The cheeses of the AOC

The A.O.C, or Nomenclature of Controlled Origin, is the denomination of a country, region, or locale used to designate a product of the region and of which the quality and the characteristics are exclusively or essentially derived from the geography.The AOC only applies when the qualities of a product result directly from thevirtues of the land (conditions of production) and of the traditional modes of production (savoir-faire/know-how and practices), according to “the local, loyal, and constant uses”. They are accorded by INAO —the National Institute of Origin Nomenclature.

The AOC’s are in constant evolution ; the production expanded by 22.5% over the past ten years.

The AOC logo is attached to the crust of the cheese, the wrapper, or the label.

They are there to guarantee the consumer of the region, authenticity, and tradition of the cheese.

Currently, there are 43 AOC cheeses : :

Abondance, Banon, Beaufort, Bleu d’Auvergne, Bleu de Gex- Haut Jura, Bleu des Causses, Bleu du Vercors-Sassenage, Brie de Meaux, Brie de Melun, Brocciu, Camembert de Normandie, Chabichou du Poitou, Chaource, Chavignol, Chevrotin, Comté, Epoisses, Fourme d’Ambert, Fourme de Montbrison, Laguiole, Langres, Livarot, Mâconnais, Maroilles, Mont d’Or, Morbier, Munster, Neufchâtel, Ossau-Iraty, Pélardon, Picodon, Pont-l’Évêque, Pouligny-Saint-Pierre, Reblochon, Rocamadour, Roquefort, Saint-Nectaire, Sainte-Maure de Touraine, Salers, Selles-sur-Cher, Tome des Bauges, Valençay

The AOP and IGP cheeses

Whereas the AOC is at the national French level, the AOP, Protected Origin Nomenclature, is its analogue at the European level.In Europe, there is an immense richness and variety of food products ; but when a product acquires a remarkable reputation, it can find itself confronted n the market by imitation products that try to usurp its name. This disloyal practice not only discourages the producer but also leads the consumer astray.

This is why, in 1992, the European Community created a system of protection and valorization of agro-alimentary products (AOP, IGP, STG).The Nomenclature of Protected Origin (AOP) designates the denomination of a product of which the production, transformation, and elaboration ought to have a place in an area geographically determined with a recognized and stated know-how.

In the case of the Geographic Protection Indicator (IGP), the link with the land stays with the phases of production, transformation, or elaboration (at the minimum) and the product can profit from a good reputation.

Currently, there are 156 AOP/IGP cheeses, coming from 13 European countries, of which 43 are French. there are 156 AOP/IGP cheeses, coming from 13 European countries, of which 43 are French.

The AOP cheeses correspond to the AOC cheeses in France, with the exception ofr Banon, Mâconnais, et Tome des Bauges, who only benefit from the AOC. On the other hand, Emmental de Savoie, French Emmental, and Tomme de Savoie, which are not AOC, are protected by the IGP.

To know more

Sources : www.inao.gouv.fr and ec.europa.eu