Elemental and isotopic characterisation of typical Italian alpine cheeses

Seven kinds of bovine milk cheese (Asiago, N = 16; Fontina, N = 16; Montasio, N = 16; Puzzone, N = 14; Spressa, N = 15; Toma, N = 16; Vezzena, N = 16) produced in alpine and pre-alpine Italian areas are described using the isotopic ratios of C, N, O, S and Sr and the contents of 49 mineral elements. A multivariate discriminant analysis based on Ba, Ca, K, Mg, Rb, δ13Ccasein, δ15Ncasein and δ18Oglycerol correctly classified 94% of the 109 samples with a maximum of 100% in the case of Fontina and Puzzone, δ13Ccasein and δ13Cglycerol provided an estimation of the maize uptake in the animals’ diet and Protected Designation of Origin protocol observance.