Executive Order on milk products etc. 1)

Pursuant to Section 13, Section 22, Section 24, subsection 1, No 3 and subsection 2, Section 26, Section 31, subsection 1, Section 61 and Section 78, subsection 3, according to Act No 471 of 1 July 1998 on food products etc (the Foodstuffs Code), the following shall be laid down:

Chapter 1 Scope of the Executive Order

Section 1. This Executive Order concerns the rules for production and composition as well as certain supplementary rules on milk product labelling. Subsection 2. The rules in Section 3, subsections 2-4, Chapters 3 and 4, Section 11, subsection 2 and Chapter 9 do not apply to products manufactured or marketed in one of the other EU Member States or a Member State of the European Economic Area.

Chapter 2 General provisions

Definitions

Section 2. For the purposes of this Executive Order, cream is defined as the milk product made by the separation of the fatty element of dairy milk and which contains at least 8% fat in an emulsion of the fat-in-water type. Subsection 2. For the purposes of this Executive Order, homogenising is defined as mechanical (physical) treatment of milk, by which fat globules are broken down and form a uniform and stable emulsion without or almost without cream rising properties. Subsection 3. For the purposes of this Executive Order, churning is defined as mechanical treatment of soured or unsoured dairy milk in churns or other similar mechanical treatment. Subsection 4. For the purposes of this Executive Order, protein content is defined as the protein content of milk by weight percentage, measured by multiplying the total nitrogen content of the milk expressed in weight percentage as 6.38.

Production, labelling etc

Section 3. The percentages stated in Chapters 3-9 for fat, non-fat milk solids, milk solids etc are weight percentages. Subsection 2. If a milk type other than cow milk (bovine) is used, it must be stated in the product labelling. If several milk types are included in a product, their individual percentage content (including cow milk) must be stated in the product labelling. Subsection 3. Other food products can be used in the production of a milk product, including other milk products with a technological effect, providing the product still has the characteristics of a milk product. Subsection 4. Cheese and cheese products, including pre-packed cheese, must be labelled with the total fat content. The declaration must be stated in percent as part of the product declaration or in immediate connection with the product declaration. The content must be stated as the average content of fat in the product, cf. the Executive Order on Nutrition Declaration etc of pre-packed foodstuffs.

Chapter 3 Cheese

Definitions

Section 4. For the purposes of this Executive Order, cheese is defined as the matured or non-matured (fresh) milk product, manufactured with or without rind, in which the whey protein/casein ratio does not exceed that in milk and which is achieved 1) by full or partial curdling of milk protein in milk, skimmed milk, fat-standardised milk, cream and buttermilk or a combination of the same using rennet or other suitable curdling agents and with partial draining of whey, or 2) using a manufacturing technique which includes full or partial curdling of milk protein in dairy milk and other milk products which give a finished product with similar physical, chemical and organoleptic properties as a product manufactured as stated under No 1. Production, labelling etc

Section 5. Dairy milk used for the production of cheese can, where technologically justified, be manufactured by the addition of dehydrated butter oil which has undergone separate heat treatment.

Section 6. Cheese must be designated according to texture and maturity, cf. subsections 2 and 3, or by a characteristic name, cf. Section 8 subsection 1. Subsection 2. The texture of cheese must be designated by one of the following descriptions: 1) “Extra hard”, when there is less than 51% water in the non-fat curd. 2) “Hard”, when there is more than 49% and maximum 56% water in the non-fat curd. 3) “Firm”, when there is more than 54% and maximum 69% water in the non-fat curd. 4) “Soft”, when there is more than 67% water in the non-fat curd. Subsection 3. Cheese maturity must be designated: 1) “Non-matured cheese” or “fresh cheese”, when the cheese does not have to be matured after production. 2) “Mature cheese” or “cheese”, when a formed cheese has been stored for a sufficient length of time at a suitable temperature and under such conditions that the biochemical and physical characteristics of the cheese are formed. 3) “Mould-ripened cheese”, when the maturing process includes mould cultures and when the formed cheese has developed visible mould growth inside it and/or on its surface. Depending on the type of mould developed, this designation can be replaced by “blue cheese”, “white mould cheese” or “blue and white mould cheese”. Subsection 4. Cheese in brine must be designated as per subsections 2 and 3, although cf. Section 8, subsection 1, supplemented by an indication of the type of brine the cheese is in. Subsection 5. The designation “non-matured cheese” and “fresh soft cheese” can be replaced by designations such as: 1) “Fresh cheese”. 2) “Curd cheese”, when the curd is homogenous. “Curd cheese with cumin” can be designated as “knapost”. 3) “Cottage cheese”, when the curd has various sized grains of cheese. 4) “Smoked cheese”, when the cheese has been subjected to smoking. 5) “Cream cheese”, when the cheese contains minimum 60% fat in the milk solids.

Section 7. In addition to the labelling referred to in Section 3, subsection 4, with the total content of fat in cheese or cheese products, supplementary labelling of the product contents of fat % in milk solids can be: “fat % in solids” or “x +”. Fat content can also be supplementary stated as: 1) “Extra full fat”, when there is minimum 60% fat in the milk solids. 2) “Full fat”, when there is minimum 45% fat in the milk solids. 3) “Medium fat”, when there is minimum 30% fat in the milk solids. 4) “Low fat”, when there is minimum 10% fat in the milk solids. 5) “Extra low fat” or “skimmed milk cheese”, when there is less than 10% fat in the milk solids.

Section 8. If a cheese fulfils the conditions for use of a characteristic name, cf. Annex 4, the name (with the exception of “Dansk Ricotta”) can be stated instead of the designations mentioned in Section 6, subsections 2, 3 and 4. Subsection 2. The designations in Annex 4 stated for Dansk Fontina (No 18), Dansk Grana (No 22), Dansk Kasseri (28), Dansk Mynster (No 34) and Dansk Muenster (No 35) can only be used for cheese exported to third countries. Subsection 3. Cheese which has been sliced, shredded or granulated can be given the name of one of the cheese type names stated in Annex 4, as long as the product is made of cheese which fulfils the characteristics stated in Annex 4. Subsection 4. The dairy report week is used to designate the age of cheese, cf. Annex 4. A dairy report week is calculated from Monday to Sunday. Week 1 in a year is the week which contains the first Thursday in the month of January. Subsection 5. Exempted from the age provisions as stated under each of the cheeses in Annex 4 are: 1) Cheese used for the production of processed cheese or cheese powder in Denmark and other EU Member states. 2) Cheese for which a minimum age has been determined and which is sent from the manufacturer to further processing or storage by another company before it has reached that age. Such cheese cannot be delivered from another company before it has reached the minimum age set.

Chapter 4 Cheese products

Definitions

Section 9. For the purposes of this Executive Order, whey cheese or "myseost" is defined as a cheese product made by concentrating whey with or without the addition of milk or milk fat. Subsection 2. For the purposes of this Executive Order, whey protein cheese is defined as a cheese product made from complete or partial curdling or precipitation of whey or mixing whey and milk, in which the whey protein/casein ratio exceeds that in milk. Subsection 3. For the purposes of this Executive Order, processed cheese is defined as a milk product made of cheese, with or without the addition of other milk products, milk elements and water and which is mixed, melted and emulsified by the use of processing salts and possibly emulsifiers. Subsection 4. For the purposes of this Executive Order, cheese powder is defined as a milk product made by drying processed cheese, possibly with the addition of other milk products or milk elements.

Production, labelling etc

Section 10. For the production of processed cheese and cheese powder the largest single ingredient, apart from water, must be cheese. Subsection 2. For the production of processed cheese the use of process salts or emulsifiers can only be justified on technological grounds arising from the processing of cheese or curd. Subsection 3. Processed cheese can only be designated as “cream processed cheese” when the fat content of the product in milk solids is minimum 60% and “cheese spread” when the product is spreadable. Subsection 4. The characteristic name of a cheese can only be included in the designation of a processed cheese, cf. Annex 4, if minimum 75% of the cheese used for production fulfils the characteristics for that cheese type. Subsection 5. Processed cheese intended for exportation to a third country must fulfil the supplementary requirements for the characteristics of processed cheese stated in Annex 5. Subsection 6. Whey protein cheese which fulfils the characteristics stated in Annex 4, No 4 can be designated as “Dansk Ricotta”.

Chapter 5 Butter

Section 11. Butter which fulfils the characteristics stated in Annex 6 can be designated as “butter of premium quality” (“smør af første kvalitet”). Subsection 2. Evaporated milk fat products with water and non-fat milk solids reduced to a minimum can be designated as “butter oil”, “dehydrated milk fat” or “dehydrated butter oil”.

Chapter 6 Preserved milk

Definitions

Section 12. For the purposes of this Executive Order, partly dehydrated milk is defined as the liquid sweetened or unsweetened milk product obtained directly by the partial removal of water from milk, from wholly or partly skimmed milk, or from a mixture of these products, which may have an admixture of cream or of wholly dehydrated milk or of both, the addition of wholly dehydrated milk not to exceed, in the finished product, 25% of total milk solids. Subsection 2. For the purposes of this Executive Order, wholly dehydrated milk is defined as the solid milk product whose moisture content is not more than 5% by weight in the finished product obtained directly by the removal of water from milk, wholly or partly skimmed milk, cream or from a mixture of these products. Subsection 3. For the purposes of this Executive Order, preserved milk products are defined as milk products in which the natural volume ratio between the milk's non-fat elements is changed or in which the production technique differs from the products referred to in subsections 1 and 2 and which are made long-life by full or partial removal of water.

Production, labelling etc

Section 13. The product names in Annex 1 are reserved for the products stated and must be used as trade names for such products. However, the products referred to in Annex 1 under No 1(a) and No 2(a) can be designated as “condensed coffee creamer” and “powdered cream” respectively. Subsection 2. Partly and wholly dehydrated milk must only be produced in the product types referred to in Annex 1 and with the requirements stated for composition.

Section 14. The sugar used for sweetened condensed milk must be sucrose (semi-white sugar, white sugar or extra white sugar). It is permitted to add additional lactose in quantities up to 0.03% by weight of the final product. Subsection 2. According to Section 20 of the Executive Order on additives for food products, The Danish Veterinary and Food Administration can grant permission for the addition of vitamins to the products defined in Section 12, subsections 1-3.

