Recent studies on Protected Designation of Origin (PDO) cheeses demonstrate that the interplay between microorganisms, volatile aroma compounds and human sensory perception is crucial for understanding product identity and quality (Bettera et al. 2026; Innerbichler et al. 2024 and 2026). Using Tiroler Bergkäse and Grana Padano as examples, researchers show how raw materials, production techniques and ripening conditions shape the microbial community and the volatome — the complete set of volatile aroma compounds.
Methods such as quantitative PCR, amino‑acid profiling and gas chromatography–mass spectrometry reveal these relationships in detail. For Tiroler Bergkäse, characteristic microbial, chemical and volatile signatures have been identified that clearly distinguish PDO cheeses from comparable non‑PDO products. Sensory evaluation further confirms that analytically measurable differences are also perceptible to trained assessors.
Prof. Dr. Katrin Bach (MCI International University, Innsbruck) will present insights from current research at the 2nd International Kemptener Käserei-Konferenz (in German language), illustrating how modern food analytics support cheese authentication, protect traditional production methods and deepen our understanding of cheese quality.
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