Fromage Friday: Is Your Cheese Legit?

Apparently, there’s a cheese (and general farm product) war of the names. In the cheese books I read before leaving the States, I got the impression that in the hundreds of years since monks and other people started churning out cheese in the basement and the barnyard, the names and varieties have gotten a little muddled. To try and keep everyone from copying each other, the EU has put some trademark-esque policies into action, giving certain foods “protected designation of origin,” “protected geographical indication,” or “traditional specialty guaranteed.”

Clever, right? France has 45 such designated cheeses, the most in all of the EU, though Italy produces a lot more specialty cheese. I have not been doing the best job getting local cheeses, or even figuring out where to start except for on the right size of the cheese case, so this discovery is a crucial Fromage Friday tool.

French “protected” and applied-to-be-protected cheeses are all listed here, and I’ve got quite a lot of work to do if I want to tear the list up. Officially registered cheeses are:

Mâconnais
Picodon
Morbier
Pouligny-Saint-Pierre
Chaource
Époisses
Bleu de Gex Haut-Jura
Rocamadour
Roquefort
Laguiole
Banon
Tome des Bauges
Chevrotin
Valençay
Ossau-Iraty
Comté
Mont d’Or ; Vacherin du Haut-Doubs
Sainte-Maure de Touraine
Salers
Brocciu Corse ; Brocciu
Reblochon ; Reblochon de Savoie
Pélardon
Bleu du Vercors-Sassenage
Crottin de Chavignol ; Chavignol
Maroilles / Marolles
Munster ; Munster-Géromé
Fourme de Montbrison
Fourme d’Ambert
Bleu d’Auvergne
Bleu des Causses
Brie de Meaux
Brie de Melun
Camembert de Normandie
Cantal ; Fourme de Cantal ; Cantalet
Chabichou du Poitou
Langres
Livarot
Neufchâtel
Pont-l’Évêque
Saint-Nectaire
Selles-sur-Cher
Tomme des Pyrénées
Tomme de Savoie
Emmental de Savoie
Emmental français est-central

I’ll be revisiting this, and crossing them out as I go! 
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2 responses to “Fromage Friday: Is Your Cheese Legit?

  1. i have a tomme de chevre and tome de brebis to try tomorrow

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