List of Appellation d'Origine Contrôlée cheeses
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Appellation d'Origine Contrôlée
Appellation d’origine contrôlée , which translates as "controlled designation of origin", is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut National...
status was first accorded to Roquefort in 1925, 45 French cheeses have been awarded AOC status, controlling the production and origin of the cheese in question.
Cow's milk cheeses
- Abondance de SavoieAbondance (cheese)Abondance is a semi-hard, fragrant, raw-milk cheese made in the Haute-Savoie department of France. Its name comes from a small commune also called Abondance. A round of Abondance weighs approximately 10 kg and its aroma is similar to that of Beaufort, also from France. Abondance is made...
- 1990 - BeaufortBeaufort (cheese)Beaufort is a hard, rather sharp cheese made from cow's milk and is similar to gruyère. It is produced in the area around Beaufort located high in the French Alps in the Savoie region of France...
- 1968 - Bleu d'AuvergneBleu d'AuvergneBleu d'Auvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made from cow's milk, and is one of the cheeses granted the Appellation d'Origine Contrôlée from the French government....
- 1975 - Bleu de GexBleu de GexBleu de Gex is a creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France. During production, Penicillium glaucum mold is introduced and the unwashed curds are loosely packed. It is then aged for at least three weeks...
-Haut-Jura - 1977 - Bleu des CaussesBleu des CaussesBleu des Causses is a French blue cheese made from cow's milk. It is considered a mild variant of Roquefort. The cheese has a fat content of 45% and is aged for 3–6 months in Gorges du Tarn's natural limestone caves....
- 1979 - Bleu du Vercors-SassenageBleu du Vercors-SassenageBleu du Vercors-Sassenage is a mild pasteurized natural rind cow's milk blue cheese originally produced by monks in the Rhône-Alpes region of France in the 14th century. Now made in the Dauphiné area, the cheese has been a protected Appellation d'Origine Contrôlée since 1998. As a requirement, the...
- 1998 - Brie de MeauxBrie de MeauxBrie de Meaux is a French brie cheese of the Brie region and a designated AOC product since 1980. Its name comes from the Brie region and the town of Meaux. As of 2003, 6,774 tonnes were produced.-Description:...
- 1980 - Brie de Melun - 1990
- Camembert de Normandie - 1983
- CantalCantal (cheese)Cantal cheese is a firm cheese from the Cantal region of France. It is named after the Cantal mountains in the Auvergne region.One of the oldest cheeses in France, Cantal dates back to the times of the Gauls. It came to prominence when marshal Henri de La Ferté-Senneterre served it at the table of...
- 1956 - ChaourceChaource (cheese)Chaource is a French cheese, originally manufactured in the village of Chaource in the Champagne-Ardenne region.Chaource is a cow's milk cheese, cylindrical in shape at around 10 cm in diameter and 6 cm in height, weighing either 250 or 450 g...
- 1970 - ComtéComté (cheese)Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France.Comté has the highest production figures of all French AOC cheeses, making around 40,000 tonnes annually...
- 1952 - Époisses - 2004
- Fourme d'AmbertFourme d'AmbertFourme d'Ambert is one of France's oldest cheeses, and dates from as far back as Roman times. It is a usually pasteurized cow's milk blue cheese from the Auvergne region of France, with a distinct, narrow cylindrical shape....
- 1972 - Fourme de MontbrisonFourme de MontbrisonFourme de Montbrison is a cow's-milk cheese made in the regions of Rhône-Alpes and Auvergne in southern France. It derives its name from the town of Montbrison in the Loire department....
- 1972 - GruyèreGruyère (cheese)Gruyère is a hard yellow cheese, named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne...
- 2007 - LaguioleLaguiole (cheese)Laguiole , sometimes called Tome de Laguiole, is a French cheese from the plateau of Aubrac, situated at between 800 - 1500m, in the region of Aveyron in the southern part of France. It takes its name from the little village Laguiole and has been protected under the French Appellation d'Origine...
- 1961 - LangresLangres (cheese)Langres is a French cheese from the plateau of Langres in the region of Champagne-Ardenne. It has benefited from a Appellation d'origine contrôlée since 1991....
- 1991 - LivarotLivarot (cheese)Livarot is a French cheese of the Normandy region, originating in the commune of Livarot, and protected by an Appellation d'Origine Contrôlée since 1975....
- 1972 - MaroillesMaroilles (cheese)Maroilles is a cow's-milk cheese made in the regions of Picardy and Nord-Pas-de-Calais in northern France. It derives its name from the village of Maroilles in the region in which it is still manufactured....
- 1976 - MorbierMorbier (cheese)Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the black layer of tasteless ash separating it horizontally in the middle...
- 2000 - Munster-GéroméMunster (cheese)Munster or Munster-géromé, is a strong tasting, soft cheese made mainly from milk from the Vosges, between Alsace, Lorraine and Franche-Comté in France....
- 1969 - NeufchâtelNeufchâtel (cheese)French Neufchâtel is a soft, slightly crumbly, mould-ripened cheese made in the region of Normandy. One of the oldest cheeses in France, its production is believed to date back to the 6th century. It looks similar to Camembert, with a dry, white, edible rind, but the taste is saltier and sharper....
