ARCHIVE: EU Protected Food Names Scheme: Swaledale cheese

Regulation (EEC) No 2081/92 - Application for Registration Article 17

Protected Designation of OriginProtected Designation of Origin
National application No: 00613A - Swaledale Cheese
1. Competent service of the Member State:

Name: United Kingdom - Department for Environment, Food and Rural Affairs

Tel: 020 7238 3386

Fax: 020 7328 5728

2. Applicant group:

a) Name: The Swaledale Cheese Company

b) Address: Mercury Road, Gallowfields Trading Estate, Richmond, North Yorkshire, DL10 4TQ

c) Composition: producer/processor (2) other (0)

3. Name of product:

Swaledale Cheese

4. Type of product (see list in Annex VI):

Cheese Class 1.3

5. Specification - Summary of requirement under Article 4(2)):
a) Name:

Swaledale Cheese

b) Description of Product:

Cylindrical shaped full fat hard cheese, creamy off white in colour with a soft crumbly texture, made from cows milk. Coated with a greeny blue greyish mould or coated in natural wax.

c) Geographical area:

Swaledale in the County of North Yorkshire

d) Proof of origin:

The Cheese has been made in the area for centuries. The recipe has been handed down from generation to generation and is still known only by a few people.

e) Method of production:

The entire cheese making process is carried out by hand. Milk from the designated area is heated to 28*C and culture is added. Two hours later rennet is added and the milk is left to curdle for an hour. The curd is cut and stirred for 40 minutes at 28*C. It is cut into blocks and allowed to drain and then cut again into smaller blocks and stacked. After being broken by hand into small nuggets and filled into moulds lined with muslin, they are lightly pressed for 18 hours at 20*C and turned once after 4 hours. The cheese is removed from the moulds and soaked in a 85% solution of brine for 24 hours. The cheese matures over 3 to 4 weeks.

f) Link

The pastures on which the cows graze consist of herbs and grasses characteristic to the area due to the soil and climate. The milk together with the authentic unvarying cheese making skills give the cheese its specific characteristics.

g) Inspection bodies:

Product Authentication International Ltd

Address: Rowland House, 65 High Street, Worthing, West Sussex, BN11 1DN.

Tel: 01903 237799

Fax: 01903 204445

h) Labelling:


i) National requirements (if any):
EC No:

Page last modified: 7 August 2007
Page published: 21 July 2003