Lombardy is a region in the northernmost part of Italy, sitting on the country’s Alpine border with Switzerland. The terrain is varied, ranging from plains in the southern part, to the Alpine heights of the Valtellina in the north. Lakes stretch out along the countryside and rivers criss-cross the verdant landscape. Lombardy is a part of Italy that is home to many well-known cheeses: Taleggio, Mascarpone, Provolone, Grana Padano and Gorgonzola. If you were to follow the Po River, heading west out of Lombardy, you would arrive in the Piedmont, another rich cheese-making region. The town of Bra, home to possibly the most widely respected cheese festival in the world, is situated in this part of Italy. Like their neighbors in Lombardy, cheesemakers of the Piedmont make Taleggio and Gorgonzola. Among the many cheeses in their canon, are other familiar names like Raschera, Robiola di Roccaverano and Castelmagno. (more…)
Posts Tagged ‘PDO’
Posted in Cheese, Education, Food History, Italy, tagged blue cheese, Cheese, food, Gorgonzola, Gorgonzola a due paste, Gorgonzola antico, Gorgonzola del nonno, Gorgonzola Dolce, Gorgonzola Piccante, PDO, Penicillium gorgonzola, Protected Designation of Origin, Roquefort, Stracchino, transhumance on September 28, 2011 | 2 Comments »
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…)