Protected Designation of Origin
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Protected Designation of Origin
EU Protected designation of origin logo in French
EU Protected designation of origin logo in German

Protected Designation of Origin (PDO) is the name, in English, of an identification form used by the European Union and the United Kingdom aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designate products that have been produced, processed and developed in a specific geographical area, using the recognized know-how of local producers and ingredients from the region concerned.[1]

The list below also shows other Geographic Indications.

Features

The characteristics of the products protected are essentially linked to the terroir. The European or UK PDO logo, of which the use is compulsory, ensures this identification.[2] The European Regulation n.o 510/2006 of March 20, 2006 acknowledges a priority to establish a community protection system guaranteeing equal conditions of competition between producers. This European regulation should guarantee the reputation of regional products, adapt existing national protections to make them comply with the requirements of the World Trade Organization and inform consumers that products bearing the logo of protected designation of origin respect the conditions of production and origin specified by this designation. This regulation concerns certain agricultural products and foodstuffs for which there is a link between the characteristics of the product or the foodstuff and its geographical origin: it may be wines, cheeses, hams, sausages, olives, beers, fruits, vegetables, breads or animal feed.[3][1][4]

Foods such as gorgonzola, parmigiano-reggiano, asiago cheese, camembert de Normandie and champagne can be labeled as such if they come only from the designated region. For example, to be marketed under the designation of origin "Roquefort,"[5] the cheese must be processed from raw milk from a certain breed of sheep (Lacaune), the animals will be raised in a specific territory and the cheese obtained will be refined in one of the cellars of the village of Roquefort-sur-Soulzonin the French department of Aveyron, where it will be seeded with mold spores (Penicillium roqueforti) prepared from traditional strains endemic to these same cellars.[2]

PDO in different languages

The PDO logo is available in all languages of the European Union and companies are free to use the logo and abbreviation of any of the versions. Examples of different language versions are shown below:

PDO in different EU language versions
Language Name Abbreviation
Bulgarian
Croatian Za?ti?ena oznaka izvornosti ZOI
Czech Chrán?né ozna?ení p?vodu ChOP
Danish Beskyttet oprindelsesbetegnelse BOB
Dutch Beschermde Oorsprongsbenaming BOB
Estonian Kaitstud päritolunimetus KPN
Finnish Suojattu alkuperänimitys SAN
French Appellation d'origine protégée AOP
German geschützte Ursprungsbezeichnung g. U.
Greek ?
Hungarian Oltalom alatt álló eredetmegjelölés OEM
Italian Denominazione d'Origine Protetta DOP
Latvian Aizsarg?ts cilmes vietas nosaukums ACVN
Lithuanian Saugomos kilm?s vietos nuorodos SKVN
Polish chroniona nazwa pochodzenia CNP
Portuguese Denominação de Origem Protegida DOP
Romanian Denumirea de origine protejat? DOP
Slovakian Chránené ozna?enie pôvodu CHOP
Slovenian Zaitena ozna?ba porekla ZOP
Spanish Denominación de origen protegida DOP
Swedish Skyddad ursprungsbeteckning SUB

European register

The protected names are entered in the European "Register of Protected Designations of Origin and Protected Geographical Indications", or "EU Quality Register" for short, which is maintained by the European Commission's Directorate-General for Agriculture and Rural Development.[6] The applications, publications, registrations and any changes are recorded in the DOOR (Database of Origin and Registration) database and can be accessed online by anyone.[7]

Starting on April 1, 2019, the online database eAmbrosia was put into operation by the European Commission, which lists information about protected wines, spirits and food in the European Union and the previous three different databases: E-SPIRIT-DRINKS, DOOR and E -BACCHUS replaced on December 31, 2019.[8]

Lists of PDO products by country

Austria

Product name Area Short description Image
Sura Kees Montafon valley in Vorarlberg (Austria) Sura Kees (Alemannic: "sour cheese"), also known as Vorarlberger Sauerkäse or Montafoner Sauerkäse is a low-fat sour milk cheese originally from the Montafon valley in Vorarlberg (Austria). It is traditionally made from skim milk and is a by-product of butter production. Sura Kees resembles the Tyrolean Grey Cheese. The registration of the PDO states that its production has been a significant element of Vorarlberg's peasant gastronomy for centuries. Sura Kees is usually served with vinegar, oil and onions, pure on black bread or eaten with potatoes.[9]
Sura-Kees
Tyrolean grey cheese Tyrolean Alp valleys (Austria). Tyrolean grey cheese (Graukäse) is a strongly flavoured, rennet-free cows-milk acid-curd cheese made in the Tyrolean Alp valleys, Austria. It owes its name to the grey mold that usually grows on its rind. It is extremely low in fat (around 0.5%) and it has a powerful penetrating smell. The cheese is registered as protected designation of origin under the official name Tiroler Graukäse g.U.[10] The registration of the PDO states that its production has been a significant element of Tyrolean peasant gastronomy for centuries. Graukäse making became widespread on farms due to the simplicity of making and the availability of low-fat milk after the fat had been taken for use in butter making.[11]
Tyrolean grey cheese Loaf Cut
Tyrolean Speck Tyrol Tyrolean Speck is a distinctively juniper-flavored ham originally from Tyrol, a historical region that since 1918 partially lies in Italy. Its origins at the intersection of two culinary worlds is reflected in its synthesis of salt-curing and smoking. The first historical mention of Tyrolean Speck was in the early 13th century when some of the current production techniques were already in use. Südtiroler Speck (Italian: Speck Alto Adige) is now a protected geographic designation with PGI status.[12]
Speck
Vorarlberger Bergkäse Vorarlberg Vorarlberger Bergkäse ("Vorarlberg mountain cheese") is a regional cheese specialty from the Austrian state of Vorarlberg. It is protected within the framework of the European designation of origin (PDO).[13][14]
2014-12-08 Bergkäse Milfina 5710

Belgium

In Belgium, since 2011, the Public Service of Wallonia, the Quality Department of the Operational Directorate-General for Agriculture and Natural Resources and the Environment (DGARNE), has set up CAIG; a program dedicated to geographical indication of produce.[15] This project is carried out jointly by the University of Liège (Laboratory for Quality and Safety of Agrifood Products, Gembloux Agro-Bio Tech[16]) and the University of Namur (Department of History, Pole of Environmental History[17]). The objective of the CAIG is to support the Walloon producer groups wishing to submit an application for recognition of their product as a Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) or Traditional Specialty Guaranteed (TSG). To do this, CAIG supports producers in their process of drafting specifications and in the work of characterizing the product.

Product name Area Short description Image
Beurre d'Ardenne Ardenne Beurre d'Ardenne is a type of butter made in the Ardenne of Belgium from cow's milk. As a traditional product of the area, it received Belgian appellation d'origine by royal decree in 1984,[18] and received European protected designation of origin status in 1996.[19]
Framboise Belgium Framboise is used primarily in reference to a Belgian lambic beer that is fermented using raspberries.[20] It is one of many modern types of fruit beer that have been inspired by the more traditional kriek beer, which is made using sour cherries.
Timmermans framboise
Gueuze Belgium Gueuze (Dutch geuze, pronounced ['?øz?];[21][22] French gueuze, [?øz][23]) is a type of lambic, a Belgian beer. It is made by blending young (1-year-old) and old (2- to 3-year-old) lambics, which is bottled for a second fermentation. Because the young lambics are not fully fermented, the blended beer contains fermentable sugars, which allow a second fermentation to occur.
Gueze Boon
Kriek lambic Brussels Kriek lambic is a style of Belgian beer, made by fermenting lambic with sour Morello cherries. Traditionally "Schaarbeekse krieken" (a rare Belgian Morello variety) from the area around Brussels are used. As the Schaarbeek type cherries have become more difficult to find, some brewers have replaced these (partly or completely) with other varieties of sour cherries, sometimes imported.[24]
Kriek Beer
Lambic Brussels Lambic (English: /lbik? 'læmb?k/) is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself since the 13th century.[25] Types of lambic beers include gueuze, kriek lambic and framboise.[26] Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer's yeast. This process gives the beer its distinctive flavour: dry, vinous, and cidery, often with a tart aftertaste.[27]
A glass and bottle of Boon Faro

United Kingdom

Product name Area Short description Image
Arbroath smokie Arbroath The Arbroath smokie is a type of smoked haddock - a speciality of the town of Arbroath in Angus, Scotland. The Arbroath smokie is said to have originated in the small fishing village of Auchmithie, three miles northeast of Arbroath.[28]
Racks of haddock in a homemade smoker. Smouldering at the bottom are hardwood wood chips. The sacking at the back is used to cover the racks while they are smoked.
Bonchester cheese Bonchester Bridge Bonchester cheese is a soft Scottish cheese, made from unpasteurized Jersey cows' milk.[29] It is produced in Bonchester Bridge, Roxburghshire.
Buxton Blue Buxton Buxton Blue is an English blue cheese that is a close relative of Blue Stilton, is made from cow's milk, and is lightly veined with a deep russet colouring.[30] It is usually made in a cylindrical shape.
Cheddar cheese Cheddar, Somerset Cheddar cheese, commonly known as cheddar, is a relatively hard, off-white (or orange if colourings such as annatto are added), sometimes sharp-tasting, natural cheese. Originating in the English village of Cheddar in Somerset,[31] cheeses of this style are now produced all over the world.
Somerset-Cheddar
Clotted cream Devonshire Clotted cream (Cornish: dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts", hence the name.[32] It forms an essential part of a cream tea.
Clotted cream (cropped)
Comber Earlies Comber Comber Earlies, also called new season Comber potatoes,[33] are potatoes grown around the town of Comber, County Down, Northern Ireland.[34] They enjoy the status of protected geographical indication (PGI) since 2012 and are grown by the Comber Earlies Growers Co-Operative Society Limited.[35][36][37][38][39]
Cornish pasty Cornwall A pasty (/'pæsti/)[40] is a British baked pastry, a traditional variety of which is particularly associated with Cornwall, United Kingdom. It is made by placing an uncooked filling, typically meat and vegetables, on one half of a flat shortcrust pastry circle, folding the pastry in half to wrap the filling in a semicircle and crimping the curved edge to form a seal before baking.

The traditional Cornish pasty, which since 2011 has Protected Geographical Indication (PGI) status in Europe,[41] is filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga - referred to in Cornwall as turnip) and onion, seasoned with salt and pepper, and baked. Today, the pasty is the food most associated with Cornwall. It is regarded as the national dish and accounts for 6% of the Cornish food economy. Pasties with many different fillings are made and some shops specialise in selling all sorts of pasties.

Cornish Pasty
Cornish sardine Cornwall Since 1997, sardines from Cornwall have been sold as "Cornish sardines", and since March 2010, under EU law, Cornish sardines have Protected Geographical Status. The industry has featured in numerous works of art, particularly by Stanhope Forbes and other Newlyn School artists.[42]
Sardines use body-caudal fin locomotion to swim, and streamline their bodies by holding their other fins flat against the body.
Cumberland sausage Cumberland Cumberland sausage is a pork sausage that originated in the ancient county of Cumberland, England, now part of Cumbria. It is traditionally very long, up to 50 centimetres (20 inches), and sold rolled in a flat, circular coil, but within western Cumbria, it is more often served in long, curved lengths.[] Seasonings are prepared from a variety of spices and herbs, though the flavour palate is commonly dominated by pepper, both black and white, in contrast to more herb-dominated varieties such as Lincolnshire sausage. Traditionally no colourings or preservatives are added. The distinctive feature is that the meat is chopped, not ground or minced, giving the sausage a chunky texture. In March 2011, the "Traditional Cumberland sausage" was granted Protected Geographical Indication (PGI) status.[43]
Cumberland sausage
Dovedale cheese Dovedale Dovedale, sold as Dovedale Blue', is a blue cheese. It is named after the Dovedale valley in the Peak District, near where it is produced. Dovedale is a soft, creamy cheese with a mild blue flavour.[44][45][46] It is made from full fat cow's milk.[44][45][46] Unusually for a British cheese, it is brine dipped, rather than dry-salted, giving it a distinctive continental appearance and flavour.[44][46] In 2007, Dovedale was awarded Protected designation of origin (PDO) status, meaning that it must be traditionally manufactured within 50 miles (80 km) of the Dovedale valley.[45] The original cheese was invented and is still produced at the Hartington Creamery in Derbyshire;[44][47] a version is also produced by the Staffordshire Cheese Company in Cheddleton, Staffordshire.[48]
Dovedale cheese
Gloucester cheese Gloucester Gloucester is a traditional, semi-hard cheese which has been made in Gloucestershire, England, since the 16th century. There are two varieties of the cheese, Single and Double; both are traditionally made from milk from Gloucester cattle. Both types have a natural rind and a hard texture, but Single Gloucester is more crumbly, lighter in texture and lower in fat. Double Gloucester is allowed to age for longer periods than Single, and it has a stronger and more savoury flavour. It is also slightly firmer. The flower known as Lady's Bedstraw (Galium verum), was responsible for the distinctively yellow colour of Double Gloucester Cheese.[49][50]
Double Gloucester cheese
Traditional Grimsby smoked fish Grimsby Traditional Grimsby smoked fis' are regionally processed fish food products from the British fishing town of Grimsby, England.

Grimsby has long been associated with the sea fishing industry, which once gave the town much of its wealth. At its peak in the 1950s, it was the largest and busiest fishing port in the world.[51] The UK's Department for Environment, Food and Rural Affairs (DEFRA), defines Traditional Grimsby smoked fish "as fillets of cod and haddock, weighing between 200 and 700 grams, which have been cold smoked in accordance with the traditional method and within a defined geographical area around Grimsby.[52] After processing the fish fillets vary from cream to beige in colour, with a characteristic combination of dry textured, slightly salty, and smokey flavour dependent on the type of wood used in the smoking process. Variations in wood quality, smoke time and temperature control the end flavour. The smoking process is controlled by experienced cold smokers trained in the traditional Grimsby method. In 2009, Traditional Grimsby smoked fish was awarded Protected Geographical Indication (PGI) status by the European Commission.

Traditional Grimsby smoked haddock
Herdwick Lake District The Herdwick is a breed of domestic sheep native to the Lake District in North West England. The name "Herdwick" is derived from the Old Norse herdvyck, meaning sheep pasture.[53] Though low in lambing capacity and perceived wool quality when compared to more common commercial breeds, Herdwicks are prized for their robust health, their ability to live solely on forage, and their tendency to be territorial and not to stray over the difficult upland terrain of the Lake District. It is considered that up to 99% of all Herdwick sheep are commercially farmed in the central and western Lake District.In 2013, Lakeland Herdwick meat received a Protected Designation of Origin from the European Union.[54]
A Herdwick ewe
Jersey Royal Jersey The Jersey Royal is the marketing name of a type of potato grown in Jersey which has a Protected Designation of Origin. The potatoes are of the variety known as International Kidney and are typically grown as a new potato.[55] Under the Common Agricultural Policy of the European Union Jersey Royals are covered by a Protected Designation of Origin (PDO).[56][57]
'Jersey Royals', boiled
Melton Mowbray pork pie Melton Mowbray The Melton Mowbray pork pie is named after Melton Mowbray, a town in Leicestershire.[58] While it is sometimes claimed that Melton pies became popular among fox hunters in the area in the late eighteenth century,[59] it has also been stated that the association of the pork pie trade with Melton originated around 1831 as a sideline in a small baker and confectioners' shop in the town, owned by Edward Adcock.[60] Within the next decade a number of other bakers then started supplying them, notably Enoch Evans, a former grocer, who seems to have been particularly responsible for establishing the industry on a large scale.[60] Whether true or not the association with hunting provided valuable publicity, although one local hunting columnist writing in 1872 stated that it was extremely unlikely that "our aristocratic visitors carry lumps of pie with them on horseback". In the light of the premium price of the Melton Mowbray pie, the Melton Mowbray Pork Pie Association applied for protection under European Protected designation of origin laws as a result of the increasing production of Melton Mowbray-style pies by large commercial companies in factories far from Melton Mowbray, and recipes that deviated from the original uncured pork form. Protection was granted on 4 April 2008, with the result that only pies made within a designated zone around Melton (made within a 28 square kilometres (10.8 sq mi) zone around the town), and using the traditional recipe including uncured pork, are allowed to carry the Melton Mowbray name on their packaging.[61][62]
A Melton Mowbray pork pie
Newmarket sausage Newmarket, Suffolk The Newmarket sausage is a pork sausage made to a traditional recipe from the English town of Newmarket, Suffolk. Two varieties of Newmarket Sausage are made branded with the names of two different family butchers. Both are sold widely throughout the United Kingdom. In October 2012 the Newmarket sausage was awarded Protected Geographical Indicator of Origin (PGI)[63] status.[64]
A cooked Newmarket sausage
North Ronaldsay sheep North Ronaldsay The North Ronaldsay or Orkney is a breed of sheep from North Ronaldsay, the northernmost island of Orkney, off the north coast of Scotland. It belongs to the Northern European short-tailed sheep group of breeds, and has evolved without much cross-breeding with modern breeds. It is a smaller sheep than most, with the rams (males) horned and ewes (females) mostly hornless. It was formerly kept primarily for wool, but now the two largest flocks are feral, one on North Ronaldsay and another on the Orkney island of Auskerry. The Rare Breeds Survival Trust lists the breed as a priority on there 2021-2022 watchlist, and they are in danger of dying out with fewer than 600 registered breeding females in the United Kingdom. The semi-feral flock on North Ronaldsay is the original flock that evolved to subsist almost entirely on seaweed - they are one of few mammals to do this. They are confined to the foreshore by a 1.8 m (6 ft) drystane dyke, which completely encircles the island, forcing the sheep to evolve this unusual characteristic. The wall was built as kelping (the production of soda ash from seaweed) on the shore became uneconomical. Sheep were confined to the shore to protect the fields and crofts inside, and afterwards subsisted largely on seaweed. This diet has caused a variety of adaptations in the sheep's digestive system. These sheep have to extract the trace element copper far more efficiently than other breeds as their diet has a limited supply of copper. This results in them being susceptible to copper toxicity, if fed on a grass diet, as copper is toxic to sheep in high quantities. Grazing habits have also changed to suit the sheep's environment. To reduce the chance of being stranded by an incoming tide, they graze at low tide and then ruminate at high tide. A range of fleece colours are exhibited, including grey, brown and red. Meat from the North Ronaldsay has a distinctive flavour, described as "intense" and "gamey",[65] due, in part, to the high iodine content in their diet of seaweed. The meat has Protected Geographical Status in European Union law, so only meat from North Ronaldsay sheep can be marketed as Orkney Lamb.Lamb meat and mutton from the sheep have been specially designated by the European Union, meaning that only pure-bred lambs can be marketed as "Orkney Lamb".[66] The meat has a unique, rich flavour, which has been described as "intense and almost gamey",[65] and has a darker colour than most mutton, due in part to the animals' iodine-rich diet.[65]
A white sheep, pictured with two lambs on the seaweed covered beach, next to seals lying in the sand.
A North Ronaldsay sheep with twin lambs on the beach, with seals in the background
Perry England Perry is an alcoholic beverage made from fermented pears, similar to the way cider is made from apples. It has been common for centuries in England, particularly in the Three Counties (Gloucestershire, Herefordshire and Worcestershire); it is also made in parts of South Wales and France, especially Normandy and Anjou. It is also made in Commonwealth countries such as Canada, Australia and New Zealand.[] In more recent years, commercial perry has also been referred to as "pear cider", but some organisations (such as CAMRA) do not accept this as a name for the traditional drink.[67] The National Association of Cider Makers, on the other hand, disagrees, insisting that the terms perry and pear cider are interchangeable.[68] An over twenty-fold increase of sales of industrially manufactured "pear cider" produced from often imported concentrate makes the matter especially contentious.
A traditional perry (poiré in French) bottled under cork and cage from Normandy
Plymouth Gin Plymouth Plymouth Gin used to be a Protected Geographical Indication that pertained to any gin distilled in Plymouth, England,[69] but this stopped being true in February 2015.[] Today, there is only one brand, Plymouth, which is produced by the Black Friars Distillery. The Black Friars Distillery is the only remaining gin distillery in Plymouth, in what was once a Dominican Order monastery built in 1431, and opens onto what is now Southside Street. It has been in operation since 1793.[70] The established distilling business of Fox & Williamson began the distilling of the Plymouth brand in 1793. Soon, the business was to become known as Coates & Co., which it remained until March 2004. In 1996, the brand was sold by Allied-Lyons to a management group headed by Charles Rolls who reinvigorated it.[71] After turning the company around, they sold it in 2005 to the Swedish company V&S Group, which also made Absolut Vodka. The brand is now owned and distributed by the French company Pernod Ricard as a result of its purchase of V&S in 2008.
Mojito in a Plymouth glass
Rhubarb Triangle West Yorkshire The Rhubarb Triangle (or Tusky Triangle,[72][failed verification] from a Yorkshire word for rhubarb) is a 9-square-mile (23 km2) area of West Yorkshire, England between Wakefield, Morley and Rothwell famous for producing early forced rhubarb. It includes Kirkhamgate, East Ardsley, Stanley, Lofthouse and Carlton.[73] The Rhubarb Triangle was originally much bigger, covering an area between Leeds, Bradford and Wakefield.[74] From the 1900s to 1930s, the rhubarb industry expanded and at its peak covered an area of about 30 square miles (78 km2).[75] Twelve farmers who farm within the Rhubarb Triangle applied to have the name "Yorkshire forced rhubarb" added to the list of foods and drinks that have their names legally protected by the European Commission's Protected Food Name scheme.[76] The application was successful and the farmers in the Rhubarb Triangle[a] were awarded Protected Designation of Origin status (PDO) in February 2010. Food protected status accesses European funding to promote the product and legal backing against other products made outside the area using the name. Other protected names include Stilton cheese, Champagne and Parma Ham. Leeds Central MP, Hilary Benn, was involved in the Defra campaign to win protected status.[77][78]
Rhubarb Sculpture
Shetland sheep Shetland Isles The Shetland is a small, wool-producing breed of sheep originating in the Shetland Isles, Scotland but is now also kept in many other parts of the world. It is part of the Northern European short-tailed sheep group, and it is closely related to the extinct Scottish Dunface. Shetlands are classified as a landrace or "unimproved" breed.[79] This breed is kept for its very fine wool, for meat, and for conservation grazing.[80]
Shetland ewe grazing on heathland: this "badger-faced" pattern is called katmoget.
Stilton cheese Cambridgeshire Stilton is an English cheese, produced in two varieties: Blue, which has had Penicillium roqueforti added to generate a characteristic smell and taste, and White, which has not. Both have been granted the status of a protected designation of origin (PDO) by the European Commission, requiring that only such cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire may be called "Stilton". The cheese takes its name from the village of Stilton, now in Cambridgeshire, where it has long been sold. Stilton cheese cannot be produced in Stilton village, which gave the cheese its name,[81] because it is not in any of the three permitted counties, but in the administrative county of Cambridgeshire and the historic county of Huntingdonshire. The Original Cheese Company applied to Defra to amend the Stilton PDO to include the village, but the application was rejected in 2013.[82]
Blue Stilton 01
Swaledale cheese Richmond Swaledale is a full fat hard cheese produced in the town of Richmond in Swaledale, North Yorkshire, England.[83] The cheese is produced from cows' milk, Swaledale sheep's milk and goats' milk.[84] In 1995 Swaledale Cheese and Swaledale Ewes Cheese were awarded European protected designation of origin (PDO) status. Swaledale cheeses have won a number of awards including three gold awards at the 2008 Great Taste Awards and three gold and two bronze medals at 2008 World Cheese Awards.[85][86]
Swaledale Cheese cowsmilk
Teviotdale cheese Teviotdale Teviotdale is a full fat hard cheese produced in the area of Teviotdale on the border lands between Scotland and England, within a radius of 90km from the summit of Peel Fell in the Cheviot Hills.[87] The cheese is produced from the milk of the Jersey cattle. There are no known current producers of this cheese. Teviotdale cheese was awarded European Protected Geographical Status (PGI) status.
Wensleydale cheese Wensleydale Wensleydale is a style of cheese originally produced in Wensleydale, North Yorkshire, England, but now mostly made in large commercial creameries throughout the United Kingdom. The term "Yorkshire Wensleydale" can only be used for cheese that is made in Wensleydale.[88][89] PGI 2013 (Yorkshire Wensleydale)[90]
Wensleydale cheese 2

Chile

Product name Area Short description Image
Chilean pisco Chile Chilean Pisco must be made in the country's two official D.O. (Denomination of Origin) regions--Atacama and Coquimbo--established in 1931 by the government. Most of it is produced with a "boutique" type of distillate. Other types are produced with double distillation in copper and other materials.[91]
A selection of popular Chilean piscos
Limón de Pica Pica Limón de Pica is an unusually acidic lime from the oasis town of Pica in Atacama Desert. Limóns de Pica have had an appellation of origin since 2010.[92] The environment where the limes are grown has a mild microclimate that does not display the typical high temperature oscillations seen in many of the world's deserts/[93]

