Salers cheese is a French semi-hard cheese made primarily with the milk of the Salers breed of cattle, both of which are named after a small village of the same name. It has a thick, dried crust and is made in the form of a large cylinder which is then cut into smaller sizes for […]
The Neufchâtel is a soft-ripened cheese made from cow’s milk in the area of Normandy called “Pays de Bray”. Softly salted, this cheese has a fluffy white skin and a firm, smooth inside. You can find it under different shapes, but the heart is its most famous one, making it instantly recognizable. History The Neufchâtel […]
French Minister of Agriculture, Stephane Le Foll, praised the historic step taken on May 21st in Geneva for the international protection of Geographical Indications. The 28 member states of the Lisbon Agreement decided by unanimity to extend the current international protection system of Protected Designations of Origin (PDO- also referred to as appellation d’origine controlée […]
The Pont L’Evèque is a soft cheese from Normandy made from cow’s milk with a washed-rind, easily recognizable by its consistent square shape. It is one of the world’s more ancient cheeses, created in the XII century by Cistercian monks from Caen city. The Pont L’Evèque is a soft cheese from Normandy made from cow’s […]
The Comté, a word meaning ‘county’ in French, is made with unpasteurized cow’s milk that must be produced in Jura (Mountains in the East of France). The Comté is the first French cheese to have been given the seal of quality: AOC in 1958. This law was created to link the cheese and its method […]
This wine made in the south east of France, around five towns in the department Vaucluse, is also the first French good to have been protected by a quality sign. It is actually thanks to some defenders of the wine, that the French label, Controlled Designation of Origin, was created in 1936. The Birth of […]
This month, we celebrate champagne (as known as “vin de Champagne”), a world-famous sparkling wine produced in the northeast of France, approximately 90 miles from Paris. From the coronation of French kings to the consecration of international treaties, all historical events are celebrated with a glass of champagne and today, it is the symbol of […]
Terroir and Origin Roquefort obtained the Appellation d’Origine Contrôlée (AOC) in 1925. It is made exclusively from whole, raw milk from Lacaune ewes, the only breed of ewe capable of withstanding the region’s extremes of climate. Although the milk used to make Roquefort is collected in a specific mountains area from the south of France, […]
Pelardon is a high-quality cheese of the French terroir, labeled by the Protected Designation of Origin sign. The name “Pélardon” was not officially adopted until the 19th century. Prior to then, the cheese was known by a variety of names, including Paraldon, Pelardou and Peraudou. Pelardon is a high-quality cheese of the French terroir, labeled […]
Reblochon cheese is a high-quality cheese of the French terroir. Its Designated zone of Origin covers about 184 villages in the ”départements” of Savoie and Haute-Savoie and its name derives from the patois term “reblocher” which means to milk the cow a second time. With a reddish-orange-washed rind, and thin layer of mold, Reblochon is […]
