# Commission Implementing Regulation (EU) 2020/2018 of 9 December 2020 entering a name in the register of protected designations of origin and protected geographical indications (Mozzarella di Gioia del Colle (PDO)), Division 3.2: Description of the product to which the name in (1) applies

Extent: E+W+S+N.I.

‘Mozzarella di Gioia del Colle’ is a fresh stretched-curd cheese made with whole cow’s milk only and a whey starter culture. It is characterised by:
(a) The following chemical composition (values for fresh cheese): lactose ≤ 0,6 %, lactic acid ≥ 0,20 %, moisture 58-65 %, fat 15-21 % on a wet basis.
(b) A taste reminiscent of slightly soured milk, with a pleasant after-taste of fermentation or sour whey (stronger in freshly made cheese) and a sour milky aroma, sometimes accompanied by a slight hint of butter.
(c) The absence of preservatives, additives and processing aids.
‘Mozzarella di Gioia del Colle’ has a smooth or slightly fibrous surface. The cheese is glossy, not slimy or flaky. It is a white cheese, possibly with a slight straw-coloured tinge depending on the season. When the cheese is cut, it should have a springy consistency and be free of defects. A small amount of white whey should ooze from the cut cheese.
‘Mozzarella di Gioia del Colle’ comes in three shapes: round, twisted into knots, and braided. Depending on the shape and size, portion weight varies from 50 g to 1 000 g. The cheese is marketed immersed in preservative liquid (water, possibly with added salt and slightly acidified).

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Source: https://www.legislation.gov.uk/eur/2020/2018/annex/division/1/division/3/division/3.2 (the official version)
Page: https://openlegislation.uk/eu-regulation-2020-2018/annex/division-1/division-3/division-3.2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.