Section 15. Milk powder made from soured or unsoured (full-cream) buttermilk and with a content of minimum 1.5% and maximum 15% milk fat is designated as “buttermilk powder”. Buttermilk powder made from unsoured buttermilk must be labelled with information that the product is made of unsoured (full-cream) buttermilk. Section 16. The labelling of the products stated in Annex 1 must state the milk fat content by weight percentage of the finished product as part of, or in the immediate vicinity of, the product name. However, this does not apply to condensed skimmed milk, sweetened condensed skimmed milk and skimmed milk powder. The non-fat milk solids content by weight percentage for partly dehydrated milk must be stated as part of, or in the immediate vicinity of, the product name. Subsection 2. Labelling of prepacked wholly dehydrated milk must include instructions on dissolving or reconstitution method, including a statement of fat content in the dissolved or reconstituted product. Subsection 3. The labelling of prepacked wholly dehydrated milk must state that the product “is not suitable for the nutrition of babies less than 12 months old”. Subsection 4. The labelling referred to in subsections 1 and 2 (apart from the product name) must only be stated on the outer packaging for products packed in units of less than 20 g and packed in outer packaging. Subsection 5. Powder produced by drying whey must be designated as “whey powder”. Subsection 6. The name of products with added lecithin must, in addition, carry the indication “instant”.

Chapter 7 Certain milk proteins (casein and caseinates)

Definitions

Section 17. For the purposes of this Executive Order, caseins are defined as a milk product which is the principal protein constituent of milk and which is made of skimmed milk by precipitation with acids, microbial acidification, using rennet (including whey or other milk-curdling enzymes) and which, washed and dried, is insoluble in water. Subsection 2. For the purposes of this Executive Order, caseinates are defined as milk products obtained by drying caseins treated with neutralizing agents and subsequently dried to powder.

Production, labelling etc

Section 18. Acid casein, rennet casein and edible caseinates can only be produced in the product types referred to in Annex 2 and with the requirements stated for composition. Subsection 2. Packaging, containers and labels for casein and edible caseinates which are not intended for the final consumer must be labelled with: 1) product names, cf. Section 17, and cations and cation type for caseinates, 2) net volume expressed in units of mass, 3) name or company name plus address of the manufacturer, packaging company or a distributor within the European Union, and 4) name of the country of origin for products imported from third countries. Subsection 3. Mixtures of caseins and caseinates for the consumer, which are marketed as mixtures, must be labelled stating “mixture of ...” followed by the names of the different products which make up the mixture, in decreasing order of weight. Subsection 4. Mixtures of caseinates for consumption must be labelled stating 1) cation / cation type and 2) the protein content. Subsection 5. The particulars referred to in subsection 2, nos. 2-4 and subsection 3 must at the least appear in an accompanying document.

Chapter 8 Unsoured drinking milk products

Definitions

Section 19. For the purposes of this Executive Order, unsoured drinking milk products (milkshakes, cocoa milk, chocolate milk, etc) are defined as liquid milk products produced from dairy milk.

Production, labelling etc

Section 20. The enrichment of milk with mineral salts or vitamins as stated in article 3, subsection 2(b) in Council regulation (EC) No 2597/97 of 18 December 1997 laying down additional rules on the common organization of the market in milk and milk products for drinking milk is not allowed.

Section 21. Full-cream milk, semi-skimmed milk and skimmed milk which has been homogenised must be labelled accordingly. Subsection 2. Unsoured drinking milk products with added cocoa can be designated as “cocoa milk” and, if sterilised, as “chocolate milk”. Section 22. Unsoured drinking milk products with more than 8% fat must be designated as “cream x %”, where “x %” indicates the minimum content of milk fat in the product. Cream with 38% fat can also be designated as whipping cream.

Chapter 9 Soured drinking milk products

Definitions Section 23. For the purposes of this Executive Order, soured drinking milk products are defined as dairy milk soured with microbial cultures.

Production, labelling etc

Section 24. Soured drinking milk products must be designated as “soured milk” when they contain less than 8% fat and “soured cream” when they contain minimum 8% fat, without prejudice to Section 25.

Section 25. Soured milk can only be designated as “junket” if the product contains at least 3.5% fat. Subsection 2. Soured cream can only be designated as “crème fraîche” if the product contains at least 18% fat. Subsection 3. Drinking milk products soured with the cultures etc below can only be designated as the following if the microorganisms stated continue to be present in the amounts indicated in Annex 3 at the expiry date 1) Yoghurt: Symbiotic cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. 2) Acidophilus: Cultures of Lactobacillus acidophilus. 3) Acidophilus-Bifido: Cultures of Lactobacillus acidophilus and Bifidobacterium subsp. 4) Kefir: Kefir culture (lactose fermenting yeast cultures such as Kluveromyces marxianus and non-lactose fermenting cultures such as Saccharomyces cerevisae and Saccharomyces exiguus). Lactobacillus kefir and species of Leuconostoc, Lactococcus and Acetobacter. Subsection 4. If the products referred to in Section 25, subsection 3 contain 8% fat or more, the word “cream” must be stated in connection with the product name. Subsection 5. A drinking milk product can only be designated as “buttermilk” if it has been soured with cultures of lactic acid bacteria and has been treated as per Section 2, subsection 3 and has the composition stated in Annex 3. Subsection 6. The word “old-fashioned” can only be added to the designation "buttermilk" if the product stems from the traditional churning process for producing butter from soured milk or soured cream. Subsection 7. Soured drinking milk products with minimum 5.6% milk protein can only be designated as “soured whole milk”, “soured semi-skimmed milk” and “skimmed milk products” when they contain minimum 3.5%, 1.5-1.8% and maximum 0.5% milk fat respectively. Subsection 8. Soured drinking milk products which are heat-treated after souring must, in addition to the indication “soured milk product”, carry the indication “heat-treated after souring”.

Section 26. Soured drinking milk products must have the composition mentioned in Annex 3, and the fat content by weight percentage of the product must be indicated in the product name. Subsection 2. The fat content in percent for soured full-cream milk, soured semi-skimmed milk or soured skimmed milk must not be stated in the product name providing they comply with the supplementary rules for single market organisation for milk and dairy products and with regard to milk consumer rules laid down by the Council Regulation No 2597/97 of 18 December 1997 for requirements on product fat content. Subsection 3. The percentage fat content must not be stated in the designation for buttermilk, junket, soured whole milk, soured semi-skimmed milk or soured skimmed milk.

Chapter 10 Export certificates

Section 27. The regional veterinary and food administration centres will issue health certificates etc for use when exporting milk and milk products.

Chapter 11 Penalty provisions

Section 28. Unless a greater penalty is applicable according to other legislation, a fine is imposed on those who: 1) breach Section 3, subsection 2-4, Sections 5-7, Section 8, subsections 1-3 and subsection 5 No 2, Section 10, Section 11, subsection 1, Section 13, Section 14, subsection 1, Sections 15-16, Section 18, Section 20, Section 21, subsection 1, Section 22, Sections 24-25, Section 26, subsection 1 or 2) ignore terms laid down in pursuance of Section 14, subsection 2. Subsection 2. The penalty can be increased to up to 2 years' imprisonment if the violation was deliberate or due to gross negligence and if the violation has 1) caused damage to the health or presented risk of such damage or 2) achieved, or was intended to achieve, financial gain for the offender in question or others, including savings. Subsection 3. Criminal liability may be imposed on companies etc (legal persons) under the rules of Chapter 5 of the Danish Criminal Code. Subsection 4. Breach of the quality norms laid down in Council Regulation (EEC) No 2991/94 of 5 December 1994 laying down standards for spreadable fats, Commission Regulation (EC) No 577/97 of 1 April 1997 laying down certain detailed rules for the application of Council Regulation (EC) No 2991/94 laying down standards for spreadable fats and of Council Regulation (EEC) No 1898/87 on the protection of designations used in the marketing of milk and milk products in connection with sale, in Council Regulation (EC) No 2597/97 of 18 December 1997 laying down additional rules on the common organization of the market in milk and milk products for drinking milk and the labelling regulations laid down in Council Regulation (EEC) No 1898/87 of 2 July 1987 on the protection of designations used in marketing of milk and milk products in connection with sale, is punishable by a fine in accordance with Section 23, subsection 5 and Section 27 of the Act on Administration of the European Economic Community regulations on market organisations for agricultural products etc.

Chapter 12 Implementation and repealing provisions

Section 29. This Executive Order shall enter into force on 19 May 2004. Subsection 2. Executive order No 25 of 14 January 2003 on milk products etc and Executive Order No 568 of 23 June 2003 on preserved milk will concurrently be repealed. Subsection 3. Products manufactured and labelled in accordance with Chapter 6 of Executive Order No 902 of 29 November 1993 on milk products etc and margarine can only be marketed until 17 July 2004 or until stocks are exhausted, providing they are labelled in accordance with Chapter 6 of Executive Order No 902 of 29 November 1993 on milk products etc and margarine etc before 17 July 2004. Ministry of Food, Agriculture and Fisheries, 10 May 2004. Per H. Kristiansen /Thomas Ilum Damsgaard

Appendix 1

Preserved milk, cf. Section 13

1) Partly dehydrated milk

Types of unsweetened condensed milk:

a) Condensed high-fat milk Partly dehydrated milk containing, by weight, not less than 15% fat, and not less than 26,5% total milk solids. The product can alternatively be designated as “condensed coffee cream”.

b) Condensed milk or condensed full-cream milk Partly dehydrated milk containing, by weight, not less than 7,5% fat and not less than 25% total milk solids.

c) Condensed semi-skimmed milk or condensed semi-skimmed milk Partly dehydrated milk containing, by weight, not less than 1% and less than 7,5% fat, and not less than 20% total milk solids.

d) Condensed skimmed milk Partly dehydrated milk containing, by weight, not more than 1% fat and not less than 20% total milk solids.

