Cheese & Dairy — protected designations

Abondance is a pressed, semi-cooked cheese made from raw whole cow's milk, produced within a defined area of Haute-Savoie.

Anevato is a soft, granular-textured cheese produced by traditional methods from sheep's milk, goat's milk, or a mixture of the two, within the province of Grevena and the municipality of Voios in the province of Kozani, Greece.

Asiago is a semi-cooked cow's milk cheese produced in the provinces of Vicenza, Trento, Padua, and Treviso, existing in two distinct versions: pressed and ripened.

Banon is a soft cheese made from raw, whole goat's milk, produced by rapid curdling with rennet.

Beaufort is a hard, cooked, pressed cow's milk cheese produced exclusively in a defined high-mountain zone of the Savoie department.

Butter produced in the Charentes and Poitou region of western France, registered as a PDO under three protected names.

Beurre de Bresse is a sweet-cream butter made in a churn from matured cream produced within the Bresse geographical area.

Bitto is a raw, whole cow's milk cheese, permitted to include raw goat's milk up to a maximum of 10 %, produced exclusively during the alpine summer period from 1 June to 30 September in a defined mountainous area spanning Sondrio province and specified communes of Alta Valle Brembana and Lecco province.

Bleu d'Auvergne is an unpressed, uncooked, fermented, and salted cow's milk blue cheese produced within a defined area spanning parts of Auvergne and adjacent departments.

A French PDO cheese made solely from raw, unprocessed cow's milk, produced within a defined area of the Haut-Jura plateau spanning the departements of Ain and Jura.

Bleu des Causses is an unpressed, uncooked, fermented and salted blue-veined cheese made exclusively from renneted, non-skimmed cow's milk, produced within a defined area centred on the department of Aveyron and extending into parts of Lot, Lozère, Gard and Hérault.

Bra is a fat or semi-fat pressed cow's milk cheese produced in the Province of Cuneo and the municipality of Villafranca Piemonte.

Brocciu is a fresh or ripened whey cheese produced exclusively in Corsica from the whey of goat's and/or ewe's milk, supplemented with whole fresh ewe's and/or goat's milk.

Burrata di Andria is a fresh cow's milk pasta filata cheese produced within the Region of Apulia, consisting of a stretched-curd casing enclosing a filling of hand-shredded pasta filata drenched in cream, known as stracciatella.

Caciocavallo Silano is a semi-hard, spun-curd cow's milk cheese produced across a defined zone of the southern Apennines spanning provinces in Calabria, Basilicata, Campania, Molise, and Puglia.

Camembert de Normandie is a soft, raw-milk cheese of flat cylindrical form produced within a defined area of Normandy.

Hard paste cheese produced from between 70% and 90% full ewe's milk and between 10% and 30% full goat's milk, ripened exclusively in the traditional fondaci of the Moliterno zone.

Canestrato Pugliese is a hard, matured sheep's milk cheese produced in the province of Foggia and adjacent communes of the province of Bari forming a continuous area.

Casatella Trevigiana is a fresh, soft cow's-milk cheese produced exclusively within the province of Treviso.

Casciotta d'Urbino is a cylindrical, semi-cooked-curd cheese made from whole sheep's milk and whole cows' milk, produced across the entire province of Pesaro and Urbino in the Marche region of Italy.

Castelmagno is a PDO-protected Italian cheese produced exclusively in the municipalities of Castelmagno, Pradleves, and Monterosso Grana in the province of Cuneo.

Chabichou du Poitou is an unpressed soft cheese made from whole goat's milk, produced within a defined area of the Poitou region.

Chaource is a soft, surface-mould cheese made exclusively from full-cream cow's milk, produced within a delimited area on the border of the Aube and Yonne departments in the naturally damp region of Champagne.

A raw, full-fat goat's milk cheese made in the Charolles region of Burgundy, shaped as a vertical cylinder, slightly convex, with a cream-coloured paste covered principally by geotrichum mould.

