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Posts Tagged ‘DOP’

Vecchia Dispensa Balsamic Vinegars

Vinegars from La Vecchia Dispensa

As I mentioned in my prior post, Balsamico Tradizionale offers the best chance to taste some of the purest expression of true balsamic vinegar. One of the reasons for this is the thoughtful regulations governing the production of Balsamico Tradizionale di Modena and Balsamico Tradizionale di Reggio Emilia, which dictate a range of protections – from the grapes varieties that must be used, to the style of bottle.

Once you move beyond the world of Balsamico Tradizionale into the less controlled world of non-tradizionale balsamics, things get more complicated. Historically, the category of balsamic, balsamico or balsamic vinegar consisted of products with levels of quality all over the map. Some careful producers, employing traditional methods, produced balsamics with beautiful balance and depth of flavor. At the same time, large, industrial producers sold balsamics using inexpensive ingredients and time-saving technologies to maximize profits, capitalizing on the balsamic name. (more…)

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Old and Young Parmigiano Reggiano

On a recent trip to Italy, I had the opportunity to visit a co-op that makes Parmigiano Reggiano. It was a first for me – I have witnessed the cheesemaking process before and have even tried my hand at making chèvre but I had never before observed the making of a hard, aged cheese like Parmigiano Reggiano. (more…)

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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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