Asiago, caciocavallo, montasio and ragusano, of a fat content by weight of < 40% and a water content, by weight, of nonfatty matter of > 47% but < 72% (excl. grated or powdered and for processing)
Brie, of a fat content by weight of < 40% and a water content, by weight, of nonfatty matter of > 47% but < 72% (excl. grated or powdered and for processing)
Camembert, of a fat content by weight of < 40% and a water content, by weight, of nonfatty matter of > 47% but < 72% (excl. grated or powdered and for processing)
Cantal, cheshire, wensleydale, lancashire, double gloucester, blarney, colby and monterey, of a fat content by weight of < 40% and a water content, by weight, of nonfatty matter of > 47% but < 72% (excl. grated or powdered and for processing)
Danbo, fontal, fontina, fynbo, havarti, maribo and samsø, of a fat content by weight of < 40% and a water content, by weight, of nonfatty matter of > 47% but < 72% (excl. grated or powdered and for processing)
Esrom, italico, kernhem, saintnectaire, saintpaulin and taleggio, of a fat content by weight of < 40% and a water content, by weight, of nonfatty matter of > 47% but < 72% (excl. grated or powdered and for processing)
Gouda, of a fat content by weight of < 40% and a water content, by weight, of nonfatty matter of > 47% but < 72% (excl. grated or powdered and for processing)
Kefalograviera and kasseri, of a fat content by weight of < 40% and a water content, by weight, of nonfatty matter of > 47% but < 72% (excl. grated or powdered and for processing)
Maasdam of a fat content by weight of < 40% and a water content, by weight, of nonfatty matter of > 47% but < 72% (excl. grated or powdered and for processing)
Provolone of a fat content by weight of < 40% and a water content, by weight, of nonfatty matter of > 47% but < 72% (excl. grated or powdered and for processing)