China

Product name Area Short description Image
Yongfeng chili sauce Yongfeng Yongfeng chili sauce (Chinese; pinyin: Y?ngf?ng làjiàng) or Yongfeng hot sauce[94] is a traditional product made at Yongfeng, Shuangfeng County, Hunan, China.[95] It is recognized by China as a Geographical Indication Product.[96][97]
Yongfeng chili sauce in fermenting bowls

Denmark

Product name Area Short description Image
Danbo Danemark Danbo is a semi-soft, is a semi-soft, aged cow's milk cheese from Denmark. It was awarded Protected Designation of Origin (PDO) status under European Union law on 2017.[98] The cheese is typically aged between 12 and 52 weeks in rectangular blocks of 6 or 9 kg (13 or 20 lb), coated with a bacterial culture. The culture is washed off at the end of the aging cycle, and the cheese is packaged for retail sales.
Danbo cheese
Danish Blue Cheese Danemark Danablu, often marketed under the trademark Danish Blue Cheese within North America,[99] is a strong, blue-veined cheese.[100] This semi-soft creamery cheese is typically drum- or block-shaped and has a yellowish, slightly moist, edible rind. Made from full fat cow's milk and homogenized cream, it has a fat content of 25-30% (50-60% in dry matter) and is aged for eight to twelve weeks.[99]
Danish Blue cheese
Esrom Esrom Esrom, or Danish Port Salut cheese is a Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavour. It takes its name from the monastery, Esrom Abbey, where it was produced until 1559. The production of modern-style Esrom cheese was standardized at Statens Forsøgsmejeri in the 1930s. The first large-scale production of the cheese was established at Midtsjællands Herregårdsmejeri in the early 1940s. It was one of the most popular Danish cheeses in the 1960s but then almost disappeared. Production of Esrom cheese has been revived by a number of dairy companies in more recent years.[101]
Esrom cheese

Finland

Product name Area Short description Image
Karelian pasty Karelia Karelian pasties,Karelian pies or Karelian pirogs (South Karelian dialect of Finnish: karjalanpiirakat, singular karjalanpiirakka; North Karelian dialect of Finnish: karjalanpiiraat, singular karjalanpiiras; Karelian: kalittoja, singular kalitta;[102] Olonets Karelian: ?ipainiekku; Russian: ? ? karelskiy pirozhok or ? kalitka; Swedish: karelska piroger) are traditional Finnish pasties or pirogs originating from the region of Karelia. They are eaten throughout Finland as well as in adjacent areas such as Estonia and northern Russia. Karjalanpiirakka has Traditional Speciality Guaranteed (TSG) status in Europe.[103] This means that any product outside of Finland that make a similar product cannot call them karjalanpiirakka and instead call them riisipiirakka ("rice pasties"), perunapiirakka ("potato pasties") etc., depending on the filling.[104]
Karjalanpiirakka-20060227
Rönttönen Kainuu A Rönttönen is a traditional sweet Finnish delicacy from Kainuu. A small (about the size of the palm of a hand) open faced pie consisting of a crust made of barley or rye dough, filled with a sweetened mashed potato and berry (most often Lingonberry) filling.[105] Typically, it is served as an accompaniment to a coffee. The Kainuun rönttönen has a protected geographical indication under the EU law.[106]
Sahti Finland Sahti is a Finnish type of farmhouse ale made from malted and unmalted grains including barley and rye. Traditionally the beer is flavored with juniper in addition to, or instead of, hops;[107] the mash is filtered through juniper twigs into a trough-shaped tun, called a kuurna in Finnish. Sahti is top-fermented and many have a banana flavor due to isoamyl acetate from the use of baking yeast, although ale yeast may also be used in fermenting.
Finlandia Sahti, a Finnish sahti brand

France

Product name Area Short description Image
Abondance cheese Haute-Savoie Abondance is a semi-hard, fragrant, raw-milk cheese made in the Haute-Savoie department of France. Its name comes from a small commune also called Abondance. A round of Abondance weighs approximately 10 kg (22 lb), and its aroma is comparable to Beaufort, another French cheese variety. Abondance is made exclusively from milk produced by the Abondance, montbéliarde, and tarine breeds of cattle. By 2022, the herd producing the milk for Abondance cheese will need to be a minimum of 55 percent of the herd.[108][clarification needed] In 1998, 873 tonnes were produced (+16.4 percent since 1996), 34 percent from local farms. Abondance cheese was granted an Appellation d'origine contrôlée or AOC in 1990.[109]
Abondance (cheese)
Bayonne ham Bayonne Bayonne ham or jambon de Bayonne is a cured ham that takes its name from the ancient port city of Bayonne in the far southwest of France, a city located in both the cultural regions of Basque Country and Gascony. It has PGI status.
Bayonne ham
Beaufort cheese Savoie Beaufort (French pronunciation: ​[bo.f]) is a firm, raw cow's milk cheese associated with the gruyère family.[110] An Alpine cheese, it is produced in Beaufortain, Tarentaise valley and Maurienne, which are located in the Savoie region of the French Alps.[111] Beaufort was first certified as an appellation d'origine contrôlée in 1968.[112][113]
Beaufort
Beurre d'Isigny Isigny-sur-Mer Beurre d'Isigny is a type of cow's milk butter made in the Veys Bay area and the valleys of the rivers running into it, comprising several French communes surrounding Isigny-sur-Mer and straddling the Manche and Calvados departments of northern France. The butter has a natural golden colour as a result of high levels of carotenoids.[114] The butter contains 82% fatty solids and is rich in oleic acid and mineral salts (particularly sodium). These salts provide flavour and a long shelf-life.[115] cThe local producers requested protection for their milk products as early as the 1930s with a definition of the production area, finally receiving PDO status in 1996.[116]
Ad for the butter, 1900.
Bleu d'Auvergne Auvergne Bleu d'Auvergne (French: [blø dov]) is a French blue cheese, named for its place of origin in the Auvergne region of south-central France.[117] It is made from cow's milk,[118] and is one of the cheeses granted the Appellation d'origine contrôlée from the French government. Bleu d'Auvergne was developed in the mid-1850s by a French cheesemaker named Antoine Roussel.[118] Roussel noted that the occurrence of blue molds on his curd resulted in an agreeable taste, and conducted experiments to determine how veins of such mold could be induced.[118] After several failed tests, Roussel discovered that the application of rye bread mold created the veining, and that pricking the curd with a needle provided increased aeration.[118] The increased oxygenation enabled the blue mold to grow in the pockets of air within the curd.[118] Subsequently, his discovery and techniques spread throughout the region. Today, bleu d'Auvergne is prepared via mechanical needling processes. It is then aged for approximately four weeks in cool, wet cellars before distribution, a relatively short period for blue cheeses.
Bleu d'Auvergne cheese
Boudin blanc de Rethel Rethel Boudin blanc de Rethel (pronounced [bu.d bl d? .t?l]): a traditional French boudin, which may only contain pork meat, fresh whole eggs and milk, and cannot contain any breadcrumbs or flours/starches. It is protected under EU law with a Protected geographical indication status.[119][120]
Boudins noir et blanc au marché de Noël de Bruxelles
Brie Brie Brie (; French: [b?i]) is a soft cow's-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France. Brie cheese, like Camembert and Cirrus, is considered a soft cheese.[121] This particular type of cheese is very rich and creamy, unlike Cheddar. This softness allows for the rapid widespread growth of bacteria if the cheese is not stored correctly. It is recommended that brie cheese be refrigerated immediately after purchase, and stored in the refrigerator until it is consumed completely.[122] The optimal storage temperature for brie is 4 °C (39 °F) or even lower. The cheese should be kept in a tightly sealed container or plastic wrap to avoid contact with moisture and food-spoilage bacteria which will reduce the shelf life and freshness of the product.[122] The companies that produce this cheese usually recommend that their cheese be consumed before the best-before date and no later than a week after. Although the cheese can still be consumed at this time, the quality of the cheese is believed to be reduced substantially. In the case that blue or green mould appears to be growing on the cheese, it must no longer be consumed and must be discarded immediately so that food-borne illness is prevented. The mold should not be cut off to continue consumption as there is a high risk of the mold's spores being already spread throughout the entire cheese.[122]
Brie noir
Brie de Meaux Brie region Brie de Meaux is a French brie cheese of the Brie region and a designated AOC product since 1980.[123] Its name comes from the town of Meaux in the Brie region. As of 2003, 6,774 tonnes (-13.4% since 1998) were produced annually.
Brie de Meaux
Brocciu Brocciu is a Corsican cheese produced from a combination of milk and whey,[124] giving it some of the characteristics of whey cheese. It is produced from ewe's milk.[124] It is notable as a substitute for lactose-rich Italian Ricotta, as brocciu contains less lactose.[125] Produced on the island of Corsica, brocciu is considered the island's most representative food. Like ricotta, it is a young white cheese and is paired frequently with Corsican white wines. It has been described as "the most famous cheese" in Corsica.[126] The word brocciu is related to the French word brousse and means fresh cheese made with goat or ewe's milk. Brocciu is made from whey and milk. First, the whey is heated to a low temperature of just a few degrees below 100 °F (38 °C) and then ewe's milk is added and further heated to just a bit below 200 °F (93 °C). After heating, the cheese is drained in rush baskets. The cheese is ready for consumption immediately, although it may be ripened for a few weeks (Corsican: brocciu passu or brocciu vechju); the ideal affinage time for brocciu is 48 hours to one month.[127] In Corsican cuisine, it is used in the preparation of innumerable dishes, from first courses to desserts.[128]
Brocciu
Camembert Normandy Camembert (, also , ,[129][130][131][132] French: [kamb] ) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century at Camembert, Normandy, in northwest France.
True Camembert de Normandie [fr] made with unpasteurized milk
Cantal cheese Auvergne Cantal cheese is an uncooked firm cheese[133] produced in the Auvergne region of central France: more particularly in the département of Cantal (named after the Cantal mountains) as well as in certain adjoining districts. Cantal cheese was granted Appellation d'Origine Contrôlée certification in 1956.[134] One of the oldest cheeses in France,[135] Cantal dates back to the times of the Gauls. It came to prominence when Marshal Henri de La Ferté-Senneterre served it at the table of Louis XIV of France. Senneterre is also responsible for the introduction of Saint-Nectaire and Salers. Cantal, Auvergne AOC, 1956.[136]
Cantal 03
Chabichou France Chabichou (also known as Chabichou du Poitou) is a traditional semi-soft, unpasteurized, natural-rind French goat cheese (or Fromage de Chèvre) with a firm and creamy texture.[137][138] Chabichou is formed in a cylindrical shape which is called a "bonde", per the shape of the bunghole of a gun barrel.[137][139] and is aged for 10 to 20 days. It is the only goat cheese that is soft ripened allowed by Protected Designation of Origin regulations to be produced using pasteurized milk.[138] Chabichou is very white and smooth, and flexible to the palate, with a fine caprine odor.
Chabichou2
Champagne France Champagne (, French: [pa?]) is a French sparkling wine. The term Champagne comes from its region where it is produced in "Champagne". It is illegal to label any product Champagne unless it came from the Champagne wine region of France and is produced under the rules of the appellation.[140] This alcoholic drink is produced from specific types of grapes grown in the Champagne region following rules that demand, among other things, specific vineyard practices, sourcing of grapes exclusively from designated places within the Champagne region, specific grape-pressing methods and secondary fermentation of the wine in the bottle to cause carbonation.[141]
Vineyards in the Champagne region of France
The grapes Pinot noir, Pinot meunier, and Chardonnay are primarily used to produce almost all Champagne, but small amounts of Pinot blanc, Pinot gris, Arbane, and Petit Meslier are vinified as well. Only these specific grapes grown according to appellation rules on designated plots of land within the appellation may be used to make Champagne. Champagne became associated with royalty in the 17th, 18th, and 19th centuries. The leading manufacturers made efforts to associate their Champagnes with nobility and royalty through advertising and packaging, which led to its popularity among the emerging middle class.[140]
A glass of Champagne exhibiting the characteristic bubbles associated with the wine
Chaource cheese Chaource Chaource is a French cheese, originally manufactured in the village of Chaource in the Champagne-Ardenne region. Chaource is a cow's milk cheese, cylindrical in shape at around 10 cm in diameter and 6 cm in height, weighing either 250 or 450 g. The central pâte is soft, creamy in colour, and slightly crumbly, and is surrounded by a white Penicillium candidum rind. It was recognised as an Appellation d'Origine Contrôlée (AOC) cheese in 1970 and has been fully regulated since 1977.
Chaource (fromage) 01
Chevrotin Savoy Chevrotin is a soft goat's milk based cheese produced in the historical region of Savoy, (France). Since 2002 it has enjoyed an AOC designation.[142]
Comté cheese Franche-Comté Comté (or Gruyère de Comté) (French pronunciation: ​[k.te]) is a French cheese made from unpasteurized cow's milk in the Franche-Comté traditional province of eastern France bordering Switzerland and sharing much of its cuisine. Comté has the highest production of all French AOC cheeses, at around 66,500 tonnes annually.[143] It is classified as a Swiss-type or Alpine cheese. The cheese is made in discs, each between 40 cm (16 in) and 70 cm (28 in) in diameter, and around 10 cm (4 in) in height. Each disc weighs up to 50 kg (110 lb) with an FDM around 45%. The rind is usually a dusty-brown colour, and the internal paste, pâte , is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is mild and slightly sweet. Comte AOP.jpg
Crottin de Chavignol Loire Valley Crottin de Chavignol is a goat cheese produced in the Loire Valley.[144] This cheese is the claim to fame for the village of Chavignol, France, which has only two hundred inhabitants. Protected by the AOC Seal,[145] Crottin de Chavignol is produced today with traditional methods. If a cheese is labelled "Crottin de Chavignol", it has to be from the area around Chavignol, and it has to meet the stringent AOC production criteria.
Retail shop of one of Chavignol's two cheese makers
Époisses cheese Époisses Époisses, also known as Époisses de Bourgogne (French: [epwas d? bu?]), is a legally demarcated cheese made in the village of Époisses and its environs, in the département of Côte-d'Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France, from agricultural processes and resources traditionally found in that region. Époisses is a pungent soft-paste cows-milk cheese. Smear-ripened, "washed rind" (washed in brine and Marc de Bourgogne, the local pomace brandy), it is circular at around either 10 cm (3.9 in) or 18 cm (7.1 in) in diameter, with a distinctive soft red-orange color. It is made either from raw or pasteurized milk.[146] It is sold in a circular wooden box, and in restaurants, is sometimes served with a spoon due to its extremely soft texture. The cheese is often paired with Trappist beer or even Sauternes rather than a red wine.[]
French cheese Époisses brand Germain in a box
Espelette pepper northern territory The Espelette pepper (French: Piment d'Espelette French pronunciation: ​[pi.m d?s.p?.l?t] ; Basque: Ezpeletako biperra) is a variety of Capsicum annuum that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people.[147] On 1 June 2000, it was classified as an AOC product and was confirmed as an APO product on 22 August 2002. Chili pepper, originating in Central and South America, was introduced into France during the 16th century. After first being used medicinally, it became popular as a condiment and for the conservation of meats. It is now a cornerstone of Basque cuisine, where it has gradually replaced black pepper and it is a key ingredient in piperade.[148] AOC espelette peppers are cultivated in the following communes: Ainhoa, Cambo-les-Bains, Espelette, Halsou, Itxassou, Jatxou, Larressore, Saint-Pée-sur-Nivelle, Souraïde, and Ustaritz. They are harvested in late summer and, in September, characteristic festoons of pepper are hung on balconies and house walls throughout the communes to dry out.[148] An annual pepper festival organized by Confrérie du Piment d'Espelette, held since 1968 on the last weekend in October, attracts some 20,000 tourists.[149][150] This pepper attains a maximum grade of only 4,000 on the Scoville scale and is therefore considered only mildly hot. It can be purchased as festoons of fresh or dried peppers, as ground pepper, or puréed or pickled in jars.[148] In the United States, non-AOC espelette peppers grown and marketed in California may be fresher than imported AOC espelette peppers.[151] According to the Syndicat du Piment d'Espelette, the cooperative formed to get the AOC designation, there are 160 producers of AOC Piment d'Espelette that plant 183 hectares (450 acres) and in 2014, they produced 203 tons of powdered Piment d'Espelette and 1,300 tons of raw pepper.[152][153]
Espelette pepper
Fourme de Montbrison Montbrison Fourme de Montbrison is a cow's-milk cheese[154] made in the regions of Rhône-Alpes and Auvergne in southern France. It derives its name from the town of Montbrison in the Loire department. The word fourme is derived from the Latin word forma meaning "shape", the same root from which the French word fromage is believed to have been derived.[155] The cheese is manufactured in tall cylindrical blocks weighing between 1.5 and 2 kg (3.3 and 4.4 lb). The blocks are 13 centimetres in diameter and 19 centimetres tall, although the cheese is most frequently sold in shops in much shorter cylindrical slices. Fourme de Montbrison has a characteristic orange-brown rind[156] with a creamy-coloured pâte, speckled with gentle streaks of blue mould. Its Appellation d'Origine Contrôlée status was granted in 1972 under a joint decree with Fourme d'Ambert, a similar blue cheese also from the same region. In 2002 the two cheeses received AOC status in their own right, recognizing the differences in their manufacture.[157] With a musty scent, the cheese is extremely mild for a blue cheese and has a dry taste. Fourme de Montbrison
Laguiole cheese Aveyron Laguiole (French pronunciation: ​[la?j?l], locally French pronunciation: ​[laj?l]), sometimes called Tome de Laguiole, is a French cheese from the plateau of Aubrac, situated at between 800 - 1500m, in the region of Aveyron in the southern part of France. It takes its name from the little village Laguiole and has been protected under the French Appellation d'Origine Contrôlée (AOC) since 1961 and by the amended decree in 1986. Laguiole is said to have been invented at a monastery in the mountains of Aubrac in the 19th century. According to historical accounts, the monks passed down the recipe for making this cheese from cattle during the alpages to the local buronniers, the owners of burons, or mountain huts.
Laguiole (cheese)
Langres cheese Langres Langres is a French cheese from the plateau of Langres in the region of Champagne-Ardenne.[158] It has benefited from an Appellation d'origine contrôlée (AOC) since 1991. Langres is a cow's milk cheese,[159] cylindrical in shape, weighing about 180 g. The central pâte is soft, creamy in colour, and slightly crumbly, and is surrounded by a white Penicillium candidum rind. It is a less pungent cheese than Époisses, its local competition. It is best eaten between May and August after 5 weeks of aging, but it is also excellent March through December. Production in 1998 was around 305 tons, a decline of 1.61% since 1996, and 2% on farms.
Langres fromage AOP coupe
Lautrec Pink Garlic Lautrec Lautrec Pink Garlic[160] is a protected geographical indication

indicating a specific production of garlic from the Lautrec commune in the Tarn department in southern France. This crop has been, since 1966, listed under the French Label Rouge "ail rose" (pink garlic)[161] and under the protected geographical indication ail rose de Lautrec (Lautrec Pink Garlic) since June 12, 1996.[162]

Manouille of the garlic.
Le Puy green lentil Le Puy Le Puy green lentil is a small, mottled, slate-gray/green lentil of the Lens esculenta puyensis (or L. culinaris puyensis) variety. In the US, this type of lentil may be grown and sold as French green lentils or Puy lentils. The term "Le Puy green lentil" is protected throughout the European Union (EU) under that governing body's Protected Designation of Origin (PDO), and in France as an appellation d'origine contrôlée (AOC). In the EU, the term may only be used to designate lentils that come from the prefecture of Le Puy (most notably in the commune of Le Puy-en-Velay) in the Auvergne region of France.[163][164] These lentils have been grown in the region for over 2,000 years and it is said that they have gastronomic qualities that come from the terroir (in this case attributed to the area's volcanic soil). They are praised for their unique peppery flavor and the ability to retain their shape after cooking.[165][164]
Puy lentils in a wooden bowl
Livarot cheese Livarot Livarot is a French cheese of the Normandy region,[166] originating in the commune of Livarot, and protected by an Appellation d'Origine Contrôlée (AOC)[167] since 1975. It is a soft, pungent, washed rind cheese made from Normande cow's milk. The normal weight for a round of Livarot is 450 g, though it also comes in other weights. It is sold in cylindrical form with the orangish rind wrapped in 3 to 5 rings of dried reedmace (Typha latifolia). For this reason, it has been referred to as 'colonel', as the rings of dried bullrush resemble the stripes on a colonel's uniform. Sometimes green paper is also used. Its orange colour comes from different sources depending on the manufacturer, but is often annatto. The bacterium Brevibacterium linens is employed in fermentation. Production in 1998 was 1,101 tons, down 12.2% since 1996. Only 12% of Livarot are made from raw, unpasteurised milk. Its period of optimal tasting is spread out from May to September after a refining from 6 to 8 weeks, but it is also excellent from March to December.
Livarot (fromage) 02
Maroilles cheese Picardy Maroilles (pronounced mar wahl, also known as Marolles) is a cow's-milk cheese made in the regions of Picardy and Nord-Pas-de-Calais in northern France. It derives its name from the village of Maroilles in the region in which it is still manufactured. The cheese is sold in individual rectangular blocks with a moist orange-red washed rind and a strong smell. In its mass-produced form it is around 13 centimetres (5 in) square and 6 centimetres (2 in) in height, weighing around 700 grams (25 oz) In addition, according to its AOC regulations, cheeses eligible for AOC status can be one of three other sizes:
  • Sorbais - (3/4) 12-12.5 cm square, 4 cm high, 550 g in weight. ripening: at least 4 weeks.
  • Mignon - (1/2) 11-11.5 cm square, 3 cm high, 350 g in weight. ripening: at least 3 weeks.
  • Quart - (1/4) 8-8.5 cm square, 3 cm high, 180 g in weight. ripening: at least 2 weeks.
WikiCheese - Maroilles - 20150619 - 001
Miel d'Alsace Alsace Miel d'Alsace is a honey from France that is protected under EU law with PGI status, first published under relevant laws in 2005.[168] The PGI status covers several varieties of honey produced in Alsace, namely silver fir honey, chestnut honey, acacia honey, lime honey, forest honey, and multi-flower honey.[169] According to official regulations, "Each type of honey develops its own physico-chemical and organoleptic characteristics, which are defined in the specification and correspond to the floral diversity of the region. The diversity of Alsatian honeys stems directly from the diversity of the prevailing ecosystems. Alsace comprises several areas: an area of mountains covered with softwoods, an area made up of hills and plateaux with vines, meadows and beech and chestnut forests, and a plain consisting of cropped land and meadows. The resulting diversity of ecosystems hence allows harvesting to take place from early spring to early autumn, providing a wide variety of products."[168]
Etiquette Miel d'Alsace IGP
Morbier cheese Morbier Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté.[170] It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle.[170] It has a yellowish, sticky rind.[171]

The aroma of Morbier cheese is mild, with a rich and creamy flavour.[172] It has a semblance to Raclette cheese in consistency and aroma.[] The Jura and Doubs versions both benefit from an appellation d'origine contrôlée (AOC), though other non-AOC Morbier exist on the market.[]

