Table 1 Description of cheeses
Cheese | Milk Type and Source | Age | Type | Region | Rind | Total BA by HPLC (mg/kg) | Hdc gene presence by PCR | Tdc gene presence by PCR |
|---|---|---|---|---|---|---|---|---|
Irish Artisanal Cheese A | Raw, Cow | 12 – 18 months | Hard | Ireland | Waxed | 290.3 | N | Y |
Reblochon | Raw, Cow | 4 - 12 weeks | Semi-hard | France | Washed, smear ripened | 104.1 | Y | Y |
Irish Artisanal Cheese B | Raw, Cow | 12 - 18 months | Hard | Ireland | Cloth bound natural | 456.6 | Y | Y |
Manchego | Raw, Sheep | 6 -12 months | Semi-hard | Spain | Waxed | 21.9 | N | N |
Morbier | Raw, Cow | 2 – 3 months | Semi-hard | France | Natural | 736.5 | Y | N |
Tête de Moine | Raw, Cow | 3 – 6 months | Hard | Switzerland | Washed | 131.9 | Y | Y |
Pecorino Sardo | Raw, Sheep | 6 – 10 months | Hard | Italy | Natural | 134.2 | Y | Y |
Ossau-Iraty | Raw, Sheep | 3 – 6 months | Semi-hard | France | Natural | 393.8 | Y | Y |
Comté | Raw, Cow | 6 – 12 months | Hard | France | Natural | 13.8 | N | N |
Gorgonzola | Raw, Cow | 3 – 4 months | Semi-hard | Italy | Natural | 34.2 | N | N |