Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers by Caldwell Gianaclis

Author:Caldwell, Gianaclis [Caldwell, Gianaclis]
Language: eng
Format: epub
Publisher: Chelsea Green Publishing
Published: 2013-01-03T23:00:00+00:00

Designated cheeses must conform to specific regulations that govern such things as the region where milk is produced and the cheese is made; the species and even the breed of the animal that produces the milk; the cheesemaking process itself; and the composition and characteristics of the cheese. Keep in mind that the newer PDO designation is often concurrent with the older, national designation (such as AOC or DOC). While they are not precisely synonymous, they are close.

There are several other designations that have to do with name and region protection. For this book, though, I am listing only those certifications or designations that are more comprehensive.

In recent history several historical (but previously without certification) cheeses have applied for PDO status. One of the most famous cheese types to receive PDO status recently is feta. Though feta had been previously made in many European countries, Greece received the PDO rights to use the name “feta” in 2002. While the United States does not recognize these rights, it would be wise for cheesemakers in all nations to pay attention to trends in this arena.

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