Morbier cheese two views.jpg
Morteau sausage Morteau The Morteau sausage (French: saucisse de Morteau; also known as the Belle de Morteau) is a traditional smoked sausage[173] from the Franche-Comté French historical region and take its name from the city of Morteau[174] in the Doubs department. It is smoked in traditional pyramidal chimneys, called "tuyés".[173] It is a strongly flavoured and very dense uncooked sausage. It is produced on the plateau and in the mountains of the Jura mountains in the Doubs at an altitude greater than 600 m (2,000 ft).[173] The city of Morteau is at the centre of this artisanal industry. Morteau sausage is produced using only pork from the Franche-Comté region, because in this mountainous region the animals are fattened traditionally. In addition, to be permitted to use the label "Saucisse de Morteau", the sausages must be smoked for at least 48 hours with sawdust from conifer and juniper within the tuyé. It is not cooked, however, as the combustion is accompanied by a strong current of air. The Morteau sausage is protected by the European Union's PGI[175] label, which guarantees its quality, origin and method of preparation as a regional French specialty. Authentic Morteau typically comes with a metal tag as well as a small wooden stick wrapped around the end of the link.
Morteau sausage
Munster cheese Vosges Munster (French pronunciation: ​[moe?st]), Munster-géromé, or (Alsatian) Minschterkaas, is a strong-smelling soft cheese with a subtle taste, made mainly from milk first produced in the Vosges, between Alsace-Lorraine and Franche-Comté regions in France.[176] The name "Munster" is derived from the Alsace town of Munster, where, among Vosgian abbeys and monasteries, the cheese was conserved and matured in monks' cellars.
Munster
Neufchâtel cheese Neufchâtel-en-Bray Neufchâtel (French: [nøt?l] ) is a soft, slightly crumbly, mold-ripened cheese made in the Neufchâtel-en-Bray, French region of Normandy. One of the oldest kinds of cheese in France, its production is believed to date back to the 6th century. It looks similar to Camembert, with a dry, white, edible rind, but the taste is saltier and sharper.[177] Unlike other soft-white-rinded cheeses, Neufchâtel has a grainy texture.[178] It is usually sold in heart shapes but is also produced in other forms, such as logs and boxes. It is typically matured for 8-10 weeks and weighs around 100 to 600 g.
Coeur de Neufchâtel 08
Olive de Nice Nice The Olive de Nice is a PDO olive from the Alpes-Maritimes area of France. The rules state that they must be of the Cailletier variety, and harvest must not exceed 6 tons per hectare.
Filet Olive de Nice
Ossau-Iraty Basque Ossau-Iraty is an Occitan-Basque cheese made from sheep milk. It has been recognized as an appellation d'origine contrôlée (AOC) product since 1980. It is one of three sheep's milk cheeses granted AOC status in France (the others are Roquefort and Brocciu). It is of ancient origin, traditionally made by the shepherds in the region.[179]
Ossau-Iraty
Pélardon Cévennes Pélardon, formerly called paraldon, pélardou and also péraudou, is a French cheese from the Cévennes range of the Languedoc-Roussillon region.[180] It is a traditional cheese made from goat's milk.[180] It is round soft-ripened cheese covered in a white mold (à pâte molle à croûte fleurie) weighing approximately 60 grams, with a diameter of 60-70 mm and a height of 22-27 mm.[180] Pélardon has benefited from Appellation d'origine contrôlée (AOC) status since August 2000.
Pelardon
Picodon Rhône Picodon is a goats-milk cheese made in the region around the Rhône in southern France. The name means "spicy" in Occitan.[181] The cheese itself comes in a number of varieties, each small, flat and circular in shape varying from speckled white to golden in colour. Between 5 and 8 cm (2.0 and 3.1 in) in diameter and between 1.8 and 2.5 cm (0.71 and 0.98 in) in height, they range from around 40 to 100 grams. The pâte of the cheese is spicy and unusually dry, whilst retaining a smooth, fine texture. Whilst young the cheese has a soft white rind and has a gentle, fresh taste. If aged for longer, the cheese can lose half of its weight resulting in a golden rind with a much harder centre and a more concentrated flavour.
Wikicheese - Picodon - 20150417 - 003
Pont-l'Évêque cheese Pont-l'Évêque Pont-l'Évêque is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados département of Normandy. It is probably the oldest Norman cheese still in production.[182] Pont-l'Évêque was recognised as an Appellation d'Origine Contrôlée (AOC) cheese on August 30, 1972, reaching full status in 1976. Its production was defined and protected with a decree of December 29, 1986.[183] Le Petit Futé guides commend that the best AOC Pont-l'évêque comes from the Pays d'Auge, which includes the Canton of Pont-l'Evêque itself.[184][185]
Pont-l'Évêque 02
Pouligny-Saint-Pierre cheese Indre Pouligny-Saint-Pierre is a French goats'-milk cheese made in the Indre department of central France. Its name is derived from the commune of Pouligny-Saint-Pierre in the Indre department where it was first made in the 18th century. The cheese is distinctive, being pyramidal in shape and golden brown in colour with speckles of grey-blue mould, and is often known by the nicknames "Eiffel Tower" or "Pyramid". It has a square base 6.5 cm wide, is around 9 cm high, and weighs 250 grams (8.8 oz).[186] The central pâte is bright white with a smooth, crumbly texture that mixes an initial sour taste with salty and sweet overtones. The exterior has a musty odour reminiscent of hay. It is made exclusively from unpasteurised milk. Both fermier (farmhouse) and industriel (dairy) production is used with the fermier bearing a green label, and industriel a red label. Its region of production is relatively small, taking in only 22 communes.
Pouligny-saint-pierre (fromage) 03
Reblochon Savoie Reblochon (French pronunciation: ​[.bl?.]) is a soft washed-rind and smear-ripened[187] French cheese made in the Alpine region of Savoie from raw cow's milk. It has its own AOC designation. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives. Until 1964 Reblochon was also produced in Italian areas of the Alps. Subsequently, the Italian cheese has been sold in declining quantities under such names as Rebruchon and Reblò alpino.
Farmhouse Reblochon, drying before ripening
Rocamadour cheese Rocamadour Rocamadour is a French cheese from the southwest part of the country. It is produced in the regions of Périgord and Quercy and takes its name from the village of Rocamadour in the département of the Lot. Rocamadour belongs to a family of goat cheeses called Cabécous and has benefited from being accorded an AOC (appellation d'origine contrôlée) designation since 1996. It is a very small whitish cheese (average weight 35 g) with a flat round shape (see illustration). Rocamadour is usually sold very young after just 12-15 days of aging and is customarily consumed on hot toast or in salads. Rocamadour can be aged further. After several months it takes on a more intense flavor and is typically eaten on its own with a red wine toward the end of the meal. Production: 546 tonnes in 1998 (+24.1% since 1996), 100% with raw, unpasteurized goat milk (50% on farms).
Rocamadour AOC
Roquefort Roquefort-sur-Soulzon Roquefort is a sheep milk cheese from Southern France, and is one of the world's best known blue cheeses.[5] Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin. The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of blue mold. It has a characteristic fragrance and flavor with a notable taste of butyric acid; the blue veins provide a sharp tang. It has no rind; the exterior is edible and slightly salty. A typical wheel of Roquefort weighs between 2.5 and 3 kg (5.5 and 6.6 lb), and is about 10 cm (4 in) thick. Each kilogram of finished cheese requires about 4.5 litres (1.2 US gal) of milk to produce. In France, Roquefort is often called the "King of Cheeses" or the "Cheese of Kings", although those names are also used for other cheeses.[188] In 1925, the cheese was the recipient of France's first Appellation d'Origine Contrôlée when regulations controlling its production and naming were first defined.[189] In 1961, in a landmark ruling that removed imitation, the Tribunal de Grande Instance at Millau decreed that, although the method for the manufacture of the cheese could be followed across the south of France, only those cheeses whose ripening occurred in the natural caves of Mont Combalou in Roquefort-sur-Soulzon were permitted to bear the name Roquefort.[2]
Wikicheese - Roquefort - 20150417 - 003
Saint-Nectaire Auvergne Saint-Nectaire is a French cheese made in the Auvergne region of central France. The cheese has been made in Auvergne since at least the 17th century.Saint-Nectaire is an Appellation d'origine contrôlée (AOC), a certification given to French agricultural products based on a set of clearly defined standards. For example, it must be made of cow's milk in a specifically delimited area in the Monts-Dore region. The Appellation was first recognized at a national level and awarded AOC status in 1955.[190] At that time, the Saint-Nectaire cheese was only produced on farms from milk from their own cows. When the appellation was accorded, industrial milk and dairy factories were also allowed to produce Saint-Nectaire. To differentiate between products made from the two processes, farmstead cheeses are marked with a small oval label in green casein, while a square label is applied to industrial cheeses. In 1996, a Protected Designation of Origin (PDO) was given to Saint-Nectaire, extending name protection to the entire European Union. A new appellation, "petit-Saint-Nectaire" (meaning "small Saint-Nectaire"), given to cheeses that weigh 600 grams, was later included in the specifications.
Box of saint Nectaire before aging (affinage)
Selles-sur-Cher cheese Centre-Val de Loire Selles-sur-Cher is a French goat-milk cheese made in Centre-Val de Loire, France. Its name is derived from the commune of Selles-sur-Cher, Loir-et-Cher, where it was first made in the 19th century. The cheese is sold in small cylindrical units, around 8 cm in diameter at the base (reduced to around 7 cm at the top) and 2-3 cm in height, and weighing around 150 g.[191] The central pâte is typical of goat cheese, rigid and heavy at first but moist and softening as it melts in the mouth. Its taste is lightly salty with a persistent aftertaste. The exterior is dry with a grey-blue mould covering its surface, and has a musty odour. The mould is often eaten and has a considerably stronger flavour. Around 1.3 l (0.34 US gal) of unpasteurised milk are used to make a single 150 grams (5.3 oz) cheese. After the milk is soured using the ferment it is heated to around 20 °C (68 °F). A small amount of rennet is added and left for 24 hours. Unlike most other types of cheese, the curd is ladled directly into its mould which contains tiny holes for the whey to run off naturally. The cheese is then left in a cool ventilated room at 80% humidity (dry compared to a typical cellar at 90-100% humidity) for between 10 and 30 days, during which time it dries as the mould forms on its exterior. An initial coating of charcoal encourages the formation of its characteristic mould. Selles-sur-Cher is made in fermier (36%), coopérative, and industriel production, with 747 tons produced in 2005.[192] Although industriel production is now all year round, it is at its best between spring and autumn. The cheese was awarded AOC status in 1975.[193] According to its AOC regulations, the cheese must be made within certain regions of the departments of Cher, Indre and Loir-et-Cher.
Selles-sur-cher 1
Valençay cheese Berry Valençay is a cheese made in the province of Berry in central France. Its name is derived from the town of Valençay in the Indre department. Distinctive in its truncated pyramidal shape, Valençay is an unpasteurised goats-milk cheese weighing 200-250 grams (7.1-8.8 oz) and around 7 cm (2.8 in) in height. Its rustic blue-grey colour is made by the natural moulds that form its rind, darkened with a dusting of charcoal. The young cheese has a fresh, citric taste, with age giving it a nutty taste characteristic of goats cheeses. The cheese achieved AOC status in 1998 making Valençay the first region to achieve AOC status for both its cheese and its wine.[194]
Valençay 04

Germany

Product name Area Short description Image
Aachener Printen Aachen Aachener Printen are a type of Lebkuchen originating from the city of Aachen in Germany. Somewhat similar to gingerbread, they were originally sweetened with honey, but are now generally sweetened with a syrup made from sugar beets. The term is a protected designation of origin and so all manufacturers can be found in or near Aachen. The first pastries of this kind most likely originated from the city of Dinant in nearby Belgium. The city has produced pastries with engraved pictures (couques de Dinant) for over a thousand years.[195] Copper producing (another specialty of Dinant) craftsmen who emigrated to Aachen in the 15th century probably brought the recipe, concept and tradition of engraved pastries with them to Aachen. Originally, the Printen were sold by Aachen's pharmacists since some of their ingredients (honey, several herbs and spices) were considered to possess medical benefits.
Aachener Printen 0293
Black Forest ham Black Forest Black Forest ham (German: Schwarzwälder Schinken) is a variety of dry-cured smoked ham produced in the Black Forest region of Germany. In 1959, Hans Adler from Bonndorf pioneered manufacturing and selling Original Black Forest ham by retail and mail order.[196] Since 1997, the term Black Forest ham has been a Protected Geographical Indication in the European Union,[197] which means that any product sold in the EU as Black Forest ham must be traditionally and at least partially manufactured (prepared, processed or produced) within the Black Forest region in Germany. However, this designation is not recognized outside the EU, particularly in Canada and the United States, where commercially produced hams of various types and quality are marketed and sold as Black Forest ham.
Jambon fumé de Forêt Noire
Handkäse Germany Handkäse (pronounced ['hantk?:z?]; literally: "hand cheese") is a German regional sour milk cheese (similar to Harzer) and is a culinary speciality of Frankfurt am Main, Offenbach am Main, Darmstadt, Langen, and other parts of southern Hesse. It gets its name from the traditional way of producing it: forming it with one's own hands.[198] It is a small, translucent, yellow cheese with a pungent aroma that some people may find unpleasant. It is sometimes square, but more often round in shape. Often served as an appetizer or as a snack with Apfelwein (Ebbelwoi or cider), it is traditionally topped with chopped onions,[199] locally known as "Handkäse mit Musik" (literally: hand cheese with music). It is usually eaten with caraway on it, but since many people in Germany do not like this spice, in many areas it is served on the side. Some Hessians say that it is a sign of the quality of the establishment when caraway is in a separate dispenser. As a sign of this, many restaurants have, in addition to the salt and pepper, a little pot for caraway seeds. Strangers to this custom probably ask where the Musik is. They most likely are told, Die Musik kommt später, i.e. the music "comes later". This is a euphemism for the flatulence that the raw onions usually provide. A more polite, but less likely explanation for the Musik is that the flasks of vinegar and oil customarily provided with the cheese would strike a musical note when they hit each other. Handkäse is popular among dieters and some health food devotees. It is also popular among bodybuilders, runners, and weightlifters for its high content of protein while being relatively low in fat.
Handkäs mit Musik (Hessian: Handkäse with music); marinated Handkäse
Kölsch (beer) Cologne Kölsch (German pronunciation: [koel?]) is a style of beer originating in Cologne, Germany. It has an original gravity between 11 and 14 degrees Plato (specific gravity of 1.044 to 1.056). In appearance, it is bright and clear with a straw-yellow hue. Since 1997, the term "Kölsch" has had a protected geographical indication (PGI) within the European Union, indicating a beer that is made within 50 kilometres (30 mi) of the city of Cologne and brewed according to the Kölsch Konvention as defined by the members of the Cologne Brewery Association (Kölner Brauerei-Verband). Kölsch is one of the most strictly defined beer styles in Germany: according to the Konvention, it is a pale, highly attenuated, hoppy, bright (i.e. filtered and not cloudy) top-fermenting beer, and must be brewed according to the Reinheitsgebot.[200] Kölsch is warm fermented with top-fermenting yeast, then conditioned at cold temperatures like a lager.[201] This brewing process is similar to that used for Düsseldorf's altbier.
Zunft-Kölsch Glas
Lübeck Marzipan Lübeck Lübeck Marzipan (German: Lübecker Marzipan) refers to marzipan originating from the city of Lübeck in northern Germany and has been protected by an EU Council Directive as a Protected Geographical Indication (PGI) since 1996.[202] The quality requirements of Lübeck Marzipan are set higher than those of conventional marzipan[203] and are regulated by the RAL German Institute for Quality Assurance and Classification. For a product to qualify as Lübeck Marzipan, a product must contain no more than 30% sugar, while the Lübeck Fine Marzipan must contain up to 10% sugar.[204]
A selection of different marzipan products produced by Niederegger
Maultasche Swabia Maultaschen (singular Maultasche (About this soundlisten), lit.'mouth bags') is a traditional German dish that originated in the region of Swabia. It consists of an outer-layer of pasta dough which encloses a filling traditionally consisting of minced meat, smoked meat, spinach, bread crumbs and onions and flavored with various herbs and spices (e.g. pepper, parsley and nutmeg). Maultaschen are similar to the Italian ravioli but are typically larger in size--each Maultasche being approximately 8-12 centimetres (3-4+12 inches) across. They are almost invariably square or rectangular in shape. On 22 October 2009, the European Union recognized Maultaschen (Schwäbische Maultaschen or Schwäbische Suppenmaultaschen) as a "regional specialty" and remarked that the dish is significant to the cultural heritage of Baden-Württemberg.[205] This measure provides protection to the integrity of the dish, mandating that genuine Maultaschen are only produced in Swabia, a historical region that was incorporated into the modern German states of Baden-Württemberg and Bavaria.[206]
Maultaschen
Münchener Bier Germany Münchener Bier is a beer from Germany that is protected under EU law with PGI status, first published under relevant laws in 1998. This designation was one of six German beers registered with the PGI designation at the time.[207]
Typical beers of the PGI, from Hofbräu München.
Nürnberger Bratwürste Nuremberg The small, thin bratwurst from Franconia's largest city, Nuremberg, was first documented in 1567; it is 7 to 9 cm (2.8 to 3.5 in) long, and weighs between 20 and 25 g. The denominations Nürnberger Bratwurst and Nürnberger Rostbratwurst (Rost comes from the grill above the cooking fire) are Protected Geographical Indications (PGI) under EU law since 2003,[208] and may therefore only be produced in the city of Nürnberg, where an "Association for the Protection of Nürnberger Bratwürste" was established in 1997.[209] Pork-based and typically seasoned with fresh marjoram which gives them their distinctive flavour, these sausages are traditionally grilled over a beechwood fire. As a main dish three to six pairs are served on a pewter plate with either sauerkraut or potato salad, and accompanied by a dollop of horseradish or mustard. They are also sold as a snack by street vendors as Drei im Weckla (three in a bun; the spelling Drei im Weggla is also common, Weggla/Weckla being the word for "bread roll" in the Nuremberg dialect), with mustard. Another way of cooking Nuremberg sausages is in a spiced vinegar and onion stock; this is called Blaue Zipfel (blue lobes).
Nürnberger Bratwurst with sauerkraut and mustard, as served in the Nürnberger Bratwurst Glöckl in Munich
Nürnberger Lebkuchen Nuremberg Lebkuchen (German pronunciation: ['le:p?ku:xn] ), Honigkuchen[210] or Pfefferkuchen, is a honey-sweetened German cake[211] molded cookie[212][213] or bar cookie[214] that has become part of Germany's Christmas traditions. It is similar to gingerbread.
Lebkuchenscan
Obatzda Bavaria Obatzda German pronunciation: ['o:batsd?] (also spelt Obazda and Obatzter)[] is a Bavarian cheese delicacy. It is prepared by mixing two thirds aged soft cheese, usually Camembert (Romadur or similar cheeses may be used as well) and one third butter. Sweet or hot paprika powder, salt and pepper are the traditional seasonings, as well as a small amount of beer.[215] An optional amount of onions, garlic, horseradish, cloves and ground or roasted caraway seeds may be used and some cream or cream cheese as well.[215] The cheeses and spices are mixed together into a more or less smooth mass according to taste. It is usually eaten spread on bread or pretzels. Obatzda is a classic example of Bavarian biergarten food.[216] A similar Austrian/Hungarian/Slovak recipe is called Liptauer which uses fresh curd cheese as a substitute for the soft cheeses and the butter, but uses about the same spice mix.[217] In 2015, within the EU, obatzda was granted PGI certification.[218]
Obatzda in a Paulaner pub
Rheinischer Zuckerrübensirup Germany Rheinischer Zuckerrübensirup is a PGI protected sugar-beet syrup.[219]
Spreewald gherkins Brandenburg Spreewald gherkins (German: Spreewälder Gurken or Spreewaldgurken) are a specialty pickled cucumber from Brandenburg, which are protected by the EU as a Protected Geographical Indication (PGI). In the 1870s, Theodor Fontane found that the Spreewaldgurke stood at the top of the agricultural products in Brandenburg's Spreewald:

The products of the Spreewald have their most superb trading center in Lübbenau and go from here out into the world. Among these products, the cucumbers are at the top. In a previous year, a single merchant sold 800 Schock [48,000] per week. That would mean nothing in Hamburg or Liverpool, where one is used to reckoning by loads and tons, but every 'place has its measure', which amounts to a good reputation, considering these 800 Schock. Incidentally, Lübbenau does not lag behind by selling an article which could perhaps invite ridicule, cucumbers and horse radish are of equal birth...

-- Theodore Fontane, Wanderungen durch die Mark Brandenburg (1882)[220]
Spreewaldgurke2
Thuringian sausage Thuringia Thuringian sausage, or Thüringer Bratwurst in German is a unique sausage from the German state of Thuringia which has protected geographical indication status under European Union law. In 2006, the Deutsches Bratwurstmuseum, opened in Holzhausen, part of the Wachsenburggemeinde near Arnstadt, the first museum devoted exclusively to the Thuringian sausage.[221] Prior to Thuringian sausages acquiring PGI status in the EU, a type of Luxembourgish sausage was locally known as a Thüringer. It is now referred to as "Lëtzebuerger Grillwurscht" (Luxembourgish: grill sausage).
Thuringian sausages in Berlin

Greece

Product name Area Short description Image
Chios Mastiha Chios Chios Mastiha Liqueur (Greek: ? ?, Greek pronunciation: [mas'tixa 'çi.u]) is a liqueur flavoured with mastic distillate or mastic oil from the island of Chios. The name Chios Mastiha has protected designation of origin status in the European Union.[222] Chios Mastiha liqueur is clear with a sweet aroma. It is traditionally served cold.
Mastic shrub -- Pistacia lentiscus
Feta Greece Feta (Greek: ?, féta) is a Greek brined curd white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is a soft, brined white cheese with small or no holes, a compact touch, few cuts, and no skin. It is formed into large blocks, and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. It is crumbly and has a slightly grainy texture. Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita ("spinach pie") and tyropita ("cheese pie"). It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked (often grilled), as part of a sandwich, in omelettes, and many other dishes. Since 2002, feta has been a protected designation of origin in the European Union. EU legislation limits the name feta to cheeses produced in the traditional way in particular areas of Greece, which are made from sheep's milk, or from a mixture of sheep's and up to 30% of goat's milk from the same area.[223] Similar white, brined cheeses (often called "white cheese" in various languages) are made traditionally in the Mediterranean and around the Black Sea, and more recently elsewhere. Outside the EU, the name feta is often used generically for these cheeses.[224]
Feta Cheese
Firiki Piliou Greece Firiki Piliou (" " in Greek) is a variety of miniature apples of the species Malus domestica Borkh,[225] protected under a Protected Designation of Origin from Greece.[226]
Florina pepper Florina The Florina pepper (Greek: ? ) is a pepper cultivated in the northern Greek region of Western Macedonia and specifically in the wider area of Florina; for which it is named. It has a deep red color, and is shaped like a cow's horn. Initially the pepper has a green color, ripening into red, after the 15th of August. The red pepper is known in Greece for its rich sweet flavor, used in various Greek dishes and is exported in various canned forms abroad, usually hand-stripped, keeping the natural scents of pepper and topped with extra virgin olive oil, salt and vinegar.[227][228]
Peppers-pan-S-1024x976
Formaela Arachova Formaela (Greek: ) is a hard cheese produced exclusively in Arachova, Greece. It is famous throughout Greece and has been registered in the European Union as a protected designation of origin since 1996.[229][230] Formaela is prepared mainly from sheep's or goat's milk, has a hard and cohesive shell and is a light yellow color, without holes.[231] It has a particularly pungent taste, and is usually consumed grilled or fried.[231] Its chemical composition is: maximum moisture content of 38%, a minimum fat content of 40%.
Graviera Greece Graviera (Greek: Greek pronunciation: [?ra.'v?e.ra]) is a cheese from Greece produced in various parts of Greece, the main of which are: Crete, Lesbos, Naxos and Amfilochia. It is not to be confused with the Swiss cheese gruyère, which is a related cheese that in some languages has a name similar to Graviera. Graviera is Greece's second most popular cheese after feta. Made in wheels, the rind of the hard cheese is marked with the characteristic crisscross pattern of its draining cloth. There are various types of Graviera produced in Greece. Graviera of Crete is made from sheep's milk and ripened for at least five months. It is slightly sweet, with a pleasant burnt caramel flavor, whereas the graviera of Naxos is mostly made of cow's milk (80-100%). Graviera is a very versatile cheese; it can be sliced and eaten, fried as saganaki and eaten as a snack, grated and served over pasta dishes, baked in a casserole[232] or used in salads (in cubes or shavings). It is widely available outside Greece, where it can be purchased at large grocery stores, Greek or ethnic markets, and specialty cheese shops, as well as online. Gruyère can be used as a substitute, but graviera is homier.[233]
Fromage de Crète (Graviera)
Kalamata olive Kalamata The Kalamata olive is a large, dark brown olive with a smooth, meaty texture, named after the city of Kalamata in the southern Peloponnese, Greece.[234] Often used as table olives, they are usually preserved in wine vinegar or olive oil. Typically the term "Kalamata" legally refers to a region of Greece where these olives are grown, however a few countries (those mainly outside the United States and European Union) use the name for such olives grown anywhere, even outside of Greece. Within the EU (and other countries that ratified PDO agreements or similar laws) the name is protected with PDO status, which means that the name can only be used for olives (and olive oil) from the region around Kalamata.[235] Olives of the same variety grown elsewhere are marketed as Kalamon olives in the EU and, sometimes, elsewhere.[236][237][238][239][240]
Kalamataolives
Kasseri Thessaly Kasseri (Greek: , Turkish: ka?ar[241]) is a medium-hard or hard pale yellow cheese made from pasteurised or unpasteurised sheep milk and at most 20% goat's milk.[242] "Kasseri" is a protected designation of origin, according to which the cheese must be made in the Greek provinces of Thessaly, Macedonia, Lesbos or Xanthi,[242] but a similar type of cheese is found in Turkey,[243] Romania, and the Balkans, where it is known as kashkaval. The same cheese is made with cow's milk, but in that case it cannot be legally sold as "kasseri" in the EU and is instead sold under names that are particular to each producer.
Kefalograviera Western Macedonia Kefalograviera (Greek?) is a hard table cheese produced traditionally from sheep's milk or mixture of sheep's and goat's milk. According to the PDO filing with the EU (see below) the name applies only to cheese produced in Western Macedonia, Epirus, and the regional units of Aetolia-Acarnania and Evrytania. The cheese has a salty flavour and rich aroma. It is often used in a Greek dish called Saganaki, cut into triangular pieces, rolled in seasoned flour and lightly fried. It is an excellent cheese for grating, and is widely used as a topping for pasta dishes. According to one cookbook, "At its best, it is as good as or better than Romano or aged Asiago."[244] It is very similar to Kefalotyri cheese and sometimes is sold under that name. Kefalograviera has PDO status.[245]
Kopanisti Cyclades Kopanisti (Greek: ) is a salty, spicy cheese, with protected designation of origin (PDO)[246][247] produced in the Greek islands of the Cyclades in the Aegean Sea such as Mykonos, Tinos, Andros, Syros, Naxos etc.; it has been produced in Mykonos for more than 300 years.[248] It owes its special peppery and spicy taste to rapid and extensive lipolysis and proteolysis caused by abundant microbial growth encouraged by repeated kneadings performed during the ripening process.[249]
2844
Ladotyri Mytilinis Greece Ladotyri Mytilinis (Greek? ) is a traditionally prepared Protected Designation of Origin (PDO) cheese from Greece, preserved in extra virgin olive oil.[250] It is made on the island of Lesbos in the Northern Aegean Islands, and has been produced since ancient times. The cheese is made with ovine milk or with a mixture of ovine and caprine milk, the latter of which should not exceed 30%.[251] The official designation for this hard table cheese notes the following production method: "The milk is coagulated with added rennet at 32-34 deg C in 30 minutes. The curd is then broken up and reheated to 45 deg C. Most of the whey is then removed and the curds are pressed in the bottom of the vat to form a compact mass. This is cut into pieces weighing between 5 and 7 kilos. The pieces are then placed on a bench and cut again to their final cheese size. They are then placed in special moulds, firmly pressed by hand, salted and taken to a ripening room where they remain for not less than 3 months."[252] PDO status was granted on June 12, 1996, by the European Union, following Ministerial Decision No. 313058 in Greece, dated January 18, 1994.[253]
 7719.jpg
Lathyrus clymenum Santorini (Thira), Greece Lathyrus clymenum, also called Spanish vetchling,[254] is a flowering plant in the family Fabaceae, native to the Mediterranean. The seeds are used to prepare a Greek dish called fava santorinis. The plant is cultivated on the island of Santorini in Greece and was recently added to the European Union's products with a Protected Designation of Origin. For 3,500 years residents of Santorini and neighbouring islands have been cultivating the legume species Lathyrus clymenum, known elsewhere only as a wild plant.[255] The peculiar ecosystem that was created by the volcanic explosions on Santorini island, the volcanic ash, the cellular soil, and the combination of humidity created by the sea and the drought, make the bean a unique resource. When weather conditions are good farmers on the island can reap about 800 kilos of beans per hectares. A vulnerable crop, it can be destroyed by strong winds that blow away its flowers before they can yield the pea, by drought or by a sudden heat wave almost instantly. Its production is thus limited making it an expensive crop that costs EUR700 per acre. The cost for consumers is about EUR9-10 per kilo.[]
Lathyrus clymenum - MHNT
Manouri Macedonia Manouri (?) is a Greek semi-soft, fresh white mixed milk-whey cheese made from goat or sheep milk[256] as a by-product following the production of feta.[257] It is produced primarily in Thessalia and Macedonia in central and northern Greece.[258] Manouri is creamier than feta, because of the addition of cream to the whey. It has about 36-38% fat, but only 0.8% salt content, making it much less salty than feta. It is used in salads, pastries, or as a dessert cheese. It can be substituted for cream cheese in dishes such as cheesecake.[257] Manouri was featured in the Washington Post:

"Manouri's light aroma is slightly sour, similar to that of fresh yogurt, but it lacks yogurt's (or feta's) acidity. Instead, it has a clean, subtle nutty flavor with a bit of sheepiness and the barest hint of tang. What really elevates the cheese, though, is its texture."[259] Manouri has PDO status.[260]

Manouri
Mastic (plant resin) Chios Mastic (Greek: ?) is a resin obtained from the mastic tree (Pistacia lentiscus). It is also known as tears of Chios, being traditionally produced on the island Chios, and, like other natural resins, is produced in "tears" or droplets. Mastic is excreted by the resin glands of certain trees[261] and dries into pieces of brittle, translucent resin. When chewed, the resin softens and becomes a bright white and opaque gum. The flavor is bitter at first, but after some chewing, it releases a refreshing flavor similar to pine and cedar.
Mastic tears
Mastika Greece In Greece, mastiha (Greek: ?) or mastichato (Greek: ) is a sweet liqueur produced with the mastika resin from the Greek island of Chios. Greek mastika is made by distilling the mastika crystals.[] Sugar is typically added. It is a sweet liqueur that is typically consumed at the end of a meal. It has a distinctive flavor, reminiscent of pine and herbs. It is claimed to have medicinal properties and to aid digestion.[262]
MastichatoDrink
Menalou vanilia fir honey Greece Menalou vanilia fir honey (Greek: ? ? ) is a honey produced in Greece with protected destination of origin status.[263] It contains at least 80% honey of the which will be from the black pine, and the rest will be flower honey produced in the region (<20%) with a pleasant taste and a characteristic appearance with a light colour and sheen; moisture content 14-15.5%, sucrose content <10% (8-18%).[264] It is produced in 24 municipalities and communities within Arcadia (district of Gortynia and Mantineia; the municipalities of Dimitsana and Lagkadia; the communities of Valtesiniko, Vytina, Elati, Zigovisti, Kamenitsa, Lasta, Magouliana, Mygdalia, Nymfasia, Pyrgaki, Rados, Stemnitsa, Syrna, Alonistaina, Vlacherna, Kardaras, Kapsas, Lykochia, Piana, Roeino, Tselepakos, and Chrysovitsi.[265]
Metsovone Greece Metsovone (Greek: ) is a semi-hard smoked pasta filata cheese produced in the region of Metsovo (Epirus, Greece).[266] Metsovone has been a European protected designation of origin since 1996.[267] Metsovone is manufactured from cow's milk or a mixture of cow and sheep or goat milk.
6304
Ouzo Greece Ouzo (Greek: ?, IPA: ['uzo]) is a dry anise-flavoured aperitif that is widely consumed in Greece and Cyprus. It is made from rectified spirits that have undergone a process of distillation and flavoring. Its taste is similar to other anise liquors like rak?, arak, pastis and sambuca.
An ouzo bottle
.[268]
Retsina Greece Retsina (Greek: ?) is a Greek white (or rosé) resinated wine, which has been made for at least 2,000 years. Its unique flavor is said to have originated from the practice of sealing wine vessels, particularly amphorae, with Aleppo Pine resin in ancient times. Before the invention of impermeable glass bottles, oxygen caused many wines to spoil within the year. Pine resin helped keep air out, while infusing the wine with resin aroma. The Romans began to use barrels in the 3rd century AD, removing any oenological necessity for resin, but the flavor itself was so popular that the style is still widespread today.
A bottle of retsina from the Greek producer Kourtaki
Rodi Ermionis Peloponnese Rodi Ermionis (Greek: ? ) is a pomegranate, fruit of the Ermioni pomegranate tree, a local variety grown in the Ermionida area in the Peloponnese, Greece, which has been granted a Protected Designation of Origin designation.[269] The ripe fruit has a round shape with a thin, fleshy, elastic and shiny skin, with the inside having arils that contain a soft, medium-sized, semi-woody seed that breaks easily with chewing. The color of the peel varies from pale yellow-pink to red (depending on the surface exposed to the sun) while the arils have a color that varies from pink to red. The Rodi Ermionis PDO can be applied to both the fresh fruit or to the hulled and packaged arils.[270]
Santorini tomato Santorini The Santorini tomato ' ?' (tomataki Santorinis) is a variety of cherry tomato from Santorini, Greece. Santorinis have a deep red color and have firm, not particularly moist flesh with a high seed content. They are known for their high carbohydrate content and a sweet, strongly acidic taste. They have a round, slightly flattened shape and weigh 15-27 grams. They often have pronounced flutes, especially those growing lowest on the plant. The fruits generally ripen in 80-90 days.[271] The Santorini tomato has been protected with an official designation of origin since June 13, 2013.[271]
Tsikoudia Crete Tsikoudia (Greek: , romanizedtsikoudiá, literally "terebinth"), is an Geographical Indication for pomace raki (pomace distillate) in Crete and the Greek islands. Tsikoudia is an alcoholic beverage, a fragrant, grape-based pomace brandy of Cretan origin that contains 40% to 65% alcohol by volume.[272] Tsikoudia is made by distilling of pomace, what remains of grapes pressed in winemaking. The pomace ferments for about six weeks in a tightly sealed barrel, and is then distilled. It is similar to tsipouro from mainland Greece, the rak? family, as well as Albanian: rakia, Spanish: orujo, Italian: grappa, French: marc, Georgian: chacha, Portuguese: bagaceira, Bulgarian: , romanizedrakiya, Macedonian: , romanizedrakija, Serbo-Croatian: rakija / (in Istria: grappa), Romanian: tescovin?. In the eastern part of Crete tsikoudia is commonly referred to as raki, but apparently less so in the west. It is often produced at home in villages throughout Crete, and so the alcohol content varies by producer. Typically each Cretan village has one or two residents who are licensed to distill, and tsikoudia is produced continuously for two or three weeks in late October and early November. Tsikoudia is sometimes served cold from a bottle kept in a freezer. This is commonly offered as an after dinner digestif and in most tavernas in Crete it is offered as a complimentary digestif with fruits and sweets after the meal. It can be flavored using lemon rind, rosemary, or honey (rakomelo).
A bottle of tsikoudia.
Tsipouro Thessaly Tsipouro (Greek: , romanizedtsípouro) is a Geographical Indication for pomace raki (pomace distillate) in Mainland Greece and in particular Thessaly, Epirus, Macedonia (In Crete and Greek islands call it tsikoudia). Tsipouro is a strong distilled spirit containing 40-45% alcohol by volume and is produced from either the pomace (the residue of the wine press) or from the wine after the grapes and juice have been separated. It comes in two types, pure and anise-flavoured, and is usually not aged in barrels, although barrel aged versions do exist. In 2006, Greece filed a request for tsipouro to be recognized as a PDO (Protected Designation of Origin) product,[273] which was granted later that year.[274]
Tsipouro
Xynomizithra Crete Xynomizithra or xynomyzithra (Greek: ) is a Greek whey cheese with some added milk; it is a sour variant of Mizithra, and made from ewes' or goats' milk. The proportion of full-cream milk is about 15%. It is mainly produced on the island of Crete but other areas in Greece also produce it. Xynomyzithra Kritis (xynomizithra of Crete) is a European protected designation of origin.[275]
Zante currant Greece Zante currants, Corinth raisins, or simply currants outside of the United States, are raisins of the small, sweet, seedless grape cultivar Black Corinth (Vitis vinifera).[276][277] The name comes from the Anglo-French phrase "raisins de Corinthe" (grapes of Corinth)[278] and the Ionian island of Zakynthos (Zante), which was once the major producer and exporter. It is not related to black, red or white currants, which are berries of shrubs in the genus Ribes and not usually prepared in dried form.
Sun-drying Zante currants on Zakynthos, with the grape vineyard in the background
Mavrodafni Achaea Mavrodaphni, Mavrodaphne, or Mavrodafni (Greek lit. 'black laurel') is both a black wine grape[279] indigenous to the Achaea region in Northern Peloponnese, Greece, and the sweet, fortified wine first produced from it by Gustav Clauss in around 1850.[280]
A glass

Ireland

Product name Area Short description Image
Blaa Waterford A blaa , or Waterford Blaa, is a doughy, white bread bun (roll) speciality; particularly associated with Waterford, Ireland.[281] It is currently made in Waterford.[282][283] On 19 November 2013, the Waterford blaa was awarded Protected Geographical Indication status by the European Commission.[284]
Waterford Blaa, bla or blah (bread of Ireland)
Clare Island Salmon Ireland Clare Island Salmon (Irish: Bradán Oileáin Chliara) is a variety of Atlantic salmon[285] which was granted Protected Geographical Indication status under European Union law in 1999.[286] Clare Island is in County Mayo in Ireland.
Connemara Hill Lamb Ireland Connemara Hill Lamb (Irish: Uaineoil Chnoic Chonamara) is a variety of lamb[287] which was granted Protected Geographical Indication status under European Union law in 1999.[286] Connemara is a region of County Galway in Ireland.
Imokilly Regato Ireland Imokilly Regato (Irish: Reigeató Uí Mhic Coille[288]) is a cows' milk hard cheese made in Mogeely, County Cork, Ireland.The cheese takes its name from Imokilly, an ancient barony in Ireland, now a region in the east of County Cork. It is made from pasteurised milk by the Imokilly Cheese Company, part of the Dairygold cooperative, at its Mogeely specialty cheese facility. The cheese was granted Protected Designation of Origin (PDO) status under European Union law in 1999.[289]
Irish cream Ireland Irish cream (Irish: uachtar Gaelach[290]) is a cream liqueur based on Irish whiskey, cream and other flavourings. It typically has an ABV (alcohol by volume) level of 15 to 20% and is served on its own or in mixed drinks, most commonly Irish coffee. Its largest markets are the United Kingdom, Canada and the United States. It is not a traditional Irish product, as the first version of it, Baileys, was invented by a creative agency working for International Distillers & Vintners's Dublin office in 1973.[291] Within the European Union, Irish cream is a protected geographical indicator product that must be produced in Ireland.[292]
Carolans
Oriel Sea Minerals Ireland Oriel Sea Minerals (Irish: Mianraí Mara Oirialla) is a variety of Irish sea minerals.[293][294][295][296][297] Oriel Sea Minerals are concentrated sea mineral salts in liquid form and are harvested from the Irish Sea by Oriel Marine Extracts.[298][299] They are harvested from the bay of Port Oriel near Drogheda.[300] Oriel Sea Minerals received Protected designation of origin in 2016.[301][302][300][303][304]
Sign in Port Oriel, near Clogherhead
Oriel Sea Salt Oriel Sea Salt (Irish: salann sáile Oirialla) is a variety of Irish sea salt.[305] Oriel Sea Salt was established at Port Oriel, Clogherhead in 2010 by Brian Fitzpatrick and John Delany. It extracts and harvests salt and minerals from Irish Sea seawater.[306] It describes itself as "the only non-oxidised sea salt on the planet": the seawater is pumped from the seabed without being exposed to air, resulting in a naturally white salt with a fine powdery grain and a "smooth depth of flavour."[307] They received Protected designation of origin in 2016.[301][302][300]
Sign in Port Oriel, near Clogherhead
Sneem Black Pudding Sneem Sneem Black Pudding (Irish: Putóg Dhubh na Snadhma) is a variety of black pudding produced in Sneem, County Kerry, Ireland.[308][309][310] Produced by local butchers Peter O'Sullivan and Kieran Burns,[311] it is described as "traditional blood pudding, uncased and tray-baked. It has a deep red-brown colour and is free from artificial colours, flavours, bulking agents and preservatives."[312] It is sold in squares rather than rings, and the ingredients are beef suet, onions, oat flakes, spices and blood (from pigs, cattle and lambs of South Kerry).[313][314] It is claimed that home blood pudding production in the region dates back to the early 19th century, traditionally produced by women; the current recipe dates to the 1950s.[315][316][317] In 2019, Sneem Black Pudding received Protected Geographical Indication (PGI) status.[318][319][320][321]
Timoleague Brown Pudding Timoleague Timoleague Brown Pudding (Irish: Putóg Dhonn Tí Molaige) is a variety of brown pudding[322] which was granted Protected Geographical Indication status under European Union law in 1999.[323][324][325] In 2012 the sole producer of the pudding Staunton Foods decided to stop using the PGI designation because they felt it wasn't of huge benefit to their business.[326]

Italy

Product name Area Short description Image
Acunto Napoli Naples Acunto Napoli Ovens (alternatively known as Gianni Acunto Forni SRL) is an Italian artisanal pizza oven manufacturer based in Naples, Italy. It was founded in 1892 by Vincenzo Acunto and is currently operated by Gianni Acunto.[327] The company's brick ovens continue to be built by hand according to Neapolitan tradition. They are approved by the Associazione Verace Pizza Napoletana non-profit organization for the protection and preservation of the Neapolitan pizza heritage supported by the Neapolitan and Italian government.[328]
Aprutino Pescarese Province of Pescara Aprutino Pescarese PDO is a Protected Designation of Origin (PDO) olive oil, produced in the Province of Pescara, in the Abruzzo Regione. It is among the first group[329] of Italian extra virgin olive oils to gain the PDO.
Apulo-Calabrese Calabria The Apulo-Calabrese is a breed of black domestic pig from Calabria, in southern Italy.[330] It may also be known as the Calabrese, Nero Calabrese or Nero di Calabria, and by many other regional names. It derives from the old Pugliese pig breed of Puglia, which in turn derives from the Casertana breed of Campania; it is closely related to that breed. The Apulo-Calabrese is one of the six autochthonous pig breeds recognised by the Ministero delle Politiche Agricole Alimentari e Forestali, the Italian ministry of agriculture and forestry.[331][331]
Asiago cheese Asiago Asiago ( or ; Italian: [a'zja:?o]) is a cow's milk cheese, first produced in Italy, that can assume different textures according to its aging, from smooth for the fresh Asiago (called Asiago Pressato, which means 'Pressed Asiago') to a crumbly texture for the aged cheese (Asiago d'allevo, which means 'Breeding farm Asiago'). The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes and canteloupe. It is classified as a Swiss-type or Alpine cheese. Asiago is produced in multiple countries around the world including Italy, the U.S. and Australia.[332][333] In Italy, Asiago has a protected designation of origin (Denominazione di Origine Protetta or DOP, see below),[334] as asiago was originally produced around the alpine area of the Asiago Plateau, in the regions of Veneto and Trentino-Alto Adige.[335] Asiago cheese is one of the most typical products of the Veneto region. It was, and still is, the most popular and widely used cheese in the DOP area where it is produced. The DOP production area is strictly defined: It starts from the meadows of the Po Valley and finishes in the Alpine pastures between the Asiago Plateau and the Trentino's highlands. The DOP designated area where the milk is collected and Asiago DOP cheese is produced extends to four provinces in the north-east of Italy: the entire area of Vicenza and Trento and part of the provinces of Padua and Treviso. Asiago cheese which is produced and matured in dairies located more than 600 m (2,000 ft) above sea level, using milk from farms also more than 600 m (2,000 ft) above sea level, is entitled to the additional label "Product of the Mountains". Over time, production of asiago was initiated in other countries as well, particularly those with a history of notable immigration from Italy. As such, production of the cheese has spread around the globe and the term "asiago" describes a style of cheese that can be produced anywhere.[332]
Formaggio Asiago Dop
Bitto Valtelline Bitto (Lombard: Bit) is an Italian DOP (Denominazione di Origine Protetta) cheese produced in the Valtelline valley in Lombardy. It owes its name to the Bitto river. Bitto is produced only in the summer months when the cows feed on the high alpine meadows. The cheese received the DOP (Protected Denomination of Origin) recognition in 1996, with a less restrictive product specification than the traditional one. Since then, another version of Bitto, called Bitto Storico (Historical Bitto), has been produced by means of traditional methods and promoted by Slow Food (Slow movement). In September 2016 Bitto Storico changed its name to Bitto ribelle.[336]
Bitto DOP
Boletus edulis Italy Boletus edulis (English: cep, penny bun, porcino or porcini) is a basidiomycete fungus, and the type species of the genus Boletus. Widely distributed in the Northern Hemisphere across Europe, Asia, and North America, it does not occur naturally in the Southern Hemisphere, although it has been introduced to southern Africa, Australia, New Zealand, and Brazil. Several closely related European mushrooms formerly thought to be varieties or forms of B. edulis have been shown using molecular phylogenetic analysis to be distinct species, and others previously classed as separate species are conspecific with this species. The western North American species commonly known as the California king bolete (Boletus edulis var. grandedulis) is a large, darker-coloured variant first formally identified in 2007. The fungus grows in deciduous and coniferous forests and tree plantations, forming symbiotic ectomycorrhizal associations with living trees by enveloping the tree's underground roots with sheaths of fungal tissue. The fungus produces spore-bearing fruit bodies above ground in summer and autumn. The fruit body has a large brown cap which on occasion can reach 30 cm (12 in), rarely 40 cm (16 in) in diameter and 3 kg (6 lb 10 oz) in weight. Like other boletes, it has tubes extending downward from the underside of the cap, rather than gills; spores escape at maturity through the tube openings, or pores. The pore surface of the B. edulis fruit body is whitish when young, but ages to a greenish-yellow. The stout stipe, or stem, is white or yellowish in colour, up to 20 cm (8 in), rarely 30 cm (12 in) tall and 10 cm (4 in) thick, and partially covered with a raised network pattern, or reticulations. Prized as an ingredient in various culinary dishes, B. edulis is an edible mushroom held in high regard in many cuisines, and is commonly prepared and eaten in soups, pasta, or risotto. The mushroom is low in fat and digestible carbohydrates, and high in protein, vitamins, minerals and dietary fibre. Although it is sold commercially, it is very difficult to cultivate. Available fresh in autumn in Central, Southern and Northern Europe, it is most often dried, packaged and distributed worldwide. It keeps its flavour after drying, and it is then reconstituted and used in cooking. B. edulis is one of the few fungi sold pickled.[337] and still in use in southern Italian terms for this species.[338][339]
Steinpilz 2006 08 3
Bra cheese Bra The Italian cheese Bra originates from the town of Bra in Province of Cuneo, in the region of Piemonte. Production of Bra may take place all year, but it may only legally take place within the province of Cuneo. However, aging may also take place in Villafranca, in Province of Turin. The cheese may use either unpasteurized or pasteurized milk, often entirely cow's milk, but goat's or sheep's milk may be added in small amounts. It may be served as a soft or hard cheese, depending on the length of aging, from at least forty five days for soft cheese, to six months for hard cheese. Bra has PDO status under European Law.[340][341][342]
Bra Duro cheese
Bra sausage Bra Bra sausage (in Piedmontese sautissa ëd Bra) is a sausage recognized as an Italian Traditional Agri-food Product (P.A.T.).[343] The sausage is produced in Piedmont, exclusively in the city of Bra, by butchers associated with the Consortium for the Protection and Enhancement of Bra Sausage.
Salsiccia di bra
Bresaola Italy Bresaola (,[344] also ,[345] ,[346][347] Italian: [bre'za:ola]) is air-dried, salted beef (but it can also be made of horse, venison and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top (inside) round, and it is lean and tender, with a sweet, musty smell.[348] It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.[349]
Bresaola della Valtellina (PGI/IGP), olives, a pickled onion and bread
Bruzio Cosenza Bruzio olive oil is a Protected Designation of Origin (PDO) product, as of European regulation Reg. CEE 2081/92 and Reg. CE n.1065/97.
Buffalo mozzarella Italy Buffalo mozzarella (Italian: mozzarella di bufala; Neapolitan: muzzarella 'e vufera) is a mozzarella made from the milk of Italian Mediterranean buffalo. It is a dairy product traditionally manufactured in Campania, especially in the provinces of Caserta and Salerno. The term mozzarella derives from the procedure called mozzare which means "cutting by hand", separating from the curd, and serving in individual pieces, that is, the process of separation of the curd into small balls.[] It is appreciated for its versatility and elastic texture and often called "the queen of the Mediterranean cuisine", "white gold" or "the pearl of the table".[] The buffalo mozzarella sold as Mozzarella di Bufala Campana has been granted the status of Denominazione di origine controllata (DOC - "Controlled designation of origin") since 1993.[] Since 1996[350] it is also protected under the EU's Protected Designation of Origin or DOP Denominazione di origine protetta scheme. The protected origin's appellation requires that it may only be produced with a traditional recipe in select locations in the regions of Campania, Lazio, Apulia and Molise.[351][352]
Mozzarella di bufala3
Caciocavallo Italy Caciocavallo Italian pronunciation: [?kat?oka'vallo] is a type of stretched-curd cheese made out of sheep's or cow's milk. It is produced throughout Southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a teardrop, it is similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind. Apparently caciocavallo was mentioned the first time around 500 BC by Hippocrates, emphasising the "Greeks' cleverness in making cheese".[353] Columella in his classic treatise on agriculture, De re rustica (35-45 CE), described precisely the methods used in its preparation, making it one of the oldest known cheeses in the world.[354] Types of cheese with names similar to "caciocavallo" are common throughout the Balkans and Southern Italy (Eastern Mediterranean).

