1. Certification marks.
1.1 The marks of certification are stamped by the individual producer at the
moment the cheese is made:
1.1.1 Before the final pressing the identification mark of the producer
(co-operative member, authorised by the Consortium) bearing the
code number, is applied.
1.1.2 The small casein plate, issued by the Consortium, bearing the
progressive number of the cheese is applied when the cheese is
placed in the cheese hoops.
2. Selection marks
2.1 The mark of selection is preceded by the expert control of the cheese which
takes place through the evaluation of its characteristics, by tapping the
cheese and extraction of samples. Only those cheeses which present the
necessary requisites are allowed to have the indelible ink trademark which
distinguishes Fontina Pdo. The panel which checks the cheeses is made up of
experts nominated by the Consortium, listed in the special register and
authorised by the third body responsible for checking Pdo.
3. Sales mark
3.1 The mark of sales is a thin strip on which the consumer can find those standard
graphics, common to all producers, which identify in general Fontina Pdo
and in particular the Fontina Pdo Bio. The thin strip must be placed on the side
of the cheese which does not bear the ink trademark.