w, th

erm

ized o

r pa

steur

ized m

ilkloc

al br

eeds

adde

dad

ded

Auve

rgne

Saler

s Br

eed C

hees

es

Sale

rsFra

nce

PDO

raw

milk

ad

ded

Au

verg

ne Sa

lers

Bree

d Che

eses

Salv

a Cre

mas

coIta

lyPD

Ora

w or

paste

urize

d m

ilk

italia

n frie

sian,

brun

a alpi

nana

tura

l or s

elect-

ed st

arter

anim

al re

nnet

Fo

rbidd

en by

law

San

Mich

ali

Gree

cePD

Opa

steur

ized m

ilktyp

ical b

reed

s of t

he te

rrito

ry-

Forb

idden

by la

w

San

Sim

ón d

a Cos

taSp

ainPD

Ora

w or

paste

urize

d m

ilk

rubia

galle

ga, b

runa

alpin

a, fri

esian

or

cross

esad

ded

adde

dno

t allo

wed

The m

axim

um in

terva

l betw

een m

ilking

an

d the

star

t of p

roce

ssing

is fix

ed at

48

hour

s

forb

idden

Selle

s-su

r-Che

rFra

nce

PDO

raw

milk

alp

ine, s

aane

n or c

ross

eso

adde

dad

ded

calci

um ch

loride

with

in 24

hour

s of t

he fir

st m

ilking

(ar

tisan

al ch

eese

)

Ser k

oryc

ińsk

i sw

ojsk

iPo

land

PGI

raw

milk

adde

d m

ilk pr

oces

sed fi

ve ho

urs a

fter t

he en

d of

milk

ing

impli

citly

proh

ibited

Sfel

aGr

eece

PDO

br

eeds

adap

ted to

the t

errit

ory

Fo

rbidd

en by

law

CHEE

SECO

UNTR

YPD

O/PG

IM

ILK

ANIM

AL BR

EED

STAR

TERS

RENN

ETAD

DITI

VES

MIL

KING

POW

DER M

ILK

PRES

IDIU

M

24

Silte

rIta

lyPD

Ora

w m

ilk

brun

a (60

%), a

lpine

gray

, pez

zata

ross

a (m

in 80

% in

total

)m

ilk st

arter

, wh

ey st

arter

or

selec

ted

auto

chth

onou

s fer

men

ts

anim

al re

nnet

not a

llowe

don

e or m

ore m

ilking

sFo

rbidd

en by

law

Pastu

re Si

lter

Sing

le G

louc

este

rUn

ited K

ingdo

mPD

Ora

w or

paste

urize

d m

ilk

glouc

ester

adde

dre

nnet

of an

imal

origi

n or n

ot

Slov

ensk

á bry

ndza

Slova

kiaPG

Ira

w or

paste

urize

d m

ilk

valaš

ka, z

ošľac

hten

á vala

ška,

cigája

, vý

chod

ofríz

ska o

vca

adde

dliq

uid re

nnet

calci

um ch

loride

Br

yndz

a 178

7

Slov

ensk

á par

enica

Slova

kiaPG

Ira

w m

ilk

valaš

ka, z

ošľac

hten

á vala

ška,

cigája

, vý

chod

ofríz

ska o

vca

adde

d

Slov

ensk

ý ošt

iepo

kSlo

vakia

PGI

paste

urize

d milk

shee

p: va

laška

, zoš

ľacht

ená v

alašk

a, cig

ája, v

ýcho

dofrí

zska o

vca;

cows

: slov

ak

simm

ental

, pez

zata

nera

, pez

zata

ross

a, pin

zgau

er

Sm

all pr

oduc

ers o

btain

cow'

s milk

by

hand

or m

echa

nical

milk

ing an

d wor

k it

imm

ediat

ely af

ter m

ilking

Soum

aint

rain

Franc

ePG

I

ad

ded

anim

al re

nnet

max

imum

48 h

after

the fi

rst m

ilking

(24

for f

erm

iers)

impli

citly

proh

ibited

Spre

ssa d

elle

Giu

dica

rieIta

lyPD

Ora

w m

ilk

rend

ena (

auto

chth

onou

s), br

una,

alpine

gr

ay, fr

iesian

, pez

zata

ross

aau

toch

thon

ous

lactic

acid

bac-

teria;

poss

ible

addit

ion of

milk

sta

rter

anim

al re

nnet

not a

llowe

d2-

3 suc

cess

ive m

ikling

sFo

rbidd

en by

law

Squa

cque

rone

di R

omag

naIta

lyPD

Oth

erm

ized o

r pas

teur-

ized m

ilk

italia

n frie

sian,

brun

a alpi

na, r

omag

nola

adde

dan

imal

renn

etno

t allo

wed

Forb

idden

by la

w

Staff

ords

hire

Che

ese

Unite

d King

dom

PDO

paste

urize

d milk

ad

ded

adde

d

Stel

vio;

