List of Protected Designation of Origin products by country

This is a list of Protected Designation of Origin (PDO) products by country. Protected Designation of Origin is a Geographical Indication under EU and UK law. Applications can be made both for EU/UK product designation and for other territories. An extensive list of registered PDO's is available in eAmbrosia,^[1] the official register of the European Commission. More information is published in GIview, a database by the European Union Intellectual Property Office (EUIPO) and the European Commission.^[2]

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Product name	Area	Short description
Istra	parts of Croatian and Slovenian Istria	Istra is an extra-virgin olive oil, produced in an area where olive trees have been present since Ancient Roman times. The olive oil is bitter and has a high oleic acid content (generally >74 %) and linolenic acid <10 %.^[3]
Istarski pršut / Istrski pršut	parts of Croatian and Slovenian Istria	Istarski pršut (Croatian) / Istrski pršut (Slovenian) is a "dry-cured meat product made of a pig's ham without the foot, the skin and the subcutaneous fat but with the pelvic bones, which is dry-brined with sea salt and spices, air-dried without smoking and then dried and matured for at least 12 months", which is similar to prosciuto.^[4]
Maasvallei Limburg	Meuse Valley at the border of the Netherlands and Belgium	Maasvallei Limburg is a wine comprising parts of the areas surrounding the "shingle Maas", the Meuse where it forms the physical border between the Netherlands and Belgium. The area is part of the Dutch province Limburg as well as the Belgian province Limburg. Grapes from which the wine may be produced are Acolon, Auxerrois, Chardonnay, Dornfelder, Gewürztraminer, Pinot Blanc, Pinot Gris, Pinot Noir, Riesling and Siegerrebe.^[5]
Miód z Sejneńszczyny / Łoździejszczyzny / Seinų / Lazdijų krašto medus	Sejny and Suwałki county in Poland and Lazdijai District Municipality in Lithuania	Miód z Sejneńszczyny is a bees' honey from polyfloral nectar, which received a PDO designation in 2012.^[6]

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.^[7]	Sura-Kees
Tiroler Graukäse	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.^[8] 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.^[9]	Tyrolean grey cheese Loaf Cut
Tiroler 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.^[10]	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).^[11]^[12]	Bergkäse, Mountain cheese, unknown origin, Label Milfina

Product name	Area	Short description	Image
Българско бяло саламурено сирене / Bulgarsko byalo salamureno sirene	Bulgaria	Българско бяло саламурено сирене / Bulgarsko byalo salamureno sirene is a type of brined cheese originating from Bulgaria, and which is a brined cheese as is also common in the Balkans. It is made entirely from or from a mixture of goat, sheep, cow or buffalo milk. It is slightly crumbly, with at least 46–48% dry matter containing 44–48% fat. It is commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, in salads, and in baking.^[18]	Kiselo mlyako
Българско кисело мляко / Bulgarsko kiselo mlyako	Bulgaria	Българско кисело мляко / Bulgarsko kiselo mlyako is Bulgarian yogurt, a dairy product made from raw sheep, cow, buffalo or goat milk or from a mixture thereof, produced in Bulgaria using a symbiotic starter of the bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, which have not been genetically modified.^[19]	Sirene
Странджански манов мед / Strandzhanski manov med	Bulgaria	Странджански манов мед / Strandzhanski manov med (alternatively манов мед от Странджа / manov med ot Strandzha) is honeydew honey from the humid old-growth oak forests of Strandzha, a low and extensive mountain range adjacent to the Black Sea coast of southeastern Bulgaria. The honey is smooth and intensely brown, with a slightly bitter aftertaste, and is a product of the region's warm maritime climate with frequent morning mists.^[20]

Product name	Area	Short description	Image
Lapin puikula	Lapland (Finland)	Lapin puikula is a type of potato grown in Lapland, and adjusted to the cold climatic conditions.^[24]	Lapin puikula
Lapin Poron liha	Lapland (Finland)	Reindeer meat from Lapland^[25]
Lapin poron kuivaliha	Lapland (Finland)	Dried reindeer meat from Lapland^[25]
Lapin Poron kylmäsavuliha	Lapland (Finland)	Cold-smoked reindeer meat from Lapland^[25]
Kitkan viisas [fi]	Koillismaa [fi]	Vendace caught in highland lakes of the Koillismaa region in Kuusamo and Posio with characteristic soft backbone^[25]^[26]

