AOC:
"Appellation d'Origine Controllée"
Whenever you read about the most famous and sophisticated French
cheeses, you will usually find it certified by the label “AOC”.
Right away, you know that this cheese must be pretty important
to receive such recognition- even though you may not know what
AOC means.
- Milk and the corresponding cheese are produced in a specific
geographic area.
- Manufacturing and maturing techniques comply with "constant,
proven, local customs".
- The intrinsic qualities and characteristics of the cheese are
upheld - shape and size, appearance of rind, texture of cheese,
minimum fat and dry matter content, and that a sequence of tests
be successfully completed.
DOP: "Protected Domination
of Origin"
The Italians have their own way of guaranteeing Formaggio lovers
that their cheese is of the highest quality.
A cheese awarded with the DOP is most special, DOP stands for
"Denominazione di Origine Protetta" which is the equivalent
of the European term PDO “Protected Designation of Origin”.
Similar to AOC, PDO guarantees that the production processes,
the breeds involved and the final cheeses are subjected to strict
quality controls and that the cheeses are made with fresh milk
from local breeds from a specific location in Italy.
The methods of production must also be traditional, and have fixed
storage guidelines to ensure that the cheese age correctly. It
is a mark of optimal quality and high standards.
IGP: "Protected
Geographical Indication"
It is a label of a
product linked with a specific region, but with a less strict
control in the elaboration process.
The certification “IGP Sud-Ouest” (South-West of France), launched
in 1994, is a real supporter of the Foie Gras industry from South-West
of France. Labeyrie is a main actor in the creation of the “IGP
Sud-Ouest” label for its ducks supply. Ducks from the SouthWest
of France are bred, fed, killed and sliced in the South West of
France.
Why South-West of France?
South-West of France and Duck Foie Gras have a reputation
and a tradition that are linked.
Since the beginning of the 16th century, the peasants and the
introduction of corn enabled the development of the Duck Foie
Gras’ culture. For more than 2 centuries, South West of France
Duck Foie Gras producers acquired an irreplaceable know-how which
allies both evolutions of the preservation techniques and respect
of the traditions. |
