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The aromatic Charolais is one of the largest goat cheeses. It is made from full-fat raw milk and made in an area of permanent pasture and hedgerows. Originally, the Charolais was left to dry in traditional aging cabinets, the "tzézires" or "chazières". Incidentally, it is an exceptionally well storable cheese that can be enjoyed in moderation.
The Charolais has been marked with the European seal AOP (Protected Designation of Origin) since 2010.
The red European AOP seal (appellation d'origine protégée = "protected designation of origin") guarantees the consumer that all production stages take place exclusively in the defined geographical area of the designation, from the production of the milk to the maturing of the cheese.
In France, 45 types of cheese, 3 types of butter and 2 types of cream are labeled with the European seal "AOP".
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