Colours
by Europe
Tastes of Excellence

Danablu PGI (Danish Blue Cheese) is a semi-soft, light, creamy blue cheese that can only be produced in Denmark from Danish milk and at approved dairies. It is white to ivory in colour with blue and green threads created by mould.

Jihoceská Zlatá Niva PGI is a marbled cheese from the South Bohemia region of Czechia. It is made from processed cow’s milk. It is wheel shaped with a rind that is marked by washing or by rubbing, with a cream to light brown coloured surface. The cheese itself varies in colour from cream white to butter, with a green-bluish marbling and visible cross signs. The texture is pasty.

Feta – meaning slice - is a distinctive Greek cheese. It is white with a very intense salty and tangy flavour and comes in blocks submerged in brine. It is quite compact to touch, with small irregular holes but no rind. Only cheese made in the traditional way from certain parts of Greece can be labelled as Feta PDO.

Edam Holland PGI cheese is a semi-soft cow’s milk cheese usually made according to a Dutch recipe that dates back centuries to the 1300s at least. It is recognisable by its red rind, made of paraffin wax, used to protect it during transportation. The cheese itself is pale yellow in colour.

Gouda Holland PGI cheese from the Netherlands is an aromatic cheese that can be mild or intense, depending on its age. The older the cheese variety, the stronger and saltier it gets. A young cheese has a maturation process of approximately a month whereas as mature cheese will have a maturation process closer to a year. It is traditionally made from unpasteurised cow’s milk and coated in a yellow wax that prevents it from drying out during its maturation.

Telemea de Ibăneşti PDO is a traditional cheese from Romania made from sheep and cow’s milk.  It is soft white with a creamy texture and a salty, tangy aftertaste. It is permeated with little holes or ‘eyes’ throughout.

Slovenská bryndza PGI is a sheep’s cheese from Slovakia. It is white, tangy, crumbly, and slightly moist, with a sharp flavour and salty finish, similar to the taste of feta.

Fromage de Herve PDO is a soft cheese made from cow’s milk and shaped into a small cube, with a beige body and a washed brick-coloured rind. It has a firm, elastic, and smooth texture, with a rich flavour.

European butters are sought after because of their higher fat percentage, usually at 82% or even more. Dairy herds tend to be left to graze on open grassland where the different grasses contribute to the flavours in the milk. More fat in butter means more flavour and a creamier texture. This is particularly good for baking pastries and cakes.

Halloumi PDO is a white semi-hard, un-ripened, cheese that is made from cow, sheep, or goat's milk, in Cyprus.

Havarti PGI is a semi-soft cheese from Denmark made with cow’s milk and dotted with small holes. It is rindless, smooth, and slightly bright-surfaced with a cream to yellow colour depending on type. Its taste and aroma are buttery, but the taste can vary from slightly acidic to very sweet. The older the cheese, the saltier the taste with more of a hazelnut flavour.

Tolminc PDO is a hard, full fat cheese made from raw or thermised cow’s milk. It takes its name from the city of Tolmin, situated in the high Isonzo Valley (Zgornje Posočje), in the northwest of Slovenia.

The dairy sector is of great importance to the European Union (EU) with its creams and dairy products highly valued all over the world. Milk is produced in every single European Member State without exception. The varied landscape provides a healthy diet for herds of cows, goats, sheep and buffalo to produce high-quality milk. The main producers are Germany, France, Poland, the Netherlands, Italy and Ireland. Together they account for almost 70% of EU milk production.

Ġbejna is a small cheese produced in Malta from sheep or goat milk, rennet, and salt. It is believed that originally it was prepared with seawater instead of rennet as a curdling agent.

Kachkéis is a runny cooked cheese from Luxembourg made from cow’s milk. It is pale beige in colour and characterised by a distinctive thick and stretchy texture. It has a unique strong flavour, but is not overpowering, and comes in different flavours such as plain, with garlic, or herbs.