What does AOC mean in cheese?

AOC is a French label created to promote the quality and production of traditional products in the food industry. The label has been recognized by the European Union since 1992 and mainly covers alcoholic beverages and dairy products, including cheese, and a law passed in 1955 extended the label to cheese products.

Of the approximately 500 cheeses in France, only 35 have the AOC label. These cheeses are subject to careful examination in order to receive the label, they must belong to a certain origin and must comply with the strict rules established by the Institut National des Appellations d'Origine (L'INAO).

Appellation d'Origine Contr Lée (French: Appellation d'Origine Contr Lée) is a geographical indication for products of traditional French and Swiss foods, and is part of the European Designation of Origin Protected Designation of Origin (AOP) mark. The Designation of Origin guarantees the quality, characteristics, origin and production process of a product (wine, cider, fruit, vegetable, dairy products, etc.).

The purpose of these quality marks is to make the corresponding product easily recognizable. For example, French cheese is marked with a red dye on the base, or a recognizable mark on the label or a label made of casein, with a numerical number and an inspection body. The colors of the signage are divided into two categories:

Green represents agricultural products and red represents dairy products.

Like wine, French cheese also has an AOC designation system, each region must follow the regulations and traditional production rules to produce cheese, cheese AOC law originated in the 15th century, formally enacted in 1955, and officially taken over by the French Authority of Origin in 1990 (Inao-Institut National des Appelations d'Origines). There are currently 35 AOC designations for cheeses, with a total of 500 French cheeses, each of which is based on its origin and from the AOC, which can be identified by the label on the skin or on the packaging. The following are the main guidelines of the AOC system:

Geographically, the AOC appellation indicated must be produced in the same appellation, including the origin, manufacture and maturation of milk.

It is necessary to strictly follow its traditional manufacturing methods, and different cheeses have different manufacturing methods.

In order to maintain the flavor of a typical cheese, strict and accurate manufacturing standards must be adhered to in terms of size, rind, structure and minimum fat content.

All cheesemakers must comply with the regulations set by the Association to ensure the quality and standard of their products.

If we use the wine regions to map France, we will surely see that the variety of cheeses can also divide the territory of France into more than a dozen regions.

Cheese, also known as cottage cheese and cheese, is a generic term for a variety of dairy cheeses with a wide variety of tastes, textures and forms. It is a dairy product.

Cheese is made from milk and is rich in protein and lipids, including cows, buffaloes, goats or sheep. Rennet is usually added during the production process to cause the casein in it to coagulate, acidify the dairy product, and then separate and press the solids into a finished product.

Some cheeses have mold on the surface or inside that give the cheese a special flavor. Depending on the type, cheese can be a hard solid or a soft semi-solid at room temperature, and melt at high temperatures, giving it a viscous semi-liquid state.

Cheese can be classified into hundreds of types, milk source (the food eaten by milk-producing animals also varies), whether Pasteur is used or not, milk fat content, bacteria and mold, treatment method and fermentation determine their shape, texture, and taste. Cheese can be flavored with herbs, spices, or smoke. The yellow and red colors in cheese, such as red Leicester cheese, are due to the addition of annatto seeds.

What is cheese?

Cheese (one of which is also called cottage cheese) is a fermented milk product, its properties are similar to common kefir, are made through the fermentation process, and also contain lactic acid bacteria that can be healthy, but the concentration of cheese is higher than that of yogurt, similar to solid food, and the nutritional value is therefore richer. Each kilogram of cheese products is made from 10 kilograms of concentrated milk, which is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins, and is an all-natural food. In terms of craftsmanship, cheese is fermented milk; In terms of nutrition, cheese is concentrated milk.

The origin of cheese, the most common version is that it was invented by nomadic peoples. They used to store fresh milk in cowhide backpacks, but it often fermented and turned sour after a few days. Later, they discovered that sour milk would clump into clumps after a few days in a cool, humid climate, turning into excellent cheese, and this method of preserving milk was spread.

Cheese has also been one of the staple foods of these nomadic peoples.

Although cheese is more shelf-stable, cheese is always in the process of fermentation, so it can spoil if it takes too long. Although this change is slow, there will come a time when the cheese will become inedible.

Nowadays, there are more and more types of cheese and how to eat it. In addition to making Western dishes, cheese can also be cut into small pieces and eaten directly with red wine, or added to steamed buns, breads, biscuits, hamburgers, or mixed with salads and noodles. With the increasing number of foreign exchanges, more and more young people have a clearer understanding of the nutritional value of cheese.

Maybe you've eaten McDonald's Custarburger or Pizza Hut's pizza, and one of the most important ingredients in these dishes is cheese.

Nowadays, the cheese on the market is mainly flake-based, such as bright full-fat and low-fat cheese, which is made by the famous domestic dairy manufacturing enterprise Bright Dairy, which selects high-quality fresh milk in Australia and is processed and produced at a fixed point, especially suitable for students and office workers who are in a hurry in the morning.

Cheese. Bread and cheese

It is a milky dry raw material obtained by fermentation of milk.

