European Protected Cheeses – Marcella, the Cheesemonger ACS CCP
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European Protected Cheeses

Protection Icons

List updated as of May 28, 2017 – 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. 

PLEASE NOTE: From January 1, 2017 to May 28, 2017 – 27 Cheeses have applied for and/or been registered for EU Protection: The complete list is available here.

There are currently 232 cheeses with EU Protected 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. Switzerland, which is not part of the European Union, protects its cheeses with the AOP designation.

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 KnowRaw Milk Cheeses and Vegetarian-Suitable Cheeses.

In addition to links to my reviews, I have provided links to other sites with information about the cheeses.

I welcome all corrections and/or additions to these lists – email me via the address on my About Me 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.

Cheese Index    165 Cheeses You Should Know   281 Cheeses You Should Know   Raw Milk Cheeses   Vegetarian Suitable Cheeses   UK Protected Cheeses   European Union   Protected Cheeses   French Protected Cheeses   Greek Protected Cheeses   Italian Protected Cheeses   Portuguese Protected Cheeses   Spanish Protected Cheeses   Swiss Protected Cheeses

 

Abondance (France)

Allgäuer Bergkäse (Germany)

Allgäuer Emmentaler (Germany)

Altenburger Ziegenkäse (Germany)

Anevato (Greece)

Asiago Pressata/d’Allevo (Italy) (RawMilk)

Banon (France)

Batzos (Greece)

Beacon Fell Traditional Lancashire (England)

Beaufort (France) (Raw Milk)

Berner Alpkase (Switzerland)

Berner Hobelkase (Switzerland)

Bitto (Italy) (Produced only in Summer months)

Bleu d’Auvergne (France)

Bleu de Gex Haut Jura (France) (uses Penicillium glaucum)

Bleu des Causses (France)

Bleu du Vercors – Sassenage (France)

Blue Stilton (England)

Boernkaas (Netherlands)

Boeren-Leidse met sleutels (Netherlands)

Bonchester – not currently in production (England) – Raw Jersey Cow Milk

Bovski sir (Slovakia)

Bra (Italy)

Brie de Meaux (France)

Brie de Melun (France)

Brillat-Savarin (France)

Brocciu (France- Corsica)

Bryndza Podhalanska (Poland)

Burrata di Andria (Italy)

Buxton Blue Cheese – not currently in production (England)

Cabecou de Rocamadour (France)

Caciocavallo Silano (Italy)

Camembert de Normandie (France)

Canestrato di Moliterno (Italy)

Canestrato Pugliese (Italy)

Cantal; Cantalet (France)

Casatella Trevigiana (Italy)

Casciotta d’Urbino (Italy)

Casin (Spain) (Raw Milk and Animal Rennet)

Castelmagno (Italy) (Raw Milk)

Castelo Branco Cheese (Portugal)

Cebreiro (Spain)

Chabichou du Poitou (France)

Chaource (France)

Charolais (France)

Chevrotin (France)

Chevrotin des Aravis (France)

Comte (France)

Coeur de Neufchatel (France) (Raw Milk; heart-shaped)

Cordero Manchego (Spain)

Crottin de Chavignol (France)

Danablu aka Danish Blue (Denmark)

Danbo (Denmark)

Dorset Blue Vinney Cheese (England) – Raw Milk

Dovedale Cheese (England) – May not be in production

Edam Holland (Netherlands)

Emmental de Savoie (France)

Emmental francais est-central (France)

Emmentaler Switzerland (Switzerland)

Epoisses (France)

Esrom aka Danish Port Salut (Denmark)

Etivaz (Switzerland)

Exmoor Blue Cheese (England)

Feta (Greece)

Fiore Sardo (Italy)

Flor de Guia (Spain) (Vegetarian Suitable)

Fontina (Italy)

Formaella Arachova Parnassos (Greece)

Fromage de Herve (Belgium)

Formaggella del Luinese (Italy)

Formaggio di Fossa di Sogliamo (Italy)

Formai de Mut dell’Alta Val Brembana (Italy)

Formatge de l’Alt Urgell i la Cerdanga (Spain)

Formatge de Mao (Spain)

Fourme d’Ambert (France)

