Ingredients and dishes vary by region (see: Regional cuisine). There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. Cheese (see: List of French cheeses) and wine (see: French wine) are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and "Appellation d'origine contrôlée" (AOC) (regulated appellation) laws, (lentils from Le Puy-en-Velay also have an AOC status). Another French product of special note is the Charolais cattle.