The origins of cheese can be traced all the way back to the Neolithic period, when about 10,000 years ago, when humans began domesticating goats, camels, reindeer, and various ewes, raising them and enjoying the milk they produce.

The first documented cheese drainer (used to drain naturally curdled milk) dates back to around 5,000 BC. To be sure, the first piece of cheese is curdled and freshly dried at room temperature.

The existence of cheese is mentioned in many old texts. Epoclitus, Aristotle, Plato, and Epicurus all expressed their love for cheese in their respective eras.

Cheese (fromage; In Latin it is called formaticus, ie"Make shapes"It has always occupied an important place in the food of various societies. Not only can it be produced in almost any kind of environmental conditions, but it is also a good way to preserve milk in some of the most scarce periods. That's why evolution calls it cheese.

Cheese retains the protein it contains very well. It is made in a very old way, with the desire to extend the shelf life of a special food: this solid or semi-solid food is made by separating the solid part of milk, known as curd, from liquid whey, and salting and maturing it over a period of time (which can be long or short).

Perhaps the oldest cheese in France is Cantal, which has been around for almost 2,000 years. Modern writer Priny? Langcien (Jules?

The author of the book Caesar) already mentions this cheese in his works. The writer Marcia first proposed that goat's cheese had existed in the Pyrenees region as early as the first century AD. From the beginning of the Crusades, the cheese we are talking about today has entered the food recipe.

The production of cheese soon passed from the peasants to the monks. Hermitages and other types of monasteries became sacred places for cheese production. The monks had the patience to handle the fresh milk, and their huge demand for cheese led to the creation of a wide variety of cheeses.

By 1550 there were more than 50 varieties.

Until the eighteenth century, cheese was not salted. Because at that time, salt was still an expensive food. As a result, cheese was served as a dessert with boiled fruit.

It wasn't until the nineteenth century that the craft of cheesemaking experienced a real revolution. Pasteur discovered that certain biological bacteria could ferment some foods (especially fresh milk) and that some bacteria could be killed by heating, which led to the invention of the pasteurization method that bears his name, which led to the rise of the cheese industry and its subsequent rapid development.

Is there any answer to cheese?

The English name of cheese is cheese (transliteration: cheese), which is a kind of food made by adding yeast or other (edible) bacteria after the milk is acidified.

Cheese is usually made from cow's milk, but there are also parts that are made using goat's milk. It is rich in protein and fat, as well as vitamins, as well as minerals such as calcium and phosphorus.

There are many varieties of cheese, among which cream cheese is a commonly used variety for making cakes, which has a very delicate texture and soft taste, which is most suitable for making all kinds of pastries.

There are also a wide variety of mozzarella cheeses, which are commonly used in Western food and pizza preparations, as well as cheese cubes, shredded cheese, and cheese slices that can be used directly.

Different cheeses (cheeses) are used in different ways, so be careful not to buy the wrong variety when buying.

FYI.

Feta cheese from Greece is now part of the European Designation of Origin Protection, although it has previously been excluded for a long time. Within the European Union, 90 percent of feta cheese is produced outside of Greece. Mainly in France, Germany and Denmark.

In these countries, Fetta is considered a "general appellation".

In October 2005, the European Court of Justice ruled that only feta cheese from Greece could enjoy the name "feta", confirming the European Commission's decision that feta cheese was "the fruit of the ancestral tradition of vast pastures and summer grazing" and that "the characteristic flora of specific regions of Greece" gave it "a unique taste and aroma". Dairy manufacturers that still use the "Feta" designation will have to completely eliminate the word "Feta" on their products by October 2007.

Due to the European Commission's desire to harmonize the various "official quality marks", it is not possible to create new regional markers (there are now six types of them) regional signs will have product geographical indications (IGP} to correspond, and the French appellation of origin control is also protected by the equivalent European appellation of origin, after 2002, the regional indications and appellation of origin control will only be effective after being registered in the product geographical indications or European appellation of origin protection.

French law divides wine into four classes:

1. Vin de Table (VDT) can only be made by French producers, and can only use French grape juice, which can be blended from grape juice from different regions. However, since 2009, the European Union has unified the classification labels of various countries, and now the VDT has been changed to Vin de France, which allows the labeling of varieties and vintages.

2. The label of regional table wine (Vin de Pays, abbreviated as VDP) can indicate the production area. The VDP is not as strict as the AOC, and regional wines can be blended with the must of the indicated appellation, but only from the grapes in that appellation. The label of the bottle is indicated with the name of the Vin de Pays + appellation, e.g. Vin de Pays d'OC.

Similarly, the VDP is now changed to IGP (Indication Géographique Protégée).

3. Vin Délimité de Qualité Superieure (VDQS).

What exactly does AOC mean in wine terminology?

AOC rating is a grade mark for wine.

AOC wines represent the highest grade of wine.

Of the four classifications of French wines, the highest grade is AOC wine. Depending on the grade of the wine, the label is recorded in a different way. If you can understand this label, you can also understand the label of other grades of wine.