Product name	Area	Short description	Image
Abondance	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.^[27]^{[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.^[28]	Abondance
Jambon de Bayonne	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	Savoie	Beaufort is a firm, raw cow's milk cheese associated with the gruyère family.^[29] An Alpine cheese, it is produced in Beaufortain, Tarentaise valley and Maurienne, which are located in the Savoie region of the French Alps.^[30] Beaufort was first certified as an appellation d'origine contrôlée in 1968.^[31]^[32]	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.^[33] 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.^[34] The 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.^[35]	Ad for the butter, 1900
Bleu d'Auvergne	Auvergne	Bleu d'Auvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France.^[36] It is made from cow's milk,^[37] 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.^[37] 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.^[37] 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.^[37] The increased oxygenation enabled the blue mold to grow in the pockets of air within the curd.^[37] 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
Brie de Meaux	Brie region	Brie de Meaux is a French brie cheese of the Brie region and a designated AOC (now PDO) product since 1980.^[38] 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 Corse / Brocciu		Brocciu is a Corsican cheese produced from a combination of milk and whey,^[39] giving it some of the characteristics of whey cheese. It is produced from ewe's milk.^[39] It is notable as a substitute for lactose-rich Italian Ricotta, as brocciu contains less lactose.^[40] 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.^[41] 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.^[42] In Corsican cuisine, it is used in the preparation of innumerable dishes, from first courses to desserts.^[43]	Brocciu
Camembert de Normandie	Normandy	Camembert de Normandie 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.	Camembert
Cantal / Fourme de Cantal	Auvergne	Cantal / Fourme de Cantal is an uncooked firm cheese^[44] 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.^[45] One of the oldest cheeses in France,^[46] 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.^[47]	Cantal
Chabichou du Poitou	France	Chabichou du Poitou (also known as Poitou) is a traditional semi-soft, unpasteurized, natural-rind French goat cheese (or Fromage de Chèvre) with a firm and creamy texture.^[48]^[49] Chabichou is formed in a cylindrical shape which is called a "bonde", per the shape of the bunghole of a gun barrel.^[48]^[50] 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.^[49] Chabichou is very white and smooth, and flexible to the palate, with a fine caprine odor.	Chabichou
Champagne	France	Champagne 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.^[51] 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.^[52] 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.^[51]	A glass of Champagne exhibiting the characteristic bubbles associated with the wine
Chaource	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
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.^[53]
Comté	Franche-Comté	Comté (or Gruyère de Comté) 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.^[54] 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.
Crottin de Chavignol / Chavignol	Loire Valley	Crottin de Chavignol is a goat cheese produced in the Loire Valley.^[55] This cheese is the claim to fame for the village of Chavignol, France, which has only two hundred inhabitants. Protected by the AOC Seal,^[56] 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	Époisses	Époisses, also known as Époisses de Bourgogne, 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.^[57] 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.^{[citation needed]}	French cheese Époisses brand Germain in a box
Figue de Solliès	Solliès-Pont	Figue de Solliès is a fig variety grown in the Var department in the Provence-Alpes-Côte d'Azur region in southeastern France. It accounts for 75% of the fig market in France. The fruit is shaped like a crushed teardrop, with a violet exterior and a glossy, dark red interior containing numerous beige seeds. The smell has notes of watermelon, honeydew melon, and strawberries.^[58]^[59]^[60]
Fourme de Montbrison	Montbrison	Fourme de Montbrison is a cow's-milk cheese^[61] 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.^[62] 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^[63] 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.^[64] With a musty scent, the cheese is extremely mild for a blue cheese and has a dry taste.
Laguiole cheese	Aveyron	Laguiole, 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
Langres cheese	Langres	Langres is a French cheese from the plateau of Langres in the region of Champagne-Ardenne.^[65] It has benefited from an Appellation d'origine contrôlée (AOC) since 1991. Langres is a cow's milk cheese,^[66] 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 five 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
Ail rose de Lautrec	Lautrec	Lautrec Pink Garlic^[67] 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)^[68] and under the protected geographical indication ail rose de Lautrec (Lautrec Pink Garlic) since 12 June 1996.^[69]	Manouille of the garlic
Lentille verte du Puy	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, 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.^[70]^[71] 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.^[72]^[71]	Puy lentils in a wooden bowl
Livarot cheese	Livarot	Livarot is a French cheese of the Normandy region,^[73] originating in the commune of Livarot, and protected by an Appellation d'Origine Contrôlée (AOC)^[74] 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 / Marolles	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.	Maroilles
Morbier	Morbier	Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté.^[75] It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle.^[75] It has a yellowish, sticky rind.^[76] The aroma of Morbier cheese is mild, with a rich and creamy flavour.^[77] It has a semblance to Raclette cheese in consistency and aroma.^{[citation needed]} The Jura and Doubs versions both benefit from an appellation d'origine contrôlée (AOC), though other non-AOC Morbier exist on the market.^{[citation needed]}
Munster / Munster-Géromé	Vosges	Munster, 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.^[78] 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	Neufchâtel-en-Bray	Neufchâtel 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.^[79] Unlike other soft-white-rinded cheeses, Neufchâtel has a grainy texture.^[80] 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.	Cœur de Neufchâtel
Olive de Nice	Nice	The Olive de Nice is an olive from the Alpes-Maritimes area of France. The specification states that they must be of the Cailletier variety, and harvest must not exceed 6 tons per hectare.	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.^[81]	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.^[82] It is a traditional cheese made from goat's milk.^[82] 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.^[82] Pélardon is registered as a PDO 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.^[83] 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.	Picodon
Pont-l'Évêque	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.^[84] Pont-l'Évêque was recognised as an Appellation d'Origine Contrôlée (AOC) cheese on 30 August 1972, reaching full status in 1976. Its production was defined and protected with a decree of 29 December 1986.^[85] 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.^[86]^[87]	Pont-l'Évêque
Pouligny-Saint-Pierre	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).^[88] 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)
Reblochon / Reblochon de Savoie	Savoie	Reblochon is a soft washed-rind and smear-ripened^[89] 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	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
Roquefort	Roquefort-sur-Soulzon	Roquefort is a sheep milk cheese from Southern France, and is one of the world's best known blue cheeses.^[90] 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.^[91] 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.^[92] 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.^[93]	Roquefort
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.^[94] 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	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.^[95] 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.^[96] 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.^[97] 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
Valençay	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.^[98]	Valençay