Chevrotin is a French PDO cheese made exclusively from raw whole goat's milk, produced on farms in the Alpine massifs of Savoie and Haute-Savoie.

Comté is a pressed, cooked cow's milk cheese produced in the Jura Massif from raw whole milk supplied exclusively by Montbéliarde or Simmental française cows, or crosses of the two breeds.

Crème d'Isigny and Crème fraîche d'Isigny are protected designations covering fresh or matured pasteurised cream produced within a defined area of the Baie des Veys in Normandy, France.

Crème de Bresse is a French PDO cream produced in the Bresse region across communes of Ain, Saône-et-Loire, and Jura.

A small flat-cylindrical raw goat's milk cheese produced in a defined area centred on the Pays-Fort sancerrois region of Cher, with parts of Loiret and Nièvre.

A hard pressed cheese made from raw cow's milk, produced in a defined area of the Savoie departments of France.

Époisses is a soft, washed-rind cow's milk cheese produced in a defined area of the Burgundy departments of Côte d'Or, Yonne, and Haute-Marne.

Fiore Sardo is a whole-milk hard uncooked sheep's cheese produced across the entire territory of the autonomous region of Sardinia.

Fontina is a raw, whole-milk cheese produced exclusively from Valdostana-breed cattle within the entire territory of Valle d'Aosta.

Formaggella del Luinese is a semi-hard cheese produced exclusively from whole, raw goat's milk within a defined zone of northern Varese Province, Lombardy.

Formaggio di Fossa di Sogliano is an Italian PDO cheese produced from ewes' milk, cows' milk, or a mixture of the two, and aged in sealed underground pits for a minimum of 80 and a maximum of 100 days.

Formai de Mut dell'Alta Valle Brembana is a PDO-protected semi-cooked cheese made from whole cows' milk, produced within the high Valle Brembana communes of the province of Bergamo.

Fourme d'Ambert is an unpressed, uncooked, blue-veined cow's milk cheese produced in a defined area centred on the Forez mountains across the departments of Puy-de-Dôme, Loire, and parts of Cantal.

Fourme de Montbrison is an unpressed, uncooked blue-veined cow's milk cheese produced within a defined area of the Forez mountains across 33 communes in the Loire and Puy-de-Dôme departments.

Gorgonzola is a blue-veined cheese made exclusively from pasteurised whole cows' milk, produced within a defined area of Piedmont and Lombardy.

Hard cooked-paste cheese produced from raw, partially skimmed cow's milk in a defined Po Valley area of Italy, registered as a PDO under file number PDO-IT-0011.

Gruyère is a hard, cooked, pressed cheese made from raw cow's milk, produced in a defined zone of eastern France.

Χαλλούμι / Halloumi / Hellim is a Cypriot PDO cheese produced across the whole island of Cyprus.

Kefalograviera is a hard table cheese produced traditionally from sheep's milk or from a mixture of sheep's milk and goat's milk, within a defined area of Western Macedonia, Epirus, and the prefectures of Etoloakarnania and Evrytania.

Kopanisti is a salty, soft cheese with a creamy texture and a tangy, sharp, spicy or peppery flavour, produced traditionally in the Cyclades from cow's milk, sheep's milk, goat's milk, or a mixture of those milks.

Κρασοτύρι Κω (Krasotiri Ko), also registered as Τυρί της Πόσιας (Tiri tis Possias), is a soft cheese made from pasteurised or raw goats' or sheep's milk, or a blend of both, produced on the island of Kos.

Laguiole is a pressed, uncooked cow's milk cheese produced on the Aubrac plateau across parts of Aveyron, Cantal, and Lozère.

Langres is a soft, interior-ripened cow's milk cheese produced on the Langres plateau and the pastures of Bassigny, in Haute-Marne, Côte-d'Or, and Vosges.

Livarot is a cylindrical, washed-rind cow's milk cheese produced within a defined area of the Pays d'Auge in Normandy.

