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 LEVEL 2 MPM MATRIX Traditional Modern SUB MAKES COW SHEEP GOAT OTHER/MIXED COW SHEEP GOAT OTHER Cheeses which Cloth-bound Cheddar, Single Swaledale Ewes Halloumi Block Cheddar acidify in the vat Gloucester, Smoked Cheddar Cheese PDO (goat+sheep, Lincolnshire Poacher, Fourme du Cantal PDO, sometimes cow) Monterey Jack, Double Gloucester, Remilled flavoured cheddar, Red Leicester, Traditional Ayrshire Dunlop PGI, Provolone, HARD Vasterböttensost Cheeses which Aged Gouda, Mimolette Manchego PDO, Lb.helveticus cultured cheddar, Berkswell Killeens acidify in the Tomme de Savoie PGI Pecorino Sardo PDO Coolea, Teifi Natural, Mayfield mould Ossau Iraty PDO MAKES Alpine style Le Gruyere AOP Asiago PDO, Bergkase, Comté PDO, Fontina PDO, Tête de Moine AOP HARD Emmental style Emmental AOP COOKED Grana Parmigiano Reggiano PDO Grana Padano PDO Washed Curd Aged Gouda Coolea, Mayfield Killeens Goats Specified breed Roquefort PDO , Camembert de Normandie PDO, OTHER Manchego PDO, Single Gloucester PDO LEVEL 2 MPM MATRIX Traditional Modern SUB POST-MAKES COW SHEEP GOAT OTHER/MIXED COW SHEEP GOAT OTHER Natural rind Gorgonzola PDO, Blue Stilton PDO Cabrales PDO, Shropshire Blue, Lanark Blue Fourme d’Ambert PDO, Castelmagno PDO, Valdeón PGI Rogue River Blue Dorset Blue Cheese PGI (aka Vinney) , Stichelton, Cabrales PDO Internal Rindless Roquefort PDO Cashel Blue (blue) mould (blue) Other Predominantly Brie de Meaux PDO, Brillat - Savarin PGI, Cooleeney, Stabilised brie, Wigmore Ticklemore Penicillium candidum Camembert de Normandie PDO Tunworth Brie de Melun PDO, Chaource PDO, Pont l’Eveque PDO Vermiculated rind/ St Marcellin PGI Crottin de predominantly yeast Chavignol PDO ripened Banon PDO. Pouligny-Saint- Pierre PDO, Rocamadour PDO yeast ripened yeast External mould/ mould/ External Other mould ripened Single Gloucester PDO Valençay PDO St Nectaire PDO, Vacherin du Haut-Doubs or Mont d’Or, Tomme de Savoie PGI, Caerphilly, Fourme du Cantal PDO, Taleggio PDO Unflavoured wash Morbier PDO, Livarot PDO Serra da Estrella PDO, Rollright, Durrus, solution Fromage de Herve PDO , Maroilles PDO, Pont Torta del Casar PDO Smoked Gubbeen l’Eveque PDO, Reblochon PDO, St Nectaire POST-MAKES PDO, Taleggio PDO, Vacherin du Haut-Doubs or Mont d’Or PDO, Munster PDO, Bergkase Flavoured wash Époisses PDO Stinking Bishop solution Langres PDO Washed rind Washed Rind washed then dry Le Gruyère AOP Ossau Iraty PDO brushed Bergkase, Comté PDO, Fontina PDO, Tête de Moine AOP, Emmental AOP Internal flavouring Burrata Halloumi Remilled flavoured cheddar, (goat+sheep, Wensleydale flavoured sometimes cow), Burrata External flavour- Cottage Cheese (UK Style) Banon PDO Feta PDO Rogue River Blue ing (rind pressed, wrapped, soaked) Insects (mites, Mimolette maggots) Feta PDO Flavoured or Smoked Flavoured Matured in brine Smoked Smoked Cheddar Smoked Gubbeen 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.