List of Protected Designation of Origin products by country

Multiple countries

Austria

Belgium

Bulgaria

China

Cyprus

Denmark

Finland

France

Germany

Greece

Ireland

Italy

Latvia

Luxembourg

Malta

Netherlands

Poland

Portugal

Romania

Slovakia

South Africa

Spain

Sweden

Turkey

United Kingdom

United States

Vietnam

See also

Notes

References

Wikiwand - on

Product name	Area	Short description	Image
Imokilly Regato	Ireland	Imokilly Regato (Irish: Reigeató Uí Mhic Coille^[145]) 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.^[146]
Oriel Sea Minerals	Ireland	Oriel Sea Minerals (Irish: Mianraí Mara Oirialla) is a variety of Irish sea minerals.^[147]^[148]^[149]^[150]^[151] Oriel Sea Minerals are concentrated sea mineral salts in liquid form and are harvested from the Irish Sea by Oriel Marine Extracts.^[152]^[153] They are harvested from the bay of Port Oriel near Drogheda.^[154] Oriel Sea Minerals received Protected designation of origin in 2016.^[155]^[156]^[154]^[157]^[158]	Sign in Port Oriel, near Clogherhead
Oriel Sea Salt		Oriel Sea Salt (Irish: salann sáile Oirialla) is a variety of Irish sea salt.^[159] 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.^[160] 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."^[161] They received Protected designation of origin in 2016.^[155]^[156]^[154]	Sign in Port Oriel, near Clogherhead

