LEVEL 2 MPM MATRIX

Traditional Modern

SUB MAKES COW SHEEP GOAT OTHER/MIXED COW SHEEP GOAT OTHER

Fresh or Mascarpone, Queso Fresco/ Goats Curd Mozzarella di Unripened cheese: White cheese, Cottage Queso Fresco Bufala lactic or rennet Cheese (UK style), Crowdie, Campana PDO set Burrata (cow) Mascarpone (Buffalo), Burrata (buffalo)

Predominantly Époisses PDO, Crottin de Chavignol Cerney Ash Lactic set cheese Brillat-Savarin PGI PDO for further rip- Brie de Melun PDO, Pouligny- ening Chaource PDO, Saint-Pierre PDO, Langres PDO, Rocamadour PDO, Saint-Marcellin PGI Valençay PDO

Predominantly Brie de Meaux PDO, Roquefort PDO Banon PDO Feta PDO (mixed) Rollright, Cooleeney, Durrus, Wigmore, SOFT Rennet set cheese Camembert de Normandie Serra da Estrella Valdeón PGI (goat/ Smoked Gubbeen, Stabilised Lanark Blue for further rip- PDO, Livarot PDO, PDO, cow), Cabrales Brie, Stinking Bishop, ening Gorgonzola Dolce PDO, Torta del Casar PDO Tunworth, Cashel Blue, Morbier PDO PDO Rogue River Blue Fromage de Herve PDO, MAKES Munster PDO, Fourme d’Ambert PDO, Maroilles PDO, Pont l’Eveque PDO, Reblochen PDO, St Nectaire PDO, Taleggio PDO

Whey cheese Brunost (cow), Ricotta Brunost (goat) Brunost (goat/ cow)

Curd from a single Blue Stilton PDO, Cornish Yarg, Ticklemore day Cloth-bound Cheshire, Wensleydale Flavoured Yorkshire Wensleydale PGI Caerphilly, Castelmagno PDO, Dorset Blue Cheese PGI (aka Vinney), Shropshire Blue, Stichelton, Lancashire,

CRUMBLY traditional

Curd from more Lancashire, traditional than one day

TEXTURE MAKES

HARD OTHER HARD COOKED Specified breed Washed Curd Grana Emmental style Alpine style mould acidify inthe Cheeses which acidify inthevat Cheeses which SUB MAKES Single Gloucester PDO Manchego PDO, de NormandiePDO, Roquefort PDO,Camembert Aged Gouda Grana Padano PDO Parmigiano Reggiano PDO Emmental AOP Tête deMoineAOP Comté PDO, Fontina PDO, Asiago PDO, Bergkase, Le Gruyere AOP Tomme deSavoie PGI Aged Gouda,Mimolette Vasterböttensost Dunlop PGI,Provolone, Traditional Ayrshire Red Leicester, Double Gloucester, Fourme duCantalPDO, Gloucester, Smoked Cheddar Cloth-bound Cheddar, Single COW

Ossau Iraty PDO Pecorino Sardo PDO Manchego PDO, Cheese PDO Swaledale Ewes SHEEP Traditional LEVEL 2 GOAT MPM MATRIX Halloumi OTHER/MIXED sometimes cow) (goat+sheep, Coolea, Mayfield Coolea, Teifi Natural, Mayfield Lb.helveticus cultured cheddar, Remilled flavoured cheddar, Monterey Jack, Lincolnshire Poacher, Block Cheddar COW

Berkswell SHEEP Modern Killeens Goats Killeens GOAT OTHER POST-MAKES

External mould/ Internal Flavoured or Smoked Washed rind yeast ripened (blue) mould Smoked Matured inbrine maggots) Insects (mites, wrapped, soaked) ing (rindpressed, External flavour Internal flavouring brushed Rind washed thendry solution Flavoured wash solution Unflavoured wash Other mouldripened ripened predominantly yeast Vermiculated rind/ Penicillium candidum Predominantly Other Rindless Natural rind SUB POST-MAKES

