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AOP Bresse Cream and Butter AOP

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AOP Bresse Cream and Butter

The reputation of Bresse cream and butter comes from the region of the same name. Traditional churning produces a butter that is soft, light and smooth.

There are in fact two types of AOP Bresse cream: one is a sweet and velvety double cream; the other extra-thick with a fresh sharp taste, slightly acidic.


Contact information :

Syndicat de Promotion de la Crème et du Beurre de Bresse
4, avenue du Champ de Foire - 01003 Bourg-en-Bresse
04 74 45 67 21
virginie.forot@ain.chambagri.fr
www.aoc-creme-beurre-bresse.fr

In numbers (approx) :

  • 63 farms
  • 27 million litres of milk
  • 3 diaries
  • 450 metric tons of ceam et 260 metric tons of butter

 

AOP Chaource AOP

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AOP Chaource

Chaource is a favourite with those who love a soft, creamy cheese.

Made from whole cow’s milk, it is matured for 2 weeks and develops a smooth rind covered with white mould. Chaource has an aroma of cream and fresh mushrooms, sometimes of hazelnuts.


Contact information :

Syndicat de défense du fromage de Chaource
Hôtel de Ville - 10210 Chaource
03 25 49 90 48
syndicat-chaource@sfr.fr
www.fromage-chaource.fr

In numbers (approx) :

  • 66 farms
  • 38 million litres of milk
  • 2 farm-based producers
  • 4 cheese diaries
  • 2 cheese maturers
  • 2450 metric tons of cheese
  • 330 direct jobs that cannot be relocated

 

AOP Charolais AOP

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AOP Charolais

Charolais is a full-bodied goat's cheese, one of the largest in France. It is produced from raw whole milk in a region of permanent meadows and hedge-trimmed farmland.

Charolais cheese was originally dried in traditional cheese cages called "tzézires" or "chazières". This outstanding cheese keeps well and can be enjoyed at all times.


Contact information :

Syndicat de défense du fromage Charolais
59, rue du 19 mars 1962 - CS 70 610 - 71010 Mâcon cedex
03 85 29 56 14
vmarguin@sl.chambagri.fr
www.aop71.fr

In numbers (approx) :

  • 19 farms
  • 1 million litres of milk
  • 14 farm-based producers
  • 1 cheese diary
  • 1 cheese maturers
  • 70 metric tons of cheese
  • 60 direct jobs that cannot be relocated

 

AOP Époisses AOP

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AOP Époisses

A rich and elegant cheese first made in the little village of Époisses, thanks to an ingenious community of monks and the tenacity of local farmers. Its production method is unique. The rind, of an orange-ivory colour, develops naturally.

During the maturing process the cheeses are washed with water containing a gradually increasing amount of Marc de Bourgogne (marc brandy). The cheese has a soft and melting texture, with a characteristic taste: fruity, balanced, clean.


Contact information :

Syndicat de défense de l'Époisses
Place de la Mairie - 52190 Prauthoy
03 25 84 03 51
contact@fromage-epoisses.com
www.fromage-epoisses.com

In numbers (approx) :

  • 45 farms
  • 21 million litres of milk
  • 1 farm-based producer
  • 3 cheese diaries
  • 1360 metric tons of cheese
  • 290 direct jobs that cannot be relocated

 

AOP Langres AOP

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AOP Langres

Want to know how mature a Langres cheese is? Just look at the hollow on the top. The deeper the hollow, the more mature the Langres cheese.

It is a real bonus for those who like to pour a few drops of Champagne or Marc de Bourgogne into the hollow (or well) before tasting this characterful cheese.


Contact information :

Syndicat interprofessionnel du fromage de Langres
Chambre d'agriculture - espace Turenne - 52200 Langres
03 25 84 03 51
contact@fromagedelangres.com
www.fromagedelangres.com

In numbers (approx) :

  • 19 farms
  • 7 million litres of milk
  • 1 farm-based producer
  • 2 cheese diaries
  • 600 metric tons of cheese
  • 100 direct jobs that cannot be relocated

 

AOP Mâconnais AOP

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AOP Mâconnais

Mâconnais cheese developed near the vineyards. This little goat's cheese has the truncated cone shape of the mould in which it matures since it is never turned out before the end of its minimum period of maturation: 10 days.

Mâconnais cheese has a delicate, flavoursome paste. Its bloomy rind can be ivory, beige or bluish.


