AOP Archives | Cheese Atlas

Rocamadour: France’s Smallest AOP Cheese

Rocamadour AOP is a small soft white mould cheese made from goat’s milk. It is named after the town of Rocamadour in southwestern France.

Valençay cheese is a French cheese with a unique pyramid shape, made from raw or pasteurised goat’s milk. Learn about its origins and flavour.

The goat’s milk Reblochon

Robust blue from central France

Livarot is a soft washed rind cheese that originates from Normandie in the north of France. It is affectionately known as Le Colonel.

Camembert de Normandie is a soft cow’s milk cheese that originates from Normandie, in the North of France. It dates back to the late 1700’s.

Ossau-Iraty is the pride of the French Basque region. It is a semi-hard cheese made with sheep’s milk and has a robust earthy aroma.

Gabriel Coulet Roquefort is a traditional French blue cheese made in the Aveyron department. It is one of the world’s best know cheeses.

The first cow’s milk AOP

Brie de Meaux is a soft cheese made in the Ile-de-France region of France. It is one of only two Bries to have been granted an AOP stamp.

Le Gruyère is a traditional semi-hard cheese made in Switzerland. The AOP dictates that only raw cow’s milk can be used to make the cheese.

Langres is a traditional French soft washed rind cheese that has held an AOC stamp since 1991 and an AOP stamp since 2009.