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The Alps as natural environment for high quality products
Cheese from the alps
Savoy cheese
Reblochon "extra" from Savoy
Note des gourmands :
Tender and tasty, Reblochon "extra" offers full flavour and is well accompanied with a slice of country bread.
Abondance AOC fermier
Note des gourmands :
A genuine product with a strong taste for lovers of strong flavoured cheeses,
Raclette cheese from Savoy
Note des gourmands :
This is a "must have" when going on your skiing holidays, it is a pleasure to share between your friends, family or as a couple...
Savoy tomme cheese
Note des gourmands :
Subtle nuances of different aromas, the "Savoy Tomme" cheese is a real local gastronomic institution
Cheese tome from Bauges
Note des gourmands :
Country cheese, rich in tradition and know-how handed down from generation to generation.
Tomme cheese - Marc de Raisin
Note des gourmands :
A variation of the original essential "Savoy Tomme" cheese,
Cheese "Persillé de Tignes"
Note des gourmands :
Authentic product mixing milk and grass aromas, whose production is a perfect illustration "Savoyard" know-how.
Vercors cheese
St Félicien from Vercors parc
Note des gourmands :
Cream cheese, hand moulded by cheesemakers in the heart of the Vercors Regional Natural Park.
Saint-Marcellin - Vercors milk
Note des gourmands :
This Dauphinois speciality with a flowered rind and is matured to perfection, it is a pleasure to eat creamy or firm.
Isère area cheese
Saint-Marcellin fermier
Note des gourmands :
For connoisseurs of St. Marcellin. It is made from raw milk directly from the farm, it has a blue rind, a woody scent and a stronger flavour than pasteurized milk.
Goat's tomme cheese
Note des gourmands :
This goat's cheese has a subtle taste with flavours ranging from raspberry to hazelnut.
Goat's cheese
Note des gourmands :
Pure goat's cheese made the traditional way, in the foothills of the Chartreuse, near Lake Paladru.
