Table 6. Amount of benzoic acid and propionic acid in imported cheese (mg/kg)

Type	Cheese	Country	Benzoic acid	Propionic acid
Semi-hard cheeses (n=33)	Blue	Denmark	N.D.1)	N.D.
	Gouda	Netherlands	8.25±0.41	N.D.
	Apple smoke gouda	USA	4.62±0.34	N.D.
	Cheddar	UK	11.56±0.41	N.D.
			21.58±0.30	N.D.
	Edam	Austria	2.59±0.24	N.D.
		Netherlands	1.06±0.26	N.D.
	Emmental	Swiss	1.58±0.63	27.15±7.89
			15.9±0.29	139.79±3.07
		France	6.21±0.82	Under LOQ
			28.39±2.11	167.06±3.25
		Germany	35.12±5.27	2.22±0.16
	Parmigiano reggiano	Italy	1.12±0.26	N.D.
	Raclette	Swiss	2.58±0.48	N.D.
	Maasdam	Netherlands	4.31±1.20	N.D.
	Colby jack	USA	N.D.	N.D.
	Monterey jack	USA	11.96±1.54	N.D.
	Chevrette	Netherlands	5.96±0.24	20.69±0.75
	Rembrandt	Netherlands	3.13±0.14	N.D.
Soft cheese (n=23)	Camembert	Germany	N.D.	N.D.
		France	N.D.	N.D.
	Brie	Germany	N.D.	N.D.
		France	2.42±0.27	N.D.
			N.D.	22.85±1.08
	Feta	Greece	N.D.	N.D.
	Gorgonzola	Italy	N.D.	N.D.
			N.D.	N.D.
	Saint André	France	13.39±0.34	N.D.
	Rouy	France	5.10±0.36	24.05±1.18
	Snack	France	5.74±0.33	27.88±1.21
Fresh cheese (n=12)	Mozzarella	Italy	1.91±0.41	N.D.
		USA	0.73±0.24	N.D.
	String	USA	1.53±0.46	N.D.
	Cream	USA	20.60±0.84	N.D.
	Mascarpone	Italy	1.38±0.21	N.D.
			N.D.	N.D.
	Ricotta	USA	N.D.	N.D.
		Italy	N.D.	22.68±0.94
Hard cheese (n=3)	Gruyere	Swiss	1.87±0.32	N.D.
Processed cheese (n=3)	Smoked	Netherlands	2.07±0.17	182.26±8.10