Mantequilla de Soria is a PDO butter produced from the milk of Friesian or Pardo-Alpina cows, or crosses between the two, from dairy farms within 169 named municipalities in the province of Soria, Spain.

Maroilles/Marolles is a soft-paste, washed-rind cow's milk cheese produced in the Thiérache region across the departments of Nord and Aisne, France.

Montasio is a cooked cow's-milk cheese produced across Friuli-Venezia Giulia and defined parts of Veneto, made from unpasteurised milk and matured for a minimum of 60 days.

Monte Veronese is a PDO-protected cow's milk semi-cooked cheese produced in communes of the province of Verona.

Morbier is a raw cow's milk cheese with an uncooked pressed paste, produced in the Jura mountain arc of eastern France.

A fresh pasta filata cheese produced exclusively from whole, fresh milk of the Italian Mediterranean buffalo breed, within a delimited area spanning provinces in Campania, Lazio, Apulia, and Molise.

A fresh stretched-curd cheese made exclusively from whole cow's milk and a whey starter culture, produced within a defined zone of the Murge plateau in Apulia.

Murazzano is a full-fat, uncooked cheese made from sheep's milk, which may be supplemented with cow's milk, produced in a continuous area of communes within the province of Cuneo, Piedmont.

Neufchâtel is a soft cow's-milk cheese with a white surface mould, made in the Pays de Bray across part of Seine-Maritime and Oise.

Nostrano Valtrompia is a semi-fat, extra-hard raw cow's milk cheese produced year-round in the Valle Trompia municipalities of the province of Brescia, distinguished by the mandatory addition of saffron to the milk and a minimum ripening period of 12 months.

Ossau-Iraty is a salted, matured, uncooked and slightly pressed cylindrical ewe's milk cheese produced within a defined area of the Pyrénées-Atlantiques and part of Hautes-Pyrénées.

Parmigiano Reggiano is a hard cooked cow's-milk cheese produced within a defined area of Italy and registered as a PDO under file number PDO-IT-0016.

Pecorino Crotonese is a hard, semi-cooked cheese produced exclusively from whole sheep's milk within a defined area of Calabria centred on the Province of Crotone.

Pecorino di Filiano is a hard, semi-cooked cheese produced from raw whole sheep's milk in 30 municipalities of the province of Potenza, Basilicata.

Pecorino di Picinisco is a raw-milk, raw-paste cylindrical sheep's cheese produced in the Val di Comino area of Lazio, Italy.

Pecorino Romano is a hard, cooked sheep's milk cheese produced exclusively from fresh full-fat milk of sheep bred in Sardinia, Lazio, and the province of Grosseto.

Pecorino Sardo is a PDO-protected semi-hard cheese made from whole ewe's milk, produced exclusively within the Sardinia Autonomous Region.

Pecorino Siciliano is a hard, uncooked, matured cheese made from whole sheep's milk, produced across the entire territory of the autonomous region of Sicily.

Pecorino Toscano is a soft or semi-hard cheese made exclusively from whole sheep's milk sourced within a defined area of Tuscany and specified bordering communes in Umbria and Lazio.

Pélardon is a soft goat's cheese produced from whole, raw, non-standardised goats' milk by a process of mainly lactic slow coagulation and natural draining.

Piacentinu Ennese is a pressed, raw whole-milk sheep's cheese produced in nine municipalities of the province of Enna, Sicily.

Piave is a hard, cooked cow's-milk cheese produced exclusively in the province of Belluno, Italy, and marketed in five age-defined types: Fresco, Mezzano, Vecchio, Vecchio Selezione Oro, and Vecchio Riserva.

Picodon is a soft, unpressed goat's milk cheese produced in the departments of Ardèche, Drôme, and parts of Gard and Vaucluse.

Pont-l'Évêque is a cow's milk cheese with a soft paste and a square or rectangular shape, produced within a defined area of Normandy.

Pouligny-Saint-Pierre is a soft, slightly salty French goat's milk cheese made exclusively from raw whole milk and shaped as the frustum of a narrow pyramid with a square base.

