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.
I welcome all corrections and/or additions to these lists – leave them in the comment box at the bottom of this page. Thanks!!
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.
European Protected Cheeses UK Protected Cheeses French Protected Cheeses
Greek Protected Cheeses Italian Protected Cheeses Portuguese Protected Cheeses
Spanish Protected Cheeses Swiss Protected Cheeses
Asiago Pressata/d’Allevo (Italy) (RawMilk)
Bitto (Italy) (Produced only in Summer months)
Burrata di Andria (Italy)
Canestrato di Moliterno (Italy)
Castelmagno (Italy) (Raw Milk)
Formaggella del Luinese (Italy)
Formaggio di Fossa di Sogliamo (Italy)
Formai de Mut dell’Alta Val Brembana (Italy)
Monte Veronese (Italy) (Raw Milk)
Mozzarella di Bufala Campana (Italy)
Ossolano (Italy)
Parmigiano Reggiano (Italy) (Raw Milk)
Pecorino Crotonese (Italy) (Artisanally produced only from January to June)
Pecorino delle Balze Volterrane (Italy) aka Pecorino Pisano
Pecorino Sardo (Italy) AKA Fiore Sardo
Puzzone di Moena aka Spreta Tzaori (Italy)
Robiola di Roccaverano (Italy)
Spressa delle Giudicarie (Italy)
Squacquerone di Romagna (Italy)
Strachitunt (Italy)
Toma Piemontese (Italy) – PDO
Toma di Gressoney (Italy) – TSG
Valle d’Acosta Fromadzo (Italy)
Vastedda della Valle del Belice (Italy)
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.
You must be logged in to post a comment.