Discover the thousand-year heritage of the alpine pastures, where each wheel tells a story of passion, climate, and ancestral savoir-faire.
Explore the Treasures of SavoieIn Savoie, cheese is more than just food; it's a pillar of regional identity. Since the Middle Ages, mountain farmers have transformed the raw milk from their herds into true masterpieces of preservation. This harsh climate forged cheeses of character, capable of lasting through winters and feeding families.
Today, this craftsmanship is protected by labels of excellence, guaranteeing that every bite respects a strict quality charter: cows fed on local grass and hay, processing without additives, and slow ripening in humid cellars. We invite you to dive into this complete guide to Savoyard gastronomy to understand why these cheeses are unique in the world.
Protected Designation of Origin and Protected Geographical Indication labels that are the pride of our valleys.
Nicknamed the "Prince of Mountains," this cooked pressed cheese stands out for its concave heel and complex floral aromas. It requires at least 5 months of aging to reveal all its splendor.
Creamy, with a nutty flavor. Indispensable for a true tartiflette.
A supple and melting paste, produced exclusively with milk from the namesake breed of cows in the Chablais region.
Characterized by its grey "flowery" rind, it offers flavors of forest floor and moss.
The oldest of the Savoie cheeses. It exists in different fat levels, reflecting the history of farms that skimmed the milk to make butter.
Learn more about labelsThe giant of the Savoies, recognizable by its holes (or eyes) formed during fermentation in warm cellars.
AOP (PDO in English) is the holy grail of terroir. It guarantees that the cheese is produced according to recognized savoir-faire, in a specific geographical area and with local ingredients. For Beaufort or Reblochon, this means cows can only eat grass in summer and hay in winter, prohibiting any fermented feed (silage) that would alter the taste of the milk. It is the promise of absolute traceability from the farm to your plate.
IGP (PGI in English), as for Tomme de Savoie or Emmental de Savoie, emphasizes geographical origin during one of the production, processing, or preparation stages. It protects the product's name throughout the European Union and ensures the consumer that the link with the Savoyard territory is real and historical.
"The floral richness of high-altitude pastures (more than 100 different plant species per square meter) directly influences the molecular composition of the milk. This is why a summer Beaufort will never taste the same as a cheese produced in the plains."
Planning a cocktail party or a traditional meal? Use our tool to calculate exact quantities and the variety of cheeses needed to delight your guests.
Recommended total weight of cheese
🧀 3 different varieties
🍷 Suggested pairing: Mondeuse or Chignin-Bergeron
To choose your cheese, trust your senses. The rind should be healthy, without excessive cracks. A **Summer Beaufort** will have a deep yellow paste (thanks to the beta-carotene in fresh grass), while a Winter Beaufort will be paler. For **Reblochon**, check the casein marking: red for creamery, green for farmhouse (made on the farm directly after milking).
Cheese is a living material. Store it in the bottom of your refrigerator, ideally in its original paper or a damp cloth for pressed cheeses. **Golden rule:** take your cheeses out at least 1 hour before tasting. At room temperature, the fats soften and release the aromatic molecules trapped by the cold.
Roussette de Savoie or Chignin-Bergeron sublimate the cheese's richness with their balanced acidity.
A Mondeuse with notes of pepper and black fruits to match the character of aged Beauforts.
Every summer, the mountains come alive with the rhythm of herds moving to alpine pastures. This is the **Emmontagnée**. In autumn, the **Démontagnée** (or Désalpe) celebrates the cows' return to the valleys. These moments are crucial for local gastronomy.
For Savoie AOP/IGP cheeses, the rind is 100% natural (from rubbing with salt water and the development of ferments). It is edible on Reblochon or Tome des Bauges. For hard cheeses like Beaufort or Emmental, it is often too hard and of no culinary interest, so it is better to remove it.
Summer Beaufort is produced from June to October when the cows are in alpine pastures. The milk is rich in floral and grass aromas. Winter Beaufort is made with hay; it has a lighter paste and more subtle flavors of cream and butter.
Cooked pressed cheeses (Beaufort) can be kept for several weeks. Soft cheeses (Reblochon) should be consumed within 10 days of purchase to enjoy their creaminess.
It's not "better" but different. It is made by hand on the farm twice a day, right after milking. Its taste is more pronounced and its texture more artisanal than creamery Reblochon (made in cooperatives).
Yes! The most famous is Chevrotin AOP, an uncooked pressed goat cheese that visually resembles a small Reblochon but with a goat's cheese character.
It is an identification mark in casein (edible). On Reblochon, green means "Farmhouse" and red means "Creamery." This guarantees the origin and the production method.
Emmental de Savoie IGP is made from raw milk. It is much fruitier and more fragrant than industrial emmental often found grated. A whole wheel weighs about 75kg!
These cheeses are excellent sources of calcium and high-quality protein. Made from raw milk, they retain a microbial biodiversity beneficial for the intestinal flora.
Supporting local producers means preserving a unique culinary heritage. Find the best addresses near you or during your next stay.
