French cheese

Posted by Terry Marsh Oct 19, 2006

AOC stands for Appellation d’Origine Contrôlée. It is a law that guarantees that a product has been made within a specified region and by following established methods of production. The milk used, the region of collection and the length of the maturation are all clearly specified as part of the law.

The first cheese to have been awarded the AOC status was Roquefort – as long away as the 25th July 1926.

Abondance AOC

Banon AOC

Beaufort AOC

Bleu d'Auvergne AOC

Bleu de Gex, Bleu du Haut-Jura AOC

Bleu des Causses AOC

Bleu du Vercors Sassenage AOC

Brie de Meaux AOC

Brie de Melun AOC

Brocciu AOC

Camembert de Normandie AOC

Cantal AOC

Chabichou du Poitou AOC

Chaource AOC

Chevraillon AOC

Chevrotin des Aravis AOC

Comté and Comté Reserve AOC

Comté AOC

Crottin de Chavignol AOC

Epoisses de Bourgogne AOC

Fourme d'Ambert AOC

Fourme de Montbrison AOC

Laguiole AOC

Langres AOC

Livarot AOC

Macônnais AOC

Maroilles AOC

Mont d'Or, Vacherin du Haut-Doubs AOC

Morbier AOC

Munster AOC

Neufchâtel AOC

Ossau-Iraty AOC

Pélardon AOC

Picodon AOC

Pont-l'Evêque AOC

Pouligny Saint-Pierre AOC

Reblochon, Reblochon de Savoie AOC

Rocamadour AOC

Roquefort AOC

Saint-Maure de Touraine AOC

Saint-Nectaire AOC

Salers AOC

Selles-sur-Cher AOC

Tome des Bauges AOC

Valençay AOC