Types of sweetened condensed milk:

e) Sweetened condensed milk or sweetened condensed full-cream milk Partly dehydrated milk with an admixture of sucrose (semi-white sugar, white sugar or extra-white sugar) and containing, by weight, not less than 8% fat and not less than 28% total milk solids.

f) Sweetened condensed semi-skimmed milk or sweetened condensed skimmed milk Partly dehydrated milk with an admixture of sucrose (semi-white sugar, white sugar or extra-white sugar) and containing, by weight, not less than 1% and less than 8% fat, and not less than 24% total milk solids.

g) Sweetened condensed skimmed milk Partly dehydrated milk with an admixture of sucrose (semi-white sugar, white sugar or extra-white sugar) and containing, by weight, not more than 1% fat and not less than 24% total milk solids.

2) Wholly dehydrated milk a) High-fat milk powder Wholly dehydrated milk containing, by weight, not less than 42% fat. The product can alternatively be designated as “coffee cream”.

b) Dried whole milk or whole milk powder Wholly dehydrated milk containing, by weight, not less than 26% and less than 42% fat.

c) Powder of semi-skimmed milk Wholly dehydrated milk with a fat content of more than 1.5% and less than 26% by weight. d) Skimmed milk powder Wholly dehydrated milk containing, by weight, not more than 1.5% fat.

Appendix 2

Casein and caseinates, cf. Section 18

Edible acid casein Norms (requirements for product composition): 1) Maximum moisture content: 10%. 2) Minimum milk protein content calculated on the dried extract: 90% (minimum 95% of milk protein content must be casein). 3) Maximum milk fat content calculated on the dried extract: 2.25%. 4) Maximum titratable acidity, expressed in ml of decinormal sodium hydroxide solution per g: 0.27 5) Maximum ash content (P 2 O 5 included): 2.5%. 6) Maximum lactose content (anhydrous): 1%. 7) Maximum burnt particles (sediments) in 25 g of product: 22.5 mg.

Edible rennet casein Norms (requirements for product composition): 1) Maximum moisture content: 10%. 2) Minimum milk protein content calculated on the dried extract: 84% (minimum 95% of milk protein content must be casein). 3) Maximum milk fat content calculated on the dried extract: 2.0%. 4) Minimum ash content (P 2 O 5 included): 7.5%. 5) Maximum lactose content (anhydrous): 1%. 6) Maximum burnt particles (sediments) in 25 g of product: 22.5 mg.

Edible acid casein and rennet casein Organoleptic characteristics: 1) Odour: No foreign odours. 2) Appearance: Colour ranging from white to creamy white. The product must not contain any lumps that would not break up under slight pressure.

Edible caseinates Norms (requirements for product composition): 1) Maximum moisture content: 8%. 2) Minimum content of milk protein casein, calculated on the dried extract: 88%. 3) Maximum content of milk fat, calculated on the dried extract: 2.0%. 4) Maximum lactose content (anhydrous): 1%. 5) pH value 6.0-8.0. 6) Maximum burnt particles (sediments) in 25 g of product: 22.5 mg.

Organoleptic characteristics and solubility: 1) Odour and taste: Very slight foreign flavours and odours. 2) Appearance: Colour ranging from white to creamy white. The product must not contain any lumps that would not break up under slight pressure. 3) Almost entirely soluble in distilled water, except for the calcium caseinate.

Appendix 3

Soured milk and soured cream, cf. Sections 24 and 25, subsections 2 and 3

a) Norms for the use of characterising designations:

Designation Microorganisms Content at expiry date* Yoghurt Streptococcus thermophilus Minimum 10 million per ml and Lactobacillus delbrueckii subsp. bulgaricus: Acidophilus Lactobacillus acidophilus: Minimum 10 million per ml

Acidophilus-bifido Lactobacillus acidophilus Minimum 10 million per ml Bifidobacterium sp.: Minimum 1 million per ml

*) Applies to the milk element of composite milk products.

Other norms:

Fat Protein Soured milk Under 8% - Soured cream Minimum 8% - Buttermilk 0.30 – 1% - Crème fraîche Minimum 18% - Junket Minimum 3.5% - Soured whole milk Minimum 3.50% Minimum 5.6% Soured semi-skimmed milk Minimum 1.5% and maximum Minimum 5.6% 1.8% Soured skimmed milk Maximum 0.50% Minimum 5.6%

Appendix 4

Designations for cheese characteristics

Non-matured cheese: Dansk Herregårdsost 24 Dansk Akawi 1 Dansk Hingino 25 Dansk Halloumi 2 Dansk Hushållsost 26 Dansk Mozzarella 3 Dansk Kashkaval 27 Dansk Ricotta 4 Dansk Kasseri 28 Dansk Kefalotiri 29 Matured cheese: Dansk Krydderiost 30 Dansk Baski 5 Dansk Leicester 31 Dansk Brick Ost 6 Maribo 32 Dansk Butterkäse 7 Molbo 33 Dansk Cheddar 8 Dansk Mynster 34 Dansk Cheshire 9 Dansk Muenster 35 Dansk Colby 10 Dansk Præstost 36 Danbo 11 Dansk Saint Paulin 37 Dansk Double Gloucester 12 Samsø 38 Dansk Edam 13 Svenbo 39 Elbo 14 Tybo 40 Dansk Emmentaler 15 Esrom 16 Mould-ripened cheese: Dansk Fontal 17 Dansk Brie 41 Dansk Fontina 18 Dansk Camembert 42 Fynbo 19 Danablu 43 Dansk Gouda 20 Dansk Mycella 44 Dansk Gruyere 21 Dansk Grana 22 Cheese in brine: Havarti 23 Dansk Feta 45

No 1: Dansk Akawi

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None 3.0 Composition: 3.1 % fat in solids (min): ... ..40 3.2 % water (max): . 60 3.3 Salt content: Minimum 3%. 4.0 Properties: 4.1 Outside: Without rind. White to yellowish with marks left by wrapping. 4.2 Inside: 4.2.1 Colour: White to pale yellow. Can have a crust due to salt rind. 4.2.2 Texture: Uniformly soft to semi-firm, a little short, sliceable. 4.2.3 Structure: Can be very dense or have a few evenly spaced irregular holes and/or cracks. 4.2.4 Smell and taste: Pure, mild, salty taste. Can have indications of fat separation. 4.3 Form and size: Square, rectangular or irregular form. Weight: Approximately 250 g to approximately 1.7 kg. The cheese can be suspended in brine or packed in plastic film.

5.0 Maturing: Non-matured (fresh).

No 2: Dansk Halloumi

1.0 Milk type: Bovine 1.1 After processing in the vat, the curd can be heated to a water temperature of approximately 80 degrees C, during which it is kneaded and stretched in a special apparatus.

2.0 Permitted addition of other taste ingredients: 2.1 During processing in the cheese vat, heat-dried and peeled curly mint can be added to the curd, without the addition of preservatives, antioxidants or other chemicals. Curly mint can also be added to the salt brine.

3.0 Composition: 3.1 % fat in solids (min): ...... 40 3.2 % water (max): . . 48

4.0 Properties: 4.1 Outside: Surface whitish to pale yellow, shiny and dense. Thin and sealed rind. Surface must be folded. 4.2 Inside: 4.2.1 Colour: Uniformly white to creamy yellow. 4.2.2 Texture: Uniformly soft to semi-firm, rubbery and a little tough. 4.2.3 Structure: Dense, with fine mechanical holes or lines where it has been rolled together. 4.2.4 Smell and taste: Fresh, spicy, fatty, slightly acidic and salty. 4.3 Form and size: Loaf-shaped or irregular form. 2-300 g vacuum packed. 2.5 kg to 10 kg in plastic film or divided into smaller units and suspended in salt brine.

5.0 Maturing: Non-matured (fresh).

No 3: Dansk Mozzarella

1.0 Milk type: Bovine 1.1 The curd is subjected to heating to a water temperature of approximately 80C, during which it is kneaded and stretched in a special apparatus.

2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 % fat in solids (min): ... .60, 50, 45, 40, 30, 20 3.2 % water (max): . . .. 62, 66, 69, 71, 74, 76

4.0 Properties: 4.1 Outside: Surface whitish, shiny, very clean and dense. Thin and sealed rind. 4.2 Inside: 4.2.1 Colour: Uniformly white to creamy yellow, can be slightly marbled. 4.2.2 Texture: Uniform, soft to semi-firm, rubbery and a little tough. 4.2.3 Structure: Dense mass, can contain fine mechanical holes or lines where it has been rolled together. 4.2.4 Smell and taste: Fresh, clean tasting, fatty, slightly acidic and salty. 4.3 Form and size: Form: No requirement. Size: No requirement.

5.0 Maturing: Non-matured (fresh).

No 4: Dansk Ricotta (cf. Section 9, subsection 2.)

1.0 Milk type: Bovine 1.1 Whey milk blend subjected to heating.

2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 % fat in solids (min): ... .40, 20 3.2 % water (max): ... .74, 85

4.0 Properties: 4.1 Outside: Without rind, clean, uneven surface. 4.2 Inside: 4.2.1 Colour: Uniformly white to grey-yellow, can be slightly marbled. 4.2.2 Texture: Soft to semi-firm, a little rubbery. 4.2.3 Structure: Grainy, dense mass. 4.2.4 Smell and taste: At minimum age for dispatch to manufacturing location: Fresh, acidic. 4.3 Form and size: Consumer packaging: 100 g to 1 kg. For industrial purposes: 5-20 kg

5.0 Maturing: Non-matured (fresh).

No 5: Dansk Baski

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 % fat in solids (min): . . ..48, 45 3.2 % water (max): . .. .42, 42

4.0 Properties: 4.1 Outside: Without rind, white to pale yellow, uniform colour and no mould culture. 4.2 Inside: 4.2.1 Colour: White to pale yellow. 4.2.2 Texture: Uniform, semi-firm, a little tough. 4.2.3 Smell and taste: Clean, mild, can have indications of fat separation. 4.2.4 Structure: Very dense. 4.3 Form and size: Square with flat surfaces and steel sides. 38 x 38 cm, height approximately 12 cm. Weight approximately 15 kg.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 3 weeks.

