Savoie Cheese & Traditional Cuisine, French Alps

Goat Cheese, Reblochon & Emmental, Raclette, Tartiflette & Fondue

Nov 4, 2009

Fragrant and full of flavour, French cheese from Savoie can be enjoyed with an aperitif, a hearty main course or as a dessert in its own right.

Cheese making in the French Alps is an ancient tradition handed down through generations. In Savoie and Haute Savoie, much of the agricultural land is devoted to pastures where a single meadow can boast 50 species of plants. Lush grass, alpine flowers and fragrant herbs bring a unique flavour to the local Reblochon, Emmental or goat cheese, with quality labels securing their rank among the finest French cheeses.

Savoie cheeses are produced in cooperatives and farms from the unpasteurised milk of mountain cattle and goats. They hold pride of place in the traditional cuisine of the French Alps, yielding tasty dishes such as fondue savoyarde, raclette and tartiflette, perfect with Savoie wine and ideal to share with family and friends.

French Cheese from Savoie, Reblochon, Emmental and Beaufort

Reblochon was born in the 13th century when astute farmers partly milked their cows, completing the job when the owner was out of sight. Reblochon is produced at least once a day from full fat milk. It’s a smooth cheese with a slightly nutty flavour.

Emmental de Savoie has a strong aroma and fruity taste and is matured in cold and warm temperatures which bring out a lovely yellow colour. Beaufort is made in the Maurienne and Tarentaise valleys and is known as the Prince of Gruyères. After maturing on spruce boards for five to ten months, it develops a gentle aroma.

Goat Cheese, Tomme de Savoie. Tome des Bauges

Chevrotin, the goat cheese from Savoie, is hand made, using a unique 400 year old technique. It claims a slightly pinkish rind, a lovely creamy texture and a refined taste. It’s at its best in spring and summer.

Tomme de Savoie is the oldest of the local cheeses and comes in different varieties, made from full or skimmed milk, a healthy version born centuries ago when cream was reserved for butter. It’s slightly salty and a tasty addition to vegetable soups. Tome des Bauges is produced in the Bauges mountains and offers a surprising blend of flavours. It makes an excellent cheese tart with tomatoes and herbs from Provence.

French Alps Traditional Cuisine, Raclette, Tartiflette, Fondue Savoyarde

All Savoie cheeses have their place on the cheese board but they also gave rise to legendary dishes in the French Alps traditional cuisine. Top of the list is Raclette where diners melt slivers of cheese at the table and create their own dish from an assortment of cold and grilled meat, vegetables and boiled potatoes. It’s the perfect party dish, little preparation but hours of fun.

Equally popular at party time is the Fondue Savoyarde which involves dipping chunks of bread into a heated pot of white wine and melted cheese. A more recent invention is Tartiflette, designed in the Aravis valley to boost sales of Reblochon cheese. It’s a tasty heart warming gratin of sliced potatoes with ham or bacon, onions and generous layers of Reblochon. It’s popular in winter, especially in the ski resorts.

The copyright of the article Savoie Cheese & Traditional Cuisine, French Alps in European Culinary Travel is owned by Solange Hando. Permission to republish Savoie Cheese & Traditional Cuisine, French Alps in print or online must be granted by the author in writing.