Characterization, categorization and classification of European protected geographic cheeses. A global perspective of cheese diversity (Turodiversity)

Abstract

Cheese is a basic element of the human diet and a cornerstone of the food economy. Furthermore, cheese has a key role in the gastronomic and cultural identity of the European Union (EU), in the protection/support of the social-economic systems as well as the sustainability of biodiversity in the regions related to cheesemaking. The aim of this review is to offer an overview of comprehensive and practical integrative picture of EU Protected Geographical (PG) cheese diversity considering fundamentally chemical, technological, microbiological and sensory characteristics to contribute to an overall characterization of the European map of cheese as well as to analyze the cheese diversity which could coin the term “turodiversity” that it is also intimately linked to territoriality, sustainability and biodiversity, as well as the preservation of product authenticity, broadening their social impact in the perspective of the common agricultural policy. This analysis suggests that Greece, Spain and Italy are the EU countries with the greatest turodiversity. Furthermore, we analyze the relationship between the protection and promotion of environmental and cultural heritage, the economic development of small local producers and the biodiversity promotion and the reduction of the carbon footprint related to EU PG cheesemaking. Considering the above-mentioned elements as part of a holistic and innovative strategy to consider turodiversity as an interdisciplinary application of knowledge and agri-food activity to improve human, animal and planetary health.