No 6: Dansk Brick Ost

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 % fat in solids (min): ...... 50 3.2 % water (max): ...... 44

4.0 Properties: 4.1 Outside: With or without rind. 4.1.1 Without rind. 4.1.2 Rind: Grey-yellow, whole, dense and thin. 4.1.3 Surface: Pure greyish, slightly moist wax-like layer. If cheese is paraffin waxed, the wax layer must be well attached to a clean, dry rind. 4.2 Inside: 4.2.1 Colour: Uniformly whitish or pale yellow or deep yellow. Can be produced with or without colour additives. 4.2.2 Texture: Uniform, sliceable, very soft, supple, tender, dry, short or crumbly. 4.2.3 Structure: Dispersed, very small, irregular mechanical holes and splits with matt walls. Some small, round holes may appear. 4.2.4 Smell and taste: Very mild, slightly acidic and with a clear indication of wax treatment. 4.3 Form and size: 4.3.1 With rind: Regular, rectangular (brick-shaped) with straight or slightly convex sides, full-edged with slightly rounded corners and edges. Length approximately 26 cm, width approximately 12 cm, height approximately 9 cm. Weight approximately 2.5 kg. 4.3.2 Without rind: Length approximately 35 cm, width approximately 28 cm, height approximately 18 cm. Weight approximately 17-20 kg.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 6 weeks.

No 7: Dansk Butterkäse

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 % fat in solids (min): ...... 45, 50, 60 3.2 % water (max): ...... 52, 50, 45 4.0 Properties: 4.1 Outside: With or without rind 4.1.1 With rind: Dry, supple yellowish to reddish rind with wax layer. Can be covered with a plastic emulsion. 4.1.2 Without rind: Whitish to yellowish. 4.2 Inside: 4.2.1 Colour: Whitish to yellowish. 4.2.2 Texture: Supple, sliceable. 4.2.3 Structure: Dense or with a few round or linear holes of up to 10 mm. 4.2.4 Smell and taste: Mild, acidic and aromatic. 4.3 Form and size: Weight: from 0.25 g to 20 kg.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 4 weeks.

No 8: Dansk Cheddar

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 % fat in solids (min): ...... 48 3.2 % water (max): ...... 39 4.0 Properties: 4.1 Outside: With or without rind 4.1.1 With rind: Dense, firm, yellowish to orange rind which can be covered by a bandage (thin muslin) and/or covered by paraffin wax. 4.1.2 Without rind: Yellowish to orange. 4.2 Inside: 4.2.1 Colour: Uniformly whitish to yellowish for non-coloured cheese and deep yellow to red for coloured. 4.2.2 Texture: Firm, compact, waxy. 4.2.3 Structure: Some linear openings can occur between large, dense pieces. 4.2.4 Smell and taste: At minimum age for dispatch to manufacturing location: Clean, mild, acidic. Taste becomes stronger with age. 4.3 Form and size: High cylindrical or block form. 5.0 Maturing: Age at dispatch from manufacturing location: Minimum 9 weeks.

No 9: Dansk Cheshire

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 % fat in solids (min): ...... 50 3.2 % water (max): ...... 44 4.0 Properties: 4.1 Outside: With or without rind 4.1.1 With bandage: Bandaged evenly and tightly, hard and dry. Colour: white/grey and with no spots. Cheese must be clean under the bandage. Any paraffin wax layer must be even and tight-fitting. 4.1.2 Without bandage: Yellowish/greyish rind. Must be waxed or covered with plastic. Any paraffin wax layer must be even and tight-fitting on a clean and dry rind. 4.1.3 Without rind: No rind formation, clean, dense and uniformly coloured, no mould culture and wax formation. Plastic film must be tight-fitting and without any folds. 4.2 Inside: 4.2.1 Colour: Uniformly whitish to yellowish for non-coloured cheese and red/yellow for coloured. 4.2.2 Texture: Firm, brittle, crumbly to crisp. Not tough or dry. 4.2.3 Structure: Dense irregular openings and small cracks (like scratches or smaller) between grains can occur. No yeast holes must occur in the cheese. 4.2.4 Smell and taste: At minimum age for dispatch to manufacturing location: Clean, mild, acidic (like buttermilk). Taste becomes stronger with age. 4.3 Form and size: 4.3.1 With rind: High, cylindrical with almost vertical sides and full edges. Diameter: Approximately 13 to 31 cm. Height: Approximately 12 to 30 cm. Weight: Approximately 4 g to 33 kg. 4.3.2 Without rind: Rectangular block shape with straight sides, full-edged with slightly rounded corners and edges. Dimensions: Approximately 28 x 35 x 18 cm. Weight: Approximately 17 to 20 kg. 5.0 Maturing: Age at dispatch from manufacturing location: Minimum 3 weeks.

No 10: Dansk Colby

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 % fat in solids (min): ...... 50 3.2 % water (max): ...... 40 4.0 Properties: 4.1 Form and size: 4.1.1 Cylindrical. Height approximately 32-33 cm. Weight approximately 33 kg. 4.1.2 Rectangular block 28 x 35 x 18 cm. Weight approximately 17 to 20 kg. 5.0 Maturing: Age at dispatch from manufacturing location: Minimum 5 weeks.

No 11: Danbo

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: 2.1 Cumin and other spices, spicy herbs or fruits, etc.

3.0 Composition: 3.1 % fat in solids (min): ...... 45, 30, 20 3.2 % water (max): ...... 50, 56, 59 3.3 Mini-cheese - cheese under 1 kg - must exclusively be made with minimum 45% fat in solids and maximum 50% water.

4.0 Properties: 4.1 Outside: Hard yellowish rind with or without wax layer. Can be covered with paraffin wax or plastic emulsion. 4.2 Inside: 4.2.1 Colour: Whitish to pure yellow. 4.2.2 Texture: Semi-firm to firm, supple and sliceable. 4.2.3 Structure: A number of pea-sized round holes from minimum 2 to around 10, evenly distributed on a cut surface. If cumin is used, there will be more small irregular holes throughout. The cumin used must be evenly distributed in the cheese. 4.2.4 Smell and taste: At minimum age for dispatch to manufacturing location: Mild, slightly acidic, aromatic with a clear indication of surface maturing. Taste and smell become stronger and more noticeable with age. If cumin, other spices, herbs or fruit are used, they will influence the smell and taste of the cheese. 4.3 Form and size: 4.3.1 Square with edge length of approximately 30 cm and weight approximately 8.5 kg. 4.3.2 Cheese can be produced at weights of between 6 - 14 kg with the edge length/weight ratio maintained. 4.3.3 Can also be made in rectangular shape at a size of approximately 38 cm x 76 cm and in mini sizes.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 5 weeks. Cheeses smaller than 2 kg: Minimum 3 weeks.

No 12: Dansk Double Gloucester

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 % fat in solids (min): ...... 50 3.2 % water (max): ...... 44

4.0 Properties: 4.1 Outside: 4.1.1 With bandage: Bandage must be even and tight, laced, hard and dry. Colour: White/grey and with no spots. Cheese must be clean under the bandage. Any paraffin wax layer must be even and tight-fitting. 4.1.2 Without bandage: Reddish or yellowish uniform rind. Any paraffin wax layer must be even and tight-fitting on a clean and dry rind. 4.1.3 Without rind: No rind formation, clean, dense and uniformly coloured, no mould culture and wax formation. Plastic film must be tight-fitting and without any folds. Can only be produced in blocks. 4.2 Inside: 4.2.1 Colour: Whitish to yellowish for non-coloured cheese and deep yellow to red for coloured cheese. 4.2.2 Texture: Uniform colour, firm but supple and sliceable. 4.2.3 Structure: Can be very dense or have a few evenly spaced irregular cracks. Yeast holes must not occur. 4.2.4 Smell and taste: Clean, mild, aromatic (nutty). Not sour. 4.3 Form and size: 4.3.1 Normal form: Regular, full-edged, flat cylindrical with straight surfaces and straight or slightly convex sides. Height approximately 12-15 cm. Diameter approximately 40 cm. Weight: 12 g to 15 kg. 4.3.2 Block form: Rectangular with straight sides, full-edged with slightly rounded corners and edges. Dimensions approximately 36 x 28 x 18 cm. Weight approximately 17-20 kg. 5.0 Maturing: Age at dispatch from manufacturing location: Minimum 6 weeks.

No 13: Dansk Edam

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 Composition for normal-sized cheeses: 3.1.1 % fat in solids (min): ..40 3.1.2 % water (max): 46 3.2 Composition of Baby-Edam: 3.2.1 % fat in solids (min): .. ..40 3.2.2 % water (max): 47

4.0 Properties: 4.1 Outside: With or without rind 4.1.1 With rind: Firm yellowish rind. Can be covered with paraffin wax or plastic emulsion. Any wax layer must be removed before application of paraffin wax or plastic coating. 4.1.2 Without rind: Whitish or yellowish. 4.2 Inside: 4.2.1 Colour: Whitish to pure yellow. 4.2.2 Texture: Firm, supple and sliceable. 4.2.3 Structure: A few pea-sized round and irregular holes, evenly or unevenly distributed in the cheese. 4.2.4 Smell and taste: At minimum age for dispatch to manufacturing location: Mild, slightly acidic. Taste and smell become stronger and more noticeable due to maturing. 4.3 Form and size: 4.3.1 Spherical, can have flat top and bottom. Weight 1.7-2.5 kg. 4.3.2 Flat rectangular or square. Weight: Not less than 5 kg. 4.3.3 Baby-Edam, spherical. Weight: 400 gram - 1.1 kg. 4.3.4 Loaf-shaped: Longest side more than twice the shortest. Weight: 2-5 kg. 4.3.5 Baby-Edam, loaf-shaped: Longest side more than twice the shortest. Weight: 400 gram - 1.1 kg. 4.3.6 Only cheese with form and size as in 4.3.2 can be produced without rind.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 5 weeks. Baby-Edam: Minimum 3 weeks.

No 14: Elbo

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: 2.1 Cumin and other spices, herbs or fruits etc of a spicy character.