In Sicily, the Ragusano DOP, known locally as "caciocavallo ragusano" had to drop the denomination "caciocavallo" in order to get DOP status.[355]

Caciocavallo
Capocollo Italy Capocollo[356] (Italian pronunciation: [kapo'k?llo])[357] or coppa (Italian pronunciation: ['k?ppa])[358] (in the U.S. gabagool,[359] or capicola) is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts used in similar dishes. It is not brined as ham typically is.
Coppa de Corse - Coppa di Corsica - 002
Casciotta d'Urbino Urbino Casciotta d'Urbino or Casciotta di Urbino is a type of Caciotta cheese, made in the Province of Pesaro and Urbino in the Marche region, central Italy. This cheese is generally made of between 70 and 80% sheep milk with 20-30% cow's milk. First made in ancient times, this cheese, it is said was a favourite of Michelangelo and Pope Clement XIV.[] Local legend has it that the name came about from a mis-pronunciation of 'Caciotta' by a local civil servant, some say it is derived from the local dialect.
Casertana pig Campania The Casertana is a breed of domestic pig from Campania, in southern Italy.[330] It is mainly associated with the province of Caserta, from which its name derives, but was in the past also raised in the provinces of Campobasso, Naples, Rome and Salerno. The area of the lower basin of the Garigliano and Volturno rivers, including the comuni of Carinola, Mondragone, Minturno, Sessa Aurunca and Teano, was particularly known for production of the breed, which may also be known as the Teanese after the town of Teano.[360] The Casertana has two unusual physical traits: it is virtually or totally hairless, which gives rise to its alternative name Pelatella, "hairless one"; and it has two wattles or cylindrical appendages hanging from the lower part of the throat.[360] It is one of the six autochthonous pig breeds recognised by the Ministero delle Politiche Agricole Alimentari e Forestali, the Italian ministry of agriculture and forestry.[331]
Castelmagno cheese Piedmont Castelmagno (DOP) is an Italian cheese from the north-west Italian region Piedmont.[361] It has a Protected Designation of Origin status in the European Union.
Castelmagno (formaggio)
Cinta Senese province of Siena The Cinta Senese (Italian pronunciation: ['t?inta se'ne:ze; -e:se]) is a breed of domestic pig from the province of Siena, in Tuscany, central Italy.[330] Since 2006 animals raised in Tuscany have had DOP status, and are officially named Suino Cinto Toscano DOP.[362] The Cinta Senese is one of the six autochthonous pig breeds recognised by the Ministero delle Politiche Agricole Alimentari e Forestali, the Italian ministry of agriculture and forestry.[331] The Cinta Senese is particularly associated with the Montagnola Senese and the comuni of Casole d'Elsa, Castelnuovo Berardenga, Gaiole in Chianti, Monteriggioni, Siena and Sovicille, in the area between the upper Merse and the upper Elsa rivers. It was in the past widely distributed throughout Tuscany. A genealogical herdbook was established in the early 1930s. The population fell drastically after the Second World War, almost to the point of extinction, and the herdbook was discontinued in the 1960s. Following a recent recovery in numbers, the herdbook was re-opened in 1997,[360][363] and is kept by the Associazione Nazionale Allevatori Suini, the Italian national association of pig breeders. The population remains low: at the end of 2007 it was 2867;[360] the conservation status of the breed was listed as "endangered" by the FAO in the same year.[364] At the end of 2012 there were 2543 pigs registered, distributed over 111 farms.[365]
Cinta Senese piglets
Clementine Italy A clementine (Citrus × clementina) is a tangor, a citrus fruit hybrid between a willowleaf mandarin orange (C. × deliciosa) and a sweet orange (C. × sinensis),[366][367][368] named for its late 19th-century discoverer.[369] The exterior is a deep orange colour with a smooth, glossy appearance. Clementines can be separated into 7 to 14 segments. Similar to tangerines, they tend to be easy to peel. They are typically juicy and sweet, with less acid than oranges.[369] Their oils, like other citrus fruits, contain mostly limonene as well as myrcene, linalool, ?-pinene and many complex aromatics.[370]
Clementine del golfo di Taranto IGP
Coppia ferrarese Ferrara Coppia ferrarese' Italian pronunciation: ['k?ppja ferra're:ze], also known as ciopa, ciupeta and pane ferrarese, is a type of sourdough bread made with flour, lard, malt, and olive oil, and has a twisted shape. It was first made around the thirteenth century in Ferrara, Italy. It has PGI status under European Law, which was obtained in 2001 The first record of special regulations regarding bread making in Ferrara date from a statute in 1287.[371] The first mention of a bread similar to current coppia ferrarese dates from 1536 when, according to Cristoforo da Messisbugo, the Duke of Este was offered a pane ritorto (woven bread) during the Carnival.[372] The tradition of cooking this sort of bread remained throughout history until the unification of Italy. In 2001, the recipe gained PGI status under European Law.[373]
Coppia-ferrarese
Cotechino Modena Modena Cotechino Modena or Cotechino di Modena Italian pronunciation: [kote'ki:no di 'm?:dena] (spelled cotecchino or coteghino in some major dialects, but not in Italian) is a fresh sausage made from pork, fatback, and pork rind, and comes from Modena, Italy, where it has PGI status.[374] Zampone Modena is closely related and also has PGI status. Cotechino dates back to around 1511 to Gavello in Mirandola, where, whilst besieged, the people had to find a way to preserve meat and use the less tender cuts, so made the cotechino.[375] Mirandola developed its own specialty enveloped in a hollowed out pig's trotter, named the Zampone.[376]
Cotechino-Servito-Polenta-Lenticchie
Culatello ibello Culatello is similar to prosciutto but is made from the filet or loin of the hind leg. It is cured primarily with salt only and aged in a beef or hogs bladder as a casing to prevent spoilage and contamination. Culatello di Zibello possesses PDO status. It is commonly served as a starter. Strolghino is a salame prepared from leftover cuts of culatello.[377]
Culatello
Fontina Aosta Valley Fontina (French: Fontine[378]) is a cow's milk cheese, first produced in Italy. Over time, production of Fontina has spread worldwide, including the United States, Denmark, Sweden, Quebec, France and Argentina.[379][380] Fontina produced in the Aosta Valley must be made from unpasteurized milk from a single milking, with two batches being made per day.[381]
A 1480 fresco from the Issogne Castle: the forms of cheese on the right are thought to be the earliest depiction of Fontina.

The original Fontina cheese from the Aosta Valley is fairly pungent and has quite an intense flavor, although Fontina-like labeled cheeses that are produced in other countries can be much milder.[] Aostan Fontina has a natural rind due to aging, which is usually tan to orange-brown.[382][383] The interior of the cheese is pale cream in color and riddled with holes known as "eyes".[] It is noted for its earthy, mushroomy, and woody taste, and pairs exceptionally well with roast meats and truffles.[384] It has a rich and creamy flavor which gets nuttier with aging.[385] Mature Fontina is a hard cheese, and melts well.[] Fontina cheese sold in the EU can be identified by a Consorzio (Consortium) stamp of the Matterhorn including the script "FONTINA". Cheese produced in the Aosta Valley has a protected designation of origin (DOP) with regulations that the cheese must be made from unpasteurized milk from a single milking, of a Valdostana breed of cow, with two batches being made per day.[386]

Fontina PDO
Formaggio di Fossa Sogliano al Rubicone Formaggio di Fossa is a cheese from Sogliano al Rubicone in the Emilia-Romagna region of Italy. The cheese's name, which literally means "cheese of the pit", is derived from the process of ripening the cheese in special pits dug in tuff rock. The cheese is currently produced in the areas between the Rubicon and Marecchia river valleys. In 2009 formaggio di fossa was granted Denominazione di Origine Protetta status, the Italian equivalent of protected designation of origin.[387]
Formaggio di fossa
Formai de Mut dell'Alta Valle Brembana Lombardy Formai de Mut dell'Alta Valle Brembana is an Italian cheese prepared from raw cow's milk that originated in Lombardy, Italy.[388] It is prepared in a similar manner to Fontina d'Aosta cheese at Alta Valle Brembana in high pasture lands and in Bergamo, Lombardy.[389] It is rarely found outside of Lombardy, and it is produced in "very limited quantities".[389] It was classified with a protected designation of origin status[390] in 1996.
Formai de mut
Lardo Colonnata Lardo is a type of salumi made by curing strips of fatback with rosemary and other herbs and spices.[391] The most famous lardo is from the Tuscan hamlet of Colonnata, where lardo has been made since Roman times. Colonnata is a frazione of the larger city of Carrara, which is famous for its marble; Colonnata is itself a site where Carrara marble is quarried and, traditionally, lardo is cured for months in basins made of this marble. Lardo di Colonnata is now included in the Ark of Taste catalog of heritage foods as well as enjoying IGP (Protected Geographical Indication) status since 2004.[392] It is composed of over 90% lipids.[393] Another prized form of lardo is the Valle d'Aosta Lard d'Arnad, a PDO product from the area of Arnad in Aosta Valley of northwest Italy. Both superior types of lardo may be served very thinly sliced as an antipasto.
Lardo di Colonnata, sliced thinly for consumption
Mazzarrone (grape) Mazzarrone Mazzarrone is a Sicilian variety of table grapes, characterized by sweet bulbs of considerable size. It is cultivated in the area between the municipal territories of Mazzarrone, Caltagirone and Licodia Eubea (in the province of Catania) and Acate, Chiaramonte Gulfi and Comiso (in the province of Ragusa).[394][395] The grape is produced in the white, red and black types and it has Protected Geographical Indication status under European Union law.[394][395]
Neapolitan pizza Naples Neapolitan pizza (Italian: pizza napoletana) also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese. It must be made with either San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius, and Mozzarella di Bufala Campana, a protected designation of origin cheese made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state, or "Mozzarella STG", a cow's milk mozzarella.[396][397] Neapolitan pizza is a Traditional Speciality Guaranteed (TSG) product in Europe, and the art of its making is included on UNESCO's list of intangible cultural heritage.[398] This style of pizza gave rise to the New York-style pizza that was first made by Italian immigrants to the United States in the early 20th century.[399]
Neapolitan pizza in Fort Lauderdale, Florida, United States
Nocellara del Belice Valle del Belice Nocellara del Belice is an olive cultivar from the Valle del Belice area of south-western Sicily. It is a dual-purpose olive, grown both for oil and for the table. It is used to make "Valle del Belìce" extra-virgin olive oil, which is pressed from a minimum of 70% Nocellara del Belice olives.[400][401] As a table olive it may be treated by various methods, one of which is named for the comune of Castelvetrano in the Valle del Belice;[402] these may be marketed as Castelvetrano olives in the United States and elsewhere,[403] and are large, green olives with a mild, buttery flavor.[403][404] The Nocellara del Belice olive has two DOP protections: both Valle del Belìce DOP olive oil and Nocellara del Belice DOP table olives have protected status in the European Union.[400][402] Nocellara del Belice olives are grown primarily in Sicily,[405] but also in India, Pakistan and South Africa.[406]
Nocellara del Belice table olives
Pane di Altamura Altamura Pane di Altamura is a type of Italian naturally leavened bread made from remilled durum wheat semola from the Altamura area of the Provincia di Bari, in the Apulia region. In 2003 Pane di Altamura was granted PDO status within Europe. By law, it must be produced according to a range of strict conditions, including using particular varieties of durum wheat (all locally produced), a certain specification of water, a consistent production method, and must also have a final crust that is at least 3 mm thick. The shape of the bread is not essential for a loaf to be certified, but there are some traditional shapes.
Pane-di-altamura-dop-official
Parmigiano-Reggiano Italy Parmigiano-Reggiano (, Italian: [parmi'd?a:no red'd?a:no]) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months.
Parmigiano-Reggiano

It is named after the producing areas, the provinces of Reggio Emilia, Parma, the part of Bologna west of the Reno, and Modena (all in Emilia-Romagna); and the part of Mantua (Lombardy) on the right/south bank of the Po. Parmigiano is the Italian adjective for Parma and Reggiano that for Reggio Emilia. Both "Parmigiano-Reggiano" and "Parmesan" are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law.[407] Outside the EU, the name "Parmesan" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO Parmigiano-Reggiano. It has been called the "King of Cheeses"[408] and a "practically perfect food".[409]

Parmigiano Reggiano meules MIN Rungis
Pecorino di Filiano Basilicata Pecorino di Filiano is a firm cheese from the Italian region of Basilicata made from sheep milk. It was granted protected designation of origin (PDO) in 2007.[410] Pecorino di Filiano is produced in the province of Potenza, in the communes of Atella, Avigliano, Balvano, Baragiano, Barile, Bella, Cancellara, Castelgrande, Filiano, Forenza, Ginestra, Maschito, Melfi, Muro Lucano, Pescopagano, Picerno, Pietragalla, Pignola, Potenza, Rapolla, Rapone, Rionero in Vulture, Ripacandida, Ruoti, Ruvo del Monte, San Fele, Savoia di Lucania, Tito, Vaglio, Vietri di Potenza.[411] Every year on the first Sunday of September in Filiano is organized the pecorino di Filiano festival, where the cheese, produced by various farmers, is available to taste and buy.[412]
Pecorino di Filiano
Pecorino Romano Central Italy Pecorino Romano (Italian pronunciation: [peko'ri:no ro'ma:no]) is a hard, salty Italian cheese, often used for grating, made with sheep's milk. The name "pecorino" simply means "ovine" or "of sheep" in Italian; the name of the cheese, although protected, is a simple description rather than a brand: "[formaggio] pecorino romano" is simply "sheep's [cheese] of Rome". Even though this variety of cheese originated in Lazio, as the name also indicates, most of its actual production has moved to the island of Sardinia.[413] "Pecorino romano" is an Italian product with name recognized and protected by the laws of the European Community. Pecorino Romano was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy's oldest cheeses. On the first of May, Roman families traditionally eat pecorino with fresh fava beans during a daily excursion in the Roman Campagna. It is mostly used in Central and Southern Italy.
Pecorino romano cheese
Pecorino sardo Sardinia Pecorino sardo (Sardinian: Berveghinu sardu), is a firm cheese from the Italian island of Sardinia which is made from sheep milk: specifically from the milk of the local Sardinian breed. It was awarded Denominazione d'Origine status in 1991 and granted Protected designation of origin (PDO in English and DOP in Italian) protection in 1996, the year in which this European Union certification scheme was introduced.[414] Pecorino sardo is an uncooked hard cheese made from fresh whole sheep's milk curdled using lamb or kid rennet. The mixture is poured into moulds that will give the cheese its characteristic shape. After a brief period in brine, the moulds are lightly smoked and left to ripen in cool cellars in central Sardinia. The average weight of the finished product is 3.5 kg (7.7 lb): sometimes a bit more, sometimes a bit less depending on the conditions of manufacture. The rind varies from deep yellow to dark brown in colour and encases a paste that varies from white to straw-yellow. The sharpness of the flavour depends on the length of maturation. The young pecorino sardo is about a couple of months old; the mature type is more than six months old and needs strictly controlled temperature and humidity.[415] In the United States it is most often found as a hard cheese, its more mature form. Pecorino sardo is not as well known outside Italy as romano or pecorino toscano, although a good deal of pecorino romano is actually made in Sardinia, as Sardinia is within romano's PDO area. Pecorino sardo can be processed further into casu marzu by the introduction of cheese fly maggots.
Pecorino Sardo DOP
Pecorino siciliano Sicily Pecorino siciliano DOP (Sicilian: picurinu sicilianu) is an origin-protected firm sheep milk cheese from the Italian island and region of Sicily. This cheese comes from the classical Greek world: in ancient times it was recognized as one of the best cheeses in the world.[416] It is produced throughout the island, but especially in the provinces of Agrigento, Caltanissetta, Enna, Trapani and Palermo. It is a pecorino-style cheese, like its close relation pecorino romano, but not as well known outside Italy as the latter. A semi-hard white cheese, it has a cylindrical shape and a weight of about 12 kg (26 lb).[417] The cheese was awarded with the Denominazione di Origine Protetta in 1955 and EU protected designation of origin status in 1996.[417]
Pecorino toscano Tuscany Pecorino toscano (Tuscan pecorino) is a firm-textured ewe's milk cheese produced in Tuscany.[418] Since 1996 it has enjoyed protected designation of origin (PDO) status.[419]
Pecorino Rosso Volterrano one Quarter on whole
Piave cheese Province of Belluno Piave is an Italian cow's milk cheese, that is named after the Piave river. As Piave has a Protected Designation of Origin (Denominazione di Origine Protetta or DOP),[420] the only "official" Piave is produced in the Dolomites area, province of Belluno, in the northernmost tip of the Veneto region.[421][422]
PiaveInsieme panchina Bassa
Pomodorino del Piennolo del Vesuvio Naples The Pomodorino del Piennolo del Vesuvio or sometimes just Pomodorino Vesuviano, is a grape tomato grown in Naples, Italy, and has PDO protected status, which was granted in 2009.[423] The cultivation area is restricted to 18 comuni around Mount Vesuvius, pretty much all within the Vesuvius National Park.[424]
A batch of the Pomodorini
Pomodoro di Pachino Sicily The Pomodoro di Pachino (Italian: [pomo'd?:ro di pa'ki:no]; English: Tomato of Pachino) is an IGP/PGI for tomatoes from the southeast coast of Sicily, Italy, which has been granted IGP protection by the EU since 2003.[425]
Pomodoro di Pachino: Ciliegino variety.
Prosciutto Italy Prosciutto ( pr?-SHOO-toh, proh-,[426][427][428][429] Italian: [pro?'?utto])[430] is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto. A number of regions have their own variations of prosciutto, each with degrees of protected status, but the most prized are the Prosciutto di Parma PDO from the Emilia-Romagna region and the Prosciutto di San Daniele PDO from the Friuli Venezia Giulia region. Unlike Italian Speck, based on the South Tyrol region and also known as Speck Alto Adige PGI, which is also a dry-cured ham, prosciutto is not smoked. The names prosciutto and prosciutto crudo are generic, and not protected designations, and may name or describe a variety of hams more or less similar to Italian prosciutto crudo or other dry-cured hams worldwide.[431][432][433]
Prosciutto di Parma
Provolone Casilli Provolone (pronounced [provo'lo:ne], [434]) is an Italian cheese. It is an aged pasta filata (stretched-curd) cheese originating in Casilli near Vesuvius, where it is still produced in pear, sausage, or cone shapes 10 to 15 cm (4 to 6 in) long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is Northwestern Italy and the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked.[435]
Provolone dolce
Quartirolo Lombardo Lombardy Quartirolo Lombardo (Lombard: Quartiroeul Lombard) is a soft table cheese made with cow's milk, which has a Protected designation of origin (PDO) status. The beginning of its production dates back to the 10th century. Its production was seasonal, the cheese was made at the end of the summer with the milk of cows that had eaten "erba quartirola" ("grass of the fourth"), that is the grass that had grown again after the third cut. Nowadays, it is made all year around, it has been recognised by the European Economic Community and registered in the PDP list with ECC Reg. n. 1107/96.[436]
Quartirolo lombardo 2
Ragusano cheese Ragusa Ragusano is an Italian cow's-milk cheese produced in Ragusa, in Sicily in southern Italy. It is a firm stretched-curd (pasta filata) cheese made with whole milk from cows of the Modicana breed, raised exclusively on fresh grass or hay in the provinces of Ragusa and Syracuse. The cheese was awarded Italian Denominazione di Origine Controllata protection in 1955 and EU DOP status in 1995.[437]
Ragusano Cheese
Raschera Cuneo Raschera is an Italian pressed fat or medium fat, semi-hard cheese made with raw or pasteurized cow milk, to which a small amount of sheep or goat milk may be added. It has an ivory white color inside with irregularly spaced small eyes, and a semi-hard rind which is red gray sometimes with yellow highlights. It has a savory and salty taste, similar to Muenster cheese, and can be moderately sharp if the cheese has been aged. The cheese was given an Italian protected designation of origin (DOP) in July 1996, and may also carry the name "di alpeggio" (from mountain pasture) if the cheese was made in the mountainous areas of its designated Province of Cuneo.[438][439]
Raschera fetta
Ricciarelli Siena Ricciarelli are traditional Italian biscuits - specifically, a type of macaroon - originating in 14th century Siena. Legend holds that they were introduced by Ricciardetto della Gherardesca in his castle near Volterra upon his return from the Crusades.[] Today, the biscuits are made using an almond base[440] with sugar, honey and egg white. When prepared in the traditional method, the almonds are ground with a milling machine, and the finished mix is formed into numerous oval- or lozenge-shaped cookies[440] that are set aside for two days before baking. The rough and crackled surface is usually lightly sprinkled with confectioner's sugar. Ricciarelli are typically consumed at Christmas, served with a dessert wine such as Vin Santo or Moscadello di Montalcino.
Ricciarelli from Siena-2
Robiola Langhe Robiola is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow's, goat's, and sheep's milk. One theory is that the cheese gets its name from the town of Robbio in the province of Pavia; another that the name comes from the word rubeole (ruddy) because of the color of the seasoned rind. Varieties of Robiola are produced across Piedmont from the provinces of Cuneo, Asti and Alessandria and into Lombardy. It is one of the specialties of the Aosta Valley.[441] The taste and appearance of Robiola varies depending upon where it was produced. Robiola di Roccaverano DOP / DOC has no rind and a slightly straw-yellow coloring with a sweet, yielding taste. Robiola Lombardia has a thin, milky-white to pink rind and tends to be shaped like small rolls. The cream-colored cheese underneath its bloomy rind has a smooth, full, tangy and mildly sour flavor, likely due to the high (52%) fat content. Its rind can be cut away, but is mild with no ammonia and adds a subtle crunch to the cheese. La Tur has a cake-like rind over a tangy-lactic layer of cream and is representative of Piedmont's Robiola style of cheese where the fresh curds are ladled into molds, and drain under their own weight before aging rather than by pressing with weights. Robiola from the Piedmont region is a fresh cheese, and is usually eaten on its own, or with a little honey.
Robiola di Roccaverano
Sabina (oil) Province of Rome Sabina is a Protected Designation of Origin (PDO) that applies to the extra virgin olive oil produced in the Sabina region. This area approximately covers the territory originally occupied by the ancient Sabines tribe in the Province of Rome and the Province of Rieti. It is considered to be the first Italian PDO to gain the status, later being followed by Aprutino Pescarese, Brisighella, Collina di Brindisi and Canino. The production area of the PDO extra virgin olive oil is mainly in two provinces, Rieti and Rome, and follows the borders of the ancient Sabine territory. Techniques used to produce the oil are almost the same as in pre-Roman times with necessary technological innovations. For the production of the extra virgin olive oil Sabina, the soil and the mild climate are of fundamental importance.[442]
Salva (cheese) Crema Salva cheese from Crema is a PDO table cow's milk cheese made with raw curd. It is a washed-rind cheese that undergoes a medium or long aging period. Salva is traditionally eaten in the central plain of Lombardy and produced particularly in the area of Crema, Bergamo, and Brescia.[443] It is also produced in the provinces of Lecco, Lodi, and Milan. Salva has many similarities to Quartirolo, though differs from it by having longer aging and a major aromatic complexity.
San Marzano tomato Valle del Sarno San Marzano tomato is a variety of plum tomato. Amy P. Goldman calls the San Marzano "the most important industrial tomato of the 20th century"; its commercial introduction in 1926 provided canneries with a "sturdy, flawless subject, and breeders with genes they'd be raiding for decades."[444] Though commercial production of the San Marzano variety is most closely associated with Italy, seeds for the variety are available worldwide.[] It is an heirloom variety.[445] Canned San Marzanos, when grown in the Valle del Sarno (valley of the Sarno) in Italy in compliance with Italian law, can be classified as Pomodoro San Marzano dell'Agro Sarnese-Nocerino and have the EU "DOP" emblem on the label. Most San Marzano tomatoes sold commercially are grown in Italy, though they are produced commercially in smaller quantities in other countries. Because of San Marzano's premium pricing, there is an ongoing battle against fraudulent product. On November 22, 2010, the Italian carabinieri confiscated 1,470 tonnes (1,450 long tons; 1,620 short tons) of improperly labelled canned tomatoes worth EUR1.2 million.[] San Marzano tomatoes, along with Pomodorino del Piennolo del Vesuvio, have been designated as the only tomatoes that can be used for Vera Pizza Napoletana (True Neapolitan Pizza).[446]
TomateSanMarzano
Sarda pig Sardinia The Sarda or Suino Sardo (Sardinian: Porcu Sardu) is a breed of domestic pig from the Mediterranean island of Sardinia, Italy.[330] It is raised mainly in the provinces of Ogliastra and Nuoro, but is also present in those of Medio Campidano and Sassari and in the Sarrabus-Gerrei sub-region. The Sarda breed was officially recognised by ministerial decree on 8 June 2006 and became the sixth autochthonous pig breed recognised by the Ministero delle Politiche Agricole Alimentari e Forestali, the Italian ministry of agriculture and forestry.[331]
Two Sardinian pigs
Silter Province of Brescia Silter is an Italian hard cheese made within the Alpine Lombardy region around Province of Brescia and surrounding areas and traditionally produced with unpasteurised cows milk during summer months and September,[447][448] is brined,[449] and aged for a minimum of 6 months.[447][448] As of 2015, within the EU, it has PDO certification.[450]
Siracusa lemon Siracusa The Siracusa lemon (in Italian, Limone di Siracusa IGP) is the fruit of the cultivar "femminello" and its clones, corresponding to the botanical species Citrus x limon L. Burm. The femminello cultivar from Siracusa is the most common variety of lemon in Italy, and produces three main flowerings: the primofiore (from October 1), the bianchetto (Also less commonly known as the maiolino.) (from April 15) and the verdello (or summer lemon, from July 1). The Disciplinary regulations of the Siracusa Lemon (PGI) forbids the use of waxes and fungicides in post-harvesting, and therefore the fruit is edible in all its parts.
Siracusa lemons in the field
Sopressa Veneto Sopressa Italian pronunciation: [so'pr?ssa] is an Italian aged salami, produced with pork, lard, salt, pepper, spices and garlic. It is a typical product of Veneto, in northern Italy. The sopressa is a salami, typical of the Venetian culinary tradition and for this reason there are various types (such as sopressa Treviso), Sopressa Vicentina, produced in the province of Vicenza, has been awarded the Protected Geographical Status by the European Union. Moreover, in the site of Veneto Region you can view the production specification of this product (divided into eight articles). In order to protect Soprèssa Vicentina from easy counterfeiting and for greater consumer protection, the "Consorzio di Tutela della Soprèssa Vicentina DOP" has emerged, which brings together 4 local producers scattered around Vicenza.
Polenta con sopressa e funghi
Sorana bean Sorana The Sorana bean (Fagiolo di Sorana) is a type of cannellini bean grown near the Italian town of Sorana, along the Pescia River [it] in the Province of Pistoia in Tuscany. Cultivation is limited to an extremely small microclimate area with conditions considered excellent for growing this type of bean, and production is low. Demand is high, and prices are six to ten times that of other cannellini-type beans. In 2002 it received Protected Geographical Indication (PGI) certification from the European Union. It is considered economically important to the survival of agriculture in the Pescia Valley and because of this is believed to have helped prevent emigration from the area.
Cooked sorana beans with olive oil and pepper 2
South Tyrolean Apple PGI South Tyrol The trademark South Tyrolean Apple PGI is used for apples which are cultivated in South Tyrol in a traditional manner. South Tyrol is Europe's largest connected fruit-growing region. Since 2005, eleven of the more than one dozen different apple varieties have been awarded the Protected Geographical Indication (PGI) seal by the EU and are recognised across the EU as regional specialities. The trademark South Tyrolean Apple PGI is used by all of South Tyrol's marketing companies for export.
South Tyrolean apples with PGI
Speck Alto Adige PGI South Tyrol Speck Alto Adige PGI (Ladin language: Cioce; German: Südtiroler Speck g.g.A.[451][circular reference]) is a dry-cured, lightly smoked ham (not prosciutto), produced in South Tyrol, northern Italy. Parts of its production are regulated by the European Union under the protected geographical indication (PGI) status (see also Tyrolean Speck).
Maturing of Speck Alto Adige PGI
Spressa delle Giudicarie Trentino-Alto Adige/Südtirol Spressa delle Giudicarie is an Italian cheese that comes from the region of Trentino-Alto Adige/Südtirol.[452] The Spressa delle Giudicarie can be consumed fresh after three months, while curing takes more than six months. The cheese is made in cylindrical shape, about 25 cm (9.8 in) in diameter. The crust is brown, the interior of the cheese is white to very pale yellow with small to medium-sized holes. The cheese is eaten when still young. It is a cow's milk cheese Rendena race mostly, from two milkings, the evening and the morning.[453] Originally, the milk was used to make butter. The skimmed milk that remained was used for cheeses. It pairs well with local wine, as Marzemino, red wine DOC from southern Trentino.[454]
Strada dell'Olio Italy Strada dell'olio is a kind of gastronomical route in Italy that crosses a territory rich of traditional products, PDOs and PGIs, DOCs and DOCGs in Italy. It is sometimes linked to an enological tour. This kind of route aims to promote Italian products of excellence in the agricultural field and in food industry, with a special focus on PDO olive oils. Usually it includes frantoi (olive presses), rural hamlets, medieval villages, Reinassance cities, archeological sites, ancient and modern production farms, and thermal locations. The route may include cultural and landscape's paths in the PDO production areas, often very interesting from an archeological, historical, artistic, point of view. Special parks allow kids to learn by playing; along food-oil-and-wine paths can be found restaurants, farm stays and suggestions to enjoy good food and great locations. Strade dell'olio are often situated in or nearby UNESCO areas and places renowned worldwide for the production of high quality wines, cheese and, obviously, oil and olives. Strade dell'olio are often related to wellness tours, for the numerous thermal areas within DOP production territories.
Taleggio cheese Val Taleggio Taleggio (IPA: [ta'ledd?o]) (Talegg in Lombard language) is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang.

