Fermier
Fermier is one of the four main approved production categories of the Appellation d'Origine Protegée (AOP) for cheeses . The term does not mean a guarantee of quality, but rather refers to the traditional production method of the cheese.
Fermier cheeses must be made either on a farm or in a dairy hut. Only the milk from cows, goats or sheep that are kept on this farm or this dairy hut is used. No milk may be bought. In addition, only raw milk is used. The production volumes of Fermier cheeses are small compared to the other categories. Only a few varieties in this production category are also exported abroad.
Other approved production categories of the Appellation d'Origine Contrôlée are Artisanal , Coopératives and Industriel .
Individual evidence
- ↑ Randolph Hodgson (Ed.): French cheese . Wilhelm Heyne, Munich 1997, ISBN 3-453-12886-9 .