What does PDO mean on a cheese?

Protected Designation of Origin — an EU status meaning the cheese must be made in a defined region using specified methods and, often, particular milk. Comté, Roquefort, and Parmigiano-Reggiano are PDO; the label guarantees origin and process, not just a style name.

Affinage is the craft of maturing cheese — managing humidity, temperature, and rind treatment in the cave so texture and flavour develop as intended. The specialist who does it is an affineur.

Why does rennet matter?

Rennet supplies the enzymes (chiefly chymosin) that coagulate milk, separating curds from whey — the first step in most cheese. It can be animal, microbial, or plant-derived, which also determines whether a cheese is vegetarian.

Cheese

Milk, cultures, rennet, and time. The science and craft of the world's most varied food.

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What's covered

01
Styles
Fresh, soft-ripened, washed-rind, semi-hard, hard, and blue: the essential families
02
Production
Milk, coagulation, curd cutting, draining whey, pressing, and salting
03
Aging
Affinage, rind types, cave conditions, and how time transforms flavor and texture
04
Terroir & PDO
How geography, breed, and animal diet shape cheese character: and what protected status means

Cheese spans a remarkable range of styles, textures, and flavours: from fresh chèvre to aged Comté, from liquid-centred Époisses to crystalline Parmigiano-Reggiano. The subject draws on microbiology, chemistry, geography, and food history, and it underpins a growing body of formal education for cheese professionals and enthusiasts alike.

A working knowledge of milk chemistry, affinage, PDO (protected designation of origin) status, and rind types is essential for anyone working in retail, hospitality, or production. Regular practice with structured questions reinforces these connections and helps you apply them fluently when it counts.

Frequently asked questions

What does PDO mean on a cheese?: Protected Designation of Origin — an EU status meaning the cheese must be made in a defined region using specified methods and, often, particular milk. Comté, Roquefort, and Parmigiano-Reggiano are PDO; the label guarantees origin and process, not just a style name.
What is affinage?: Affinage is the craft of maturing cheese — managing humidity, temperature, and rind treatment in the cave so texture and flavour develop as intended. The specialist who does it is an affineur.
Why does rennet matter?: Rennet supplies the enzymes (chiefly chymosin) that coagulate milk, separating curds from whey — the first step in most cheese. It can be animal, microbial, or plant-derived, which also determines whether a cheese is vegetarian.