When is the Best Time to Try French AOP Cheeses?
AOP stands for Appellation d’Origine Protégée, or Protected Designation of Origin (PDO) in English.
It is the European equivalent of France’s AOC (appellation d’origine contrôlée, or controlled designation of origin in English).
An AOP cheese must be produced in a strictly defined geographical area using historically recognized methods.
Now that you know what AOP stands for, let’s dive into when is the best time to try the famous French AOP cheeses.
| Season | Our Top 3 Favorites |
|---|---|
| Spring | Ossau-Iraty, Laguiole, Beaufort |
| Summer | Brie de Meaux, Valençay, Neufchâtel |
| Autumn/Fall | Roquefort, Époisses, Langres |
| Winter | Abondance, Mont d’Or, Tome des Bauges |
Did you know?
As of 2021, there are around 60 AOC cheeses in France.
Also read: Why do the French Like Raw Milk Cheese?
The Best French AOP Cheeses – Spring
B:
Banon, Beaufort, Bleu d’Auvergne, Bleu du Vercors-Sassenage, Brie de Melun, Brocciu (Brocciu Corse),
C:
Cantal, Chabichou du Poitou, Charolais, Chavignol (Crottin de Chavignol), Chevrotin, Comté
L:
M:
O:
P:
Pélardon, Picodon, Pouligny-Saint-Pierre
R:
Rigotte de Condrieu, Rocamadour
S:
Sainte-Maure-de-Touraine, Salers, Selles-sur-Cher
V:
The Best French AOP Cheeses – Summer
B:
Bleu de Gex, Bleu des Causses, Bleu du Vercors-Sassenage, Brie de Meaux, Brocciu, Brousse du Rove
C:
Camembert de Normandie, Cantal, Chabichou du Poitou, Chaource, Charolais, Chevrotin
E:
F:
Fourme d’Ambert, Fourme de Montbrison
M:
Maroilles, Morbier, Munster (Munster-géromé)
N:
O:
P:
Pélardon, Picodon, Pouligny-Saint-Pierre
R:
Reblochon de Savoie, Rigotte de Condrieu, Rocamadour
S:
Saint-Nectaire, Sainte-Maure-de-Touraine, Salers, Selles-sur-Cher
T:
V:
The Best French AOP Cheeses – Autumn/Fall
A:
Abondance
B:
Banon, Beaufort, Bleu d’Auvergne, Bleu de Gex, Bleu des Causses, Bleu du Vercors-Sassenage, Brie de Meaux, Brocciu Corse
C:
Camembert de Normandie, Cantal, Chabichou du Poitou, Chaource, Charolais, Chavignol, Chevrotin, Comté
E:
F:
Fourme d’Ambert, Fourme de Montbrison
L:
M:
Mâconnais, Maroilles, Mont d’Or (Vacherin du Haut-Doubs)
P:
Picodon, Pouligny-Saint-Pierre
R:
Reblochon de Savoie, Rigotte de Condrieu, Rocamadour, Roquefort
S:
Saint-Nectaire, Sainte-Maure-de-Touraine, Salers, Selles-sur-Cher
T:
The Best French AOP Cheeses – Winter
A:
B:
Beaufort, Bleu d’Auvergne, Bleu de Gex, Brie de Meaux, Brie de Melun, Brocciu Corse
C:
Camembert de Normandie, Cantal, Comté
E:
F:
Fourme d’Ambert, Fourme de Montbrison
L:
M:
Maroilles, Mont d’Or (Vacherin du Haut-Doubs), Munster (Munster-géromé)
R:
S:
T:
Also read: The Fat Content of French AOP Cheeses
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