Provola dei Nebrodi is a pasta filata cow's milk cheese produced in the Nebrodi mountains of Sicily in five varieties: fresh, semi-aged, aged, Sfoglia, and con limone verde.

Provolone del Monaco is a semi-hard, kneaded-curd, raw-milk cheese produced exclusively within thirteen named municipalities in the province of Naples.

Semi-hard stretched-curd cheese made from raw whole cows' milk, produced across a defined Po Valley area in northern Italy.

Puzzone di Moena / Spretz Tzaorì is a semi-cooked, washed-rind cow's milk cheese produced in the Fiemme, Fassa and Primiero–Vanoi valleys of the Province of Trento and two municipalities in the Province of Bolzano.

Quartirolo Lombardo is a soft table cheese made from raw or pasteurised cow's milk drawn from at least two milkings, produced within a defined belt of Lombardy provinces.

Queijo Amarelo da Beira Baixa is a cured cheese produced within the demarcated Beira Baixa region of Portugal under the PDO designation Queijo da Beira Baixa.

Queijo de Azeitão is a cured, buttery, semi-soft ewe's milk cheese, white or light yellow in colour, with few or no holes.

Queijo de Cabra Transmontano and Queijo de Cabra Transmontano Velho are PDO-protected goat's milk cheeses produced in a defined area of Trás-os-Montes, Portugal.

Queijo de Évora is a cured ewe's milk cheese of semi-hard or hard consistency, with few or no holes and light yellow colour, produced within a defined area of the Alentejo region of Portugal.

Queijo de Nisa is a cured, semi-hard ewe's milk cheese produced in a defined area of northern Alentejo, Portugal.

Queijo Picante da Beira Baixa is the Picante type of the PDO cheese Queijo da Beira Baixa, produced from raw milk of Merino sheep or other regionally adapted sheep breeds and Charnequeiro goats or other regionally adapted goat breeds.

Queijo Rabaçal is a cured cheese made from a mixture of ewe's and goat's milks, of semi-hard to hard consistency, with a dull white paste containing few small irregular holes or none at all.

Queijo São Jorge is a cured cow's milk cheese produced exclusively on the Island of São Jorge in the Azores.

Queijo Serra da Estrela is a raw-milk sheep's cheese produced within a defined upland area of Beira, Portugal, using milk exclusively from Bordaleira Serra da Estrela and Churra Mondegueira ewes, coagulated with cardoon flower heads.

Queijo Terrincho is a cured ewe's milk cheese of semi-soft consistency, slightly oily and with some holes, white and uniform in colour.

Afuega'l Pitu is a high-fat cow's milk cheese produced in thirteen municipalities of central Asturias, made by lactic acid coagulation of whole pasteurised cow's milk.

Arzúa-Ulloa is a cow's milk cheese produced in the central districts of Galicia, Spain, in a defined area spanning municipalities of A Coruña, Lugo, and Pontevedra.

Blue-veined cheese made from raw whole milk — cow's, sheep's, goat's, or a mixture — ripened in natural limestone caves within the Picos de Europa area of Asturias.

Queso Camerano is a goat's milk cheese produced in the Sierra de Cameros uplands of La Rioja, Spain, distinguished by its cylindrical, cake-shaped form and the lattice impression left by the 'cilla' cane mould.

Queso Casín is a full-fat, hard or semi-hard mature cheese made from whole, unpasteurised cow's milk produced in the municipalities of Caso, Sobrescobio, and Piloña in south-eastern Asturias, Spain.

Cebreiro is a PDO cheese made from pasteurised cow's milk in thirteen municipalities of the province of Lugo, Galicia.

Queso de La Serena is a soft to semi-hard, full-fat to extra full-fat wheel cheese made exclusively from raw merino sheep's milk within 21 municipalities in the south-east of the province of Badajoz.