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Smoked Cheddar Feta PDO Mimolette Cottage Cheese(UKStyle) Burrata Moine AOP, EmmentalAOP Bergkase, Comté PDO, Fontina PDO, Tête de Le Gruyère AOP Langres PDO Époisses PDO Mont d’OrPDO, Munster PDO, Bergkase PDO, Taleggio PDO, Vacherin duHaut-Doubsor l’Eveque PDO, Reblochon PDO, St Nectaire Fromage deHerve PDO,Maroilles PDO, Pont Morbier PDO, Livarot PDO Fourme duCantalPDO, Taleggio PDO Mont d’Or, Tomme deSavoie PGI,Caerphilly, St Nectaire PDO, Vacherin duHaut-Doubsor Single Gloucester PDO St Marcellin PGI l’Eveque PDO Brie deMelunPDO, Chaource PDO, Pont Camembert deNormandiePDO Brie deMeauxPDO, Brillat -Savarin PGI, Stichelton, Cabrales PDO Dorset BlueCheesePGI(aka Vinney) , Fourme d’Ambert PDO, Castelmagno PDO, Gorgonzola PDO, BlueStilton PDO COW

Ossau Iraty PDO Torta delCasarPDO Serra daEstrella PDO, Roquefort PDO SHEEP Traditional LEVEL 2 GOAT Banon PDO Valençay PDO Rocamadour PDO Pierre PDO, Pouligny-Saint- Banon PDO. Chavignol PDO Crottin de MPM MATRIX

Cabrales PDO, OTHER/MIXED Feta PDO Burrata sometimes cow), (goat+sheep, Halloumi Valdeón PGI Smoked Gubbeen Rogue River Blue Wensleydale flavoured Remilled flavoured cheddar, Stinking Bishop Smoked Gubbeen Rollright, Durrus, Tunworth Cooleeney, Stabilised brie, Cashel Blue Rogue River Blue Shropshire Blue, COW

Wigmore Lanark Blue SHEEP Modern Ticklemore GOAT OTHER LEVEL 2 MPM MATRIX

Traditional Modern

SUB POST-MAKES COW SHEEP GOAT OTHER/MIXED COW SHEEP GOAT OTHER

Natural (leaf wrapped, Cloth-bound Cheshire, Yorkshire Wensleydale Manchego PDO, Banon PDO Valdeón PGI Rogue River Blue, wood or cloth girdle) PGI, Cloth-bound Cheddar, Livarot PDO Pecorino Sardo PDO, Stinking Bishop, Rollright, Vacherin du Haut-Doubs or Mont d’Or PDO, Swaledale Ewes’ Cornish Yarg Lancashire (traditional), Traditional Ayrshire Cheese PDO Dunlop PGI, Double Gloucester, Red Leicester Torta Del Casar PDO, Serra da Estrella PDO

Pasta Filata Provolone, Burrata Mozzarella di Bufala Campana PDO Burrata

Artificial (plastic Yorkshire Wensleydale PGI Manchego PDO Block Cheddar Berkswell Killeen coating, wax coat, ma- Aged Gouda, Asiago PDO, Västerbottensost, Pecorino Sardo PDO, Caerphilly, Lancashire, tured in vacuum pack) Double Gloucester, Lancashire, traditional, Red Swaledale Ewes’ Red Leicester, Lincolnshire Leicester Cheese PDO Poacher, Monteray Jack,

POST-MAKES Coolea, Teifi Natural, Lactobacillus helveticus cultured, Mayfield

Ash (charcoal) Morbier PDO Valençay PDO Cerney Ash

Wrapped, Rolled or Processed Rolled Wrapped, Remilled or other Wensleydale flavoured, breakage of the curd Remilled flavoured cheddar

Other Parmigiano Reggiano PDO, Grana Padano Burrata, Halloumi PDO