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CHEESE LABELING
CHEESE LABELING

The label is that part of the cheese that, apart from identifying its commercial name, its producer, the distributor or importer, also indicaters certain physical characteristics of the product.

Kind of milk used: The types of milk used in the cheese’s production are listed in descending order of percentage.
Pasteurized or fresh milk: Indicates if the milk has been pasteurized or not.

% of dry extract: MINIMUM total, indicates that part of the cheese which is NOT water. Cheese is generally made up of more or less 25% fat, 25% protein, 50% water and 1% other components. The components that are not water are dry extract. The percent of dry extract in the total weight of the cheese constantly varies. That is why only the MINIMUM dry extract is indicated. If a cheese indicates a minimum dry extract of, for example, 45%, what we should understand is that if we remove all the water from 1 kilogram (2.2 pounds) of cheese, we should have at least 450 grams (1 pound) of dry material.

% of fat content in relation to dry extract. This indication shows us the percentage of fat in the total amount of dry material. As this percentage increases, we go from skim cheese to semi-fat, fat and extra fat.

LABELING AND CHEESES
ANDALUSIA
Valley of the Pedroches
ASTURIAS
Morcín and Riosa counties
Taramundi county
Cabrales
Peñamellera Alta
BALEAR ISLANDS
Menorca
BASQUE COUNTRY
Basque country
CANTABRIA
Cantabria
Liébana region
CASTILLA Y LEON
Zamora
Castilla-León
Valdeón valley
CASTILLA-LA MANCHA
La Mancha
CATALUNYA
Catalan pyrenees
Pyrenees of Girona
EXTREMADURA
La Serena region
Alcántara reservoir
Casa regionr
Ibores region
GALICIA
Galicia
Ulloa river basin
Villalba county
MURCIA
Jumilla
NAVARRE
Ronca valley