Queso de Murcia is a goat's milk cheese produced exclusively in the province of Murcia, Spain, in two distinct types: Queso de Murcia fresco, which is not aged, and Queso de Murcia curado, a matured pressed cheese.

A pressed, washed, uncooked fatty goat's-milk cheese produced exclusively in the province of Murcia from the milk of Murciano-Granadina goats.

Queso de Valdeón is a full-fat blue cheese produced exclusively in the municipality of Posada de Valdeón, León, from raw or pasteurised cows' milk or a mixture of cows' milk with sheep's and/or goats' milk.

A group of three protected sheep-dominant cheeses produced exclusively in the municipalities of Gáldar, Moya, and Santa María de Guía in north-western Gran Canaria.

Gamonéu or Gamonedo is a full-fat, ripened, lightly smoked cheese with a natural rind, made from raw cow's, sheep's and goat's milk or a mixture thereof, produced exclusively in the municipalities of Onís and Cangas de Onís in Asturias.

Queso Ibores is a full-fat cheese produced exclusively from raw milk of goats of the breeds Verata, Retinta, Florida, Malagueña and Murciana-Granadina, made within 35 municipalities in the south-east of the province of Cáceres, Extremadura.

Pressed, uncooked cheese made exclusively from raw milk of Latxa and Carranzana sheep within a defined area of Álava, Vizcaya, Guipúzcoa and Navarre.

Queso Mahón-Menorca is a pressed, uncooked cow's milk cheese produced exclusively on the island of Menorca, Balearic Islands.

Pressed cheese made exclusively from the milk of Manchega-breed ewes, produced within a defined area of La Mancha spanning provinces of Albacete, Ciudad Real, Cuenca, and Toledo.

Picón Bejes-Tresviso is a full-fat blue cheese produced in the Liébana district of Cantabria, Spain, made from a blend of cow, ewe and goat milk.

San Simón da Costa is a smoked cow's milk cheese produced within the District of Terra Chá, Lugo, Galicia.

Queso Tetilla is a cow's milk cheese produced exclusively within the Autonomous Community of Galicia, Spain, made from the milk of Rubia Gallega, Friesian or Brown Alpine breeds or their crosses.

Queso Zamorano is a full-fat pressed cheese produced exclusively in the Province of Zamora, Spain, from the milk of Churra and Castellana breed ewes, or from first crosses (F1) of those ewes with Spanish Assaf rams.

Ragusano is a raw whole cow's milk pasta filata cheese produced on the Hyblaean plateau of Sicily, shaped as a parallelepiped with a square cross-section and rounded corners.

Raschera is a full-fat pressed cheese made from cows' milk, with the possible addition of small quantities of sheeps' and/or goats' milk, produced and matured within the Province of Cuneo.

Reblochon and Reblochon de Savoie are PDO-protected cheeses made from whole raw cow's milk, pressed and uncooked, produced across approximately 200 communes in the départements of Savoie and Haute-Savoie.

Requeijão Serra da Estrela is a fresh whey cheese produced by heat-induced precipitation or coagulation of proteins from the whey of Queijo Serra da Estrela – PDO manufacture.

Ricotta di Bufala Campana is a fresh, unmatured dairy product made by heat-coagulation of buffalo milk whey, itself a by-product of mozzarella di bufala production.

Ricotta Romana is a fresh dairy product made exclusively from the whey of whole milk from ewes of the Sarda, Comisana, Sopravvissana, Massese breeds and their crosses, reared and processed within the Lazio Region.

Robiola di Roccaverano is a soft, fresh or matured Italian cheese produced in a defined zone of the Asti and Alessandria provinces.

Rocamadour is a soft goat's-milk cheese produced within a defined area centred on the Lot department of Quercy, France.

Roquefort is a blue cheese made from raw sheep's milk, ripened and aged exclusively in the natural caves of Roquefort-sur-Soulzon within the Combalou mountain scree in Aveyron.

Saint-Marcellin is a small cylindrical soft-paste cow's milk cheese produced in the Bas-Dauphiné, covering Isère and parts of Drôme and Savoie.