- 1969 - Pont l'EvêquePont-l'Évêque (cheese)Pont-l'Évêque is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados département of Basse-Normandie...
- 1976 - ReblochonReblochonReblochon is a French cheese from the Alps region of Haute-Savoie and has been granted the AOC title. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives. Until...
- 1958 - Saint-NectaireSaint-NectaireSaint-Nectaire is a French cheese made in the Auvergne region of central France. The cheese has been made in Auvergne since at least the 17th century. Its name comes from the Marshal of Senneterre , who served it at the table of Louis XIV...
- 1955 - SalersSalers (cheese)The Salers is a French cheese from the volcanic region in the mountains of Auvergne, central France. It is a pressed, uncooked cheese made from Salers cow's milk between the 15 April and 15 November...
- 1979 - Tome des Bauges - 2002
- Vacherin Mont d'OrVacherin (cheese)Vacherin is a cow's-milk cheese. Two main types of French or Swiss Vacherin cheeses exist.-Mont d'Or:One is a soft, rich, seasonal cheese made from cow's-milk in Switzerland or France, usually in villages of the Jura region , and has a grayish-yellow washed rind and is called Mont d'Or, or...
- 1981
Goat's milk cheeses
- BanonBanon (cheese)Banon is a French cheese made in the region around the town of Banon in Provence, south-east France.Also known as Banon à la feuille, it is an unpasteurized cheese made from goat's milk and is circular in shape, around 7 cm in diameter and 2.5 cm in height, and weighing around 100 g...
- 2003 - Chabichou du Poitou - 1990
- ChevrotinChevrotinChevrotin is a soft goat’s milk based cheese produced in Haute-Savoie / Upper Savoy . Since 2002 it has enjoyed an AOC designation.-Production:...
- 2002 - Crottin de ChavignolCrottin de ChavignolCrottin de Chavignol is the most famous goat cheese of the many varieties produced in the Loire Valley. This cheese is the claim to fame for the village of Chavignol, France, which has only two hundred inhabitants.-History:...
- 1976 - MâconnaisMâconnaisThe Mâconnais district lies in the south of the Burgundy wine region in France, west of the River Saône. It takes its name from the town of Mâcon. It is best known as a source of good value white wines made from the Chardonnay grape; the wines from Pouilly-Fuissé are particularly sought-after....
- 2005 - Pélardon des CevennesPélardonPélardon, formerly called paraldon, pélardou and also péraudou, is a French cheese from the Cévennes range of the Languedoc-Roussillon region. It is a traditional cheese made from goat's milk. It is round soft-ripened cheese covered in a white mold weighing approximately 60 grams, with a...
- 2000 - PicodonPicodonPicodon is a goats-milk cheese made in the region around the Rhône river in southern France. The name means "spicy" in Occitan.The cheese itself comes in a number of varieties, each small, flat and circular in shape varying from speckled white to golden in colour...
- 1983 - Pouligny-Saint-PierrePouligny-Saint-Pierre (cheese)Pouligny-Saint-Pierre is a French goats'-milk cheese made in the Indre department of central France. Its name is derived from the commune of Pouligny-Saint-Pierre in the Indre department where it was first made in the 18th century....
- 1972 - Rigotte de CondrieuRigotte de CondrieuThe rigotte de Condrieu is a type of cheese made with goat's milk which originates in the Lyonnaise region of France and is named after the town of Condrieu....
- 2008 - RocamadourRocamadour (cheese)Rocamadour is a French cheese from the regions of Périgord and Quercy. It takes its name from the commune of Rocamadour in the département of Lot. It has benefited from an Appellation d'origine contrôlée since 1996...
see also CabecouCabécouCabécou is a soft goat cheese that comes from the Midi-Pyrénées region of southern France. It has a thin striped rind and after 2 weeks its crust grows blue mold changing its taste.-External links:*...
- 1996 - Sainte-Maure de TouraineSainte-Maure de TouraineSainte-Maure de Touraine is a French cheese produced in the region of Touraine, mainly in the department of Indre-et-Loire. It is named after the small town of Sainte-Maure-de-Touraine, in the department of Indre-et-Loire, at equal distance from westly Chinon and eastly Loches.Sainte-Maure de...
- 1990 - Selles-sur-CherSelles-sur-Cher (cheese)Selles-sur-Cher is a French goats'-milk cheese made in the Centre region of France. Its name is derived from the commune of Selles-sur-Cher in the Loir-et-Cher department where it was first made in the 19th century....
- 1975 - ValençayValençay (cheese)Valençay is a cheese made in the province of Berry in central France. Its name is derived from the town of Valençay in the Indre department....
- 1998
Primary sources
- Fiche AOC Produits Laitiers 2009, prepared by the Institut National de l'Origine et de la Qualité (INAO) in cooperation with the Conseil National des Appellations d'Origine Laitières (CNAOL).
External links
- Institut National de l'Origine et de la Qualité, (INAO).
- CNAOL and INAO web site devoted to French PDO and AOC cheeses.