Fourme de Montbrison (France)

Fromaggella del Luinese (Italy)

Gailtaler Almkäse (Austria)

Galotyri (Greece)

Gamoneu (Spain)

Gorgonzola (Italy)

Gouda Holland (Netherlands)

Grana Padano (Italy)

Graviera (Greece) 

Graviera Agrafon (Greece)

Graviera Kritis (Greece)

Graviera Naxou (Greece)

Gruyere (France)

Gruyere (Switzerland)

Halloumi (Cyprus)

Havarti (Denmark)

Hessischer Handkäse (Germany)

Herve (Belgium)

Hollande geitenkaas (The Netherlands)

Holsteiner Tilsiter (Germany)

Hushallsost (Sweden)

Idiazabal Gaxta (Spain)

Imokilly Regato (Ireland) 

Janu siers (Latvia)

Jihočeská Niva (Czech Republic)

Jihočeská Zlatá Niva (Czech Republic)

Kalathaki Limnou (Greece)

Kanterkaas (Netherlands)

Kasseri (Greece)

Katiki Domokou (Greece)

Kefalograviera (Greece) 

Kopanisti Mykonou (Greece)

Korycinski Homemade Cheese (Poland)

Ladotyri Mytilinis (Greece)

Laguiole (France) (Raw Milk)**

Langres (France)

l’Etivaz (Switzerland)

Le Gruyere (Switzerland)

Lietuviskas varskes suris (Lithuania)

Livarot (France)

Maconnais (France)

Mahon- Menorca (Spain)

Mallorca (Spain)

Manchego (Spain)

Manouri (Greece)

Maroilles (France) 

Metsovone (Greece)

Mohant (Slovakia) (Animal Rennet)

Mont d’or (France)

Montasio (Italy)

Monte Veronese (Italy) (Raw Milk)

Morbier (France) AOC for Jura and Doubs versions only

Mozzarella di Bufala Campana (Italy)

Munster-Gerome (France)

Murcia (Spain)

Murcia al Vino (Spain) (Raw Milk)

Murazzano (Italy)

Nanoski sir (Slovakia)

Neufchatel (France)

Nieheimer Käse (Germany)

Noord-Hollandse Edammer (Netherlands)

Noord-Hollandse Gouda (Netherlands)

Nostrano Valtrompia (Italy)

Odenwälder Frühstückskäse (Germany)

Olomoucké Syrečky (Czech Republic) (Rennet-free; less than 1% butterfat)

Oravsky korbacik (Slovakia)

Orkney Scottish Island Cheddar (England)

Oscypek (Poland)

Ossau-Iraty (France) 

Ossolano (Italy)

Palmero (Spain) Animal Rennet

Parmigiano Reggiano (Italy) (Raw Milk)

Pecorino Crotonese (Italy) (Artisanally produced only from January to June)

Pecorino delle Balze Volterrane (Italy) aka Pecorino Pisano

Pecorino di Filiano (Italy)

Pecorino di Picinsco (Italy)

Pecorino Romano (Italy)

Pecorino Sardo (Italy) AKA Fiore Sardo

Pecorino Siciliano (Italy)

Pecorino Toscano (Italy)

Pelardon (France)

Pelardon des Cevennes (France)

Piacentinu Ennese (Italy)

Piave (Italy)

Pichtogalo Chanion (Greece)

Picodon (France) (Raw Milk)

Picon Bejes-Tresviso (Spain)

Pont l’Eveque (France)*

Pouligny-Saint-Pierre (France) (Raw Milk)

Primo Sale (Italy)

Provolone del Monaco (Italy)

Provolone Valpadana (Italy)

Puzzone di Moena aka Spreta Tzaori (Italy)

Quartirolo Lombardo (Italy)

Queijo de Azeitao (Portugal)

Queijos da Beira Baixa (Portugal)

Queijo de Cabra Transmontano (Portugal)

Queijo de Castelo Branco (Portugal)

Queso de Evora (Portugal)

Queijo de Nisa (Portugal) (Raw Milk; Vegetarian – uses thistle rennet)

Queijo do Pico (Portugal) (Raw Milk)

Queijo mestico de Tolosa (Portugal)

