MOTHAIS SUR FEUILLE JOINS THE RANKS OF PDOs

This recognition, which producers have been awaiting for over twenty years, is more than just a symbolic distinction. It confirms the momentum behind designations of origin and the growing importance of local, artisanal and traceable products in the expectations of both professionals and consumers.

European recognition formalised on 11 June 2026

Registration by the European Commission makes Mothais sur feuille the 52nd French PDO dairy product, less than two years after its recognition as an AOC. These two designations correspond to two complementary stages. According to the INAO, the Appellation d’Origine Contrôlée (AOC) is the French designation, granted to a product where all stages of production and processing take place within a single geographical area in accordance with recognised expertise, whilst the Appellation d’Origine Protégée (AOP) is its European equivalent, which extends this protection of the name to the whole of the European Union once the AOC has been obtained. According to franceinfo, Mothais sur feuille has also become the 47th cheese in France to be awarded an AOP and the country’s 52nd AOP dairy product. The figure of 52 covers all dairy products, whilst the 47th ranking applies to cheeses alone.

This dual count is verified by the National Council for Dairy Designations of Origin (CNAOL). The organisation, which brings together bodies responsible for the protection and management of dairy designations of origin, previously listed 51 French dairy PDOs: 46 cheeses, 3 butters and 2 creams. Mothais sur feuille thus brings the total to 52 dairy designations of origin and the number of cheeses to 47. Entry in the European register is the sole responsibility of the European Commission; the decision was announced on 11 June 2026 by the CNAOL, which oversees the application at national level.

According to La France Agricole, ‘Mothais sur feuille’ becomes the 52nd French dairy PDO six years after ‘Brousse du Rove’, which highlights the rarity of such designations. The recognition, overseen at national level by the National Institute for Origin and Quality (INAO), now protects the name ‘Mothais sur feuille’ throughout the European Union.

Behind these dates lie decades of collective commitment. The protection association was formed in the early 2000s to protect and then promote this cheese, which had long been known on local markets as ‘La Mothe cheese’ or simply ‘sur feuille’. Its President, Laurent Bonneau, also chairs the joint protection body shared with the Chabichou du Poitou, itself recognised with AOC status as early as 1990, according to the newspaper Le 7. The two goat’s-milk specialities share the same territory and the same requirement for raw milk.

One of the most strictly regulated sets of specifications

The uniqueness of Mothais sur feuille lies as much in its history as in the rigour of its production conditions, which are detailed in the approved specification available from the INAO. The cheese is made exclusively from whole, raw goat’s milk with a lactic character, sourced from herds of Alpine, Saanen and Poitevine breeds, or their crossbreeds. Milk yield is capped at 1,000 litres per goat per year, and at least 85 per cent of the animals’ feed, in dry matter terms, must come from the geographical area; silage and bagged fodder are prohibited.

The cheese is moulded by hand using a ladle, in at least three successive stages, without mechanical assistance. It is then dried and matured on a brown chestnut leaf, picked directly from the tree, which leaves an imprint on its underside whilst regulating its moisture content. Maturation lasts for at least 12 days after renneting. At the end of this period, the ‘Mothais sur feuille’ takes the form of a flat cylinder, sometimes slightly truncated, weighing at least 180 g. Its white to ivory-coloured paste, which is supple, creamy and melts in the mouth, develops milky and yeasty aromas, complemented as it matures by animal, woody, vegetal and dried-fruit notes. A label made of greaseproof paper, slipped between the leaf and the cheese and bearing a workshop code and the letter F (farmer) or L (dairyman), guarantees the origin of each wheel. According to the INAO, the production area covers 237 communes across five departments: Charente, Charente-Maritime, Deux-Sèvres, Vendée and Vienne.

A small but deeply-rooted sector

Mothais sur feuille remains a niche product, which makes its inclusion amongst the protected designations of origin all the more notable. According to Réussir La Chèvre, the sector sold 148 tonnes of cheese in 2025, of which 100 tonnes came from farm-based production, and comprises 13 farm producers, four milk producers, four artisan producers and one dairy. European recognition provides these operators with a point of differentiation, including in export markets. According to France 3 Nouvelle-Aquitaine, the cheese is distributed by wholesalers and cheese shops in France, as well as in Belgium, the United Kingdom and Italy.

For producers, the PDO goes beyond commercial considerations. It validates a farming model based on mixed farming, feed self-sufficiency and short supply chains, and provides a clear framework for farmers wishing to set up in the sector. The trade association had planned to officially celebrate this designation in July 2026, alongside the Deux-Sèvres Department, as reported by the regional press.

A signal that meets market expectations

This new designation is fully in line with the trends documented by the Cheese and Dairy Products Show edition after edition. According to the 2026 Trends Report, consumers are seeking local products, clearly identified producers and artisanal methods, with transparency becoming a purchasing criterion in its own right.

The AOP label enjoys the trust of 80 per cent of consumers, a figure taken from the 2025 AOP Awareness Barometer (CNIEL-CNAOL-Kantar). This trust partly explains why dairy products with protected designations are holding their own in a challenging economic climate, as buyers continue to prioritise taste and craftsmanship.

The 2026 edition of the fair had, in fact, put this expertise in the spotlight. The Coups de Cœur Competition recognised 10 cheeses from among 175 competing products, whilst the Lyre d’Or Competition awarded a prize for the most beautifully presented cheese platter created by a cheesemonger, and the Experts' Agora explored the changes taking place in the sector.

The inclusion of Mothais sur feuille in the AOP scheme confirms the vitality of an industry that the Cheese and Dairy Products Show showcases throughout the year. To build on these discoveries and rediscover the cheeses, producers and highlights that make the sector so rich, join us from Sunday 11 to Tuesday 13 June 2028 at Paris Expo Porte de Versailles for its 20th edition.