3.0 Composition: 3.1 % fat in solids (min): ... .45, 40, 30, 20 3.2 % water (max): ....48, 50, 56, 59

4.0 Properties: 4.1 Outside: With or without rind 4.1.1 With rind: Firm yellowish rind. Can be covered with paraffin wax or plastic emulsion. Any wax layer must be removed before application of paraffin wax or plastic coating. 4.1.2 Without rind: Whitish to pale yellow. 4.2 Inside: 4.2.1 Colour: Whitish to pure yellow. 4.2.2 Texture: Semi-firm to firm, supple and sliceable. 4.2.3 Structure: A number of pea-sized round holes from minimum 2 to around 10, evenly distributed on a cut surface. If cumin is used, there will be more irregular holes throughout. The cumin used must be evenly distributed in the cheese. 4.2.4 Smell and taste: At minimum age for dispatch to manufacturing location: Mild, slightly acidic. Taste and smell become stronger and more noticeable with age. If cumin, other spices, herbs or fruit are used, they will influence the smell and taste of the cheese. 4.3 Form and size: 4.3.1 Form: Rectangular loaf shape or square. Length approximately 32-38 cm. Can be produced in weights from approximately 3 kg to 15 kg. Normal size: Weight from approximately 5.5 kg. Height/width ratio must be approximately 1:1, cross-section maximum 15 cm x 15 cm. 4.3.2 Can also be made in rectangular shape at a size of approximately 38 cm x 76.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 5 weeks.

No 15: Dansk Emmentaler

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 % fat in solids (min): ...... 45 3.2 % water (max): ...... 40

4.0 Properties: 4.1 Outside: With or without rind 4.1.1 With rind: Dry, hard, yellow-brown to brownish rind, can be covered with a dry, greyish wax layer. 4.1.2 Without rind: Ivory to yellowish. Only cheese with form and size as in 4.3.2 can be produced with no rind. 4.2 Inside: 4.2.1 Colour: Ivory to clean yellowish. 4.2.2 Texture: Firm. Sliceable. 4.2.3 Structure: Regularly distributed and mainly regular round, smooth- walled, matt holes with a diameter of 10-30 mm. 4.2.4 Smell and taste: At minimum age for dispatch to manufacturing location: Aromatic, sweet, characteristic nutty taste with some taste from propionic acid fermentation. Taste becomes stronger with age. 4.3 Form and size: 4.3.1 Flat, cylindrical with convex sides. Diameter 70-100 cm. Weight minimum 70 kg. Height 12-30 cm. 4.3.2 Rectangular, 12 to 30 cm high. Weight minimum 30 kg. 5.0 Maturing: Age at dispatch from manufacturing location: Minimum 7 weeks.

No 16: Esrom(PGI*)

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: 2.1 Cumin and other spices, spicy herbs or fruits, etc. 2.2 Natural smoky or smoke aroma.

3.0 Composition: 3.1 % fat in solids (min): ... .60, 45 3.2 % water (max): . .. .43, 50

4.0 Properties: 4.1 Outside: Thin, supple yellowish to orange rind with wax layer. Can be covered with paraffin wax or plastic emulsion. Any wax layer must be removed before application of paraffin wax or plastic coating. 4.2 Inside: 4.2.1 Colour: Whitish with yellowish tone to yellow/reddish tone, uniform. 4.2.2 Texture: Semi-firm to soft, sliceable. 4.2.3 Structure: Many irregular-shaped holes, maximum the size of rice, evenly spread in the cheese. Holes will be consistently smaller in cheese with 60% fat in solids. The spices used must be evenly distributed throughout the cheese. 4.2.4 Smell and taste: At minimum age for dispatch to manufacturing location: Mild, acidic and aromatic with a clear indication of surface maturing. Taste and smell become stronger and more noticeable due to surface maturing. If spices and smoking etc are used, they will influence the smell and taste of the cheese. 4.3 Form and size: 4.3.1 Form: Rectangular bottom. Length: Approximately twice the width. 4.3.2 Height: 3.5-4.5 cm for cheeses weighing from 0.2 kg to 0.5 kg, and 4.0 to 7.0 cm for cheeses weighing from 1.3 kg.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 3 weeks.

*) Covered by Council Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (OJ L 208 of 24.7.92, p. 1).

No 17: Dansk Fontal

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 % fat in solids (min): ... .50, 45 3.2 % water (max): . ...44, 47

4.0 Properties: 4.1 Outside: With or without rind. If with rind, there can be a wax layer. Can be covered with paraffin wax or plastic emulsion. Any wax layer must be removed before application of paraffin wax or plastic coating. 4.2 Inside: 4.2.1 Colour: Whitish to pale yellow. 4.2.2 Texture: Semi-firm, supple and sliceable. 4.2.3 Structure: Either none or individual small, round to slightly oval holes may appear. 4.2.4 Smell and taste: At minimum age for dispatch to manufacturing location: Mild, light, acidic and aromatic with a clear indication of surface maturing. Taste and smell become stronger and more noticeable with age. 4.3 Form and size: 4.3.1 Flat cylinder with concave or straight sides, flat or nearly surfaces. Diameter 30-45 cm. Height 7-10 cm. Weight approximately 5 to 20 kg. 4.3.2 Can also be made as a flat, rectangular or square cheese. Weight not less than 5 kg.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 3 weeks.

No 18: Dansk Fontina

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 % fat in solids (min): ... .50, 45 3.2 % water (max): . .. .44, 46

4.0 Properties: 4.1 Outside: Hard yellowish rind with wax layer. Can be covered with paraffin wax or plastic emulsion. Any wax layer must be removed before application of paraffin wax or plastic coating. 4.2 Inside: 4.2.1 Colour: Whitish to pale yellow. 4.2.2 Texture: Semi-firm, supple and sliceable. 4.2.3 Structure: Either none or individual small, round to slightly oval holes may appear. 4.2.4 Smell and taste: At minimum age for dispatch to manufacturing location: Mild, slightly acidic and aromatic with a clear indication of surface maturing. Taste and smell become stronger and more noticeable with age. 4.3 Form and size: Flat cylinder with concave or straight sides. Diameter approximately 25-40 cm. Height 7-10 cm. Weight approximately 4.5 to 18 kg.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 7 weeks.

Characteristics only apply to cheeses exported to third countries.

No 19: Fynbo

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: 2.1 Cumin and other spices, herbs or fruits etc of a spicy character.

3.0 Composition: 3.1 % fat in solids (min): ... .45, 30 3.2 % water (max): . .. .50, 53 3.3 Mini-cheese - cheese under 1 kg - must be exclusively made with minimum 45% fat in solids and maximum 50% water.

4.0 Properties: 4.1 Outside: Firm, yellowish rind. Can be covered with paraffin wax or plastic emulsion. Any wax layer must be removed before application of paraffin wax or plastic coating. 4.2 Inside: 4.2.1 Colour: Whitish to pure yellow. 4.2.2 Texture: Firm, supple and sliceable. Mini-Fynbo semi-firm to firm. 4.2.3 Structure: A number of round holes from minimum 2 to around 10, the size of a pea, evenly distributed on a cut surface. 4.2.4 Smell and taste: At minimum age for dispatch to manufacturing location: Mild and slightly acidic. Taste and smell become stronger and more noticeable due to maturing. If cumin, other spices, herbs or fruit are used, they will influence the smell and taste of the cheese. 4.3 Form and size: 4.3.1 Flat, cylindrical with rounded sides and edges as a compressed sphere. Diameter: Approximately 31 cm. Normal size weight: Approximately 6-7 kg. Can weigh up to approximately 14 kg. 4.3.2 Cheese can be produced with a similar height/diameter ratio in mini sizes. 4.3.3 Can also be produced as a flat cylinder with a diameter of approximately 19 cm, height approximately 12 cm and weight approximately 3.5 kg.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 5 weeks. Cheeses smaller than 2 kg, minimum 3 weeks.

No 20: Dansk Gouda

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None 3.0 Composition: 3.1 Composition of cheeses weighing 2.5 kg and above: % fat in solids (min): 48 % water (max): .. ..43 3.2 Composition of Baby-Gouda: % fat in solids (min): 48 % water (max): .. ..45

4.0 Properties: 4.1 Outside: With or without rind 4.1.1 With rind: Firm yellowish to yellow/brown rind. Can be covered with paraffin wax or plastic emulsion. Any wax layer must be removed before application of paraffin wax or plastic coating. 4.1.2 Without rind: Whitish to yellowish. Only cheese with form and size as in 4.3.2 can be produced with no rind. 4.2 Inside: 4.2.1 Colour: Whitish to pure yellow. 4.2.2 Texture: Firm, supple and sliceable. 4.2.3 Structure: From a few to many pea-sized round, irregular holes, evenly or unevenly distributed in the cheese. 4.2.4 Smell and taste: At minimum age for dispatch to manufacturing location: With rind: Mild and slightly acidic. Taste and smell become stronger and more noticeable due to maturing. Without rind: Mild and slightly acidic. 4.3 Form and size: 4.3.1 Flat, cylindrical with convex sides with smooth transition between sides and the two surfaces of the cheese. Height/diameter ratio between 0.25 and 0.33. Weight 2.5-30 kg. 4.3.2 Flat rectangular or square. Weight: Not less than 5 kg. 4.3.3 Loaf-shaped: Longest side more than twice the shortest. Weight: 2.5-5 kg.

4.3.4 Baby-Gouda: Flat, cylindrical with convex sides. Height/diameter ratio 0.5. Weight from 180 g to 1.5 kg. 5.0 Maturing: Age at dispatch from manufacturing location: Minimum 5 weeks. Baby-Gouda: minimum 3 weeks.

No 21: Dansk Gruyere

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None 3.0 Composition: 3.1 % fat in solids (min): ...... 45 3.2 % water (max): ...... 38 4.0 Properties: 4.1 Outside: Dry, hard, yellow-brown to brownish rind, covered with dry, grey-brown wax layer. 4.2 Inside: 4.2.1 Colour: Ivory to light yellowish. 4.2.2 Texture: Firm, sliceable. 4.2.3 Structure: Regularly distributed round, smooth-walled, matt holes 5-10 mm in diameter. 4.2.4 Smell and taste: At minimum age for dispatch to manufacturing location: Aromatic, sweet. Taste becomes stronger with age. 4.3 Form and size: Weight: Minimum 35 kg. Diameter: 40-65 cm. Height: 9-13 cm.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 5 weeks.

No 22: Dansk Grana

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None 3.0 Composition: 3.1 % fat in solids (min): ...... 32 3.2 % water (max): ...... 36 4.0 Properties: 4.1 Outside: Hard, strong yellow/brown rind. Can be covered with paraffin wax or plastic emulsion. 4.2 Inside: 4.2.1 Colour: Yellowish to grey/yellow. Spread, light granules and slightly dark rind must occur. 4.2.2 Texture: Hard and granular but with a crumbly composition, suitable for grating, with a degree of toughness. 4.2.3 Structure: Very dense or a few evenly spaced irregular holes. 4.2.4 Smell and taste: At minimum age for dispatch to manufacturing location: Aromatic and sweet. Taste and smell become stronger and noticeably sharper and sweeter due to maturing. 4.3 Form and size: Rectangular bottom. Minimum 6 kg. Diameter throughout approximately twice the height.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 6 months.

