List dairy AOC

This list of the dairy AOC gathers the cheeses, butters and creams profiting from the name of French controlled origin.

Cheeses

The cheeses are usually classified alphabetically (it is the case in the following table), by milk, origin or by type of paste.

Enumeration of the standard milk recognized by INAO:

of Cow;

of Goat;

of ewe;

of goat and ewe.

Enumeration of the standard of pastes recognized by the INAO:

P.M.C.N. : soft paste natural crust;

P.M.C.L. : soft paste washed crust;

P.M.C.F.: soft paste flowered crust;

P.P.: spotted paste;

P.P.N.C. : not cooked pressed paste;

P.P.C.: cooked pressed paste;

F.F. : fresh cheese;

F.f. : cheese spread.

Table

Renouncement for Camembert cheese

The Co-operative of Isigny and groups it Lactalis, which accounted for 90% of the Camemberts of Normandy, gave up during 2007 their AOC following the current refusal of the INAO to modify the book of giving the responsability to allow the use of thermized milk. These food groups continue to claim this change in the name of the public health and in order to reduce the production costs. The decree of name Camembert cheese of Normandy specifies that the product is elaborate with believed milk. The thermisation does not respect this criterion, reason of the refusal. The Camembert cheese with believed milk has a microbial flora responsible for the particular taste which appears during refining. Milk not believed does not have any more the same microbial flora.
Butter

Butter Charente-Poitou

Butter of Charentes

Butter of Isigny

Butter of Two-Sevres

Cream

Cream fraiche of Isigny

Cream fraiche of Bresse: ask recognition in progress.

See too

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