Les produits fromagers AOP et IGP français et italiens. Pour une sémantique de la dénomination appliquée à la terminologie

This article aims to analyse the names of Italian and French cheeses labeled AOP and IGP. We adopted an approach linked to the semantics of names used in the terminology. This let us identify properties that are specific to the naming system of cheese products and to reflect on the motivation behind their naming. This article will provide an opportunity to develop a study that may be of interest not only to terminologists, but also to players in the dairy and cheese industry and food communication professionals.