Product name	Area	Short description	Image
Malta	Malta (island)	Malta or "of Malta" is a PDO wine from the island of Malta, which is produced and packaged there. The maximum yield is 84–91 hectoliter/hectare. It uses the national designation DOK (Denominazzjoni ta’ Origini Kontrollata).^[258]
Gozo/Għawdex	Gozo	Gozo or of Gozo (Maltese: Għawdex or "Ta' Għawdex") is a PDO wine from the island of Gozo, with very similar requirement to those of "Malta".^[259]	A Gozo DOK Merlot wine

Product name	Area	Short description	Image
Carne Arouquesa	Portugal	Carne Arouquesa is meat from the Arouquesa: a cattle breed from Portugal.^[270] The Arouquesa breed was registered as a PDO in 1996.	Arouquesa bull
Bairrada	Beira Litoral Province	Bairrada is a wine from the eponymous Portuguese wine region located in the Beira Litoral Province. The region has Portugal's highest wine classification as a PDO, and its popularity has surged over the last years. It is using the designation Denominação de Origem Controlada (DOC), which preceded the use of PDO for wines. Bairada 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.^[271] The boundaries of the Bairrada DOC includes the municipalities of Anadia, Cantanhede, Mealhada and Oliveira do Bairro.
Bucelas	Lisboa	Bucelas (historically known as Bucellas) is a Portuguese wine-region located in the Lisboa wine-region which is a registered PDO. The region uses 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.^[271] 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.^[272]	Vineyards in Bucelas
Carcavelos	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.^[271] 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.^[273]	Wine regions of Portugal. Carcavelos is highlighted as region #4.
Carne Cachena da Peneda	Viana do Castelo and Braga	Carne Cachena da Peneda is meat from Cachena: a breed of triple-purpose cattle from Portugal and Galicia, Spain. They are fed through grazing at high altitudes, except in winter, when they are fed closer to small population centres. The production area of the PDO comprises 743 km².^[274]	Cachena bull in Terras de Bouro, Portugal
Carne Marinhoa	Portugal	Carne Marinhoa is meat from the Marinhoa: 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.^[275]
Carne Maronesa	Serra do Marão	Carne Maronesa is meat from the Maronesa: 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.^[276]	In the Parque Natural do Alvão
Carne Mertolenga	Portugal	Carne Mertolenga is meat from the Mertolenga: 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.^[277]	Mertolenga
Carne Mirandesa	Portugal	Carne Mirandesa is meat of the Mirandesa, a cattle breed from Portugal.
Colares	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.^[278] Between 1934 and 1994, only the local co-op could use the Colares appellation.^[278] 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.^[278] 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.^[279]
Dão	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.^[280] 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.^[281]	A glass of Dão wine made from Jaen, Touriga Nacional and Tinta Roriz
Douro	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.^[279]	Douro DOC wine
Lagoa	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.^[282]
Lagos	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.^[282]
Pêra Rocha do Oeste	Oeste	Pêra Rocha do Oeste (literally "rock pear of Oeste"^[283]) 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.^[284] 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.^[285] The PDO status was register in 2003.^[286]	Rocha pear
Porto / Port / vinho do Porto / Port Wine / vin de Porto / Oporto / Portvin / Portwein / Portwijn	Porto	Porto / Port / vinho do Porto / Port Wine / vin de Porto / Oporto / Portvin / Portwein / Portwijn is a Portuguese fortified wine produced in the Douro Valley of northern Portugal.^[287] 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 as a PDO, only Porto from the Porto region can be referred to as such.^[288]^[289]	A glass of tawny port
Portimão	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.^[282]
Presunto de Barrancos / Paleta de Barrancos	South-west of the Iberian Peninsula	Presunto is a dry-cured ham from Portugal, similar to Italian prosciutto crudo or Spanish jamón. Presunto de Barrancos is the PDO from the Barrancos area in the southwest of Portugal.^[290]
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.^[291]	Queijo de Azeitão
Queijo de Cabra Transmontano / Queijo de Cabra Transmontano Velho	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. Besides registration as a PDO it is listed on the Ark of Taste.^[292]	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.^[293] 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".^[294]	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 PDO since October 1996.^[295]^[296]	Queijo do Pico
Queijo S. 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).^[297]^[298]	Queijo São Jorge inteiro
Queijo Serpa	Serpa	Queijo Serpa 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.
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.^[299] 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
Requeijão Serra da Estrela	Serra da Estrela	Requeijão Serra da Estrela is a milk-derived product, produced in Serra da Estrela.^[300] 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. The Portuguese product^[300] 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.
Setúbal	Setúbal Municipality	Setúbal, or 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.^[301]
Tavira	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.^[301]
Sal e Flor de Sal de Tavira DOP	Tavira	Sal Artesanal e Flor de Sal Artesanal de Tavira Salt from Tavira, Algarve, Portugal. It has a Protected designation of origin (PDO) since 2013.

