Definition: A.O.C regulations were established in France to define quality standards for products like cheese and wine and tie the names of the products to geographic regions.
For a cheese to get the A.O.C stamp, the cheese must be made within a region that has been granted A.O.C. status and be produced according to the legal definition of the specific cheese they are making. Cheeses are defined by:
- type of milk used
- region where the milk comes from
- region where the cheese is made
- cheesemaking technique and aging process
- overall composition of the cheese (such as type of rind and fat content)
- physical appearance (size and shape of the cheese)
- flavor profile and aroma
Also Known As: Appellation d'Origine Controlee
