A Guide to AOC: French Cheese

For francophiles and cheese enthusiasts alike, the world of French cheese is a treasure trove of flavours, textures, and traditions. At the heart of this rich culinary landscape lies the prestigious AOC designation—Appellation d’Origine Contrôlée—a mark of quality that speaks volumes about a cheese’s heritage and craftsmanship.

What is AOC?

Appellation d’Origine Contrôlée, which translates to “controlled designation of origin”, is a classification system that protects and promotes traditional French products, including cheese. This certification ensures that cheeses bearing the AOC seal are produced in their region of origin, using time-honoured methods and specific ingredients.

The concept of ‘terroir’ is fundamental to AOC cheeses. This French term encapsulates the unique environmental factors—soil, climate, and topography—that influence the character of agricultural products. For cheese, this means that the distinctive flavours are inextricably linked to the land where the animals graze and the cheese is produced.

Notable and lesser-known AOC Cheeses

Let’s savour a few examples of AOC-certified French cheeses:

Brie de Meaux

This king of cheeses hails from the Île-de-France region. To earn its AOC status, it must be made from unpasteurised milk and aged in the historic town of Meaux.

Roquefort

One of France’s oldest AOC cheeses, Roquefort must be made from the milk of specific sheep breeds and aged in the limestone caves of Roquefort-sur-Soulzon.

Cantal

This cheese from the Auvergne region must come from the winter milk of Salers cows and be aged for at least one month to bear the AOC label.

Banon

This small, flat cheese from Provence is a true delicacy. Made from raw goat’s milk, Banon is typically ripened for just 2-3 weeks, giving it a fresh, delicate flavour. True AOC Banon is rare outside of France, making it a special treat for cheese enthusiasts visiting the country.

Langres

Hailing from the Champagne region, Langres is a cow’s milk cheese with a unique characteristic—its flavour can change based on the season, reflecting what the cows were eating at the time. This AOC cheese has a distinctive orange rind and a creamy texture that develops as it ages.

Saint-Marcellin

Originating from the Rhône-Alpes region, Saint-Marcellin is a versatile cow’s milk cheese that comes in three ripening stages: sec, cremeux, and bleu. Its mild, salty taste with hints of nuttiness makes it perfect for both cheese boards and cooking.

Tips for Cheese Aficionados

1. Pair with regional wines: Many AOC cheeses have perfect wine partners from the same region.
2. Savour the seasons: Some AOC cheeses are only available at certain times of the year due to traditional production cycles.
3. Visit the source: Plan a trip to France and visit the regions where your favourite AOC cheeses are made for a truly immersive experience.

Learn more about AOC

Thursday 23rd January 12:00-13:00 EST

Mark your calendars for a tasteful discussion with Ned Palmer, author of A Cheesemonger’s Tour de France France, as he delves into the world of traditional French cheese and the significance of AOC (Appellation d’Origine Contrôlée). Discover how AOC protects the authenticity and heritage of their production, ensuring it follows traditional methods linked to specific regions. This talk will not only enhance your next visit to your favourite fromager, but also provide a new appreciation for the unique craftsmanship behind each variety.

Lead photo credit : Shutterstock