Fermier is one of the four main approved production categories of the Appellation d'Origine Contrôlée (AOC) for cheese varieties. The term does not mean a quality guarantee, but refers to the traditional method of making the cheese.
Fermier cheese must be produced either on a farm or a mountain chalet. Only the milk of cows, goats or sheep kept on this farm or the Sennhütte is used. No milk may be purchased. Only raw milk is used. The production volumes of Fermier cheeses are low compared to the other categories. Only a few varieties of this production category are also exported abroad.
Weitere zugelassene Herstellungskategorien des Denominations of Controlled Origin sind Artisanal, Cooperatives und Industrial. Single-level Edit source text
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