Publication of an application for registration of a name pursuant to Article 50(2), point (a), of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
Date: 2026-08-05
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Middle Norrland (Sweden), Sweden, consumer information, cows’ milk cheese, designation of origin, labelling, product designation, quality control of agricultural products








C_202604268EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/4268


5.8.2026






Publication of an application for registration of a name pursuant to Article 50(2), point (a), of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
(C/2026/4268)

Following this publication, the authorities of a Member State or of a third country, or a natural or legal person having a legitimate interest and established or resident in a third country, may lodge, in accordance with Article 17 of Regulation (EU) 2024/1143 of the European Parliament and of the Council (1) an opposition with the Commission within three months from the date of this publication.
SINGLE DOCUMENT

‘Hälsingeostkaka’


EU No: PGI-SE-02934 – 4.5.2023
                  


PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]

‘Hälsingeostkaka’
2.   Member State or Third Country

Sweden
3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.3. Cheese

Combined nomenclature code

04 – DAIRY PRODUCE; BIRDS’ EGGS; NATURAL HONEY; EDIBLE PRODUCTS OF ANIMAL ORIGIN, NOT ELSEWHERE SPECIFIED OR INCLUDED

                     0406  – Cheese and curd
3.2.   Description of the product to which the name in (1) applies

‘Hälsingeostkaka’ is a dairy-produced fresh cheese made of cow’s milk that is oven-baked. It is produced from fresh cow’s milk which is made into cheese within 72 hours of milking. ‘Hälsingeostkaka’ has a smooth cut surface and is sliced up when served. The cow’s milk is made into cheese using rennet, and the whey is drained from the curd grains. ‘Hälsingeostkaka’ is 5–10 cm high and takes on the same shape as the mould used – usually rectangular or cylindrical. The colour is off-white, and the surface has the same basic colour with a more or less golden-brown surface as a result of oven baking.
‘Hälsingeostkaka’ has a mild, creamy and pure milk flavour. The consistency is smooth. When heated, ‘Hälsingeostkaka’ softens but becomes springy, rather than slack or shapeless. A characteristic of ‘Hälsingeostkaka’ is the squeakiness that can sometimes be experienced when taking a bite, known as ‘gnärsk’.
Aroma: Pure and mild milky fragrance (not acidic).
Flavour: Pure milk flavour.
Texture: Smooth with some chewing resistance and a certain degree of squeakiness.
‘Hälsingeostkaka’ has a fat content of 20-35 %, a dry matter content of 40-65 % and a low total sugar content in the range of 1-5 %. The product is normally sold vacuum-packed to consumers or restaurants and cafés to be served.
In addition to milk, small quantities of wheat flour, eggs, sugar and/or saffron may also be incorporated and added directly to the cheese milk in order to give a slightly less compact final product.
‘Hälsingeostkaka’ flavoured with sugar or saffron has the following characteristics:
Flavour (if sugar added): some sweetness.
Flavour (if saffron added): distinct saffron flavour.
Appearance (if saffron added): distinct saffron yellow colour.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

‘Hälsingeostkaka’ is made from unhomogenised whole cow’s milk (whole milk = unseparated milk).
3.4.   Specific steps in production that must take place in the identified geographical area

The production of ‘Hälsingeostkaka’ (both the curdling and the oven baking) must take place within the geographical area.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

—
3.6.   Specific rules concerning labelling of the product the registered name refers to

—
4.   Concise definition of the geographical area

Hälsingland is a historical province belonging to Norrland, the northernmost of the three main regions of Sweden. It is bordered to the east by the Bothnian Sea, to the south by Gästrikland, to the west by Dalarna and Härjedalen, and to the north by the Medelpad.
5.   Link with the geographical area

