An Appellation d'Origine Contrôlée is awarded by government decree and requires, amongst other things, that :

- 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.

In simple terms Appellation d'Origine Contrôlée cheeses are original products with an established reputation, produced in a specific place using age-old skills.

The 39 Appellation Contrôlée cheeses :

1. Vacherin du Haut Doubs 2. Cantal ou Fourme de Cantal 3. Salers 4. Comté 5. Fourme d'Ambert 6. Bleu d'Auvergne 7. Beaufort 8. Laguiole 9. Roquefort 10. Pouligny Saint-Pierre 11. Reblochon 12. Livarot 13. Bleu de Gex - Haut Jura 14. Chaource 15. Bleu des Causses 16. Ossau - Iraty Brebis Pyrénées 17. Pont-l'Evêque 18. Munster 19. Selles-sur-Cher 20. Brie de Meaux 21. Crottin de Chavignol 22. Neufchâtel 23. Brie de Melun 24. Maroilles 25. Saint Nectaire 26. Camembert de Normandie 27. Picodon de l'Ardèche, Picodon de la Drôme 28. Abondance 29. Chabichou du Poitou 30. Sainte Maure de Touraine 31. Apoisses de Bourgogne 32. Langres 33. Fourme de Montbrison 34. Rocamadour 35. Brocciu 36. Valencay 37. Bleu du Vercors 38. Morbier 39. Pélardon