The Alps as natural environment for high quality products
Our producers are passionate in what they do and have acquired expertise through their experience, local knowledge and respect for traditional refining, to offer you the best Alp cheese from Vercors to Savoie.
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...
Note des gourmands :
Creamy and tasty, Reblochon cheese "extra" offers full flavour and is well accompanied with a slice of country bread.
Note des gourmands :
Subtle nuances of different aromas, the "Savoy Tomme" cheese is a real local gastronomic institution
Note des gourmands :
A genuine product with a strong taste for lovers of strong flavoured cheeses,
Note des gourmands :
Country cheese, rich in tradition and know-how handed down from generation to generation.
Note des gourmands :
Goat cheese from Haute-Savoie Mountain, with a subtle and rounded taste.
Note des gourmands :
Authentic product mixing milk and grass aromas, whose production is a perfect illustration "Savoyard" know-how.
Note des gourmands :
A variation of the original essential "Savoy Tomme" cheese,
Note des gourmands :
Goat cheese tomme from Savoie Mountain, Pressed & uncooked cheese, with a subtle and softly salty taste.
Note des gourmands :
Creamy and tasty, Reblochon cheese "extra" offers full flavour and is well accompanied with a slice of country bread.
Note des gourmands :
Cream cheese, hand moulded by cheesemakers in the heart of the Vercors Regional Natural Park.
Note des gourmands :
This Dauphinois speciality with a flowered rind and is matured to perfection, it is a pleasure to eat creamy or firm.
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.
Note des gourmands :
This goat's cheese has a subtle taste with flavours ranging from raspberry to hazelnut.
Note des gourmands :
Pure goat's cheese made the traditional way, in the foothills of the Chartreuse, near Lake Paladru.