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The Alps as natural environment for high quality products
Cheese from the alps
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.
Savoy cheese
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...
Reblochon cheese from Savoie
Note des gourmands :
Creamy and tasty, Reblochon cheese "extra" offers full flavour and is well accompanied with a slice of country bread.
Savoy tomme cheese
Note des gourmands :
Subtle nuances of different aromas, the "Savoy Tomme" cheese is a real local gastronomic institution
Abondance AOC fermier
Note des gourmands :
A genuine product with a strong taste for lovers of strong flavoured cheeses,
Cheese tome from Bauges
Note des gourmands :
Country cheese, rich in tradition and know-how handed down from generation to generation.
Goat cheese Chevrotin AOC
Note des gourmands :
Goat cheese from Haute-Savoie Mountain, with a subtle and rounded taste.
Cheese "Persillé de Tignes"
Note des gourmands :
Authentic product mixing milk and grass aromas, whose production is a perfect illustration "Savoyard" know-how.
Tomme cheese - Marc de Raisin
Note des gourmands :
A variation of the original essential "Savoy Tomme" cheese,
Goat cheese tomme
Note des gourmands :
Goat cheese tomme from Savoie Mountain, Pressed & uncooked cheese, with a subtle and softly salty taste.
Reblochon cheese from Savoie
Note des gourmands :
Creamy and tasty, Reblochon cheese "extra" offers full flavour and is well accompanied with a slice of country bread.
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.