Taleggio and similar cheeses have been around since Roman times, with Cicero, Cato the Elder, and Pliny the Elder all mentioning it in their writings. The cheese was solely produced in the Val Taleggio until the late 1800s, when some production moved to the Lombardy plain to the south.[455]

Taleggio vecchia lavorazione (3323694182)
Tartufo Calabria Tartufo (, Italian: [tar'tu:fo]; meaning "truffle") is an Italian ice cream dessert originating from Pizzo, Calabria. It is usually composed of two or more flavors of ice cream, often with either fruit syrup or frozen fruit -- typically raspberry, strawberry, or cherry -- in the center. It is typically covered in a shell made of chocolate or cocoa, but cinnamon or nuts are also used. Tartufo di Pizzo has protected geographical indication in Italy.[456]
Tartufo di Pizzo with the inside visible
Terra d'Otranto (extra-virgin olive oil) Terra d'Otranto The extra-virgin olive oil Terra d'Otranto is produced with the olive cultivars Cellina di Nardò and Ogliarola for, at least, 60%.[457] They are mixed with other minor varieties of the local olive groves. Its name is linked with the historical region of Terra d'Otranto which included almost all the municipalities of the current provinces of Taranto, Brindisi and Lecce. It is recognised as PDO product.[]
Bottiglia olio salentino cellina ogliarola.jpg
Terre Tarentine Taranto The extra-virgin olive oil Terre Tarentine is produced with the olive cultivars Leccino and Coratina and Ogliarola for, at least, 80%. They are mixed with other minor varieties of the local olive groves. It is recognised as PDO product.[]
Extra-virgin olive oil Terre Tarentine
Toma cheese Aosta Valley Toma is a soft or semi-hard Italian cow's milk cheese, noted for its excellent melting qualities. It is made primarily in the Aosta Valley (it is one of the region's specialties[441]) and Piedmont regions of Northwestern Italy. Toma varies with region and locale of production, and is closely related to the French tomme. The Toma Piemontese variety from Piedmont has Protected Designation of Origin status under EU legislation, while the Toma di Gressoney or Tomme de Gressoney (French), produced in the Gressoney Valley, is officially recognized as a Prodotto agroalimentare tradizionale and is included in the Ark of Taste catalogue of heritage foods. Toma is not very common in Central and South Italy, with Basilicata as the only main producer. The Toma Lucana is also recognized as a PAT.[458] It can have a fat content of 45%-52%.
Toma Piemontese DOP
Traditional Balsamic Vinegar Modena Traditional Balsamic Vinegar (or Aceto Balsamico Tradizionale) is a type of balsamic vinegar produced in Modena and the wider Emilia Romagna region of Italy. Unlike inexpensive "Balsamic Vinegar of Modena" (BVM), Traditional Balsamic Vinegar (TBV) is produced from cooked grape must, aged at least 12 years, and protected under the European Protected Designation of Origin (PDO) system, fetching higher prices.[459] (BVM has lesser protection under the European Protected Geographical Indication (PGI) system.[460]) Although the names are similar, TBV and the inexpensive imitation BVM are very different.[461]
Barrels during aging
Tyrolean Speck Tyrol Tyrolean Speck is a distinctively juniper-flavored ham originally from Tyrol, a historical region that since 1918 partially lies in Italy. Its origins at the intersection of two culinary worlds is reflected in its synthesis of salt-curing and smoking.The first historical mention of Tyrolean Speck was in the early 13th century when some of the current production techniques were already in use. Südtiroler Speck (Italian: Speck Alto Adige) is now a protected geographic designation with PGI status.[12]
Speck
Uva di Puglia PGI Apulia Uva di Puglia PGI is a variety of grape grown in the southern Italian region of Apulia (Puglia). Since it was part of the Magna Graecia, Apulia has ever been characterised by an important production of wine and table grape. Regarding the varieties included in Uva di Puglia PGI (Grapes of Apulia), the first evidence dates back to the end of the 19th century when Sergio Musci from Bisceglie started to successfully export it to the biggest cities of Northern Italy like Bologna, Milan and Turin. This type of grapes showed a great preservation of the organoleptic characteristics getting possible to export it to international markets without any problem. Therefore, at the beginning of the 20th century, Cav. Francesco De Villagomez from Bisceglie did the first exportation in Germany. In 1975, the export of Uva di Puglia amounted to 62,4% of the entire Italian table grape production destined for the foreign market. In 1985 it reached 74,1%.[462]
Uva di Puglia
Valle d'Aosta Fromadzo Valle d'Aosta Valle d'Aosta Fromadzo or Vallée d'Aoste Fromadzo is an Italian cow's milk cheese produced in the Aosta Valley, one of the region's specialties. It has a protected designation of origin, or PDO status.[441]
Vallée d'Aoste Jambon de Bosses Valle d'Aosta Vallée d'Aoste Jambon de Bosses is a spicy cured ham product[463] from Saint-Rhémy-en-Bosses in the Aosta Valley in Italy,[464] one of the region's specialties.[465][466] It was awarded European Union protected designation of origin (PDO) status.[441]
Vallée d'Aoste Lard d'Arnad Vallée d'Aoste Lard d'Arnad (PDO) is a variety of lardo (a cured pork product) produced exclusively within the municipal boundaries of the commune of Arnad in lower Aosta Valley, Italy. It was awarded European Union protected designation of origin (PDO) status in 1996 and is promoted by the Comité pour la valorisation des produits typiques d'Arnad - Lo Doil producers association. The lard, one of a number of preserved meat specialties of the region,[467][464] is produced by curing pieces of fatback in a brine aromatised with such herbs and spices as juniper, bay, nutmeg, sage and rosemary.[468] The brining takes place in wooden tubs known as doïls, which may be made of chestnut, oak or larch, and are used solely for this purpose; it is known that Lard d'Arnad has been made for more than two centuries since a 1763 inventory from Arnad Castle refers to four doïls which belonged to its kitchens.[469] It is often eaten with black bread and honey.[464] The traditional Féhta dou lar (Arnad Francoprovençal patois for Lard Festival) is a Sagra held each year on the last Sunday of August. It has become a significant tourist attraction.
Valtellina Casera Valtellina Valtellina Casera (Lombard: Casera de la Valtolina) is a cheese made from semi-skimmed cows' milk in the northern Italian province of Sondrio.[470] Its origins date back to the sixteenth century and it is much used in the cuisine of the Valtellina: particularly in dishes based on buckwheat flour such as pizzoccheri and sciatt (toad(s) in Lombard language).[470] It has had Protected designation of origin (PDO) status under European Union law since 1996; its production is managed by the Consorzio Tutela Formaggi Valtellina Casera e Bitto and certification is regulated by CSQA of Thiene.[471][472]
Valtellina Casera DOP
Vialone Nano Provincia di Verona Vialone Nano is an Italian semifino (medium-grain) rice variety. It is typical of the flat, rice-growing areas of the southern Provincia di Verona (Bassa Veronese, "Veronese lowlands"), in Veneto. Vialone Nano is a cultivar of the Japonica group of varieties of Oryza sativa. Vialone Nano rice has been grown in Italy since 1937.[473] It was developed by crossing Vialone rice with a variety called Nano because of the plant's low height.[474] In 1996 Veronese Vialone Nano rice was given the Protected geographical indication (Italian: IGP), under the name of Riso Nano Vialone Veronese IGP. The processed grain should be of medium size, round in shape and semi-long with pronounced tooth and rounded section. It should appear white in color and display an extended pearlescent core.[475]
Grains of semi-milled Vialone Nano rice.

Latvia

Product name Area Short description Image
Grey peas Latvia Grey peas (Latvian: Pel?kie zir?i) is a popular Latvian cuisine snack made from large grey peas. It is a traditional Christmas dish in Latvia. In 2015, Latvian large grey peas were entered into the Register of protected geographical indications for national products of the European Union.[476] Dried peas of the "Retria" variety are best for these pea dishes, which differ from other smaller grey peas in their impressive size - 1000 peas weigh 360-380 g. Although their number in pods is not large, it is compensated by good culinary properties - relatively short cooking time, good taste properties. The State Institute of Crop Production (Latvian: Valsts Prieku?u laukaugu selcijas instit?ts) is probably the only place in the world where large grey peas are selected and grown for food.[476] The "Retriver" breed was also created here. The quality of peas is influenced by the appropriate Latvian soil and climatic conditions.
Grey peas at restaurant Milda in Riga
Ji cheese Latvia Ji cheese (Latvian: Ju siers) is a Latvian sour milk cheese, traditionally eaten on Ji, the Latvian celebration of the summer solstice. Nowadays the cheese has become one of the symbols of Latvian culture.[477] On November 16, 2015, Ji cheese was included in the European Council's Traditional Speciality Guaranteed (TSG) register.[478] Currently 5 manufacturers ("Valmieras piens", "Rankas piens", "Lazdonas piensaimnieks", "Straupe", and "Dundaga") fulfil the TSG criteria and can label their product as Ji cheese.[479]
Wheels of Ji cheese manufactured by "Rankas piens"
Rucava white butter Rucava Rucava white butter (Latvian: Rucavas baltais sviests) is a traditional cow's milk butter produced in Rucava, Latvia, since the early 20th century. The butter has Protected Designation of Origin classification in the European Union, which it received in 2018.[480][481][482]
Sklandrausis Sklandrausis (Livonian dialect: sklandrou?, from Curonian: sklanda - 'fence-post, wattle fence, slope, declivity';[483] Livonian: s?rkak (plural: s?r kak?d), ?ograusis or di?rausis is a traditional Latvian dish of Livonian origin. It is a sweet pie, made of rye dough and filled with potato and carrot paste and caraway.[484] In 2013 European Commission designated sklandrausis with a Traditional specialities guaranteed.[483]
Wheels of Ji cheese manufactured by "Rankas piens"

Lithuania

Product name Area Short description Image
Skilandis Lithuania Skilandis is a Lithuanian matured sausage made of meat, fat, salt, pepper and garlic. The ground meat is traditionally pressed into a pig's stomach or bladder, but today may be contained in other skins. The sausage is dried and cold-smoked.[485][486][487] Skilandis dates back to at least the 16th century - the word skilandis is referred to in documents from various locations across the Grand Duchy of Lithuania as early as in the 16th-18th centuries.[488] The term skilandis has protected status under European Union law.[489] It is added to the list of Protected Designations of Origin (PDO).
Skilandis2

Luxembourg

Product name Area Short description Image
Beurre Rose Luxembourg Beurre Rose is a cultured milk butter produced in Luxembourg under the Marque Nationale of the Grand Duchy of Luxembourg. It is sometimes consumed as a spread, but most commonly used as an ingredient in a variety of sweet and savory dishes.[490] The designation "Beurre de Marque Nationale Luxembourgeois" was established in 1932 by specific legislation. In 1970, the legislation was amended to establish a national protected brand name for Luxembourg butter.[491] It holds a PDO classification in Europe, which it received in 2000.[492]
Miel luxembourgeois de marque national Luxembourg Miel luxembourgeois de marque nationale is a honey from Luxembourg that is protected under EU law with PDO status.[]

Mexico

Product name Area Short description Image
Mezcal Mexico Mezcal (, Spanish: [mes'kal] ) is a distilled alcoholic beverage made from any type of agave. The word mezcal comes from Nahuatl mexcalli Nahuatl pronunciation: [me?'kal:i], which means "oven-cooked agave", from metl Nahuatl pronunciation: [met] and ixcalli Nahuatl pronunciation: [i?'kal:i].[493] Internationally, mezcal has been recognized as an Appellation of Origin (AO, DO) since 1994.[494][495] There is also a Geographical Indication (GI), originally limited to the states of Oaxaca, Guerrero, Durango, San Luis Potosí, Puebla and Zacatecas. Similar products are made in Jalisco, Guanajuato, Michoacán, and Tamaulipas, but these have not been included in the mezcal DO.[495]
Mezcal bottles
Sotol Mexico Sotol is a distilled spirit of Mexican origin sourced from the family of Asparagaceae; the genus Dasylirion and several species, most commonly: Dasylirion wheeleri, Dasylirion durangense, Dasylirion cedrosanum, and Dasylirion leiophyllum, less commonly with Dasylirion texanum and Dasylirion lucidum (commonly known as Desert Spoon or, in Spanish, sotol, sereque, cucharilla, or palmilla), a plant that grows in the Chihuahuan desert of northern Mexico, New Mexico, Arizona, and west and central Texas. Sotol liquor is a Mexican drink that is known as the state spirit of Chihuahua, Durango and Coahuila. Sotol has its own appellation of origin since 2002, and may be produced only in Chihuahua, Coahuila and Durango. There are dozens of commercial examples available. Production of sotol spirits exists outside the Sotol Denomination of Origin in several regions such as Sonora, Oaxaca, and the Texas Hill Country. It is produced in a manner similar to the more common artisanal mezcals of central Mexico.
Tequila Mexico Tequila (; Spanish: [te'kila] ) is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila 65 km (40 mi) northwest of Guadalajara, and in the Jaliscan Highlands (Los Altos de Jalisco) of the central western Mexican state of Jalisco. The red volcanic soils in the region of Tequila are well suited for growing the blue agave, and more than 300 million of the plants are harvested there each year.[496] Agave grows differently depending on the region. Blue agaves grown in the highlands Los Altos region are larger and sweeter in aroma and taste. Agaves harvested in the valley region have a more herbaceous fragrance and flavor.[497] Due to its historical and cultural importance, the region near Tequila was declared a UNESCO World Heritage Site in 2006, the Agave Landscape and Ancient Industrial Facilities of Tequila. Mexican laws state that tequila can only be produced in the state of Jalisco and limited municipalities in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas.[498] Tequila is recognized as a Mexican designation of origin product in more than 40 countries.[499] It was protected through NAFTA in Canada and the United States until July 2020,[500] through bilateral agreements with individual countries such as Japan and Israel,[500] and has been a protected designation of origin product in the European Union since 1997.[500] Aside from its geographical distinction, tequila is differentiated from mezcal in that it is made only from blue agave and the beverages are prepared in different ways.[] Tequila is commonly served neat in Mexico and as a shot with salt and lime around the world. Tequila must have between 35 and 55 percent alcohol content (70 and 110 U.S. proof).[501] It must contain at least 40 percent alcohol (80 U.S. proof) to be sold in the United States[502] and Canada.
15-09-26-RalfR-WLC-0244

Poland

Product name Area Short description Image
Andruty kaliskie Kalisz Andruty kaliskie are lightly sweet, flat wafers first recorded to be baked at the beginning of the nineteenth-century in Kalisz and the Kalisz Region. Since December 9, 2005 adruty kaliskie were enlisted on the list of traditional produce by the Ministry of Agriculture and Rural Development.[503] Since April 21, 2009 andruty kaliskie have been placed on the European Union's Geographical Indications and Traditional Specialities list.[504]
Andruty kaliskie in Kalisz
Bryndza Podhala?ska Bryndza Bryndza Podhala?ska is a Polish variety of the soft cheese Bryndza, from the Podhale region, it is made from sheep's milk.[505] It has a geographical indication under EU law, with PDO status.[506]
Kabanos Poland Kabanos (; plural: kabanosy), also known as cabanossi or kabana, is a long, thin, dry sausage usually made of pork which originated in Poland. They are smoky in flavor, and can be soft or very dry in texture depending on freshness. Typically, they are quite long, 60 cm (24 in), but very thin, with a diameter around 1 cm (0.39 in), and folded in two, giving them a characteristic appearance. Versions made of chicken and turkey are staples in kosher meat markets and delicatessens.After the accession of Poland to the European Union, Poland and Germany became involved in a trade dispute over the name kabanos (due to a German claim to the traditional Polish recipe).[507] In 2011, when Polish manufacturers submitted scientific proofs of Kabanos' Polish origins, the EU granted the Guaranteed Traditional Speciality kabanos name to Poland.[508] This status does not forbid manufacturers from other countries to produce and sell kabanos under that name, but demands that it is made according to specified "time-honoured recipes".[509]
Kabanos
Kielbasa Poland Sausage is a staple of Polish cuisine and comes in dozens of varieties, smoked or fresh, made with pork, beef, turkey, lamb, chicken or veal with every region having its own speciality. Of these, the kie?basa lisiecka, produced in Ma?opolskie,[510] has had PGI protection since late 2010.[511] There are official Polish government guides and classifications of sausages based on size, meat, ready-to-eat or uncooked varieties.[512]
Different varieties of Kielbasa in Pozna?, Poland
Krakowska Kraków Krakowska ( kr?-KOV-sk?)[] is a type of Polish sausage (kielbasa), usually served as a cold cut. The name derives from the city of Kraków (mediaeval capital of the Polish-Lithuanian Commonwealth till late 16th century). It is made from cuts of lean pork seasoned with pepper, allspice, coriander, and garlic, packed into large casings, and smoked.[513]
Kie?basa krakowska 2
Mead in Poland Poland Mead (Polish: miód pitny Polish pronunciation: [m?ut 'p?itn?], literally "drinkable honey") is an alcoholic beverage within Polish culinary tradition made by alcoholic fermentation of a mixture of honey and water. It has a characteristic honey aroma and a flavour that may be enriched by the addition of fruit juices, herbs or spices. The colour ranges from golden to dark amber, depending on the type of honey used for production.[514] In 2008, four traditional Polish mead grades, which indicate the proportion of honey and water used in production, were registered by the European Union as a traditional speciality guaranteed. Production of mead in Poland almost doubled within the next four years, making Poland the world's largest producer of mead made according to traditional methods.
Trójniak miód
Obwarzanek krakowski Kraków An obwarzanek krakowski (Polish pronunciation: [?bva'?an?k kra'k?fsk?i], plural: obwarzanki krakowskie Polish pronunciation: [?bva'?a?k?i kra'k?fsk]; also spelled obarzanek [515]) is a braided ring-shaped bread that is boiled and sprinkled with salt and sesame or poppy seeds before being baked. It has a white, sweetish, moist and chewy crumb underneath a crunchy golden-brown crust. Traditionally sold from street carts, it is a popular snack in the Polish city of Kraków, where it has the status of a regional food with protected geographical indication. It is closely related to, but distinct from, bagels, bubliks and pretzels. The obwarzanek krakowski often features in campaigns to promote Kraków. As a well-known symbol of Kraków and Lesser Poland, it is often used in advertising aimed at locals and tourists alike. It has also won an award at the Nasze Kulinarne Dziedzictwo (Our Culinary Heritage) competition, and received a prize at the 2003 Polagra Farm international fair in Pozna?. It always features at the ?wi?to Chleba bread festival, an event that is held regularly in Kraków.[516]
Obwarzanek mak
Oscypek Tatra Mountains Oscypek (pronounced Os-tzipeck, Polish plural: oscypki), rarely Oszczypek, is a smoked cheese made of salted sheep milk exclusively in the Tatra Mountains region of Poland. Oscypek is made by an expert named "baca", a term also denoting a sheep shepherd in the mountains. The cheese is a traditional holiday cheese in some European countries and is often served with cranberry jam on the side. Since 14 February 2008 Oscypek has been registered under the European Union Protected Designation of Origin (PDO).[517]
Oscypek with cranberry
Pr?dnik bread Kraków Pr?dnik bread (Polish: Chleb pr?dnicki') - is a traditional secale bread baked in Kraków. The bread may be produced in huge loafs amounting to 14 kg. It is a protected produce, under geographical indications and traditional specialities in the European Union.[518][519]
Chleb pradnicki, Poznan Smaki Regionow 2014
Redyko?ka Podhale Redyko?ka is a type of cheese produced in the Podhale region of Poland. It is sometimes known as the "younger sister" of the Oscypek cheese and the two are occasionally confused. The cheese is often made in the shape of animals, hearts, or decorative wreaths.
St. Martin's croissant Pozna? St. Martin's croissant (Polish: Rogal ?wi?tomarci?ski) is a croissant with white poppy-seed filling traditionally prepared in Pozna? and some parts of Greater Poland region on the occasion of St. Martin's Day (11 November).[520][521] By EC regulation No 1070/2008 of 30 October 2008, the name rogal ?wi?tomarci?ski was entered in the register of protected designations of origin and protected geographical indications in the European Union.[522]
Rogal ?wi?tomarci?ski, St. Martin's croissants
Streuselkuchen Poland Streuselkuchen (German pronunciation: ['?tzlku:xn?]; "crumb cake"), also known in English-speaking countries as crumb cake, is a cake made of yeast dough covered with a sweet crumb topping referred to as streusel.[523] The main ingredients for the crumbs are sugar, butter, and flour,[523] which are mixed at a 1:1:2 ratio. It is popular in German, Polish and Ashkenazi Jewish cuisines.
Streuselkuchen

