French Culture & Savoir‐Faire

Epoisses Cheese (PDO)

May 5, 2015

Époisses is a soft, washed rind cheese made of cow’s milk from three départements in the Burgundy région of France (northeastern France): Côte-d’Or, Haute-Marne and Yonne. Its history can be traced back to the 16th century, when a religious community of monks in the town of Epoisses is reputed to have begun its fabrication. The […]

2015: Year One of Agro-Ecology

February 13, 2015

The incorporation of Agro-Ecology into law took over two years and required the laying of a solid foundation in the form of ambitious agricultural reform projects. The campaign entitled “Year One of Agro-Ecology” celebrates the assembly of Agro-Ecology’s legal foundation and marks the beginning of what promises to be a proliferation of new and improved […]

The “Ambition Bio 2017” program is one of the most agro-ecological measures taken by the French Government to make producers, distributors, and citizens work together. Six main goals have been defined: To develop organic production. An incentive system will encourage farmers to keep their fields under organic management. This goal will be mainly financed by […]