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Posts Tagged ‘AOC’

Julie with cleaned Piment d'Espelette peppers

With cleaned Piment d’Espelette peppers

About this time last year, while traveling through the Pyrenees mountains, Valerie, Ihsan and I stopped for a few days to pay a visit to the small farm that produces one of our favorite products: Piment d’Espelette AOC. Piment d’Espelette (translation: peppers from Espelette) are bright red peppers grown in the town of Espelette and 9 surrounding communes. These peppers have a delicate, sweet-fruity flavor and a medium spiciness, a little milder than your average jalapeño. They’re most often sold dried, whole or pulverized into a flaky powder. (more…)

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Stichelton and Colston Bassett Stilton

Stichelton (left) and Colston Bassett Stilton (right)

Stilton is one of the most well-known blue cheeses in the world — up there with Roquefort, Gorgonzola and Cabrales. As possibly the most traditional English cheese, Stilton is often called the “King of English cheeses” and sometimes (and more controversially!) the “King of Blues.”

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Three Roqueforts: Vieux Berger (top left), Gabriel Coulet (bottom left) and Carles (right)

Three Roqueforts: Vieux Berger (top left), Gabriel Coulet (bottom left) and Carles (right)

We carry a number of AOC cheeses here at Formaggio KitchenÉpoisses, Langres, Comté and Fourme d’Ambert, to name a few.  As a result (and not surprisingly), one of the questions that we often field on the cheese counter is what the term AOC actually tells us about a given cheese.

AOC stands for Appellation d’Origine Contrôlée (translating to: Controlled Name of Origin) and is a designation of process and provenance that is used in France. There are equivalents of the AOC program in other countries – in Italy it is called DOC (Denominazione d’Origine Controllata) or DOP (Denominazione di Origine Protetta)*, in Spain it is called DO (Denominacion de Origen) and, in the EU as a whole, the designation is PDO** (Protected Designation of Origin). (more…)

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