Contact information :

Syndicat de défense du fromage Mâconnais
Lycée agricole de Mâcon-Davayé - Domaine des poncétys - 71960 Davayé
03 85 33 56 20
vmarguin@sl.chambagri.fr
www.aop71.fr

In numbers (approx) :

  • 7 farms
  • 1 million litres of milk
  • 3 farm-based producers
  • 2 cheese diaries
  • 70 metric tons of cheese
  • 60 direct jobs that cannot be relocated

 

IGP Brillat-Savarin IGP

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IGP Brillat-Savarin

Brillat-Savarin, named after the famous gastronome, was created around 1930 by Henri Androuet. In the 1950s production of this cheese, enriched with cream, centred on Burgundy and the Seine-et-Marne department.

This prestigious cheese has a melting texture, tasting of cream and fresh butter, with aromas of hazelnuts and mushrooms, depending on its maturity.


Contact information :

Groupement de promotion du Brillat-Savarin
Maison des Industries Alimentaires de Bourgogne - 4, BD Dr Jean Veillet - BP 46524 - 21065 Dijon cedex
03 80 70 27 27
contact@brillat-savarin.com
www.fromage-brillat-savarin.fr

In numbers (approx) :

  • 6 diaries
  • 2 cheese maturerss
  • 1250 metric tons of cheese
  • 100 direct jobs that cannot be relocated

 

IGP Soumaintrain IGP

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IGP Soumaintrain

First made in the 17th century and known as far away as Paris by the 19th century, Soumaintrain cheese is the product of pastures in the damp valleys of north-west Burgundy. Maturing and regular washing help to assert its strong character.

Melting aromatic paste with intense and long-lasting "animal" overtones, characterised by a firmer, fresher centre.


Contact information :

Association de défense et de promotion du fromage Soumaintrain
Maison des Industries Alimentaires de Bourgogne - 4, BD Dr Jean Veillet - BP 46524 - 21065 Dijon cedex
03 80 70 27 27
contact@fromage-soumaintrain.fr
www.fromage-soumaintrain.fr

In numbers (approx) :

  • 20 farms
  • 1 million litres of milk
  • 7 farm-based producers
  • 2 cheese diaries
  • 1 cheese maturers
  • 120 metric tons of cheese
  • 60 direct jobs that cannot be relocated

 

Take a gourmet trip through Burgundian and Champenois lands : cheese, cream & butter.

This is your chance to explore the areas where cheese, cream and butter with official quality labels (AOP or planned IGP) are produced in Burgundy and Champagne! These lands dedicated to livestock farming and grazing are home to age-old traditions that have been preserved thanks to the efforts of dedicated enthusiasts. In these areas milk was traditionally made into fromage frais.

Farmers' wives patiently learned the art of maturing these fragile cheeses, all of which can boast a delicate, melting and homogenous paste, subtle lactic overtones and an often assertive character. They turned the rich milk of the Bresse into fragrant cream and soft butter.

Bresse Cream, Bresse Butter, Charolais, Mâconnais, Epoisses, Soumaintrain, Chaource, Langres and Brillat-Savarin cheese all originate from this vital alchemy, from the care and expertise of our producers, be they cheese or butter makers. Why not come and meet them?

AOP and IGP :
quality guaranteed!

AOP

What is
an AOP ?

IGP

What is
an IGP ?

AOP and IGP : quality guaranteed!

These two official quality labels can only be granted by the authorities and only to producer collectives belonging to a statutory association called an 'Organisme de Défense et de Gestion' (ODG).

Production conditions for each AOP or IGP are specified in detail, endorsed by the State and regularly monitored by independent organisations.

This information is readily and openly available to consumers on the www.inao.gouv.fr website.

What is an AOP ?

AOP (Appellation d'Origine Protégée) is a Protected Designation of Origin, guaranteeing that all stages of production have taken place in the designated geographical area, from milk production to cheese maturing.

The characteristics and authenticity of products with this label derive from their geographical origin, comprising both natural and human factors.

An AOP belongs to all its stakeholders, placing the men and women involved and their expertise at the very heart of the matter. In France there are 45 cheeses, 3 butters and 2 creams with an AOP label.

What is an IGP ?

IGP (Indication Géographique Protégée) is a Protected Geographical Indication, created by the European Union to expand the system of recognition of foodstuffs based on their geographical origins.

It guarantees the link between a product and its 'terroir', ensuring specific qualities, its reputation and other characteristics.

Cultivation and/or production and/or processing take place within a specified geographical area. In France there are seven cheeses with the IGP label.