Characteristics only apply to cheeses exported to third countries.

No 23: Havarti

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: 2.1 Cumin and other spices, herbs or fruits etc of a spicy character. 2.2 Natural smoky or smoke aroma.

3.0 Composition: 3.1 % fat in solids (min): ....60, 55, 45, 30 3.2 % water (max): ... .42, 46, 50, 54 3.3 Havarti with minimum 60% fat in the milk solids can be designated as cream havarti.

4.0 Properties: 4.1 Outside: With or without rind 4.1.1 With rind: Supple, yellowish rind with wax layer. Can be covered with paraffin wax or plastic emulsion. Any wax layer must be removed before application of paraffin wax or plastic coating. 4.1.2 Without rind: Whitish to yellowish. 4.2 Inside: 4.2.1 Colour: Whitish to pure yellow. 4.2.2 Texture: Semi-firm, sliceable. 4.2.3 Structure: Many irregular-shaped holes, maximum the size of rice, evenly spread throughout the cheese. Holes will be consistently smaller in cheese with 60% fat in solids. The spices used must be evenly distributed throughout the cheese. 4.2.4 Smell and taste: At minimum age for dispatch to manufacturing location: With rind: Mild, acidic and aromatic with a clear indication of surface maturing. Taste and smell become stronger and more noticeable with age. Without rind: Clean, mild, acidic and aromatic. If spices etc and smoking etc are used, they will influence the smell and taste of the cheese. 4.3 Form and size: 4.3.1 Weight under 2.0 kg for cheese types 60, 55 and 45% fat in solids. Form: Rectangular bottom. Longest side more than twice the shortest. Square cross-section. Cylindrical bottom: Height more than half the diameter. 4.3.2 Weight 2.0 kg and above must be made in all 4 of the types stated in item 3.1. Form: Cylindrical or rectangular, including square bottom. Height: Minimum approximately 10 cm. 4.3.3 Mini size havarti can only be produced in the following sizes:

Weight approximately 227 g and approximately 250 g. Length approximately 11 cm. Width and height approximately 4.5 cm.

Weight approximately 454 g and approximately 500 g. Length approximately 14 cm. Width and height approximately 5.5 cm.

Weight approximately 750 g. Length approximately 14 cm. Width and height approximately 6.5 cm.

Mini size Havarti must be made without rind in circular form with a diameter of approximately 9 cm and approximately 12 cm and a weight of approximately 225 g, 450 g and approximately 900 g.

5.0 Maturing: Age at dispatch from manufacturing location: Cheese in item 4.3.1 minimum 3 weeks. Cheese in item 4.3.2 minimum 5 weeks.

No 24: Dansk Herregårdsost

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 % fat in solids (min): .. ...45, 40, 30 3.2 % water (max): .. ...41, 43, 47 4.0 Properties: 4.1 Outside: Surface: firm, slightly hard and tough (with or without rind). 4.2 Inside: 4.2.1 Colour: Evenly pale yellow to yellow. 4.2.2 Texture: Sliceable. 4.2.3 Structure: A number of pea-sized and round-shaped holes, evenly spread on a cut surface. 4.2.4 Smell and taste: Mild, full and aromatic (nutty) 4.3 Form and size: 4.3.1 Flat, cylindrical with rounded sides. Weight: 12-14 kg.

4.3.2 Block form, size approximately 38 x 38 x 9-12 cm. Weight: 12-15 kg.

4.3.3 Rectangular form. Weight: Minimum 5 kg. 5.0 Maturing: Age at dispatch from manufacturing location: Minimum 12 weeks.

No 25: Dansk Hingino

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 % fat in solids (min): ... .40, 32 3.2 % water (max) at age: 8 weeks – 4 months ...... 35, 38 4 – 6 months ..34, 37 over 6 months 33, 36 4.0 Properties: 4.1 Outside: Surface: hard, ribbed, dry, must be coated with plastic emulsion. 4.2 Inside: 4.2.1 Colour: Whitish to pale yellow. 4.2.2 Texture: Hard, crumbly, suitable for grating. 4.2.3 Structure: Dense with holes with a diameter of approximately 1 mm. 4.2.4 Smell and taste: Piquant, slightly acidic. 4.3 Form and size: 4.3.1 Diameter approximately 20 cm, height approximately 10 cm. Weight: Approximately 2.5 kg. 4.3.2 Diameter approximately 15 cm, height approximately 10 cm. Weight: Approximately 2.0 kg. Diameter approximately 15 cm, height approximately 7 cm. Weight: Approximately 1.0 kg.

5.0 Maturing: 5.1 Age when dispatched from manufacturing location or associated storage: Minimum 6 months (except cheese delivered directly to processed-cheese factory).

No 26: Dansk Hushållsost

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 % fat in solids (min): ...... 45 3.2 % water (max): ...... 47

4.0 Properties: 4.1 Outside: With or without rind: Surface pure greyish, slightly moist wax layer. If cheese is paraffin waxed, the wax layer must be well attached to a clean, dry rind. When producing non-rinded cheese, the surface must be soft and supple, full and sealed. 4.2 Inside: 4.2.1 Colour: Uniform white or pale yellow. 4.2.2 Texture: Semi-firm, sliceable, elastic. 4.2.3 Structure: A large number of irregular and different sized mechanical holes with matt walls. 4.2.4 Smell and taste: Very mild and slightly acidic. 4.3 Form and size: 4.3.1 Cylindrical with slightly rounded sides. Diameter 8-15 cm, height 8-15 cm. Weight 0.25 to 3 kg. 4.3.2 Loaf-shaped: 0.25 kg-10 kg.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 6 weeks. Cheeses weighing less than 1 kg: Minimum 4 weeks.

No 27: Dansk Kashkaval

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: 2.1 Whole or coarse ground black peppercorns.

3.0 Composition: 3.1 % fat in solids (min): ... .45, 40 3.2 % water (max): . .. .44, 46

4.0 Properties: 4.1 Outside: Without rind. Whitish to yellowish. 4.2 Inside: 4.2.1 Colour: Whitish or yellowish. 4.2.2 Texture: Uniform, firm, a little short, sliceable. 4.2.3 Structure: Can be very dense or have a few evenly spaced irregular holes and/or cracks. 4.2.4 Smell and taste: Clean, mild, a little acidic with a piquant taste, can have indications of fat separation. 4.3 Form and size: 4.3.1 Flat, cylindrical with straight or slightly convex sides. Weight approximately 1 kg. Diameter approximately 15 cm. Height approximately 6 cm. 4.3.2 Flat, cylindrical with straight or slightly convex sides. Weight 7-10 kg. Diameter approximately 30 cm. Height approximately 9-12 cm. 4.3.3 Square. Weight approximately 15 kg. 38 x 38 cm. 4.3.4 Rectangular. Weight up to 25 kg. Weight at 200 g, length 90 mm, width 70 cm, height 30 cm. 4.3.5 Cylindrical: Diameter approximately 9 cm, height between 5-8 cm, weight between 300-500 g.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 4 weeks.

No 28: Dansk Kasseri

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 % fat in solids (min): ...... 45 3.2 % water (max): ...... 44

4.0 Properties: 4.1 Outside: Without rind: Whitish to yellowish. 4.2 Inside: 4.2.1 Colour: Whitish to yellowish. 4.2.2 Texture: Uniform, firm, a little short, sliceable. 4.2.3 Structure: Can be very dense or have a few evenly spaced irregular holes and/or cracks. 4.2.4 Smell and taste: Clean, mild, a little acidic with a piquant taste, can have indications of fat separation. 4.3 Form and size: 4.3.1 Flat, cylindrical with straight or slightly convex sides. Weight approximately 1 kg. Diameter approximately 15 cm. Height approximately 6 cm. 4.3.2 Flat, cylindrical with straight or slightly convex sides. Weight 7-10 g, diameter approximately 30 cm. Height approximately 9-12 cm. 4.3.3 Square 38 x 38 cm Weight approximately 15 g. 4.3.4 Rectangular 10 x 10 x 23 cm Weight approximately 2.5 kg. 5.0 Maturing: Age at dispatch from manufacturing location: Minimum 4 weeks.

Characteristics only apply to cheeses exported to third countries.

No 29: Dansk Kefalotiri

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: Pepper.

3.0 Composition: 3.1 % fat in solids (min): ...... 40 3.2 % water (max): ...... 38 3.3 Salt content: Minimum 3%. 4.0 Properties: 4.1 Outside: Firm yellowish rind. Can be covered with paraffin wax or plastic emulsion. Any wax layer must be removed before application of paraffin wax or plastic coating. 4.2 Inside: 4.2.1 Colour: Whitish to pale yellow. Can have a crust due to salt rind. 4.2.2 Texture: Uniform, firm, a little short, sliceable. 4.2.3 Structure: Can be very dense or have a few evenly spaced irregular holes and/or cracks. 4.2.4 Smell and taste: Clean, mild, a little acidic with a salty taste, can have indications of fat separation. 4.3 Form and size: Flat cylinder with flat surfaces and vertical or slightly convex surfaces. Weight 6-9 kg. Diameter 26-33 cm. Height approximately 10 cm.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 5 weeks.

No 30: Dansk Krydderiost

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: 2.1 This cheese should be characterised by added spices of which the following are permitted. Cumin and other spices, herbs or fruits etc of a spicy character.

