Definition: A.O.C regulations were established in France to define quality standards for products like cheese and wine and tie the names of the products to geographic regions. For a cheese to get the A.O.C stamp, the cheese must be made within a region that has been granted A.O.C. status and be produced according to the legal definition of the specific cheese they are making. Cheeses are defined by:

• type of milk used
• region where the milk comes from
• region where the cheese is made
• cheesemaking technique and aging process
• overall composition of the cheese (such as type of rind and fat content)
• physical appearance (size and shape of the cheese)
• flavor profile and aroma
  Also Known As: Appellation d'Origine Controlee