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The Label Rouge scheme was set up in 1960, when the name was registered as a trade mark by the French Ministry of Agriculture and Fisheries. It is the only official stamp to attest to a high standard of quality. The FrenchState, through the INAO national institute for origin and quality, awards the label to a body (ODG: organisme de défense et de gestion) that protects and manages each product family.
Products with the Label Rouge stamp have to meet strict quality requirements, approved by the INAO, at every stage of the production process. Regular inspections are carried out by independent, impartial certification agencies. The products are also subjected to tests to ensure they measure up to the standards of taste set out by the label, which are, of course, higher than for non-label products of the same family.
The Label Rouge is awarded to products for a set period. If checks show the product is not up to the required standard, it will lose its Label Rouge.
Label Rouge Emmental Grand Cru
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Ermitage Emmental Grand Cru is made in the east of France from unpasteurised milk and is matured at least 12 weeks, in keeping with tradition. The milk comes from cows fed on grass and hay.
Emmental Grand Cru has the Label Rouge and the Indication Géographique Protégée(Protected Geographical Indication), attesting to the superior quality of the cheese and a production process that does not allow additives or colouring agents. An independent inspection body is responsible for monitoring compliance.
