Type

of

cheese

Country

Class/ Class

designation

Milk fat in dry

matter content

(%)(m/m)

Protein in dry

matter

content

(%)(m/m)

Minimum

dry matter

content

(%)(m/m)

Minimum

ripening

period

(weeks)

pH value

Maximum

moisture

content on a

fat free basis

(%)(m/m)

Maximum

sodium chloride

content

(%)(m/m)

1

2

3

4

5

6

7

8

9

10

1. Hard

cheese

Austria

Tiroler Bergkäse

At least 45

*

60

20

*

40

*

France

Comté

45-54

*

62

17

*

*

0.6

Emmental de Savoie

*

*

45

10

*

*

*

Greece

Graviera Kritis

At least 40

*

*

12

*

38

*

Kefalograviera

At least 40

*

*

12

*

40

*

Italy

Asiago

At least 44

*

*

2

*

*

*

At least 34

*

*

8

*

*

*

Grana Padano

40-42

*

*

36

*

*

*

Semi-fat Grana Padano

Less than 35

*

*

36

*

*

*

Parmigiano Reggiano

At least 32

*

*

48

*

*

*

Pecorino Romano

At least 36

*

*

20

(table cheese)

32

(grating cheese)

*

*

*

Dolce (mild)

Pecorino Sardo

Maturo (matured)

Pecorino Sardo

Grated

Pecorino Sardo

At least 40

At least 35

At least 35

*

*

*

*

*

*

2

8

16

*

*

*

*

*

*

*

*

*

Portugal

Queijo S.Jorge

At least 45

*

*

12

*

49-63

*

Queijo Serra da Estrela Velho

>60

(Fat Content)

36-43

(Protein

Content)

*

17

*

49-56

*

Spain

Cured Arzùa-Ulloa

At least 45

*

65

24

5.1-5.4

*

*

Idiazábal

At least 45

25

55

8

4.9-5.5

*

*

Mahón-Menorca

At least 38

*

*

21

*

*

*

Queso Manchego

At least 50

30

55

4(>1.5kg)

8(≤1.5kg)

4.8-5.8

*

2.3

Greece

Feta

At least 43

*

*

8

*

56

*

Kasseri

At least 40

*

*

12

*

45

*

Italy

Fontina

At least 45

*

*

12

*

*

*

Pecorino Toscano

At least 40

16

Provolone

Valpadana

44-54

*

*

1 (≤6kg)

4 (>6kg)

12 (15kg)

*

46

43

*

*

*

*

Netherlands

Baby Edam

40-44

*

*

3

*

46.5

5.4

Edam Holland

40-44

*

*

4

*

45.5

5

Gouda Holland

48-52

*

*

4

*

42.5

4

United

Kingdom

Blue Stilton

Mature Blue Stilton

Vintage Blue Stilton

White Stilton

At least 48

At least 48

At least 48

At least 48

*

*

*

*

*

*

*

*

6

10

15

6

*

*

*

*

*

*

*

*

*

*

*

*

Denmark

Danablu 50+

At least 50

*

52

5

*

*

*

Danablu 60+

At least 60

*

56

5

*

*

*

France

Roquefort

At least 52

*

55

12

*

*

*

Italy

Gorgonzola

At least 48

*

*

7 - 21

(large wheel,

"mild" type)

11 – 38

(large wheel,

"strong" type)

8 – 28

(small wheel,

"strong" type)

*

*

*

Portugal

Queijo Serra da Estrela

45-60

(Fat Content)

26-33

(Protein

Content)

*

4

*

61-69

*

France

Brie de Meaux

*

*

44

4

*

*

*

Camembert de Normandie

At least 45

*

*

3

*

*

*

Mont d’Or’/

Vacherin du Haut-Doubs

At least 45

*

*

3

*

75

*

Reblochon

At least 45

*

45

2

*

*

*

Italy

Pecorino Toscano

At least 45

*

*

2

*

*

*

Taleggio

At least 48

*

46

4

*

54

*

Spain

(Farm manufactured) Arzùa-Ulloa

At least 50

35

65

1

5.0-5.5

68-73

*

Italy

Mozzarella di Bufala Campana

At least 52

*

*

*

*

65

*