Cheese is synonymous with France, isn't it?
Well, cheese has existed there in some form since humanity began milking animals.
Its development was accelerated during the Middle Ages through the discovery of rennet. Much later, in the 19th century, biology started getting involved and contributed further to the control of cheese fabrication through the introduction of pasteurization and microbial fermentation.
Today we see the establishment of the AOC or AOP label, which is a french guarantee of quality. These denominations declare that the cheese they are labelling is of a specific region and geographical environment, and a protected heritage. For example, a Roquefort that is not labelled AOC or AOP, one that was not produced in Roquefort-sur-Soulzon, is technically not real Roquefort!