List updated as of 12/31/2015 – this list includes all cheeses that have applied for protection and/or have been granted protection. Please refer to The EU DOOR list for clarification of current status.
Several countries in Europe and the European Union promote and protect certain agricultural products and foodstuffs. For more information on this practice, please read my posting.
The EU has three levels of designation )Icons are shown above): Protected Designation of Origin (PDO); Protected geographical Indication (PGI) and Traditional Specialty Guaranteed (TSG). You can also visit the European Commission’s page regarding geographical indication and lists of all designated cheeses, wines and other products.
While studying for the ACS CCP exam in 2013 and mentoring candidates in 2014, I studied and stressed the importance of understanding the European Union’s protection of certain foods stuffs; for the exam, specifically the cheeses. The countries that I concentrated on were France, Italy, Spain, England and to a lesser extent, Portugal. In updating my postings and pages for the “Cheese” category I wanted to make sure my information was correct and updated and in doing my research I discovered so many other countries that have protected cheeses. In addition to the complete list below, I have created addition “Sub-Category” pages which break the list into countries and/or regions.
I have reviewed some of these cheeses and you can read my reviews via the provided links. Many more are included in my lists of 281 Cheeses You Should Know, 165 More Cheeses to Know, Raw Milk Cheeses and Vegetarian-Suitable Cheeses. You can also check out my complete list of European Protected Cheeses (as of 9/30/2014).
In addition to links to my reviews, I have provided links other sites with information about the cheeses.
My thanks to wikipedia; the website was a great help in compiling this list. If you haven’t contributed to this non-profit website, I urge you to do so. As little as a pledge of $3.00 a month can go along way to keeping it online.
UK Protected Cheeses European Protected Cheeses Greek Protected Cheeses Italian Protected Cheeses Portuguese Protected Cheeses Spanish Protected Cheeses Swiss Protected Cheeses
Abondance (France)
Beaufort (France) (Raw Milk)
Bleu de Gex Haut Jura (France) (uses Penicillium glaucum)
Bleu du Vercors – Sassenage (France)
Cabecou de Rocamadour (France)
Camembert de Normandie (France)
Coeur de Neufchatel (France) (Raw Milk; heart-shaped)
Emmental francais est-central (France)
Laguiole (France) (Raw Milk)
Morbier (France) AOC for Jura and Doubs versions only
Pelardon des Cevennes (France)
Picodon (France) (Raw Milk)
Pouligny-Saint-Pierre (France) (Raw Milk)
Raclette de Savoie (France)
Rocamadour (France) (Raw Milk)
Saint Marcellin (France)
Saint Maure de Touraine (France)
Salers (France) (only produced 4/15 to 11/15)
Selles-sur-Cher (France) (Raw Milk)
Tomme de Savoie (France) (Raw Milk)
Vacherin du Haut-Doubs (France)
In addition to being an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.
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