The aim of the focus action "Authenticity of Cheese in Gastronomy" was to check whether cheese is actually used in dishes where the use of cheese is to be expected and not a cheese-like product (analog product).

27 samples from all over Austria were examined. Four samples were objected to:

• Three samples were objected to because the food was offered with an analog product, but the presentation of the product suggested cheese.
• One sample was objected to because of its inadequate labeling.

Dishes such as pizza, cheese rolls, etc. suggest the use of cheese. However, numerous "cheese" analogue products are offered for the catering trade in food wholesalers. The use of analog products must be clearly indicated. Genuine cheese is determined by its butyric acid content.