All our cheeses

Abondance is a PDO cheese produced exclusively in the valley of the same name. This semi-hard pressed cheese is made from raw cow’s milk, mainly from the Abondance breed. It has a supple texture and a delicately fruity, nutty flavour. Matured for three to six months on spruce boards, it has a golden rind and complex aromas. Abondance is a symbol of the Savoyard pastoral tradition, and can be enjoyed on a platter or in cooked dishes.

Vacherin is a soft cheese often associated with moments of conviviality. This creamy cheese, wrapped in spruce bark, has a melting texture and woody aromas. Made mainly in winter, when the cows are in the cowshed, Vacherin is ideal for eating with a spoon or melted. Like its cousin the Mont d’Or or boîte chaude, its mild flavour and creaminess make it a must for winter evenings, warming hearts and taste buds.

Tomme de Savoie is one of the region’s oldest cheeses, known for its rusticity and character. This pressed, uncooked cheese is made from skimmed milk, giving it a subtle, delicate flavour. Its grey, bloomy rind, formed during maturing in the cellar, is a sign of its authenticity. Tomme de Savoie has aromas of hazelnut, hay and sometimes a slight acidity, perfect for enjoying on a slice of fresh bread or in traditional recipes.

In some cheese dairies in the region, you can find Tomme Savoie with wild flowers or herbs, such as wild garlic.