3.0 Composition: 3.1 % fat in solids (min): ... .55, 45 3.2 % water (max): ... .46, 46

4.0 Properties: 4.1 Outside: 4.1.1 Cheese with a content in solids of minimum 55%: Square form: Clean surface, whitish to yellowish, dense, even, full, thin crust, no mould or yeast culture or wax formation. Covered in plastic film. Rectangular and cylindrical form: No rind on surface, clean, dense and uniformly coloured, no mould culture and wax formation. Covered in plastic film. 4.1.2 Cheese with a content of fat in solids of minimum 45%: Clean surface, whitish to yellowish, dense, even, full, thin crust. No mould or yeast culture or wax formation. Covered in plastic film. 4.2 Inside: 4.2.1 Colour: Uniform, whitish to pale yellow. 4.2.2 Texture: Uniform, supple, semi-firm and easily sliceable. 4.2.3 Structure: Irregular holes. Additives evenly distributed in curd. 4.2.4 Smell and taste: Clean, mild, a little acidic with a taste characterised by the nature of the additives. 4.3 Form and size: 4.3.1 Cheese with a content of fat in solids of minimum 55%: Rectangular, square or cylindrical form with a diameter of approximately 8 cm. 4.3.2 Cheese with a content of fat in solids of minimum 45%: Flat square or rectangular form: 5.0 Maturing: Age at dispatch from manufacturing location: Minimum 2 weeks.

No 31: Dansk Leicester

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 % fat in solids (min): ...... 50 3.2 % water (max): ...... 42

4.0 Properties: 4.1 Outside: 4.1.1 With bandage: Bandage must be even and tight, laced, hard and dry, whitish, greyish colour and with no spots. Any paraffin wax layer must be even and tight-fitting. 4.1.2 Without bandage: Reddish or yellowish uniform-coloured rind, must be paraffin waxed or covered with plastic. Any paraffin wax layer must be even and tight-fitting on a clean and dry rind. 4.1.3 Without rind: No rind formation, clean, dense and uniformly coloured, no mould culture and wax formation. Plastic film must be tight-fitting and without any folds. 4.2 Inside: 4.2.1 Colour: Uniformly-coloured, deep red/yellow. 4.2.2 Texture: Uniform, firm, short, a little crispy. Not pasty, tough or dry. 4.2.3 Structure: Dense. Some mechanical and irregular holes must occur. No fermentation holes. 4.2.4 Smell and taste: Clean, slightly acidic and very aromatic. Not sour. 4.3 Form and size: 4.3.1 Normal form: Regular, full-edged, cylindrical with flat surfaces and straight or slightly convex sides. Diameter approximately 45 cm, height approximately 8-12 cm. Weight: 15 to 18 kg. 4.3.2 Block form: Rectangular with straight sides, full-edged with slightly rounded corners and edges. Dimensions: Approximately 36 x 28 x 18 cm. Weight: Approximately 18 to 20 kg.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 6 weeks.

No 32: Maribo

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: 2.1 Cumin and other spices, herbs or fruits etc of a spicy character.

3.0 Composition: 3.1 % fat in solids (min): ...... 45, 30, 20 3.2 % water (max): ...... 44, 54, 57 3.3 Mini-cheese, cheese under 1 kg, must be exclusively made with minimum 45% fat in solids and maximum 48% water.

4.0 Properties: 4.1 Outside: With or without rind 4.1.1 With rind: Firm yellowish rind. Can be covered with paraffin wax or plastic emulsion. Any wax layer must be removed before application of paraffin wax or plastic coating. 4.1.2 Without rind: Whitish to yellowish. 4.2 Inside: 4.2.1 Colour: Whitish to pure yellow. 4.2.2 Texture: Firm, sliceable, very supple. 4.2.3 Structure: Many irregular-shaped holes, maximum the size of rice, evenly spread throughout the curd. Holes must be the size of rice grains or smaller. The cumin used must be evenly distributed throughout the cheese. 4.2.4 Smell and taste: At minimum age for dispatch to manufacturing location: With rind: Mild, acidic, with a clear indication of surface maturing. Taste and smell become stronger and more noticeable with age. Without rind: Mild, acidic. If cumin, other spices, herbs or fruit are used, they will influence the smell and taste of the cheese. 4.3 Form and size: 4.3.1 Round, with rind: Circular with rounded sides and edges as a compressed sphere. Diameter: Approximately 43 cm. Cheese must be produced with a suitable height/diameter ratio in mini sizes and for weights up to normal size. 4.3.2 With or without rind: Rectangular or square.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 5 weeks. Cheeses smaller than 2 kg, minimum 3 weeks.

No 33: Molbo

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: 2.1 Cumin and other spices, herbs or fruits etc of a spicy character.

3.0 Composition: 3.1 % fat in solids (min): ... .45, 40 3.2 % water (max): . .. .46, 48 3.3 Mini cheese - cheese under 1 kg - must be exclusively made with maximum 45% fat in solids and maximum 48% water.

4.0 Properties: 4.1 Outside: Dry, yellowish rind. Rind can be covered with paraffin wax or plastic emulsion. 4.2 Inside: 4.2.1 Colour: Whitish to pure yellow. 4.2.2 Texture: Sliceable. 4.2.3 Structure: A limited number of irregular holes about the size of a pea. 4.2.4 Smell and taste: If cumin, other spices, herbs or fruit are used, they will influence the smell and taste of the cheese. 4.3 Form and size: Spherical, possibly with two small opposing flat surfaces. Weight: 1.5 kg to 2-3 kg. Can also be produced in mini size in the form stated.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 5 weeks. Cheeses smaller than 2 kg, minimum 3 weeks.

No 34: Dansk Mynster

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: 2.1 Cumin and other spices, herbs or fruits etc of a spicy character.

3.0 Composition: 3.1 % fat in solids (min): ...... 50 3.2 % water (max): ...... 46

4.0 Properties: 4.1 Outside: Dry, yellowish rind. Rind can be covered with paraffin wax or plastic emulsion. 4.2 Inside: 4.2.1 Colour: Whitish to yellowish. 4.2.2 Texture: Sliceable. 4.2.3 Structure: A limited number of round holes. 4.2.4 Smell and taste: If cumin, other spices, herbs or fruit are used, they will influence the smell and taste of the cheese. 4.3 Form and size: Flat cylindrical. Diameter approximately 25 cm. Weight: Approximately 4 kg. 5.0 Maturing: Age at dispatch from manufacturing location: Minimum 5 weeks.

Characteristics only apply to cheeses exported to third countries.

No 35: Dansk Muenster

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: 2.1 Cumin and other spices, herbs or fruits etc of a spicy character.

3.0 Composition: 3.1 % fat in solids (min): ...... 50 3.2 % water (max): ...... 47

4.0 Properties: 4.1 Inside: 4.1.1 Texture: Sliceable. 4.1.2 Structure: Regular with a reasonable number of irregular holes about the size of a grain of rice or less. 4.1.3 Smell and taste: Acidic tendency. If cumin, other spices, herbs or fruit are used, they will influence the smell of the cheese. 4.2 Form and size: 4.2.1 Loaf-shaped: Length: Approximately 30 cm. Weight: Approximately 2.5 to 3.5 kg. 4.2.2 Circular form, in which the height is greater than the radius.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 5 weeks.

Characteristics only apply to cheeses exported to third countries.

No 36: Dansk Præstost

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 % fat in solids (min): ...... 50 3.2 % water (max): ...... 40

4.0 Properties: 4.1 Outside: Without rind: Firm and supple. With rind: Yellowish, hard, tough and dry. 4.2 Inside: 4.2.1 Colour: Evenly pale yellow to yellow. 4.2.2 Texture: Sliceable. 4.2.3 Structure: Evenly spread irregular holes. 4.2.4 Smell and taste: Strongly aromatic. 4.3 Form and size: 4.3.1 Flat cylindrical. Diameter approximately 35 cm, height approximately 11- 15 cm. Weight: 12-15 kg.

4.3.2 Square. Size: 36 x 36 x 10-13 cm. Weight: 13-15 kg.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 12 weeks.

No 37: Dansk Saint Paulin

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: 2.1 Cumin and other spices, herbs or fruits etc of a spicy character.

3.0 Composition: 3.1 % fat in solids (min): ... .50, 40 3.2 % water (max): ... .52, 56

4.0 Properties: 4.1 Inside: 4.1.1 Colour: Yellowish to whitish. 4.1.2 Texture: Soft and sliceable to spreadable. 4.1.3 Structure: Dense, or with a few small, round holes. 4.1.4 Smell and taste: If cumin, other spices, herbs or fruit are used, they will influence the smell and taste of the cheese. 4.2 Form and size: 4.2.1 Cylindrical. Diameter approximately 20 cm, height approximately 4-6 cm. Weight: Approximately 1.3 to 2 kg. 4.2.2 Rectangular size 42 x 12 x 8 cm weight 4 kg.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 3 weeks.

No 38: Samsø

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: 2.1 Cumin and other spices, herbs or fruits etc of a spicy character.

3.0 Composition: 3.1 % fat in solids (min): ...... 45, 30, 20 3.2 % water (max): ...... 46, 54, 58 3.3 Mini cheese - cheese under 1 kg - must be exclusively made with minimum 45% fat in solids and maximum 48% water.

4.0 Properties: 4.1 Outside: With or without rind 4.1.1 With rind: Firm yellowish to yellow/brown rind. Must be covered with paraffin wax or plastic emulsion. Any wax layer must be removed before application of paraffin wax or plastic coating. 4.1.2 Without rind: Whitish to yellowish. Can only be made as rectangular or square. 4.2 Inside: 4.2.1 Colour: Whitish to pure yellow. 4.2.2 Texture: Firm, supple and sliceable. 4.2.3 Structure: A number of pea-sized, round-shaped holes spread on a cut surface. If cumin is used, there will be more small irregular holes throughout. The cumin used must be evenly distributed in the cheese. Mini-Samsø: Dense, or with a few small, round holes. 4.2.4 Smell and taste: At minimum age for dispatch to manufacturing location: With rind: Mild, slightly acidic with a tendency towards sweet, nutty taste and smell, which become stronger and noticeably sharper due to maturing. Without rind: Clean, mild and a little acidic with a tendency towards a sweet taste. If cumin, other spices, herbs or fruit are used, they will influence the smell and taste of the cheese. 4.3 Form and size: 4.3.1 Form: Circular. Diameter: Approximately 44 cm. Weight: Approximately 14 kg. 4.3.2 Form: Rectangular or square. 4.3.3 Mini sizes must be in cylindrical form. 4.3.4 Can also be made in rectangular form with a weight of minimum 14 kg.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 5 weeks. Cheeses smaller than 2 kg, minimum 3 weeks.