The link between the geographical area and ‘Hälsingeostkaka’ relates to the unique quality, reputation and other characteristics the product owes to its geographical origin in the region.
‘Hälsingeostkaka’ is a dairy-produced fresh cheese made of cow’s milk that is oven-baked. It has its roots in the ancient local tradition of making cheese cake from milk alone. This differentiates it clearly from, for example, ‘Småländsk ostkaka’, because it does not contain almonds or bitter almonds and because it does not need any ingredients other than milk. It also differs from other cheesecakes in that it is both rennet-based and oven-baked.
The cow’s milk used to produce ‘Hälsingeostkaka’ must be fresh, meaning that the dairy must either have its own cows or that the milk must be sourced locally. The milk must not be more than 72 hours old when the cheese is made (measured from the time of milking). The milk is warmed and rennet is added. Milk which is not as fresh leads to a poorer quality product, as it soon starts to separate out. If desired, a small quantity of eggs and/or wheat flour may be mixed in with the cow’s milk in order to help stabilise the finished ‘Hälsingeostkaka’. In addition, a little sugar and/or saffron may be added for flavour and to give the product a yellower colour all the way through.
‘Hälsingeostkaka’ also owes its quality to the dairy’s specific knowledge of how to warm and run the milk, so as to give the curds the right drainage characteristics after breaking. This is, in turn, decisive for giving the final product the desired texture and the required degree of squeakiness. The addition of a little flour or egg is another way for the dairy to adjust the consistency of the product. Other parameters include end pH, the desired size of the broken curds, post-stirring temperature and time. In this way, dairy producers steer the product towards the organoleptic characteristics that they wish to give it. The dairy also controls how, when and how much of the whey is drained; this affects both the baking process and the texture and sweetness of the finished product. Baking is carried out in two stages – a longer primary baking and a short secondary baking. During primary baking, a crust is first formed on the top. This is removed at the end of primary baking when it has become thick, coarse and dark brown in colour. The exact timing of this is another example of how the dairy’s skill gives the product its desired quality. During secondary baking, ‘Hälsingeostkaka’ is further baked to give it a fine, slightly golden surface. Once secondary baking has been completed, the product is removed from the oven and then allowed to cool and rest in the mould for at least eight hours before it has acquired its final firmness and is ready for packaging.
Every autumn, ‘Hälsingeostkaka’ competitions are held in the context of the Swedish Artisan Food Championships. The MatVärden association has, since the turn of the millennium, been working actively to raise awareness of ‘Hälsingeostkaka’ and promote new producers. Today, ‘Hälsingeostkaka’ is served in many restaurants and cafés across the region, not least those located at Decorated Farmhouses of Hälsingland (UNESCO World Heritage since 2012). Awareness-raising and competitions to select the best ‘Hälsingeostkaka’ are organised regularly, if not every year. The association also published a brochure on ‘Hälsingeostkaka’ in order to further raise interest in the product for both tourists and consumers in general, but also to help new producers to emerge and to ensure the product can be found on the menus of many restaurants and cafés across the region. ‘Hälsingeostkaka’ is of course available for sale and consumption at major cultural events in the region. Examples of events and locations where ‘Hälsingeostkaka’ is regularly served include the costume days of the Järvsö heritage association, the Hasselastämman folk music event organised by the Hassela heritage association and at the Delsbo Forngård heritage village. A dedicated Facebook group entitled ‘Äkta ostkaka kommer från Hälsingland’ (Real ostkaka comes from Hälsingland) provides information about various aspects of ‘Hälsingeostkaka’.
How ‘Hälsingeostkaka’ is served is an important part of the tradition. ‘Hälsingeostkaka’ is not eaten directly after baking, but must first be cooled in moulds until the following day. It is usually sold packaged and often frozen. Its firm consistency allows it to be cut into slices for serving. The slices are placed in an oven dish, with a little unwhipped cream poured on top. The ‘Hälsingeostkaka’ is then heated in the oven until it warms through and becomes smooth in consistency, and is served traditionally with cold fruit sauce or jam.

Reference to publication of the product specification


https://www.livsmedelsverket.se/494c97/globalassets/foretag-regler-kontroll/livsmedelsinformation-markning-halsopastaenden/skyddade-beteckningar/ansokan-om-skyddad-beteckning-halsingeostkaka_260314.pdf



(1)  Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products, amending Regulations (EU) No 1308/2013, (EU) 2019/787 and (EU) 2019/1753 and repealing Regulation (EU) No 1151/2012 (OJ L, 2024/1143, 23.4.2024, ELI: http://data.europa.eu/eli/reg/2024/1143/oj).


ELI: http://data.europa.eu/eli/C/2026/4268/oj
ISSN 1977-091X (electronic edition)