PDO Cheeses: What Are the Main French Cheeses ?

Through our selection of label cheeses, discover what the three letters AOP (Appellation d’Origine Protégée) stand for, and what they guarantee in terms of quality, expertise and authenticity. From Comté and Roquefort to Saint-Nectaire and Époisses, take a gourmet journey to the heart of France’s terroirs.

Are you looking for information on PDO cheeses ? You’ve come to the right place. With 3 PDO cheeses in our range, we are about to unveil the secrets behind the three letters that make all the difference: PDO. Join us in discovering these certified treasures that are the pride of our gastronomic heritage and a real treat for our taste buds ! Let’s get started.

What Is a PDO ?

PDO is perhaps the most famous acronym of the French terroir. Let’s not prolong the suspense any longer: it stands for Protected Designation of Origin.

The Appellation d’Origine Protégée guarantees that a product is entirely produced in its region of origin, in compliance with the PDO requirements and following traditional methods that preserve its authenticity. This European certification ensures that the product’s name is protected across the EU.

Remember: a PDO is above all a label that guarantees a special bond between the product and its terroir.

What Does PDO Mean for Cheese ?

These three letters guarantee that the cheese has been made in a specific region, using traditional methods and local ingredients (the raw materials must come from the defined geographical area). In other words, it is the assurance of an authentic product with a unique flavor that reflects the full character of its terroir. Long live PDO!

PDO, AOC, and PGI

And if you’ve noticed the PDO label, you have surely seen the other Official Signs of Identification of Quality and Origin (SIQO): AOC and PGI.

So, what’s the difference ? The AOC (Appellation d’Origine Contrôlée) is the French version of PDO—or, if you prefer, PDO is the European equivalent of AOC. More precisely, the Appellation d’Origine Contrôlée guarantees the protection of its name within France, pending its registration and recognition at the European level.

As for PGI (Protected Geographical Indication), it also guarantees a link to quality and a specific territory, but with somewhat more flexible criteria than PDO. For example, to obtain this label, only one of the stages—production, processing, or manufacturing—needs to take place within the defined geographical area.

💡 Germain Enlightens You

PDO and PGI represent a common good and therefore cannot be held exclusively by economic actors, unlike a brand, for instance. Thus, any operator located within the defined geographical area who meets the specifications for a PDO or PGI can benefit from them.

How Do You Obtain a PDO ?

Obtaining a PDO is a bit like earning a Michelin star… but for a cheese. According to the official INAO guide, obtaining a PDO relies on two key steps. One must adhere to an extremely strict set of specifications (presented just below) and, above all, submit a request for PDO recognition. It makes sense—if you don’t ask, you won’t get it.

A closer look at the request for recognition

For a product to obtain a PDO, an application must be submitted to the local INAO services. This application includes several essential elements:

• A cover letter specifying the purpose of the request and, for PGI, a possible request for temporary national protection.
• A presentation and motivation note detailing the economic and technical reasons for the initiative, as well as the expected added value.
• A request for recognition as a Defense and Management Organization (DMO), the structure responsible for managing and ensuring compliance with the PDO requirements.
• A proposed set of specifications describing in detail the production criteria and the product’s specific characteristics.
• A control plan ensuring that the production conditions set in the specifications can be effectively verified.

The Contents of the Specifications Document

The specifications document is a key element in the recognition of a PDO. It must include several sections:

• A description of the product, detailing its physical, chemical, and organoleptic characteristics.
• The delimitation of the geographical area, indicating where the various production stages must take place.
• The production method, detailing specific practices (such as animal feeding, manufacturing techniques, aging, etc.).
• The link with the terroir, demonstrating how the product’s characteristics are directly influenced by its geographical environment and local expertise.
• The traceability and control obligations, to ensure adherence to the PDO criteria.

Once the application is complete and validated, the INAO and the European Commission review the request before officially granting the PDO label. Once approved, the product can proudly display the red and yellow PDO logo !

Which PDO Cheese Is the Best-Seller ?

The suspense is unbearable… And the big winner is… Comté ! This characterful cheese, aged for many months in humid cellars, captivates the taste buds of the French like no other.
With sales exceeding 60,000 tonnes in 2022, it firmly tops the rankings.

