Changes in stable isotope ratios in PDO cheese related to the area of production and green forage availability. The case study of Pecorino Siciliano.

This study demonstrates that the variability in C, H, O, N and S SIRs can allow discrimination between cheeses produced in a narrow geographical region within a PDO area. This may lead to the search for new tools in authentication studies such as the creation of specific isoscapes. Moreover, this study confirms that SIR determination can also discriminate cheeses obtained from animals fed in stalls from those produced when animals have access to green forage, with benefit in terms of environmental impact, animal welfare and product quality. Copyright © 2017 John Wiley & Sons, Ltd.