1.7.2 Ripened cheese

EU food category, from Regulation (EC) No 1333/2008, Annex II, Part D.

Under Annex II, an additive may be used only in the foods and under the conditions listed for them. This page shows what is listed for this category. It does not infer anything from broader categories: where Annex II extends a broader category's provisions to its subcategories, it says so in that category's own listing. See the broader category 1.7.

Listed for this category

Additive	Maximum level	Conditions	Citation
Annatto extracts, bixin-based E160b(i)	15 mg/kg	only ripened orange, yellow and broken-white cheese and red and green pesto cheese. Note 94: When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 2020/0771
Annatto extracts, norbixin-based E160b(ii)	15 mg/kg	only ripened orange, yellow and broken-white cheese and red and green pesto cheese. Note 94: When E 160b(i) (Annatto bixin) and E 160b(ii) (Annatto norbixin) are added in combination, the higher individual maximum level applies to the sum, but the individual maximum levels shall not be exceeded.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 2020/0771
Anthocyanins E163	quantum satis	only red marbled cheese.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Beta -carotene E160a	quantum satis	Authorised under E 160a, Carotenes. only ripened orange, yellow and broken-white cheese.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 160a, Carotenes
beta-Carotenes, Blakeslea trispora INS 160a(iii)	quantum satis	Authorised under E 160a, Carotenes. only ripened orange, yellow and broken-white cheese.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 160a, Carotenes
beta-Carotenes, vegetable INS 160a(ii)	quantum satis	Authorised under E 160a, Carotenes. only ripened orange, yellow and broken-white cheese.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 160a, Carotenes
Calcium carbonate E170	quantum satis	—	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Calcium chloride E509	quantum satis	—	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Carmines E120	125 mg/kg	only red marbled cheese and red pesto cheese. Note 83: Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1093/2014
Chlorophyllin copper complexes, potassium and sodium salts INS 141(ii)	quantum satis	Authorised under E 141, Copper complexes of chlorophylls and chlorophyllins. only sage derby cheese, green and red pesto cheese, wasabi, cheese and green marbled herb cheese.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1093/2014, under E 141, Copper complexes of chlorophylls and chlorophyllins
Chlorophylls E140	quantum satis	only sage derby cheese.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Chlorophylls, copper complexes INS 141(i)	quantum satis	Authorised under E 141, Copper complexes of chlorophylls and chlorophyllins. only sage derby cheese, green and red pesto cheese, wasabi, cheese and green marbled herb cheese.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1093/2014, under E 141, Copper complexes of chlorophylls and chlorophyllins
Copper complexes of chlorophylls and chlorophyllins E141	quantum satis	Authorised under E 141, Copper complexes of chlorophylls and chlorophyllins. only sage derby cheese, green and red pesto cheese, wasabi, cheese and green marbled herb cheese.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1093/2014, under E 141, Copper complexes of chlorophylls and chlorophyllins
Glucono delta-lactone E575	quantum satis	—	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Hexamethylene tetramine E239	25 mg/kg	residual amount, expressed as formaldehyde. only Provolone cheese.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Lysozyme E1105	quantum satis	—	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Magnesium carbonate E504	quantum satis	Authorised under E 504, Magnesium carbonates.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 504, Magnesium carbonates
Magnesium hydroxide carbonate INS 504(ii)	quantum satis	Authorised under E 504, Magnesium carbonates.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 504, Magnesium carbonates
Microcrystalline cellulose (Cellulose gel) E460(i)	quantum satis	only sliced and grated ripened cheese.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Natamycin (pimaricin) E235	1 mg/dm²	surface (not present at a depth of 5 mm). Only for the external treatment of uncut hard, semi-hard and semi-soft cheese.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 2015/0647
Nisin preparation E234	12.5 mg/kg	Note 29: This substance may be present naturally in certain cheeses as a result of fermentation processes.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Paprika extract INS 160c(ii)	quantum satis	Authorised under E 160c, Paprika extract, capsanthin, capsorubin. only ripened orange, yellow and broken-white cheese and red pesto cheese.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1093/2014, under E 160c, Paprika extract, capsanthin, capsorubin
Paprika extract, capsanthin, capsorubin E160c	quantum satis	Authorised under E 160c, Paprika extract, capsanthin, capsorubin. only ripened orange, yellow and broken-white cheese and red pesto cheese.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1093/2014, under E 160c, Paprika extract, capsanthin, capsorubin
Sodium bicarbonate E500	quantum satis	only sour milk cheese.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
Vegetable carbon E153	quantum satis	only morbier cheese.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011
β-Carotene-rich extract from Dunaliella Salina INS 160a(iv)	quantum satis	Authorised under E 160a, Carotenes. only ripened orange, yellow and broken-white cheese.	Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 1129/2011, under E 160a, Carotenes

Permitted as members of an additive group

Annex II authorises some additives collectively. Each group below shares one set of conditions for this category.

Nitrates — 2 additivesML = 75 mg/kg. only hard, semi-hard and semi-soft cheese Period of application: from 9 October 2026. Note: (30) In the cheese milk or equivalent level if added after removal of whey and addition of water (XA) The maximum amount that may be added during the manufacturing expressed as NO₃ ion. (XB) In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO₃ ion, food business operators shall investigate the reason of this excess.

Potassium nitrate E252
Sodium nitrate E251

Propionic acid - propionates — 4 additivesquantum satis. surface treatment only.

Silicon dioxide - silicates — 4 additivesML = 10000 mg/kg. only sliced or grated cheese hard and semi-hard cheese. Note 1: The additives may be added individually or in combination.

Sorbic acid - potassium sorbate (SA) — 2 additivesML = 1000 mg/kg. only cheese, pre-packed, sliced and cut; layered cheese and cheese with added foods. Note 1: The additives may be added individually or in combination.

Potassium sorbate E202
Sorbic acid E200