Eat, Drink & Party

Reblochon de Savoie - Reblochon came into being in the 13th century as a result of a trick used by farmer in the Thones valley, who, when milking in front of the cow's owner, used to leave the task incomplete and "reblochaient" (pinched the udder a second time) after he had left. Made only with raw and full-fat milk at least once a day, it has a pleasant nutty flavour, a yellow or orangey-yellow crust, which is covered with a fine white mould after two or three weeks of maturing. On the crust, a green casein seal for farm-manufactured Reblochon and a red seal for dairy-manufactured cheeses are a guarantee of its origin. It was one of the very first cheeses in France to obtain a label of origin in 1958!

Chevrotin - This goat's cheese has been made exclusively by farmers since the 17th century using raw and full-fat milk. The goats, mainly belonging to the Alpine race are fed with grass and hay. This cheese was awarded it label of origin in 2002. The Chevrotin is handmade using a technique which is unique for goat's cheese (pressed uncooked curds with a washed crust). After maturing for at least 21 days, the Chevrotin, with it attractive pinkish-white coloured crust, offers a very refined cheese with a distinctive taste. The Chevrotin weighs between 250g and 350g and may be enjoyed in the spring and summer.

Beaufort - made in the Beaufort, Maurienne and Tartentaise valleys using raw milk, the Beaufort is on average a 40kg cheesewith a concave heel. As the seasons change, the herds of Tarine and Abondance cattle make their way from the bottom of the valleys to an altitude of approximately 2,500m in order to graze. Evidence of cheesemaking in this region dates as far back as the Roman period, but it was in the 17th century that the technique was described for manufacturing a Gruyere, very similar to that used for Beaufort today: a cheese moulded in a circle made from a common variety of wood and linen canvas and matured for at least 5 months in cold cellars on shelved made from spruce.

Tome des Bauges – Discover a cheese which has strong ties with its region: the Bauges mountains, with their lime soils, rough terrain, specific pre-alpine climate and agriculture dominated by cattle-rearing (high mountain grazing). The manufacture of Tome des Bauges is part of a tradition of a collective organisation of farmers which originates from the creation of collective cheese dairies at the start of the 19th century. The Tome des Bauges was awarded its label or origin in 2003. The use of full-fat, or slightly skimmed raw milk, at least 5 weeks spent maturing and a rough dark grey crust are the main features which provide it with its particularly full flavour.

Abondance – To the north of Haute-Savorie, the village of Abondance has given its name to a valley, a breed of cow and a cheese! It was in the Middles Ages, encouraged by monks, that the secrets for the manufacturing of this raw milk cheese was developed. Today, Abondance had obtained its label of origin and is manufactured by about sixty farmers and fifteen production and refining centres. The respect for traditional know-how, as well as its distinctive quality as a half-cooked cheese, provides Abondance with a soft and creamy texture and a fruity taste with a hint of hazelnut.

Emmental de Savoie – Proof exists that this cheese has been manufactured in high-grazing lands since the Middle Ages but it became increasingly important in both areas of Savoie at the start of the 19th century. Matured over a long period of time it is made with raw milk in small-scale production centres as opposed of large industrial centres. The origins of Emmental de Terroir are guaranteed by a Protected Geographical Indication. Rediscover this true treasure of Savoie. You will be pleasantly surprised by the intensity of its aromas and its fruity flavour which make it one of the most distinctive Emmentals of France.

Tomme de Savoie – For centuries, during the winter months, Savoie families have made a small cheese from skimmed milk. Therefore the “low-fat” version of Tomme de Savoie has existed for many years and has absolutely nothing to do with today’s fashion trends! Today, only the real Tomme de Savoie has a Protected Geographical Indication which guarantees the Savoyard origins of the milk and the manufacturing and maturing process. To help you to recognise it, the word Savoie can be found on the outside of the cheese, thus allowing you to identify it as a Tomme de Savoie and offering you a sign of quality.