Product name	Area	Short description	Image
Bonchester cheese	Bonchester Bridge	Bonchester cheese is a soft Scottish cheese, made from unpasteurized Jersey cows' milk.^[333] 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.^[334] It is usually made in a cylindrical shape.
West Country farmhouse Cheddar cheese	Cheddar, Somerset	West Country farmhouse 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. Cheddar originates in the English village of Cheddar in Somerset.^[335]	Somerset-Cheddar
Cornish Clotted Cream	Cornwall	Cornish 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.^[336] It forms an essential part of a cream tea.	Clotted cream (cropped)
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. It is made from full fat cow's milk. Unusually for a British cheese, it is brine dipped, rather than dry-salted, giving it a distinctive continental appearance and flavour. 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. The original cheese was invented and is still produced at the Hartington Creamery in Derbyshire; a version is also produced by the Staffordshire Cheese Company in Cheddleton, Staffordshire.	Dovedale cheese
Single Gloucester	Gloucester	Gloucester is a traditional, semi-hard cheese which has been made in Gloucestershire, England, since the 16th century.
Halen Môn	Anglesey	Sea salt produced from the waters of the Menai Strait.^[337]
Lakeland 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.^[338] 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.^[339]	A Herdwick ewe
Jersey Royal potatoes	Jersey	The Jersey Royal is the marketing name of a type of potato grown in Jersey which has a Protected Designation of Origin (PDO). The potatoes are of the variety known as International Kidney and are typically grown as a new potato.^[340] Under the Common Agricultural Policy of the European Union Jersey Royals are covered by a PDO.^[341]^[342]	'Jersey Royals', boiled
Orkney lamb	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 their 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",^[343] 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".^[344] The meat has a unique, rich flavour, which has been described as "intense and almost gamey",^[343] and has a darker colour than most mutton, due in part to the animals' iodine-rich diet.^[343]	A North Ronaldsay sheep with twin lambs on the beach, with seals in the background
Yorkshire Forced Rhubarb	West Yorkshire	The Rhubarb Triangle (or Tusky Triangle,^[345]^{[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.^[346] The Rhubarb Triangle was originally much bigger, covering an area between Leeds, Bradford and Wakefield.^[347] From the 1900s to 1930s, the rhubarb industry expanded and at its peak covered an area of about 30 square miles (78 km²).^[348] 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.^[349] The application was successful and the farmers in the Rhubarb Triangle^[a] were awarded Protected Designation of Origin status (PDO) in February 2010. Leeds Central MP, Hilary Benn, was involved in the Defra campaign to win protected status.^[350]^[351]	Rhubarb sculpture
Shetland Lamb	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.^[352] This breed is kept for its very fine wool, for meat, and for conservation grazing.^[353]	Shetland ewe grazing on heathland: this "badger-faced" pattern is called katmoget.
White Stilton cheese / Blue Stilton cheese	Derbyshire, Nottinghamshire, Leicestershire	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,^[354] because it is not in any of the three permitted counties, but in the administrative county of Cambridgeshire and the historic county of Huntingdonshire.	Blue Stilton