Queijo Rabacal (Portugal)

Queijo S. Jorge (Portugal)

Queijo Serpa (Portugal)

Queijo Terrincho (Portugal)

Queixo Arzua – Ulloa (Spain)

Queixo Cabreiro (Spain)

Queso Casin (Spain)

Queijos da Beira Baixa (Portugal)

Queixo de Tetilla (Spain)

Queso Camerano (Spain)

Queso de Flor (Spain)

Queso de la Serena (Spain) aka Torta de la Serena

Queso de las Alpujarras (Spain)

Queso de Los Beyos (Spain)

Queso de Liebana (Spain)

Queso Ibores (Spain) (Raw Milk)

Queso Los Beyos (Spain)

Queso Majorero (Spain) (Canary Islands)

Queso Nata de Cantabria (Spain) (Animal Rennet)

Quesu Cabrales (Spain)

Quesu Casin (Spain) (Raw Milk and Animal Rennet)

Quesu d’Afueg’l Pitu (Spain)  (Raw Milk)

Raclette de Savoie (France)

Raclette du Valais (Switzerland)

Ragusano (Italy)

Raschera (Italy)

Reblochon (France)*

Reblochon de Savoie*

Redykolka (Poland)

Ricotta di Bufala Campana (Italy)

Ricotto Romano (Italy)

Robiola di Roccaverano (Italy)

Rocamadour (France) (Raw Milk)

Roncal Spain

Roquefort (France)

Saint-Marcellin (France)

Saint Maure de Touraine (France)

Saint Nectaire (France)

Salers (France) (only produced 4/15 to 11/15)

Salva Cremasco (Italy)

San Michali (Greece)

Sbrinz (Switzerland)

Sao Jorge (Portugal – Azores)

Ser korycinski swojski (Poland)

Serra da Estrella (Portugal) Raw Milk and Vegetable Thistle Rennet

Selles-sur-Cher (France) (Raw Milk)

Serpa (Portugal)

Sfela (Greece)

Silter (Italy)

Single Gloucester (England) (Raw Milk)

Slovenska bryndza (Slovakia) (PGI)

Slovenska parenica (Slovakia) (PGI)

Slovenska ostiepok (Slovakia) (PGI)

Spressa delle Giudicarie (Italy)

Squacquerone di Romagna (Italy)

Staffordshire Cheese (England)

Stelvio or Stilfser (Italy)

Strachitunt (Italy)

Straits Podhalanska (Poland)

Svecia (Sweden)

Swaledale Cheese (England) (Raw Milk)

Swaledale Ewes’ Cheese (England)

Taleggio (Italy)

Terrincho (Portugal)

Tessiner Alpkase (Switzerland)

Tete de Moine (Switzerland)

Teviotdale Cheese – not currently in production (England)

Tilsit (Germany)

Tiroler Almkäse (Austria)

Tiroler Alpkäse (Austria)

Tiroler Bergkäse (Austria)

Toma Piemontese (Italy) – PDO

Toma di Gressoney (Italy) – TSG

Tome des Bauges (France)

Tomme de Savoie (France) (Raw Milk)

Tomme des Pyrenees (France)

Torta del Casar (Spain)

Traditional Ayrshire Dunlop (England)

Traditional Welsh Caerphilly (UK)

Trentingrana (Italy)

Tyrolean Grey Cheese (Austria) – Rennet-free

Vacherin du Haut-Doubs (France)

Vacherin Fribourgeois (Switzerland)

Vacherin Mont d’Or (Switzerland)

Valdeon (Spain)

Valencay (France)

Valle d’Acosta Fromadzo (Italy)

Valtellina Casera (Italy)

Vastedda della Valle del Belice (Italy)

Vorarlberger Alpkäse (Austria)

Vorarlberger Bergkäse (Austria)

Yorkshire Wensleydale (England)

Yorkshire Wensleydale with Cranberries (England)

Weißlacker / Allgäuer Weißlacker – Germany

West Country Farmhouse Cheddar (England)

White Stilton (England)

Wielkopolska Fried Cheese (Poland)

Xygalo Siteias (Greece)

Xynomizithra (Greece)

Zamorano (Spain)*

 

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