How to recognise the Fontina Pdo Bio

Oct. 30, 2012 - PRLog -- Brusson, 2012-07-25 Each cheese produced by co-operative members and meeting the product regulations, bears the producer’s identification number. Identification and branding of the cheese as from January 2003 its history can be traced by the distinctive signs of Fontina Pdo:

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.