Around Lake Annecy, 8 Savoie cheeses are recognised and protected at European level.
The PDO and PGI labels guarantee the respect of the local soil, the quality and the inimitable taste of these cheeses!
So are you ready to taste?
An emblematic cheese of our region, Reblochon was born from the cleverness of farmers in the Thônes valley. They practised incomplete milking in order to reduce the cost of renting the land based on the quantity of milk produced. When the owner had left, they would “re-milk” to complete the milking. With this milk, they made a soft and fragrant cheese.
© L. Madelon – AFTALP / Reblochon
Produced in the Beaufortain, Maurienne, Tarentaise and Val d’Arly valleys, you will still be able to find this raw milk cheese on tables and in cheese dairies in the area.
© L. Madelon – AFTALP / Beaufort
In Haute-Savoie, the village of Abondance has given its name to a valley, a breed of cow and a cheese!
Each farmer carries out many operations in an artisanal manner and only makes a few wheels of cheese per day. Abondance is therefore a rather rare cheese.
© L. Madelon – AFTALP / Abondance
Emmental de Savoie follows the rule of 75: 75 cm in diameter / 75 kg / 75 days minimum maturing period!
Its “measurements” make it the largest cheese in the world!
© L. Madelon – AFTALP / Emmental
Tomme de Savoie
For centuries, Savoyard families have used the cream of the milk to make butter. The rest of the milk was used to make this small cheese!
Today, the marking of the word “Savoie” around the edge of the cheese helps you to recognise the real Tomme de Savoie PGI.
© L. Madelon – AFTALP / Tomme de savoie
Among the protected Savoie cheeses, Chevrotin is the only one made from goat’s milk! A farm cheese, each producer will make you discover a unique version…
© L. Madelon – AFTALP / Chevrotin
Tome des Bauges
Originally produced for the personal consumption of families in the Bauges, this traditional cheese has recently become popular.
Its name with a single “m” comes from the Savoyard dialect “Toma” which means “cheese made in the mountain pastures”.
© L. Madelon – AFTALP / Tome des Bauges
Raclette from Savoie
In the Middle Ages, farmers ate raclette when they took their cows out to graze in the summer. They would melt half a wheel of cheese in front of a wood fire and then scrape the melted surface of the cheese with bread or potatoes.
© L. Madelon – AFTALP / Raclette
Protected Designation of Origin: the PDO provides the consumer with the guarantee that the recognised products are the expression of a close link with a terroir, by delimiting a geographical area linked to precise production rules, from the rearing of animals to the maturing of the cheese.
Protected Geographical Indication: established at European level, the PGI establishes specifications that guarantee the origin of products from a specific region, specific practices (GMO-free feed) and optimal product quality (raw milk, taste qualities).