This has been a good year for cheese at Formaggio Kitchen. We were lucky enough to visit several producers — both old friends and new acquaintances — who are sending us some incredible cheeses. Throughout the holidays, as family and friends come to town, or as you pack for a trip of your own, be sure to have a good selection of cheese on hand for simple snacking or to create an elegant cheese course. For help finding just the right cheese, here are a few highlights from our recent trips. (more…)
Posts Tagged ‘fermier’
2010: A Good Year For Cheese
Posted in Cheese, France, tagged Cheese, Comté, fermier, Ihsan Gurdal, Jura, Kurt Gurdal, Pyrenees, Savoie, Tomme Crayeuse, Tomme de Savoie, Valerie Gurdal on December 17, 2010 | Leave a Comment »
What Does “AOC” Mean and What Does It Say About a Cheese?
Posted in Cheese, Education, FAQs, Food History, France, tagged AOC, artisanal, Cheese, DO, DOC, DOP, fermier, food, France, fruitiere, PDO, Roquefort on June 18, 2010 | 5 Comments »
Three Roqueforts: Vieux Berger (top left), Gabriel Coulet (bottom left) and Carles (right)
We carry a number of AOC cheeses here at Formaggio Kitchen: Époisses, 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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