cheese certification



  • Cheeses may be certified by type or by origin as detailed in the 1951 Stresa convention. Typical type certifications are Cheddar, Camembert, Brie, Gruyère, Gouda, Fynbo and Adelost. Typical origin certifications are Gorgonzola, Parmesan, Pont l’Evêque, Roquefort and Bleu d’Auvergne. Type certified cheeses may be made in any country, e.g. Canadian Cheddar, but origin certified may only be made in designated geographical areas.