Portugal

Product name Area Short description Image
Alentejana Portugal The Alentejana is a cattle breed from Portugal that historically was the main breed raised for meat in Southern Portugal. The Alentejana breed has the protected geographical status of DOC (Denominação de Origem Controlada) from the European Commission. Genetics show that it contains DNA from Africa that may have arrived during the era the region was under Muslim control. It is closely related to the Spanish Retinta breed.[524]
An Alentejana in the Algarve
Alheira Portugal Alheira (Portuguese pronunciation: [?'?ej]) is a type of Portuguese sausage, made with meats (usually pork, veal, duck, chicken, quail or rabbit) and bread. Although alheira derives from alho (garlic) and was once used to describe any sausage seasoned with it, not all present-day alheiras contain garlic, though it is still a common ingredient. The type of sausage that became known as "alheira" was invented by the Jews of Portugal, who in 1497 were given the choice of either being expelled from the country or converting to Christianity. Those conversos who remained and secretly retained their beliefs avoided eating pork, forbidden in Judaism; this put them at risk of being noticed not to hang sausages, traditionally made of pork, in their fumeiros (smokehouses).[525] As a way to avoid attracting the attention of the Portuguese Inquisition or in rural areas the Portuguese Christians, they began to make sausages from other meats such as poultry and game, mixed with bread for texture.[525] With time, the dish spread to the remaining population and became an example of typical Portuguese cuisine, though nowadays its preparation is no longer strictly guided by Jewish dietary precepts. Varieties with PGI protection status include Alheira de Vinhais and Alheira de Barroso-Montalegre.[526][527]
Alheira Feira 2010
Arouquesa Portugal The Arouquesa is a cattle breed from Portugal.[528] The Arouquesa breed was granted protected geographical status of DOC (Denominação de Origem Controlada) from the European Commission.
Arouquesa bull.
Bairrada DOC Beira Litoral Province Bairrada is a Portuguese wine region located in the Beira Litoral Province. The region has Portugal's highest wine classification as a Denominação de Origem Controlada (DOC), and its popularity has surged over the last years. It is small and quite narrow coastal region, part of the broader region of Beira Atlântico, and it is bordered to the northeast by the Lafões IPR and to the east by the Dão DOC. It is located close to the Atlantic which ocean currents have a moderating effect on the climate, resulting in a mild, maritime climate with abundant rainfall. The region is hilly, but the majority of the vineyards are placed on flatter land. About 2/3 of the national sparkling wine production takes place in this region, and in recent years the city of Anadia received the nickname of "Capital do Espumante", which translates to "Sparkling Wine Capital". The region is also known for its deep colored tannic red wines, that often have bell pepper and black currant flavors, as well its emerging rosé production.[529] The boundaries of the Bairrada DOC includes the municipalities of Anadia, Cantanhede, Mealhada and Oliveira do Bairro.
Borba wine Borba Municipality Borba is a Portuguese wine region centered on the Borba Municipality in the Alentejo region. The region was initially an Indicação de Proveniencia Regulamentada (IPR) region, then elevated to Denominação de Origem Controlada (DOC) status. In 2003, it became one of eight subregions of the Alentejo DOC. Its name may still be indicated together with that of Alentejo, as Alentejo-Borba.[530][531][532] Borba is located south of the Portalegre subregion and north of the Redondo subregion. It was the first subregion of Alentejo to gain international attention for the quality of its wines.[529]
Botelo El Bierzo Botillo (Spanish: [bo'ti?o]), Butiellu (Leonese: [bu'tje]) or Botelo (Galician: [bo't?l?], Portuguese: [bu't?lu]; also known as chouriço de ossos in Portuguese) is a dish of meat-stuffed pork intestine. It is a culinary specialty of El Bierzo, a county in the Spanish province of León and also of the region of Trás-os-Montes, in Portugal. The Spanish term botillo, the Portuguese term botelo and Leonese term butiellu derive from the Latin word botellus, meaning intestine.
Botillo
Bucelas DOC Lisboa Bucelas (historically known as Bucellas) is a Portuguese wine-region located in the Lisboa wine-region. The region has Portugal's highest wine classification as a Denominação de Origem Controlada (DOC). Located south of the Arruda DOC, the region is noted for its potential for cool fermentation white wine production. Vineyards in the area are planted on predominantly loam soils.[529] The white wines of Bucelas became widely popular during the Elizabethan era in England and again during the Victorian age. In London the wines were sometimes described as Portuguese hock because of their similarities to the German Rieslings from the Rhine. Urban sprawl in the 20th century has drastically reduced viticulture in the area, located north of the Portuguese capital city, Lisbon.[533]
Vineyards in Bucelas
Cachena Galicia The Cachena is a breed of triple-purpose cattle from Portugal and Galicia, Spain. In Portugal, there is also the similar but larger cattle breed known by the name, Barrosão or Barrosã. Cachena and Barrosã are sometimes considered variants of the same race.[] Originally, Cachena cattle were a triple-purpose cattle breed, being used as a draft animal, for milk and for meat.[534] Nowadays they are only used for beef production. The beef is known for its excellent quality. The Cachena cow produces a little amount of milk that is of markedly good taste because of the wild herbs of the range, quasi-perfumed.[] It is refined to the cheese named "Brandas da Cachena". The beef is a Portuguese Protected Designation of Origin named "Carne Cachena da Peneda".[534]
Cachena cattle in Terras de Bouro, Portugal
Carcavelos DOC Carcavelos Carcavelos is a Portuguese wine region centered on the Carcavelos municipality in Estremadura region and includes land near the cities of Cascais and Oeiras. The region has Portugal's highest wine classification as a Denominação de Origem Controlada (DOC). Located at the very southern tip of the Estremadura region, the region has a long winemaking history dating back to the 18th century when Sebastião José de Carvalho e Melo, Marquis of Pombal owned vineyards here. The region is known for its fortified wine production, creating off dry, topaz colored wines that have nutty aromas and flavors.[529] While once a thriving wine region, world-renowned in the 19th century for its tawny colored fortified wine, in the modern era Carcavelos has been devastated by real estate development in the suburbs of the capital city of Lisbon and nearby coastal city of Estoril.[535]
Wine regions of Portugal. Carcavelos is highlighted as region #4
Castelo Branco cheese the same name Castelo Branco (Portuguese: Queijo de Castelo Branco) is a cheese named after the city of the same name in Portugal, the main city of the district where it is produced. Since 1996 Castelo Branco cheese has had a Protected designation of origin (PDO), being one of the three Beira Baixa cheeses (PDO) (Portuguese: Queijos da Beira Baixa DOP).[536][537] The cheese is made from goat or sheep milk, and has a soft texture. Typically, the cheese takes 40 days to mature when made with goat's milk, and 50 days when made with ewe's milk. The fat content is around 45% and the cheese is usually a close-to-white colour.
Queijo de Castelo Branco
Colares DOC Colares Colares is a Portuguese wine region centered on the Colares municipality in Estremadura region. The region has Portugal's highest wine classification as a Denominação de Origem Controlada (DOC). Located along the southwestern Atlantic coast, vineyards in the area are protected from the strong ocean winds by sandy dunes. In 1940s, vineyards covered 2,500 acres but have since been reduced by suburbanization to 50 acres.[538] Between 1934 and 1994, only the local co-op could use the Colares appellation.[538] Because grapevines there are grown directly upon the sand, and phylloxera aphids cannot live on sand, Colares vineyards are some of the only European vines that are not grafted upon American rootstocks.[538] The ungrafted Ramisco vines of the Colares region are some of the oldest in Portugal. The region is known for its deep colored, full bodied red wines that are high in astringent tannins.[539]
Dão DOC Região Demarcada Dão is a Portuguese wine region situated in the Região Demarcada do Dão with the Dão-Lafões sub region of the Centro, Portugal. It is one of the oldest established wine regions in Portugal. Dão wine is produced in a mountainous region with a temperate climate, in the area of the Rio Mondego and Dão rivers in the north central region of Portugal.[540] The region became a Denominação de Origem Controlada (DOC) appellation in 1990. The Dão region is the origin of the Touriga Nacional vine that is the principal component of port wine.[541]
A glass of Dão wine made from Jaen, Touriga Nacional and Tinta Roriz
Douro DOC Trás-os-Montes e Alto Douro Douro is a Portuguese wine region centered on the Douro River in the Trás-os-Montes e Alto Douro region. It is sometimes referred to as the Alto Douro (upper Douro), as it is located some distance upstream from Porto, sheltered by mountain ranges from coastal influence. The region has Portugal's highest wine classification as a Denominação de Origem Controlada (DOC). While the region is associated primarily with Port wine production, the Douro produces just as much table wine (non-fortified wines) as it does fortified wine. The non-fortified wines are typically referred to as "Douro wines". Alto Douro was one of the 13 regions of continental Portugal identified by geographer Amorim Girão, in a study published between 1927 and 1930. Together with Trás-os-Montes it became Trás-os-Montes e Alto Douro Province. The style of wines produced in the Douro range from light, Bordeaux-style claret to rich Burgundian-style wines aged in new oak.[539]
Douro DOC wine
Farinheira Farinheira (Portuguese pronunciation: [fi'?ej]) is a Portuguese smoked sausage made mainly from wheat flour, pork fat and seasonings (white wine, paprika, salt and pepper). It has a yellow/brown colour and is served in traditional dishes like feijoada or cozido à portuguesa. It is also eaten on its own, roasted or fried. In modern versions, it is previously cooked, then peeled and mixed with scrambled eggs and served on bread or toast as a starter. Although it resembles a chouriço or other meat sausage, its taste is not meaty; it is tangy (but not hot), with a doughy texture and has a somewhat sweet finish in the palate. It is never cooked sliced, unlike other sausages, since its dough-like content would pour out of the skin during cooking.[542]
Uncooked farinheira
[543][542]
Ginjinha Ginjinha or simply Ginja, is a Portuguese liqueur made by infusing ginja berries (sour cherry, Prunus cerasus austera, the Morello cherry) in alcohol (aguardente) and adding sugar together with other ingredients, with cloves and cinnamon sticks being the most common. Ginjinha is served in a shot form with a piece of the fruit in the bottom of the cup. It is a favourite liqueur of many Portuguese and a typical drink in Lisbon, Alcobaça, Óbidos and Algarve. The Serra da Estrela Ginja has protected designation of origin. The sour cherry used to produce the Ginja from Alcobaça and Óbidos was applied for a PGI status in 2013.[544]
Ginja at a café
Lagoa DOC Lagoa Lagoa is a Portuguese wine region centered on the Lagoa municipality in the Algarve region. The region has Portugal's highest wine classification as a Denominação de Origem Controlada (DOC). The region is bordered to the west by the Portimão DOC and to the east by Tavira DOC. The region has been historically known for its fortified wine production but has been expanding its table wine production in recent years.[545]
Lagos DOC Lagos Lagos is a Portuguese wine region centered on the Lagos municipality in the Algarve region. The region has Portugal's highest wine classification as a Denominação de Origem Controlada (DOC). Located on the southwestern corner of Algarve, the region is bordered to the east by the Portimão DOC.[545]
Marinhoa Portugal The Marinhoa is a cattle breed from Portugal. A large animal with harmonious forms. Thick elastic and prominent skin; light brown coat, tending to straw; docile temperament; long and flat head; bulky but not large abdomen; long wide and deep back and topsides; muscled members, strong, with good angulation; dark mucous; small horns; sub-concave profile. The breed region is circumscribed almost exclusively to the Central Portugal in Aveiro District.[546]
Maronesa Serra do Marão The Maronesa is a traditional Portuguese breed of mountain cattle. Its name derives from that of the Serra do Marão, which lies in the Trás-os-Montes and Douro Litoral regions in the northern part of the country. Its primary use is for draught power.[330]
Mertolenga Portugal The Mertolenga is a cattle breed from Portugal, one of thirteen registered Portuguese breeds (as of 2003), making up around 19 per cent of cattle in that country.[547]
Mertolenga
Mirandesa Portugal The Mirandesa is a cattle breed from Portugal. The Mirandesa breed has the protected geographical status of DOC (Denominação de Origem Controlada) from the European Commission.
Morcela Portugal In Brazil and Portugal there is a version of the blood sausage called chouriço or morcela (sometimes the Castillian Spanish version morcilla is used as well), consisting of a fresh sausage made of the blood and fat from pork and usually rice. It is a variation of the Portuguese blood sausage, and it is known for its deep dark color. In some regions, it is popular on barbecues (Churrascos) as a starter.
Preparations for an Argentinian asado 2
Ovos moles Aveiro Ovos moles de Aveiro (literally, "soft eggs from Aveiro")--sometimes written as ovos-moles de Aveiro--are a local pastry delicacy from Aveiro District, Portugal, made of egg yolks and sugar, and sometimes chocolate. This mixture is then put inside small rice paper casings or wheat flour casings similar to communion wafers[548] shaped into nautical shapes such as shells.[549] In 2008, it was designated a product with Protected Geographical Indication by the European Union.[548]
Ovos moles
Pêra Rocha Portugal Pêra Rocha (Portuguese pronunciation: ['pe '?]; literally "rock pear",[550]) is a native Portuguese variety of pear. The earliest account of the Rocha variety dates from 1836, in the Sintra municipality. This variety was casually obtained from a seed, on Pedro António Rocha's farm.[551] The variety derives its name from his family name. The 'Rocha' pear is produced in several places in Portugal. The production area is over 100 km2 and there are about 9,450 producers.[552] 'Rocha' Pear produced in the Oeste region of Portugal has a PDO status since 2003.[553]
Rocha Pear
Port wine Porto Port wine (also known as vinho do Porto, Portuguese pronunciation: [?vi?u du'po?tu], or simply port) is a Portuguese fortified wine produced in the Douro Valley of northern Portugal.[554] It is typically a sweet red wine, often served as a dessert wine, although it also comes in dry, semi-dry, and white varieties. Other port-style fortified wines are produced outside Portugal, in Argentina, Australia, Canada, France, India, South Africa, Spain, and the United States, but under the European Union Protected Designation of Origin guidelines only wines from Portugal are allowed to be labelled "port".[555][556]
A glass of tawny port
Sandeman (wine) Porto Sandeman is a brand of Port and Sherry wines founded in 1790. Its well known logo features a caped man named Don dressed in a Portuguese student's cape and a wide Spanish hat.[557][558] Besides Port and Sherry wines, it also produces Brandy and Madeira wine.[559]
Logo of the cellar over the building in Vila Nova de Gaia, Portugal.
Portalegre wine Alentejo Portalegre is a Portuguese wine region centered on the Portalegre municipality in the Alentejo wine region. The region was initially an Indicação de Proveniencia Regulamentada (IPR) region, then elevated to Denominação de Origem Controlada (DOC) status. In 2003, it became one of eight subregions of the Alentejo DOC. Its name may still be indicated together with that of Alentejo, as Alentejo-Portalegre.[530][560][532] Located along the Spanish border, it is Alentejo northernmost subregion. The area is known for its powerful, spicy red wines and highly alcoholic white wines.[545]
Portimão DOC Portimão Portimão is a Portuguese wine region centered on the Portimão municipality in the Algarve region. The region has Portugal's highest wine classification as a Denominação de Origem Controlada (DOC). The region is bordered by the Lagoa DOC to the east and the Lagos DOC to the west.[545]
Presunto Portugal Presunto (European Portuguese: [p'z?tu], Brazilian Portuguese: [p?e'z?tu]) is dry-cured ham from Portugal, similar to Italian prosciutto crudo or

Spanish jamón. Among the wide variety of presuntos in Portugal, the most famous are presunto from Chaves, produced in the north of Portugal, and that from the Alentejo, in the south, made from local Alentejano pigs.[] Several varieties of presunto are protected by European law with geographical indications. In March 2014, six varieties of presunto were protected by European law registered with protected designation of origin:

  • Presunto de Barrancos (PGO)[561]
  • Presunto do Alentejo and Paleta do Alentejo (PDO)[562]
  • Presunto de Barroso (PGI)[563]
  • Presunto de Campo Maior e Elvas and Paleta de Campo Maior e Elvas (PGI)[564]
  • Presunto de Santana da Serra and Paleta de Santana da Serra (PGI)[565]
  • Presunto de Vinhais or Presunto Bísaro de Vinhais (PGI)[566]
Traditional ham of Chaves, Portugal
Queijo de Azeitão Azeitão Queijo de Azeitão is a Portuguese cheese originating from the town of Azeitão, in the municipality of Setúbal. It is produced in Setúbal, Palmela and Sesimbra. It has been granted PDO status in the European Union. In 2014, Azeitão cheese was named one of the 50 best gastronomic products in the world by the Great Taste Awards.[567]
Queijo de Azeitão
Queijo de Cabra Transmontano Alto Trás-os-Montes Queijo de Cabra Transmontano (Transmontano Goat's Cheese) is a type of cheese made from goat milk (goat cheese) from Alto Trás-os-Montes, Norte Region, Portugal. It has a Protected designation of origin (PDO) and is listed on the Ark of Taste.[568]
Queijo de Cabra Transmontano
Queijo de Nisa Nisa Queijo de Nisa is a semi-hard sheep's milk cheese from the municipality of Nisa, in the subregion of Alto Alentejo in Portugal. It is created from raw milk, which is coagulated, then curdled using an infusion of thistle. It is yellowish white, with a robust flavor and a somewhat acidic finish. Since 1996, Nisa cheese has a protected geographical status. It is registered and has a Protected designation of origin (PDO) by the European Commission.[569] It was honored by the magazine Wine Spectator as one of the world's top 100 in an edition devoted to cheese: "100 Great Cheeses".[570]
Queijo de nisa
Queijo do Pico Pico Cheese of Pico (Portuguese: Queijo do Pico) is a cheese originating from the island of Pico in the Portuguese archipelago of the Azores. It has been classified as a "Denomination of Protected Origin", in accordance with the laws of the European Union since October 1996.[571][572]
Queijo do Pico
Queijo São Jorge São Jorge São Jorge Cheese (Portuguese: Queijo São Jorge) is a semi-hard to hard cheese, produced on the island of São Jorge, in the Portuguese archipelago of the Azores, certified as a Região Demarcada do Queijo de São Jorge (Demarcated Region of the Cheese of São Jorge) and regulated as a registered Denominação de Origem Protegida (Denomination of Protected Origin).[573][574]
Queijo São Jorge inteiro
Queijo Serra da Estrela Serra da Estrela Serra da Estrela cheese (Queijo Serra da Estrela) is a cheese made in mountainous region of Serra da Estrela in Portugal, which has been granted PDO status in the European Union.[575] The region where the Serra da Estrela cheese can be manufactured is limited to an area of 3,143.16 km2 (1,213.58 sq mi), which comprises the municipalities of Celorico da Beira, Fornos de Algodres, Gouveia, Mangualde, Manteigas, Nelas, Oliveira do Hospital, Penalva do Castelo, Carregal do Sal and Seia.
Queijo Serra da Estrela
Redondo wine Redondo Redondo is a Portuguese wine region centered on the Redondo municipality in the Alentejo region. The region was initially an Indicação de Proveniencia Regulamentada (IPR) region, then elevated to Denominação de Origem Controlada (DOC) status. In 2003, it became one of eight subregions of the Alentejo DOC. Its name may still be indicated together with that of Alentejo, as Alentejo-Redondo.[530][576][532] The region is bordered by the Borba subregion to the northeast, the Evora subregion to the west and the Reguengos subregion to the southeast. The area is known predominantly for its fruity red wines.[545]
Reguengos wine Alentejo Reguengos is a Portuguese wine region centered on the Reguengos de Monsaraz municipality in the Alentejo region. The region was initially an Indicação de Proveniencia Regulamentada (IPR) region, then elevated to Denominação de Origem Controlada (DOC) status. In 2003, it became one of eight subregions of the Alentejo DOC. Its name may still be indicated together with that of Alentejo, as Alentejo-Reguengos.[530][577][532] The region is bordered by the Redondo subregion to the north and the Granja-Amarelja subregion to the southeast.[545]
Requeijão Portugal Requeijão (Portuguese pronunciation: [?ekej'w]) is a milk-derived product, produced in Portugal[578] and Brazil. It is a loose, ricotta-like cheese used to make cheese spreads. It can be a good substitute to mild, unsalty ricotta. This variety is sometimes sold in the markets wrapped in fresh corn husks. In El Salvador, cheeses such as requesón can sometimes be transported wrapped in banana leaves instead. The Portuguese product[578] is white to yellowish-white, solid, and usually having a characteristic strong taste; typically sold in specially designed draining plastic or basket-like weaved containers, or in plastic cups. The Brazilian product is a type of cream cheese white in color (but not similar to the American notion of cream cheese, and may be better understood as "cheese cream"). It has a mild taste and its consistency can vary from creamy solid, like the Catupiry, to liquid. Traditionally associated with the state of Minas Gerais, the mineiro presence in Rio de Janeiro and São Paulo from the start of the 20th century on popularized it and nowadays it is produced all over the country. Its most common variant is requeijão cremoso, with a consistency similar to that of condensed milk; usually sold in glass or plastic cups, both generally re-employed by Brazilians as regular cups. Romeu-e-Julieta is a dessert that combines white cheese and guava paste. It usually calls for queijo minas, requeijão or ricotta, with requeijão generally being the one used in Brazilian-adapted pizzas, crêpes, waffles, pancake rolls and spring rolls.
RequeijaoCremoso
Serpa cheese Serpa Serpa cheese is a type of cheese from Serpa, Alentejo, Portugal. It has a Protected designation of origin (PDO) and is listed on the Ark of Taste.
Setúbal DOC Setúbal Municipality Moscatel de Setúbal is a Portuguese muscatel produced around the Setúbal Municipality on the Península de Setúbal. The region is known primarily for its fortified Muscat wines known as Moscatel de Setúbal. The style was believed to have been invented by José Maria da Fonseca, the founder of José Maria da Fonseca, the oldest table wine company in Portugal dating back to 1834. J.M. Fonseca company still holds a quasi-monopoly control over the production of Moscatel de Setúbal today.[579]
Tavira DOC Algarve Tavira is a Portuguese wine region centered on the Tavira Municipality in the Algarve region. The region has Portugal's highest wine classification as a Denominação de Origem Controlada (DOC). Extending to the Spanish border, the region is flanked on the west by the Lagoa DOC.[579]
Vidigueira wine Vidigueira Vidigueira (Portuguese pronunciation: [vidi'j]) is a Portuguese wine region centered on the Vidigueira municipality in the Alentejo region. The region was initially an Indicação de Proveniencia Regulamentada (IPR) region, then elevated to Denominação de Origem Controlada (DOC) status. In 2003, it became one of eight subregions of the Alentejo DOC. Its name may still be indicated together with that of Alentejo, as Alentejo-Vidigueira.[530][580][532] Within Alentejo DOC, this subregion is bordered by the Reguengos subregion to the northeast and the Moura subregion to the southeast. Viticulture has a long history in the volcanic soils of the region with name Vidigueira itself being derived from the Portuguese videira meaning "wine".[579] Vidigueira produces primarily white wine.[580]

