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A number of European cheeses have been granted Protected Geographical Status under European Union and UK law through the Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) or Traditional Speciality Guaranteed (TSG) regimes.
Stretched curd, for which the Italian term pasta filata is often used, is a group of cheeses where the hot curd is stretched, today normally mechanically, producing various effects. [39] Many traditional pasta filata cheeses such as the Italian mozzarella and halloumi from the Eastern Mediterranean also fall into the fresh cheese category.
Emmental cheese is "true" Swiss cheese; i.e. it originates from the Emme valley, Switzerland. [2]It has a savory but mild taste. While "Emmentaler" is registered as a geographical indication in Switzerland, a limited number of countries recognize the term as a geographical indication: similar cheeses of other origins, especially from France (as Emmental), [3] the Netherlands, [4] Bavaria, and ...
Gouda – a semi-hard cows' milk cheese traditionally traded in Gouda, now often used as a worldwide generic term for Dutch-style cheese. Kanterkaas – "edge cheese", a hard cheese produced in Friesland, with variants flavoured with cumin and cloves. Leerdammer – a trademarked Emmental-style semi-firm cows' milk cheese.
Young Gouda cheese often has a smooth, creamy texture and a pale ivory to light yellow colour. Over time, the cheese's appearance changes into a richer golden hue, and its texture becomes more crumbly and firm. Gouda cheese obtains a harder, crystalline appearance as it ages, [19] where small crystals may be visible. [20]
A few French cheeses are protected under the European Union's Protected Geographic Indication designation (PGI). Many familiar generic types, like Boursin, are not covered, while others originally from other countries, such as Emmental cheese, may have certain varieties protected as a French cheese. This list differs from those of Chundi status.
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Technically Swiss-type cheeses are "cooked", meaning made using thermophilic lactic fermentation starters, incubating the curd with a period at a high temperature of 45°C or more. [5] Since they are later pressed to expel excess moisture, the group are also described as "'cooked pressed cheeses'", [6] fromages à pâte pressée cuite in French ...