Savoy cheeses offer a wide and varied array of rich flavours throughout the year. The variations in flavour are not only due to the animal feed: grass in summer and hay in winter, but also to the raw milk, which allows for a greater aromatic diversity...
Reblochon and jam are a perfect match !
Perfect wine match: the local Roussette wine


Reblochon (PDO)
Green or red? No, not the Reblochon rind, which is in fact saffron-yellow, red or green is the colour of the casein medalion affixed on the cheese rind. A green medalion denotes it is farm-made daily, using the milk from a single herd. A red tag indicates that the cheese was made in factories or cooperatives with milk brought in by several producers. Made exclusively with raw milk from mountain cows (Abondance, Montbéliarde and Tarine breeds) fed grass in summer and hay in winter, the cheeses are covered with a spruce disk and cellar-ripened for fifteen days. While Reblochon is the key ingredient in ‘tartiflette’, a famous potato, cheese and bacon gratin, it is also perfect as a light dish or snack and is a great match for summer fruits, vegetables and spices.
Beaufort
Reblochon
Abondance
Chevrotin
Tome des Bauges
Grana Padano
White Stilton Cheese / Blue Stilton Cheese
Noord-Hollandse Gouda|
EDITOR Graphic design : Françoise DOLL |
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• AOP depuis 1958
• 15,358 tons