How Many PDO Cheeses Will There Be in France in 2025 ?

France, the country of cheese by excellence, continues to uphold its dairy heritage with no fewer than 46 PDO cheeses in 2025 !

The AOP Cheese Sector in a Few Figures

A few stats to impress at your next dinner party:

• 46 PDO cheeses in France,
• Over 200,000 tonnes of PDO cheeses marketed in 2023,
• PDO cheeses are predominantly made from cow’s milk (86%), followed by sheep’s milk (11%) and goat’s milk (3%),
• 60% of PDO cheese sales are made in hypermarkets and supermarkets,
• 65% of French people know the PDO label and 80% trust it.
  Source: INAO Key Figures – Dairy Products under PDO and IGP (2024 edition, 2023 figures).

Which Regions Have the Most PDO Cheeses ?

Some regions are true strongholds for PDO cheeses ! Here is the Top 3:

1. Auvergne-Rhône-Alpes with its 14 PDO cheeses, including Saint-Nectaire, Bleu d’Auvergne, and Reblochon.
2. Bourgogne-Franche-Comté, home to Comté, Morbier, and Époisses, with 8 PDO cheeses.
3. Occitanie and Centre-Val de Loire are tied with 5 PDO cheeses each.

The List of PDO Cheeses by Region : 46 gems

From Savoyard alpine pastures to the Aveyron plateaus, each region has developed its specialties, reflecting the diversity of our terroirs. Discover this gastronomic wealth through our tour of France’s PDO cheeses:

Bourgogne-Franche-Comté

• Bleu de Gex Haut-Jura (cow’s milk),
• Chaource (cow’s milk),
• Charolais (goat’s milk),
• Comté (cow’s milk),
• Époisses (cow’s milk),
• Mâconnais (goat’s milk),
• Mont d’Or (cow’s milk),
• Morbier (cow’s milk).

Grand-Est

• Brie de Meaux (cow’s milk),
• Langres (cow’s milk),
• Munster (cow’s milk).

Auvergne-Rhône-Alpes

Auvergne

• Bleu d’Auvergne (cow’s milk),
• Cantal (cow’s milk),
• Fourme d’Ambert (cow’s milk),
• Saint-Nectaire (cow’s milk),
• Salers (cow’s milk).

Rhône-Alpes

• Bleu du Vercors-Sassenage (cow’s milk),
• Fourme de Montbrison (cow’s milk),
• Picodon (goat’s milk),
• Rigotte de Condrieu (goat’s milk).

Savoie

• Abondance (cow’s milk),
• Beaufort (cow’s milk),
• Chevrotin (goat’s milk),
• Reblochon (cow’s milk),
• Tome des Bauges (cow’s milk).

Provence-Alpes-Côte d’Azur

• Banon (goat’s milk) Brousse du Rove (goat’s milk)

Corse

• Brocciu (goat’s milk et/ou de brebis)

Occitanie

• Bleu des Causses (cow’s milk),
• Laguiole (cow’s milk),
• Pélardon (goat’s milk),
• Rocamadour (goat’s milk),
• Roquefort (sheep’s milk).

Nouvelle-Aquitaine

• Chabichou du Poitou (goat’s milk),
• Ossau-Iraty (sheep’s milk).

Centre-Val de Loire

• Crottin de Chavignol (goat’s milk),
• Pouligny Saint-Pierre (goat’s milk),
• Sainte-Maure de Touraine (goat’s milk),
• Selles-sur-Cher (goat’s milk),
• Valençay (goat’s milk).

Normandie

• Camembert de Normandie (cow’s milk),
• Livarot (cow’s milk),
• Neufchâtel (cow’s milk),
• Pont-l’Évêque (cow’s milk).

Hauts-de-France

• Maroilles (cow’s milk)

Île-de-France

• Brie de Melun (cow’s milk)

New PDO requests are ubmitted all the time, so who knows—perhaps the list will grow even more in the years to come ?
Source: Ministry of Agriculture – Les Fromages AOP: Le Savoir-Faire des Terroirs