The race for the AOP (Protected Designation of Origin) has been launched for Emmental de Savoie, Raclette de Savoie and Tomme de Savoie, led by Savoicime, the defense and management organization (ODG) which brings together these three cheeses. They have already been recognized as Protected Geographical Indication (PGI) for several years.
Today, they therefore want to go further, because on the products, two badges make the difference on the cheeses: one red attests to the PDO, the other in blue distinguishes the IGP. The first is therefore the Holy Grail sought by producers of Emmental, raclette and tomme produced in the two Savoies. And it is above all “to be better recognized nationally and worldwide” according to Olivier, producer of Tomme de Savoie in Étable. “We also hope to reach a larger clientele with the AOP” he adds.
To pass from the PGI to the AOP there are specifications to be fulfilled, with much more onerous requirements. Main difference: for the PDO, all stages of cheese production must be carried out in the geographical area delimited by the appellation. For the PGI, the documents stipulate that only “one of the production stages must take place in the defined geographical area”.
To win the AOP, the producers will therefore have to adapt on certain points, but that does not worry Thomas Dantin, the president of Savocime who is carrying the project and who conducted consultations for several months before launching. According to him, the three cheeses already tick most of the AOP boxes since “all the hay given to the dairy cows comes from our area, so for Savoie Emmental, Savoie Raclette and Savoie Tomme, the milk is produced on the Savoie, transformed on the Savoie and refined on the Savoie”.
A file is therefore being compiled for the INAO (National Institute of Origin and Quality), which manages these designations. The process can take several years.