No 39: Svenbo

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 % fat in solids (min): ...... 45 3.2 % water (max): ...... 42

4.0 Properties: 4.1 Outside: With or without rind 4.1.1 With rind: Firm yellowish to yellow/brown rind. Can be covered with paraffin wax or plastic emulsion. Any wax layer must be removed before application of paraffin wax or plastic coating. 4.1.2 Without rind: Whitish to yellowish. 4.2 Inside: 4.2.1 Colour: Ivory to clean yellowish. 4.2.2 Texture: Firm, very supple and sliceable. 4.2.3 Structure: Round holes 10-25 mm in diameter, evenly distributed on a cut surface. 4.2.4 Smell and taste: At minimum age for dispatch to manufacturing location: Aromatic, sweet, characteristic nutty taste with characteristic taste from propionic acid fermentation. Taste becomes stronger with age. 4.3 Form and size: 4.3.1 Square bottom with edge length of approximately 38 cm and weight approximately 16 kg. 4.3.2 Can also be produced with rind as a flat cylinder with a diameter of approximately 35 cm, height approximately 13-16 cm and weight approximately 12 kg.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 7 weeks.

No 40: Tybo

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: 2.1 Cumin and other spices, herbs or fruits etc of a spicy character.

3.0 Composition: 3.1 % fat in solids (min): ....45, 40, 30, 20 3.2 % water (max): ....46, 48, 54, 57 3.3 Mini cheese - cheese under 1 kg - must be exclusively made with minimum 45% fat in solids and maximum 48% water.

4.0 Properties: 4.1 Outside: Hard yellowish rind with wax layer. Can be covered with paraffin wax or plastic emulsion. Any wax layer must be removed before application of paraffin wax or plastic coating. 4.2 Inside: 4.2.1 Colour: Whitish to pure yellow. 4.2.2 Texture: Semi-firm to firm, supple and sliceable. 4.2.3 Structure: 2-5 pea-sized, round-shaped holes per 100 cm 2 evenly spread on a cut surface. If cumin is used, there will be more small irregular holes throughout. The cumin used must be evenly distributed in the cheese. 4.2.4 Smell and taste: At minimum age for dispatch to manufacturing location: Mild, slightly acidic, aromatic with a clear indication of surface maturing. Taste and smell become stronger and more noticeable with age. If cumin, other spices, herbs or fruit are used, they will influence the smell and taste of the cheese. 4.3 Form and size: 4.3.1 Form: Rectangular loaf-shape form. Normal size: Weight approximately 2 to 3 kg. Length approximately 19 cm. Cross Section approximately 1:1. 4.3.2 Can also be produced in mini sizes in the same size ratio and can also be produced in double length of normal size providing the normal cross- section ratio is maintained.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 5 weeks. Cheeses smaller than 2 kg, minimum 3 weeks.

No 41: Dansk Brie

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 % fat in solids (min): ....60, 50, 45, 40 3.2 % water (max): ....47, 54, 56, 56

4.0 Properties: 4.1 Outside: Thin, edible rind with white mould growth. Red spots and edges due to the growth of wax-forming bacteria can occur with increased maturity. 4.2 Inside: 4.2.1 Colour: Uniform, whitish to yellow, shiny. If there is a centre which disappears with maturity, it must be matt. 4.2.2 Texture: Semi-firm to soft, sliceable. Cheese becomes softer but still sliceable with maturity. 4.2.3 Structure: Dense with individual irregular holes. 4.2.4 Smell and taste: At minimum age for dispatch to manufacturing location: Mild, aromatic, mushroom-like. Taste and smell become stronger and more noticeable due to maturing. 4.3 Form and size: Flat cylindrical or oval. Weight from approximately 35 g to approximately 500 g and minimum 1 kg with related height from 2-3 cm. It can be divided into sectors before or after mould maturity.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 2 weeks.

No 42: Dansk Camembert

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 % fat in solids (min): ....50, 45, 40, 30 3.2 % water (max): ... .56, 56, 56, 62

4.0 Properties: 4.1 Outside: Thin, edible rind with white mould growth. Red spots and edges due to the growth of wax-forming bacteria can occur with increased maturity. 4.2 Inside: 4.2.1 Colour: Uniform, whitish to yellow, shiny. If there is a centre which disappears with maturity, it must be matt. 4.2.2 Texture: Soft, sliceable. Becomes spreadable with maturity. 4.2.3 Structure: Dense with individual irregular holes. 4.2.4 Smell and taste: At minimum age for dispatch to manufacturing location: Mild, aromatic, mushroom-like. Taste and smell become stronger and noticeably sharper and sweeter due to maturing, with a tendency towards an ammonia taste. 4.3 Form and size: Cylindrical. Weight from approximately 80 g to approximately 300 g and related height 2-3 cm. It can be divided into sectors before or after mould maturity.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 2 weeks.

No 43: Danablu (PGI*)

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 % fat in solids (min): ... .60, 50 3.2 % water (max): ... .48, 48

4.0 Properties: 4.1 Outside: White or slightly greasy surface. 4.2 Inside: 4.2.1 Colour: White to yellowish, with blue/green mould culture evenly spread in the cheese. 4.2.2 Texture: Sliceable and spreadable. 4.2.3 Structure: Irregular-shaped holes and cracks plus channels evenly spread throughout the curd. 4.2.4 Smell and taste: At minimum age for dispatch to manufacturing location: Sharp, with characteristic of maturity from the mould culture becoming stronger due to maturing. 4.3 Form and size: 4.3.1 Flat, cylindrical. Diameter approximately 20 cm. Weight 2.75-3.25 kg. 4.3.2 Rectangular. Length approximately 30 cm, width approximately 12 cm. Weight: Approximately 4 kg. 4.3.3 Square. Edge length 21 cm. Weight: Approximately 4 kg.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 5 weeks.

* Covered by Council Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (OJ L 208 of 24.7.92, p. 1).

No 44: Dansk Mycella

1.0 Milk type: Bovine 2.0 Permitted addition of other taste ingredients: None

3.0 Composition: 3.1 % fat in solids (min): ...... 50 3.2 % water (max): ...... 48

4.0 Properties: 4.1 Outside: Dry rind, possibly a little greasy and white to brown colour. 4.2 Inside: 4.2.1 Colour: Whitish to cream-coloured with blue/green veins. 4.2.2 Texture: Sliceable and spreadable. 4.2.3 Structure: With blue/green veins. 4.3 Form and size: High and cylindrical. Diameter approximately 23 cm and approximately 28 cm. Weight: approximately 5-6 kg to 9 kg.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 6 weeks.

No 45: Dansk Feta (**)

1.0 Milk type: Caprine, ovine or bovine

2.0 Permitted addition of other taste ingredients: None 3.0 Composition: 3.1 % fat in solids (min): ....50, 45, 40, 30 3.2 % water (max): .. . .60, 58, 60, 61 3.3 Content of water in non-fat cheese must not exceed 72%. (For 50+ content of water in non-fat cheese must not exceed 75%.). 3.4 Salt content: minimum 2%. 4.0 Properties: Semi-firm to soft cheese in salt brine. Feta cheese in retail packaging can be packed without brine. 4.1 Outside: Whitish. 4.2 Inside: 4.2.1 Colour: Whitish. 4.2.2 Texture: Semi-firm soft to light creamy, although sliceable into thin slices. 4.2.3 Structure: Dense with mechanical openings. 4.2.4 Smell and taste: At minimum age for dispatch to manufacturing location: Salty, acidic, possibly with lipase taste. Lipase taste will become stronger and more noticeable with age. 4.3 Form and size: No provisions 4.3.1 Packaging: Cheese pieces, possibly with salt brine, must be packaged in sealed containers.

5.0 Maturing: Age at dispatch from manufacturing location: Minimum 9 days.

Covered by Council Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (OJ L 208 of 24.7.92, p. 1). The Danish rules for production for the Single Market applied until 15 October 2007. Whether production can continue after this date depends on the outcome of EU Court of Justice case No C-466/02.

Appendix 5

Processed cheese, cf. Section 10, subsection 3.

Properties of processed cheese: Appearance: Smooth, shiny surface. Uniform, whitish to yellow colour. Texture: Consistent, tough and elastic - not short and crispy.

Appendix 6

Characteristics of "premium quality butter" ("smør af første kvalitet")

1.0 Composition: Cf. Council Regulation (EC) No 2991/94 laying down standards for spreadable fats. 2.0 Appearance: The butter's cut surface must appear as a dense, homogenous surface with a light, matt shine. 3.0 Texture: At assessment temperature, the butter must be moderately firm, supple and easily cut, be consistent and spreadable and melt easily in the mouth without seeming greasy. 4.0 Smell and taste: Soured butter must have a clean, aromatic and acidic smell and taste. Unsoured butter must have a neutral smell, possibly with a hint of boiling. The taste must be clean, mild and possibly creamy, with a slightly boiled taste which disappears with the aftertaste. The salt taste in salted butter must correspond to the characteristic for the type, but must decline in strength in the aftertaste.

Official notes 1) The Executive Order contains provisions which implement parts of Council Directive 76/118/EEC of 18 December 1975 on the approximation of the laws of the Member States relating to certain partly or wholly dehydrated preserved milk for human consumption (EU Official Journal 1977, L 123, p. 30), as amended by Council Directive 83/635/EEC of 13 December 1983 amending for the second time Directive 76/118/EEC on the approximation of the laws of the Member States relating to certain partly or wholly dehydrated preserved milk for human consumption (EU Official Journal 1983, L 357, p. 37), Council Directive 83/417/EEC of 25 July 1983 on the approximation of the laws of the Member States relating to certain lactoproteins (caseins and caseinates) intended for human consumption (EU Official Journal 1983, L 237 p. 25). Parts of Council Directive 92/46/EEC of 16 June 1992 laying down the health rules for the production and placing on the market of raw milk, heat-treated milk and milk-based products (EU Official Journal 1992, L 268, p. 33), as last amended by Council Directive 94/71/EC of 13 December 1994 amending Directive 92/46/EEC laying down the health rules for the production and placing on the market of raw milk, heat- treated milk and milk-based products (EU Official Journal 1994, L 368, p. 33), Council Directive 2001/114/EC of 20 December 2001 relating to certain partly or wholly dehydrated preserved milk for human consumption (EU Official Journal 2002, L 15, p. 19).