Stilf

ser

Italy

PDO

paste

urize

d milk

ad

ded

anim

al re

nnet

lysoz

yme

milk

mus

t be s

ent t

o che

esem

aking

wi

thin

72 ho

urs o

f milk

ing

Forb

idden

by la

w

Stra

chitu

ntIta

lyPD

Ora

w m

ilk

brun

a (m

in 90

%)

starte

d, eit

her n

atura

l or

selec

ted fr

om

auto

chth

onou

s str

ains

anim

al re

nnet

two m

ilking

sFo

rbidd

en by

law

Svec

iaSv

ezia

PGI

paste

urize

d milk

swed

ish re

d and

whit

e, sw

edish

holst

ein

fries

ian

lactic

acid

enzy

mes

adde

d

Swal

edal

e che

ese

Unite

d King

dom

PDO

adde

dad

ded

Swal

edal

e ew

es´ c

hees

eUn

ited K

ingdo

mPD

O

ad

ded

adde

d

Tale

ggio

Italy

PDO

raw

or pa

steur

ized

milk

na

tura

l milk

sta

rter (

L. bu

lgaric

us an

d S.

ther

mop

hilus

) or

with

selec

ted

cultu

res

anim

al re

nnet

not a

llowe

dFo

rbidd

en by

law

Teko

vský

salá

mov

ý syr

Slova

kiaPG

Ipa

steur

ized m

ilk

adde

dad

ded

Tele

mea

de I

băne

şti

Rom

ania

PDO

au

toch

thon

ous b

reed

sm

icrob

ial re

nnet

CHEE

SECO

UNTR

YPD

O/PG

IM

ILK

ANIM

AL BR

EED

STAR

TERS

RENN

ETAD

DITI

VES

MIL

KING

POW

DER M

ILK

PRES

IDIU

M

25

Tevi

otda

le C

hees

eUn

ited K

ingdo

mPG

Ira

w m

ilk

jerse

yad

ded

adde

d2 m

ilking

s: m

ornin

g and

even

ing

Tiro

ler A

lmkä

se/A

lpkä

seAu

stria

PDO

raw

milk

whey

star

teran

imal

renn

etno

t allo

wed

two m

ilking

s

Tiro

ler B

ergk

äse

Austr

iaPD

Ora

w m

ilk

an

imal

renn

etno

t allo

wed

Tiro

ler G

rauk

äse

Austr

iaPD

Ora

w or

paste

urize

d m

ilktir

olese

not a

dded

Tolm

inc

Slove

niaPD

Ora

w or

ther

mize

d milk

brun

a (m

in 80

%)ad

ded

adde

d

Tom

a Pie

mon

tese

Italy

PDO

posib

ly lac

tic

ferm

ents

and/

or

natu

ral s

tarter

s

anim

al re

nnet

one o

r two

milk

ings

Forb

idden

by la

w

Tom

e des

Bau

ges

Franc

ePD

Ora

w m

ilk

taren

taise

and a

bond

ance

(50%

) and

m

ontb

éliar

dead

ded

anim

al re

nnet

not a

llowe

d no

mor

e tha

n 2 m

ilking

sim

plicit

ly pr

ohibi

ted

Tom

me d

e Sav

oie

Franc

ePG

Ira

w or

ther

mize

d milk

abon

danc

e, m

ontb

éliar

de, ta

rent

aise

(min

75%)

adde

dan

imal

renn

etca

lcium

chlor

idem

in on

e milk

ing pe

r day

Tom

me d

es P

yrén

ées

Franc

ePG

Ira

w or

ther

mize

d milk

ad

ded

anim

al re

nnet

optio

nal c

alcium

ch

loride

Tort

a del

Cas

arSp

ainPD

Ora

w m

ilk

mer

ino, e

ntre

fino

vege

table

renn

ettw

ice a

day

Trad

ition

al A

yrsh

ire D

unlo

pUn

ited K

ingdo

mPG

Ira

w or

paste

urize

d m

ilkay

rshire

-

Trad

ition

al W

elsh

Ca

erph

illy/

Trad

ition

al

Wel

sh C

aerffi

li

Unite

d King

dom

PGI

raw

or pa

steur

ized

milk

ad

ded

adde

d

Vale

nçay

Franc

ePD

Ora

w m

ilk

alpine

, saa

nen o

r the

ir cro

sses

adde

dad

ded

4 milk

ings o

r 2 m

ilking

s for

the f

arm

ve

rsion

Valle

d'A

osta

From

adzo

Italy

PDO

poss

ible i

nocu

la-tio

n with

natu

ral

and a

utoc

h-th

onou

s lac

tic

ferm

ents

from

th

e pro

ducti

on

area

natu

ral re

nnet

at lea

st tw

o milk

ings

Forb

idden

by la

w

Valte

llina

case

raIta

lyPD

Ora

w m

ilk

local

bree

dsno

t add

ed (r

elies

on

spon

taneo

us

deve

lopm

ent

of th

e dair

y m

icrofl

ora)

anim

al re

nnet

two o

r mor

e milk

ings

Forb

idden

by la

wFu

rmàc

c del

Féen

Vast

edda

del

la va

lle d

el

Belìc

eIta

lyPD

Ora

w m

ilk

Valle

del B

elìce

anim

al re

nnet

one o

r two

milk

ings,

even

ing an

d fo

llowi

ng m

ornin

gFo

rbidd

en by

law

Belic

e Vall

ey

Vaste

dda

Vora

rlber

ger A

lpkä

seAu

stria

PDO

raw

milk

lac

tic ac

id ba

cte-

ria cu

lture

sna

tura

l renn

etno

t allo

wed

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