Saint-Nectaire is a pressed, uncooked, semi-hard cow's-milk cheese produced exclusively within defined communes of the Puy-de-Dôme and Cantal departments.

Sainte-Maure de Touraine is an uncooked soft whole goat's milk cheese produced in the shape of an elongated log segment.

Salers is a farm-produced, uncooked cheese made exclusively from whole raw cow's milk in the Cantal département and 41 communes in neighbouring départements.

Salva Cremasco is a soft, raw whole cows' milk table cheese of parallelepiped form, produced in a defined zone of the Po Valley in Lombardy.

Selles-sur-Cher is a French PDO cheese made exclusively from raw, whole goat's milk of the Alpine or Saanen breed, or a cross of the two, produced within a defined area spanning cantons of Loir-et-Cher, Cher, and Indre.

Sfela is a semi-hard brined cheese produced in the Messinia and Lakonia prefectures of the southern Peloponnese from sheep's milk, goat's milk, or a mixture of the two.

Silter is a PDO-protected hard cooked cow's-milk cheese produced in the Valle Camonica and parts of the Sebino Bresciano in the Province of Brescia.

Spressa delle Giudicarie is a cylindrical, medium-hard, partially skimmed cow's milk cheese produced in the Giudicarie, Chiese, Rendena and Ledro valleys of the province of Trento.

Squacquerone di Romagna is a soft, rapidly maturing cow's milk cheese produced in the Emilia-Romagna provinces of Ravenna, Forlì-Cesena, Rimini, Bologna, and part of Ferrara.

A PDO cow's milk cheese produced exclusively within six named districts of the Autonomous Province of Bolzano, Italy.

Blue Stilton cheese and White Stilton cheese are PDO-protected designations covering blue-veined and uncoloured mould-ripened cheeses made in cylindrical form from full cream cow's milk, with no added pressure, produced within the counties of Leicestershire, Derbyshire and Nottinghamshire.

Strachitunt is a raw whole cow's milk blue cheese produced exclusively in four municipalities of the Valtaleggio area in Bergamo province, made by the ancient dual-curd technique using two curds obtained from separate milkings approximately 12 hours apart.

Taleggio is a soft cow's milk cheese of parallelipiped form with a straight base and straight sides, produced within a defined continuous area spanning eight Italian provinces.

Toma Piemontese is a PDO-protected Italian cheese produced exclusively from cows' milk, available in two varieties: full-fat (intero), made from whole milk, and half-fat (semigrasso), made from partially skimmed milk.

Tome des Bauges is a pressed, uncooked cheese made from raw cow's milk, produced and matured within the Massif des Bauges across designated municipalities in Savoie and Haute-Savoie.

Tomme de Savoie is a pressed, uncooked cheese made from raw or thermised cow's milk, produced within the departments of Savoie and Haute-Savoie and specified municipalities in Ain and Isère.

Torta del Casar is a raw-milk cheese made exclusively from the milk of merino and entrefino breed ewes, coagulated with vegetable rennet derived from the cardoon (Cynara cardunculus), and matured for at least 60 days.

Valençay is a soft-paste goat's milk cheese made from raw whole milk, formed into a truncated pyramid with a square base and a rind ranging from light grey to bluish grey, produced by the addition of vegetable carbon.

Valle d'Aosta Fromadzo is a PDO-protected partly skimmed cow's milk cheese, with optional addition of goat's milk, produced across the entire Autonomous Region of Valle d'Aosta.

Valtellina Casera is a PDO cheese made from partly skimmed cows' milk drawn from traditional cow breeds of the province of Sondrio.

Vastedda della valle del Belìce is a fresh, rindless, kneaded-curd cheese made exclusively from the raw whole milk of Valle del Belìce breed ewes reared within a defined area of Sicily's Belìce valley.

Xygalo Siteias is a white, skinless, pasty and/or granular fresh cheese produced by natural milk acidification in the former District of Siteia, Crete.