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# Catalan Cheeses Gain Recognition Beyond Roquefort
- URL: https://barna.news/catalan-cheeses-gain-recognition-beyond/
- Published: 2026-09-25T13:49:21.000Z
- Updated: 2026-09-25T13:49:21.000Z
- Description: Lesser-known Catalan blue and soft cheeses are drawing attention for their unique qualities distinct from famed French varieties.
- Author: Barna.News
- Tags: food-drink

## Protected Names vs. Local Specialties

Roquefort, Brie de Meaux and Brie de Melun are protected under EU law as products with Protected Designation of Origin (PDO), meaning they can only be produced in specific regions of France using strictly defined methods.

According to Commission Implementing Regulation (EU) 2020/1103 and the French Ministry of Agriculture, Roquefort must be made exclusively from raw whole milk of the Lacaune sheep breed in the Aveyron department, with ripening taking place in the natural limestone caves near Roquefort-sur-Soulzon.

Likewise, Brie de Meaux and Brie de Melun, both PDO-certified since 1992, are produced in Seine-et-Marne (77) under strict specifications. Brie de Melun, regulated under the cahier des charges homologated on 29 August 2018, is noted for its stronger, saltier profile and rustic character compared to the milder Brie de Meaux.

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## Distinctive Catalan Alternatives

Catalan cheesemakers produce blue-veined and soft-rinded cheeses using cow, goat and buffalo milk, though these do not carry PDO status. Unlike Roquefort, which is legally restricted to raw sheep’s milk from a defined area, Catalan blue cheeses such as Muntanyola Blau and Buffala Blau are crafted from alternative milks and fermentation processes.

These regional specialties, while not protected under EU geographical indications, offer distinctive flavours and textures. Muntanyola Blau, an artisan buffalo milk blue cheese, and other local variants provide an alternative for consumers seeking variety beyond established French appellations.

> “Names can help us find the type of cheese we like best, but it's very interesting to go beyond such established labels because that way we can find cheeses from other regions that are also delicious.”

## Consumer Awareness Growing

With increasing interest in regional terroir and artisan production, Catalan cheeses are gaining visibility. Events such as the 24th edition of the Brie de Melun festival on 3 October 2026 in Melun highlight the cultural significance of protected cheeses, but also underscore the value of lesser-known regional counterparts.

Experts advise consumers to read labels carefully: not all blue cheeses are Roquefort, and not all soft white-rinded cheeses are Brie. Understanding the origin and production method ensures informed choices and supports diverse cheesemaking traditions across Europe.

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*Primary sources:* [*eur-lex.europa.eu*](https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX%3A32019D0410%2801%29&ref=barna.news)*,* [*legislation.gov.uk*](http://www.legislation.gov.uk/eur/2020/1103/data.xht?ref=barna.news)*,* [*gov.uk*](https://www.gov.uk/protected-food-drink-names/brie-de-meaux?ref=barna.news)*. Reported by elnacional.cat, sortiraparis.com, Ministère de l'agriculture, qmsmediterraneancheese.com, agriculture.gouv.fr, spanishclub.at, salon-fromage.com, meaux-marne-ourcq.com, rfi.fr, El Nacional.*