Hard cheeses

Emmental

The classic cheese of the Savoy regions, soft flavour, lightly salted with a sweet acidic note and pleasant tangy aromas.


	Weight 60 – 100 Kg		AOP IGP


	Seasonality April – December		Maturing process 3 – 6 months


	Accompanying wine Gamay, Marin de Savoie, Mondeuse		Type Pressed, uncooked

Beaufort

Long-known as the prince of Savoy cheeses, Beaufort dates back to Roman times. Made in high mountain chalets in the valleys of Beaufortin, Val d’Arly, la Tarentaise and la Maurienne, it has an open, slightly salted flavour with no bitterness.


	Weight 40 – 60 Kg		AOP AOP depuis 1968


	Seasonality April – October		Maturing process minimum 6 months


	Accompanying wine Beaujolais, Gamay, Mondeuse		Type Pressed, cooked

Abondance

The most spiritual of the Savoy cheeses. Its recipe has never changed since first created by the monks of the Abondance Abbey in the middle ages. Its delicate nutty taste and supple melting texture are simply divine.


	Weight 10 Kg		AOP AOP


	Seasonality All year		Maturing process Minimum 100 days


	Accompanying wine Light wine of Savoy		Type Pressed, half-cooked

Comté

The classic long-lasting mature cheese, invented to feed a whole family throughout the cold winter months. Each block requires an average 500 litres of milk. A heritage cheese, passed down the centuries.


	Weight 30 – 50 Kg		AOP AOP since 1952


	Seasonality June – February		maturing process Minimum 4 months


	Accompanying wine Alsace blanc, Champagne, Château neuf du Pape, Vin jaune du Jura		Type Pressed, cooked

Meule du Salève

This cheese from Mont Salève was created in the massif des Bauges. The distinctive qualities of this high-flavoured cheese come from its mountain origins, the care taken in its preparation, and the quality of the milk used.


	Weight 25 – 40 Kg		AOP Suisse


	Seasonality August – March		Maturing process 12 months Minimum


	Accompanying wine Gewurztraminer d’Alsace, Sancerre blanc		Type Pressed, cooked

Terramont


	Weight 10 – 11 Kg		AOP –


	Seasonality –		Maturing process 3 months


	Accompanying wine –		Type Pressed, half-cooked

Emmental

Beaufort

Abondance

Comté

Meule du Salève

Terramont

EMMENTAL

The classic cheese of the Savoy regions, soft flavour, lightly salted with a sweet acidic note and pleasant tangy aromas.

Weight : 60 – 100 Kg
AOP : IGP
Seasonality : April – December
Maturing process : 3- 6 months
Accompanying wine : Gamay, Marin de Savoie, Mondeuse
Type : pressed, uncooked

BEAUFORT

Weight : 40 – 60 Kg
AOP since 1968
Seasonality : April – October
Maturing process : minimum 6 months
Accompanying wine : Beaujolais, Gamay, Mondeuse
Type : pressed, cooked

Abondance

Weight : 10 Kg
AOP
Seasonality : all year
Maturing process : 100 days minimum
Accompanying wine : light wine of Savoy
Type : pressed, half-cooked

Comté

Weight : 30 – 50 Kg
AOP since 1952
Seasonality : June – February
Maturing process : 4 months minimum
Accompanying wine : Alsace blanc, Champagne, Château neuf du Pape, Jura Vin Jaune
Type : pressed, cooked

Meule du Salève

Weight : 25 – 40 Kg
AOP : Switzerland
Seasonality : August – March
Maturing process : 12 months minimum
Accompanying wine : Gewurztraminer d’Alsace, Sancerre blanc
Type : pressed, cooked

Terramont

Weight : 10 – 11 Kg
Maturing process : 3 months
Type : pressed, half-cooked