An extensive list of registered PDO's is available in eAmbrosia, [ 1 ] the official register of the European Commission. For a limited number of products, the PDO status is registered with regards to a geographical area which comprises parts of two countries. They are listed below:. To do this, CAIG supports producers in their process of drafting specifications and in the work of characterizing the product. The earliest known surviving descriptions of Cypriot halloumi were recorded in the midth century.
The aroma of Morbier cheese is mild, with a rich and creamy flavour. 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. 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. 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.
Both Parmigiano Reggiano and "Parmesan" are protected designations of origin PDO for cheeses produced in these provinces under Italian and European law.
It has been called the " King of Cheeses " [ ] and a "practically perfect food". 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.
