March 27 marks International Cheese Day.
To be honest, every day is Cheese Day in France!
Do you know the history of cheese?
If I mention AOP, AOC, Label Rouge, soft cheese, hard cheese—do you know what I’m talking about?
No?
Then follow this guide to navigate this cheesy jungle!
1 - The History of Cheese
Cheese first appeared in antiquity; traces of curdled milk have been found in pottery from that era. By exploring ways to preserve milk, early farmers created the first cheeses!
The Romans played a key role in spreading cheese-making techniques, introducing aging and salting methods to improve production.
In the Middle Ages, the fall of the Roman Empire and barbarian invasions led to the loss of many cheese recipes. Monasteries became the primary producers of cheese, and monks developed recipes and aging techniques still used today (Roquefort, Munster, etc.). Cheese trade began to flourish in major cities, but transporting fresh cheese was difficult, so production remained regional.
During the Renaissance, each region started developing its own cheese specialties, closely tied to local agriculture (cow or goat farming, aging duration based on milk availability). These factors shaped cheese production and contributed to its diversification.
The Industrial Revolution in the 18th century marked the birth of the first industrially produced cheeses. This is how Camembert became a national emblem (yes, really!) thanks to improved production and distribution.
Mass production led to the creation of the very first quality label: AOC – Appellation d’Origine Contrôlée (Controlled Designation of Origin). Its goal was clear: to protect traditional cheeses and their craftsmanship.
Today, there are over 1,200 varieties of cheese, categorised into eight families. Various labels ensure quality standards, preserving this national treasure. In France, cheese is present at every meal in different forms—95% of French people eat cheese at least once a week, and it represents 7% of their food budget.
2 - The Different Cheese Families
As mentioned, France has over 1,200 types of cheese, classified into eight families based on their production method:
- Fresh cheeses (non-aged)
Examples: Brousse, Ricotta, Faisselle
- Soft cheeses with a bloomy rind (white rind, creamy and melting texture)
Examples: Camembert, Brie, Neufchâtel
- Soft cheeses with a washed rind (orange rind, washed during aging, strong aroma)
Examples: Munster, Époisses, Livarot, Mairolle
- Pressed but uncooked cheeses (pressed but not heated, flavor and aroma come from the rind)
Examples: Reblochon, Saint-Nectaire, Cantal, Tomme de Savoie
- Pressed and cooked cheeses (heated before being pressed, often large in size, slow maturation gives them a fruity flavor and firm texture, yellow paste, highest in calcium and protein)
Examples: Comté, Beaufort, Emmental
- Blue cheeses (internal mold veins)
Examples: Roquefort, Bleu d’Auvergne, Fourme d’Ambert
- Goat cheeses (varied textures, often in small rounds or logs)
Examples: Crottin de Chavignol, Valençay, Sainte-Maure-de-Touraine
- Processed cheeses (made by melting one or more cheeses, with possible additions of herbs, spices, or other dairy products)
Examples: Cancoillotte, Apéricube, spreadable cheeses
3 - The Different Cheese Labels
These labels ensure consumers get authentic cheese that respects French traditions and terroir.
Here are the five main ones:
- AOP (Appellation d’Origine Protégée – Protected Designation of Origin)
This European label guarantees that all production steps (animal feeding, manufacturing, aging) occur in a specific geographical area.
Examples: Roquefort, Comté, Camembert de Normandie, Munster, Reblochon.
- AOC (Appellation d’Origine Contrôlée – Controlled Designation of Origin)
The French equivalent of AOP, often a step before obtaining the European label.
- IGP (Indication Géographique Protégée – Protected Geographical Indication)
A less strict European label, ensuring that at least one production step happens in the designated area.
Examples: Saint-Marcellin, Emmental de Savoie.
- Label Rouge – Red Label
Guarantees superior quality based on strict production and ingredient selection criteria.
Examples: Some Camemberts and Tommes carry this label.
- Bio (Organic)
Ensures that cheese is produced according to organic farming standards (no pesticides, controlled animal feed).
Examples: Comté, Bleu d’Auvergne, and Saint-Nectaire are available in organic versions.
Conclusion
Cheese is a pillar of French gastronomy and heritage. It has evolved over time, adapting to different eras’ challenges.
Today, there is a cheese for everyone, every occasion, and every meal. It is deeply embedded in French cuisine and recipes, and culture, which explains the country’s deep love for cheese.