Romania

Product name Area Short description Image
Magiun of Topoloveni Topoloveni Magiun of Topoloveni[581] is a traditional Romanian food based on plum which has received since 2011 a Protected Geographical Status from the European Union.[582] Magiun of Topoloveni is a kind of jam made from very ripe fruit from various plum varieties without added sugar. It is from the town of Topoloveni in the Arge? County.[583] The magiun became the first Romanian certified natural product and protected by European Union by order No. 338/2011 dated April 7, 2011 the European Commission has recognized a protected designation of origin and protected geographical indication in Magiun of Topoloveni.
Sibiu Salami Sibiu Sibiu Salami, also known as Salam de Sibiu, is a Romanian variety of salami made with pork's meat, pork's fat, salt and condiments. In 2016, the Salam de Sibiu has been registered as a protected geographical indication (PGI) product in the European Union.[584]
Telemea Romania Telemea (Romanian pronunciation: [tele'me?a]) is the name of a Romanian cheese traditionally made of sheep's milk.[585] Nowadays the term encompasses cheese made out of cow's milk, and in some cases of goat's, or buffalo's milk. Starting 2004, the Telemea is intended to become a protected traditional speciality product of Romania, and the following types of telemea have sought to be recognized under the PDO or PGI labels:[586] In 2017, the EU acknowledged Telemea de Ib?ne?ti as having Protected designation of origin (PDO), followed by Telemea de Sibiu as having Protected geographical indication (PGI), in 2019.[587]
Telemea

Serbia

Product name Area Short description Image
Caviar of Kladovo Serbia The Caviar of Kladovo (Serbian Cyrillic: ?) was a type of caviar produced in eastern Serbia. It was named after the town of Kladovo, central town in the Serbian part of the Danube's Iron Gates Gorge between Serbia and Romania. Made from various fishes' roe, the caviar was granted the protected geographic designation decades ago, and was considered an expensive delicacy, which was even served on the RMS Titanic. With the construction of large dams in 1972 (Iron Gate I Hydroelectric Power Station) and 1984 (Iron Gate II Hydroelectric Power Station), jointly by two states. the fishes migrating from the Black Sea upstream the Danube were prevented from reaching their old spawning areas and the production of the caviar was discontinued in the 21st century.[588][589][590]
?varci Serbia ?varci (singular ?varak, Serbian Cyrillic: / , pronounced [t?:rt?si], Serbo-Croatian pronunciation: [t?:rak]) is a specialty popular in Southeastern Europe, a variant of pork rinds. They are a kind of pork "crisps", with fat thermally extracted from the lard. ?varci are mostly a rustic countryside specialty, common to the cuisines of Serbia, continental Croatia, Slovenia (Slovene: ocvirki), Romania (Romanian: jum?ri), Ukraine (Ukrainian: ?, romanizedshkvarky) and Poland (Polish: skwarki), though they can also be found in some other countries of throughout Eastern Europe. They are usually homemade, with industrial production not as pronounced. In larger cities they can be obtained on farmer markets or in supermarkets. Recipes with ?varci include various sorts of pastry.[591][592]
?varci
Pirot carpet Pirot Pirot rug [a], Pirot carpet or Pirot kilim (Serbian: / Pirotski ?ilim, Bulgarian: ) refers to a variety of flat tapestry- woven rugs traditionally produced in Pirot, a town in southeastern Serbia. Pirot kilim is often referred as one of the National symbols of Serbia.[593]
Pirot Kilim with the ornament Ra?i?eva plo?a.
Serbian cheeses Serbia There are several regional types of Serbian cheeses, such as the Sjenica, Zlatar, Svrljig and Homolje cheeses.[594]
Pirot ka?kavalj
Slivovitz Serbia Slivovitz, slivovitza, slivovitsa, slibovi, ?ljivovica, ?liwowica, schlivowitz, slivovice, slivovica or slivovka is a fruit spirit (or fruit brandy) made from damson plums,[595] often referred to as plum spirit (or plum brandy).[596] Slivovitz is produced in Central and Eastern Europe, both commercially and privately. Primary producers include Bosnia-Herzegovina, Bulgaria, Croatia, the Czech Republic, Hungary, Poland, Romania, Serbia, Slovakia and Slovenia. In the Balkans, slivovitz is considered a kind of rakia. In Central Europe it is considered a kind of pálinka (Czech Republic, Poland, Slovakia--pálenka, or Romania-p?linc?), and similar to Romanian ?uic?, corresponding to the distilled spirits category.

Following the claims of several nations to the protected designation of origin, in October 2007 the European Union went for a compromise solution, leaving "slivovitz" as a generic name, and granting individual nations the right to protect the origin with their own adjective.[597]

Slivovitz from Croatia, Czech Republic, Hungary, and Serbia

Slovakia

Product name Area Short description Image
Paprika ?itava Podunajská ní?ina Paprika ?itava or ?itavská paprika is a protected designation of origin, indicating a specific production of red paprika made by grinding dried spice pepper fruits that are harvested in the area of Podunajská ní?ina (in the Danubian Lowland).[598] This was the first food product to earn a PDO designation from the Slovak Republic, in 2014.[599]

Spain

Product name Area Short description Image
Alfajor Spain An alfajor or alajú[600] (Spanish pronunciation: [alfa'xo?], plural alfajores) is a traditional confection.[601] The archetypal alfajor entered Iberia during the period of al-Andalus. It is produced in the form of a small cylinder and is sold either individually or in boxes containing several pieces.[602]
Alfajores de Medina Sidonia
Arzúa-Ulloa cheese Galicia Arzúa-Ulloa cheese is a cow's milk cheese made in the Spanish autonomic region of Galicia, with Arzúa-A Ulloa Protected Designation of Origin (PDO) status.[603] It is a soft cheese, made from raw or pasteurized milk, has a minimum maturity period of six days, and has a lenticular shape, or cylindrical with rounded edges. Its rind is thin and pliant, medium to dark yellow, bright, clean and smooth. The cheese itself is uniform in color between white and pale yellow. It is soft and creamy without cracks but may have a few small holes or bubbles.

The flavour is slightly sweet and grassy.[604] It is similar in flavor to its cousin cheese, Tetilla. Unlike Tetilla cheese, Arzúa-Ulloa has a soft pliant rind, and has a disc shape. In addition to the PDO status, there are two other labels that the cheese may carry, farm-made Arzúa-Ulloa (Arzúa-Ulloa de Granxa), a cheese having the particularity that the milk comes entirely from cows on the same farm (its characteristics being otherwise similar), and aged Arzúa-Ulloa (Arzúa-Ulloa curado), a cheese that has been aged for at least six months, with the result that it is firmer in texture throughout.

Queixos Arzúa-Ulloa
Cabrales cheese Asturias Cabrales (Spanish: queso de Cabrales) is a blue cheese made in the artisan tradition by rural dairy farmers in Asturias, Spain. This cheese can be made from pure, unpasteurized cow's milk or blended in the traditional manner with goat or sheep milk, which lends the cheese a stronger, spicier flavor.[605] All of the milk used in the production of Cabrales must come exclusively from herds raised in a small zone of production in Asturias, in the mountains of the Picos de Europa. Traditionally, Cabrales was sold wrapped in the moist leaves of Acer pseudoplatanus (Sycamore Maple), but nowadays regulations require that commercially produced Cabrales be sold in a dark-green-colored aluminum foil with the registered official stamp of the PDO Queso de Cabrales. Within the production zone it is still possible to encounter Cabrales cheese with the traditional maple leaf wrapping, although it is only ever produced in small batches and not approved for export, as it is ineligible for DO status.[605] The same is true of other Spanish blue cheeses, also traditionally leaf-wrapped, such as Valdeón and Picón Bejes-Tresviso.
Cabrales
Cantabrian cream cheese Cantabria Cantabrian cream cheese (Spanish: Queso de nata de Cantabria) is made from the milk of Friesian cows in Cantabria, an autonomous community in northern Spain. The cheese has a Protected Designation of Origin since 1985.[606] The production of the cheese is confined to all parts of Cantabria, except the areas of Tresviso and Menor de Bejes in the western part of the region. It is presented in forms of various weights from 400 - 2,800 g (14 ounces - 6 lbs). The size of the forms varies according to the weight.[607]
Casín cheese Principality of Asturias Casín cheese (Spanish: queso Casin)is a Spanish cheese made in the Principality of Asturias. Its name is covered by a protected designation of origin (PDO). It is made from full-fat, unpasteurized cows' milk from specific breeds, namely Asturian Mountain (Asturiana de la Montaña, a.k.a. Casina), Asturian Valley (Asturiana de la Valles), Friesian and any crosses between these breeds.[608] Specifically the geographic area of manufacture is the southern part of Asturias which includes the Redes Natural Park (Parque Natural de Redes) and associated land, this is within the municipalities of Caso, Sobrescobio and Piloña.[609] The cheese is classified as hard and semi-hard, and can be semi-cured or cured. It takes its name from one of the breeds of cattle whose milk is used, in turn named after the town of Caso. The shape of the cheese is a thick disc-shape, sometime more conical, of 10-20 cm diameter and 4-7 cm in height. The weight is between 250 and 1,000 g (8.8 and 35.3 oz).[610]
Queso casín
Cecina (meat) Spain In Spanish, cecina Spanish pronunciation: [?e'?ina] is meat that has been salted and dried by means of air, sun or smoke. The word comes from the Latin siccus (dry),[611] via Vulgar Latin (caro) *sicc?na, "dry (meat)".[612]
Cecina
Flor de Guía cheese Gran Canaria Flor de Guía cheese is a Spanish cheese (Spanish: Queso de Flor de guía) made on the island of Gran Canaria in the Canary Islands. It has Denomination of Origin protection. The cheese is classified as fatty or semi-fatty and made from the milk from Canarian sheep, with milk from Canarian cows or goats. The milk from the sheep must constitute at least 60% and cows' milk content must never exceed 40%. Goat milk must never exceed 10% of the mixture. The cheese is presented in flat cylindrical cheeses which normally measure 4-8 cm (1.5-3 inches) high and 20-30 cm (8-12 inches) across and weighing between 2 and 5 kg (4.5-11 pounds). The cheese gets its name from an area in northern Gran Canaria called Santa María de Guía, where the cheese is made, and 'flor' from the fact that juice from the flowerheads of a species of cardoon and globe artichoke are used to curdle the milk.[613][614] The cows are kept stabled for most of the year but when conditions are favourable they are tethered in open pasture. The goats are grazed on fenced land within the specified area and gathered in at night. The animals may be milked mechanically or manually. The former are conditions of the Spanish Denomination of Origin.[614]
Queso de flor
Gamonéu cheese Principality of Asturias Gamonéu cheese (Spanish: Queso de Gamonéu or Queso de Gamonedo. Asturian: Quesu Gamonéu) is a fatty Spanish cheese made in certain parts of the Principality of Asturias. Taking its name from the village of Gamonéu where it was originally made, Gamonéu cheese has a Protected Designation of Origin. It is a lightly smoked cheese with a thin, natural rind that is coloured brownish with some red, green and blue patches. Moulds on the rind slightly invade the interior of the cheese. Gamonéu cheese is sold in the form of cylinders with flat ends in weights varying between 500g (18 oz) to 7 kg (15 lbs).[615]
Gamonedo b
Herbs de Majorca Majorca Herbs de Majorca (Catalan: Herbes de Mallorca; Spanish: Hierbas Mallorquinas) is a Majorcan herbal liqueur made from anise and other aromatic plants such as camomile, fennel, lemon, lemon verbena, marjoram, mint, orange, and rosemary.[616][617][618] Green or amber in colour,[616] it is usually served as a digestif, after a meal. Traditionally, dry and sweet varieties are produced. A mixed blend, or "semi", is also made, to suit modern customer tastes.[616] Some bottles have a dried piece of a plant in them.[616] A form of the generic Hierbas, Herbs de Majorca has a protected designation of origin and can only be made in Majorca.[618] A common brand is 'Tunel', first produced in 1898.[616]
Hierbas
Idiazabal cheese Basque Country Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre. It has a somewhat smokey flavor, but is usually un-smoked. The cheese is handmade and covered in a hard, dark brown, inedible rind. It is aged for a few months and develops a nutty, buttery flavor, eaten fresh, often with quince jam. If aged longer, it becomes firm, dry and sharp and can be used for grating. The Denomination of Origin for Idiazabal cheese was created in 1987 and defines the basic regulations for the product's manufacture. Typically, unpasteurized milk from latxa breed of sheep is used, although in some cases the D.O. permits the use of milk from Carranzana breed, from the Encartaciones in Biscay. The D.O. also stipulates that the milk be curdled with the natural lamb rennet, and permits external smoking of the cheese. The cheeses produced in the following towns in accordance with all the D.O. regulations, are therefore also protected by the Idiazabal D.O. : Urbia, Entzia, Gorbea, Orduña, Urbasa and Aralar. Recently some Basque Country farmers have begun to use hybrid Assaf sheep, which some maintain does not meet the Denomination of Origin for the cheese.[619]
Idiazabal2
Jamón de Guijuelo Guijuelo Under the Common Agricultural Policy of the European Union (EU), certain well-established meat products, including some local jamón and jamón producers, are covered by a protected designation of origin (PDO) or protected geographical indication (PGI).
Traditional jamon marketed in Barcelona.
Jamón de Huelva Huelva
Barcelona Mercat Boqueria 9 (8271967087)
Jamón de Teruel Teruel
Despaña jamon carving
Jamón de Trevélez Trevélez
Jamon Jabugo paleta 2
Jamón Dehesa de Extremadura Dehesa de Extremadura
Jamón en jamonera - Zaragoza
Judías de El Barco de Ávila El Barco de Ávila Judías de El Barco de Ávila beans from the El Barco of Ávila is a protected geographic designation for local bean crops. It was designated on January 5, 1989.[620]
Judión del Barco con oreja
Lacón Galicia Lacón is a Spanish dried ham obtained from the shoulders or front legs of the pig. Historically, lacón has been mentioned in texts since at least the 17th century. Lacón galego from Galicia, Spain, have a PGI status under European law. Production of lacón galego may take place in Galicia, from the rearing and slaughter of the pigs, to the curing of the final product. The actual product is only made with the shoulder, rather than the whole leg, as is usual with other jamones (hams). The following breeds of pig may be used to make lacón: Celtic, Large White, Landrace or Duroc, and there are two type of lacón, depending on how the pig is reared:
  • Traditional lacón galego may be called so when the pig has been fed on a diet of only natural feed, e.g. acorns, cereals, chestnuts, and other vegetable foods for at least the last three months before slaughter.
  • Lacón galego when the pig has been fed on the feeds authorised by the regulatory board for up until slaughter.

Those feeds that are unauthorised by the board are forbidden; these include oils and fish, and their derivatives.

Lacón
Mahón cheese Maó Maó cheese (formatge de Maó in the original Catalan, queso de Mahón in Spanish) is a soft to hard white cheese made from cows' milk, named after the town and natural port of Maó (known as Mahón in Spanish), on the island of Menorca off the Mediterranean coast of Spain. Menorca is known for its cheese production and is home to one of the most respected dairy plants in Europe.[389]
Mahon Cheese
Majorero Fuerteventura Majorero (Spanish: [maxo'?e?o]) is a goat milk cheese from Spain. Similar to Manchego,[621] this firm cheese has a milky, nutty flavour that goes well with various pear products. It is pale white in colour, and comes in large wheels. Currently it is protected under European Law with Protected Designation of Origin (PDO) status.[622] Majorero comes from the island of Fuerteventura in the Canary Islands.[623] The word Mahorero (Majorero) is a Guanche word still used today to describe the people of Fuerteventura. This island has a rich farming tradition, and goats were very important to their economy. It is from the Majorera goat that this particular cheese is made.[624] The goat produces a thick, aromatic and high-fat milk.
Mahon Cheese
Palmero cheese La Palma Palmero cheese (Sp: queso palmero or queso de La Palma) is a Spanish plain or lightly smoked cheese from the island of La Palma in the Canary Islands. It is made of unpasteurised goats milk and has Denomination of Origin protection. The goats are free to graze on natural wild plants which are available all year round. The cheese is made on many small farms all over the island. It is presented in cylindrical cheeses of up to 15 kilos (33 lbs).[625][626]
Queso Palmero
Panellets Spain Panellets[627] (Catalan pronunciation: [p?n?'ts], singular: panellet; Catalan for "little bread") are the traditional dessert of the All Saints' Day, known as Castanyada, in Catalonia, Andorra, Ibiza[628] and the Land of Valencia, with chestnuts and sweet potatoes. Panellets are often accompanied with a sweet wine, usually moscatell, mistela, vi de missa or vi ranci. Panellets are small cakes or cookies in different shapes, mostly round, made mainly of marzipan (a paste made of almonds and sugar). The most popular are the panellets covered with pine nuts, consisting of the panellet basis (marzipan) rolled in pine nuts and varnished with egg. In Sevilla, in southern Spain, these cookies are known as empiñonados. Panellets date at least from the 18th century, when they were used as blessed food to share after some religious celebrations (Panellets de Sant Marc and Panellets de la Santa Creu)." It is believed that its origins are in Northern Europe,[] more likely of Arab origin for the ingredients used. Within Europe, panellets have TSG status.[629]
Panellets (surtido)
Picón Bejes-Tresviso Cantabria Picón Bejes-Tresviso is a blue cheese from Cantabria, in the north of Spain. It has been protected under Denominación de Origen (DO) legislation since 1994, prior to which it was traditionally known as Picón de Tresviso and Queso Picón de Bejes. The designated area centers in the Liébana valley and production is restricted to the municipalities of Potes, Pesaguero, Cabezón de Liébana, Camaleño, Cillorigo de Liébana, Peñarrubia, Tresviso and Vega de Liébana.Although much of the process thus far may take place in modern industrial units, DO regulations stipulate that final maturity be achieved by further curing in a natural limestone cave, typical of the geology of the Liébana region, for a minimum of two months.[630] Maturation in this cool, high-humidity environment develops the particular taste and brevibacterium-infested crust typical of many blue cheeses. Since brevibacterium contributes to human foot odour,[631] it adds to the cheese's characteristic and complex aroma.
Picón Bejes-Tresviso cheese
Roncal cheese Valle de Roncal Roncal (Erronkariko gazta in Basque) is a hard, creamy sheep milk cheese. It is made in one of seven villages in the Valle de Roncal of Spain. Roncal enjoys PDO status.[632]
Queso roncal
Tarta de Santiago Galicia Torta de Santiago (in Galician) or Tarta de Santiago (in Spanish), literally meaning cake of St. James, is an almond cake or pie from Galicia with origin in the Middle Ages. The Galician for cake is Torta whilst it is often referred to Tarta, which is the Spanish word for it. The filling principally consists of ground almonds, eggs, and sugar, with additional flavouring of lemon zest, sweet wine, brandy, or grape marc, depending on the recipe used.[633] It is a round shape and can be made with or without a base which can be either puff pastry or shortcrust pastry. The top of the pie is decorated with powdered sugar, masked by an imprint of the Cross of Saint James (cruz de Santiago) which gives the pastry its name. In May 2010, the EU gave Tarta de Santiago PGI status within Europe. To qualify, the cake must be made in the Autonomous Community of Galicia and contain at least 33% almonds, excluding the base.[633] It was the sweet chosen to represent Spain in the Café Europe initiative of the Austrian presidency of the European Union on Europe Day 2006.
Tarta de Santiago-2009
Tetilla cheese Galicia Tetilla is a regional cow's-milk cheese made in Galicia, in north-western Spain. It is a common element in Galician cuisine, often used as a dessert. It has had Denominación de Origen certification since 1993 and European DOP certification since 1996.[634] It was originally produced in small towns such as Arzúa, Melide, Curtis or Sobrado dos Monxes, near the border between the provinces of A Coruña and Pontevedra;[] it is now produced throughout Galicia.[634] It is made with milk from three breeds of cattle: imported Friesian and Parda Alpina (Braunvieh), and the local Rubia Gallega of Galicia.[634] The name tetilla (Spanish for small breast; the word is also the official name in Galician) describes the shape of the cheese, a sort of cone topped by a nipple, or a half pear - hence its other name, perilla. It weighs from 0.5 to with a diameter and height ranging from 90 to
Queso tetilla entre otros
Tierra del Vino Zamora Tierra del Vino (literally, "the Land of Wine") is a Denominación de Origen of wine, designating wines from the provinces of Zamora and Salamanca. "Tierra del Vino" has held a Denomination of Origin since 28 April 2007, when Order AYG/782/07, dated 24, came into effect. The region known as Tierra del Vino lies on both banks of the Duero River as it winds its way through the province of Zamora, and is crossed from North to South by the Roman Silver Road, the Vía de la Plata. It covers a total surface area of 1,799 square kilometres, which extend throughout a total of 56 boroughs; 46 in the province of Zamora and a further ten in the province of Salamanca.
Valdeón cheese León Queso de Valdeón (Queisu de Valdión, in Leonese language) is a Spanish blue cheese from León. The cheese is made in Posada de Valdeón, in the northeast of the province of León, and is wrapped in sycamore maple (Acer pseudoplatanus), or chestnut leaves before being sent to market. The cheese has a very intense blue flavor, but is not as yellowed or as biting as its cousin Cabrales.[635] Queso de Valdeón has PGI status.[636]
Queso de Valdeón (León)

Sweden

Product name Area Short description Image
Falukorv Sweden Falukorv ( FAH-loo-korv, Swedish: ['f:lk?rv] is a Swedish sausage (korv in Swedish) made of a grated mixture of smoked pork and beef or veal with potato starch flour, onion, salt and mild spices. Falukorv is a cooked sausage, so it can be eaten without any further preparation. The tradition of preparing the meat in this way was revitalised in the late 19th century by the butcher Anders Olsson, whose initiation led to the development of the modern falukorv, which uses a mixture of pork and beef or veal. A popular sausage, falukorv has TSG status. Under EU guidelines, in force since 2001, restrictions apply to what may be labeled as "falukorv".[637] Only potato flour may be used as a binding agent, and the amount of meat may not fall short of 45%, although most brands of falukorv have a significantly higher meat percentage.
Fried falukorv
Hushållsost Sweden Hushållsost ("household cheese") is a Swedish cows'-milk cheese. It is a semi-hard cheese, with small granular holes, and is made from whole milk, which gives it a 26 percent fat content. There is also a version with less fat labeled "17% fetthalt". Hushållsost is produced in cylinders weighing 1 to 2 kg (2.2 to 4.4 lb) each, which are today wrapped in plastic film before being aged around 60 days on average. The taste is described as mild yet somewhat sour. The cheese was traditionally produced on farms; the name hushållsost is found in print at least as early as 1898. It is closely related to Port-Salut cheese.

Consumed at a rate of 15 thousand tonnes a year, hushållsost is the most popular cheese in Sweden.[638] It has TSG Status.[639]

Kalix Löjrom Bothnian Bay Kalix Löjrom is the designation of the roe of the small salmonid fish species vendace (Coregonus albula), harvested specifically from the Bothnian Bay archipelago of the Baltic Sea in northern Sweden. Since 2010 it has a status of Protected Designation of Origin (PDO) issued by the European Union, and is the only Swedish product with the PDO status.[640][641] Kalix is a locality in Norrbotten County. The roe harvest normally starts late September and continues until the vendace are ready for spawning around late October. For various reasons the roe has a more orange or red color than most vendace roe and the grains have a mild taste. Kalix Löjrom is often served at royal dinners and it is common on the Nobel prize banquets. Kalix Löjrom means literally "Kalix vendace roe". It is marketed as "Caviar of Kalix".[642]
Kalix Löjrom
Spettekaka Scania Spettekaka or spettkaka (spiddekaga in native Scanian) is a local dessert of the southern parts of Sweden, chiefly in the province of Scania (Skåne) but also in Halland. It is an important part of the Scanian culinary heritage.[643] The name means "cake on a spit", and this describes the method of preparation:[644] it is the Swedish variation on the spit cake.[645]
Spettekaka
Svecia Sweden Svecia (or Sveciaost, ost meaning cheese) is a Swedish cheese. It is a semi-hard cow's-milk cheese, with a creamy consistency, light yellow colour, small irregular holes, and a mildly acidic taste. It is produced in wax-covered cylinders weighing 12 to 15 kg (26 to 33 lb) each.[646]

See also

Notes

  1. ^ The Rhubarb Triangle's geographical area in EU law is " from Ackworth Moor Top north along the A628 to Featherstone and Pontefract. Then on to the A656 through Castleford. It then goes west along the A63 past Garforth and West Garforth. Head north passing Whitkirk, Manston and on towards the A6120 by Scholes. Follow the A6120 west, round to pass Farsley which then leads south west via the A647 onto the A6177. Pass Dudley Hill to pick up the M606 south. At junction 26 take the M62 south to junction 25 head east along A644 toward Dewsbury, passing Mirfield, to pick up the A638 towards Wakefield. At Wakefield take the A638 south to Ackworth Moor top.[77]

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