A Sensory Journey through Cheese and Charcuterie
Savoie is a land of character, and nothing illustrates this better than its cheeses. Beaufort, nicknamed the "Prince of Gruyères," is the fruit of exceptional high-altitude grazing. In our section dedicated to must-have cheeses, we explore how every degree of slope and every variety of alpine flower influences the texture and taste of the milk.
But Savoyard gastronomy doesn't stop at the cheese board. Charcuterie, with its famous diots and beechwood-smoked sausages, represents a preservation know-how essential to former winter survival. Today, these products are enjoyed with a Savoie wine like a Chignin-Bergeron or a Mondeuse, creating a perfect match between minerality and aromatic power.
It is also crucial to mention crozets. These small square pastas, often made with buckwheat, are the very example of peasant ingenuity: simple ingredients transformed into a nutritious and comforting dish. To learn more about their origin, consult our page on the history of Savoyard dishes.
