PDO, Yes / No?!

Question 1

Gorgonzola

Answer 1

Yes, a cow’s milk creamy blue produced in Lombardy and Piedmont.

Question 2

Zamorano

Answer 2

Yes. Spanish sheep’s milk cheese. Akin to Manchego, but the Churra breed is used, not the Manchega sheep.

Question 3

Manchego

Answer 3

Yes, from Spain, using milk from the Manchega breed sheep and produced in the La Mancha region.

Question 4

Reblochon

Answer 4

Yes, also known as Reblochon de Savoie. It is a soft cow’s milk cheese with a bloomy rind.

Question 5

Comté

Answer 5

Yes, an alpine style, cow’s milk cheese, produced in the Jura region in the East along the border with Switzerland.

Question 6

PDO? Yes/No

Gruèyre

Answer 6

No, but it does have PGI status.

Question 7

Petit Basque

Answer 7

No, it is a semi-hard sheep cheese produced in the Basque region in southern France in the Pyrenees.

Question 8

Delice de Borgogne

Answer 8

No, but this triple cream brie sure is yummy!

Question 9

Humbolt Fog

Answer 9

No. To date, no U.S. cheeses have applied for PDO status, but they could.

Question 10

Emmentaler

Answer 10

Yes, this Swiss cheese is a PDO, but not to be confused with Emmental de Savoie from France which is a PGI status cheese.

Question 11

Fleur Verte

Answer 11

No, this is an artisanal chevre with red peppercorns and dried herbs on the rind.

Question 12

Parmigiano-Reggiano

Answer 12

Yes, always raw cow’s milk. You know it. You love it!

Question 13

Taleggio

Answer 13

Yes, yes, yes! Washed rind, cow’s milk.

Question 14

Fontina Val d’Aosta

Answer 14

Yes, it’s a raw, alpine style cheese that the Italian’s use to make Fonduta!

Question 15

Epoisse de Bourgogne

Answer 15

Yes, and it is an excellent match for Pinot Noir, natually!

Question 16

Camembert de Normandie

Answer 16

Yes.

Question 17

Stilton

Answer 17

Yes. It is England’s only name protected cheese!

Question 18

Grana Padano

Answer 18

Yep!

Question 19

Pecorino Sardo

Answer 19

Yes again. Also PDO…Pecorino Tuscany and Pecorino Romano.

Question 20

Asiago

Answer 20

Yes. Famous cow’s milk cheese made in Venetao and Trentino-Alto-Adige region.

Question 21

Brillat-Savarin

Answer 21

NO, but it does enjoy PGI status. French, soft-ripened and triple cream. A bloomy!

Question 22

Roquefort

Answer 22

Yes, always a raw sheep’s milk blue cheese. EU law dictates that it must be aged in the indigenous caves at Combalou in Roqufort-sur-Soulzon located in southern France.

Question 23

Tomme de Savoie

Answer 23

No, but it a very ancient cheese from the French Alps, made of cow’s milk. It has a very thick, natural rind. It does enjoy PGI status.

Question 24

Kasseri

Answer 24

Yes. It is a semi-hard combination sheep-goat cheese from Greece.

Question 25

Feta

Answer 25

Yes. A Greek, brined either 100% sheep, or sheep-goat mixed milk cheese.

Question 26

Roncal

Answer 26

Si! A Spanish sheep’s milk cheese, semi-firm from the Valle de Roncal.

Question 27

Havarti Denmark
PDO, yes / no?

Answer 27

No, but it is a PGI.

Question 28

Valdeon - Spain
PDO, yes / no?

Answer 28

Not PDO, a PGI.

Question 29

Raclette de Savoie
PDO, yes / no?

Answer 29

PGI only!

Question 30

Ossau-Iraty
PDO, yes / no?

Answer 30

Yes, a semi-firm raw sheep’s milk cheese.

Question 31

Valencay
PDO, yes / no?

Answer 31

Yes. A raw pyramid-shaped ashened goat cheese.