CHEESES
ABONDANCE
HISTORY
As early as the 14th century, the monks of the Abbaye d'Abondance have selected a cattle breed, Abondance, created pastures, and encouraged the production of a quality cheese. The emergence of the local breed abundance in Valais and Chablais dates back to the arrival of the Burgundians in the region. Mountain pastoralism already dates back to this period. In the Middle Ages, the monasteries of Abondance and Aulps were the initiators of racial selection. Their economic role was based on cheese production. In 1381, the monks made it known outside its original cradle, since in 1381, Abondance was present on the table of the Conclave in Avignon on the occasion of the election of the Pope. This cheese made from raw and whole milk has been recognised as an Appellation d'Origine Contrôlée (A.O.C.) since 1990 and as an Appellation d'Origine Protégée (A.O.P) since 1996.
DESCRIPTION
It is a semi-cooked pressed cheese with a concave heel and a moré rind, requiring between 70 and 120 litres of milk. A minimum of three months of maturation is required to develop its subtle aromas from the natural flora of the pastures. Of farm or dairy origin, the Abondance cheeses are recognizable by the blue casein plate, oval for farmers and square for dairy farmer, affixed in heel. This cheese is presented in a disc called a "millstone". It is 7-8 centimetres high and has a concave heel. The diameter varies, giving cheeses from 6 to 12 kilograms. Its hazelnut taste makes it appreciated as it is or melted in many prepared dishes.
BEAUFORT
HISTORY
Since the Middle Ages, mountain farmers have been transforming their milk into cheese in order to be able to preserve a key basis for their food for a long time to come. Cattle breeding will generate the production of milk which will be transformed into cheese. This is how cheese production has developed. At that time, the cheese produced was called "vachelin". It was in the middle of the 19th century that the name "Beaufort" appeared. Barely a century later, its existence is threatened by the crisis that mountain agriculture experienced in the 1960s. Until then, milk and cheese production allowed the population to feel at ease, since Beaufort was sold in major cities such as Lyon, Turin and Paris. From the 1960s onwards, mountain farming and consequently Beaufort's production were threatened by an ever-increasing number of workers who left the mountains to find work in the city. Savoie is experiencing a massive rural exodus that will lead to a drop in Beaufort's production to less than 500 tonnes per year. Farmers are responding to this crisis. They decide on a new organization of Beaufort's production. "Beaufort must, because of its quality, justify a high price to bear the additional costs of high mountain agriculture". The new organization chosen is the cooperation system for manufacturing, refining and marketing. This initiative was initiated by the Union des Producteurs de Beaufort. A sector policy has been put in place to ensure :
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the search for better quality control
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the process of recognition of cheese in AOC which will end in 1968,
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the completion of the work necessary to reduce the difficulty of milk production: development of mechanical milking in the mountain pastures, partial mechanisation of haymaking work....
This sector policy is linked to the national mountain policy to enable agriculture to survive. Thus, Beaufort's production reached 4150 tonnes in 2005, or about 103,000 wheels.
DESCRIPTION
Beaufort is a smooth cheese from ivory to pale yellow. Wheel with a diameter of 35 to 75 cm, 11 to 16 cm in height, and a weight of 20 to 70 Kg. Beaufort has interesting nutritional qualities for the consumer. With 1% calcium, it is six times richer than milk or yoghurt. Nutritively, 60 grams of Beaufort covers two-thirds of the recommended daily intake of calcium. It is the ideal cheese for children and athletes. Today it is a flagship product of Savoyard cuisine; from Savoyard fondue to crozets gratin, Beaufort is present on many tables in regional tourist attractions.
CHEVROTIN
HISTORY
This raw milk cheese has been made since the 17th century in the pre-Alpine regions of Chablais, Bauges and Aravis, and the Mont Blanc region, where there are places with difficult natural constraints: steep relief, humid climate, limestone soil with specific vegetation from which only Savoyard goats can feed, as they are as comfortable as chamois on steep slopes. A distinction is made between the :
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Chevrotin from mountain pastures
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Chevrotin from Aravis
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Chevrotin from Macôt
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Chevrotin from Mont-Cenis
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Chevrotin from Peisey-Nancroix
In 2002, Chevrotin producers obtained the Appellation d'Origine Contrôlée (A.O.C.) for their product. In 2005, the protection of Chevrotin was extended thanks to the recognition as a Protected Designation of Origin (PDO). Today, 22 producers and 4 refiners make up the Chevrotin chain. Chevrotin's annual production is around 70 tonnes.
DESCRIPTION
It is an exclusively farm cheese made from raw goat's milk, an uncooked pressed cheese, weighing between 250 and 350 grams, with a thin pinkish white rind. Its diameter is 9 to 12 cm for a thickness of 3 to 4.5 cm. Chevrotin is a cheese with a delicate goat taste that will seduce young and old alike. Its creamy texture is unique for a goat cheese. Its creamy taste will reveal itself on a rustic, slightly warm bread as an aperitif or on a cheese platter. You can also take it with you on a picnic because its format is very practical
COMTE
HISTORY
The Comté (or Gruyère of Comté) was born at a time when the harshness of long winters forced men to think collectively about their subsistence; first, it was necessary to be able to store the abundant milk in summer in order to benefit from it during the winter. The manufacture of large dry and hard cheeses also made it easier to travel and sell them. For this production, 500 litres of milk are required. This is the reason why milk producers decided to join forces. It took the milk of several herds to make a single cheese. Pooling their product to make it grow, these cooperatives took the name of fruit mills. The values of solidarity conveyed by these fruit farms have survived eight centuries of production. The production of the current county derives from the Gruyère recipe and was introduced at the beginning of the 18th century in Franche-Comté, as in the Vaud Jura, by cheese makers from Gruyère. In January 1958, the county was the first French cheese to receive an appellation d'origine contrôlée (AOC). This designation guarantees compliance with a set of criteria concerning traditional breeding, manufacturing and maturing processes. The County has benefited from the PDO since 1996.
DESCRIPTION
It is a raw cow's milk cheese, with a baked pressed paste. It comes in cheeses of 55 to 75 cm in diameter and with a mass of 32 to 45 kg. It takes about 450 litres of raw milk to make a county cheese wheel. Rich in calcium, Comté cheese is valuable for a balanced diet. It is also a very low-salted cheese, which contains no additives or colourings. More than 83 flavours are found in the County and are listed in "The Flavour Wheel of the Comté". Each Comté has a unique aromatic profile (fruity, buttery, woody...) These flavours develop with maturation and vary according to the micro-region of origin, the season, the skill of the master cheesemaker and the cellar where the cheese has been aged. Each cheese wheel is scored on 20 points according to its taste and physical aspect. More than 14 points: the wheel receives a green band. Between 12 and 14 points: the wheel receives a brown band (= slight appearance defect). Below 12 points: the wheels are downgraded. The comté cheese, appreciated for its sweet but typical taste, is one of the top 5 most popular cheeses in France. It is even the best-selling appellation cheese in France and its production is on the rise, with 1.6 million cheeses produced each year. This mastodon of the French terroir can be enjoyed alone or with cold cuts or fruit. This very French delicacy can also be used in cooking, diced in salads, in the form of gratinated tiles or even as a main ingredient in Savoyard fondue.
EMMENTAL
HISTORY
Emmental is a cheese of Swiss origin that takes its name from the valley crossed by the river of the same name: the Emme. While the origin of the appellation is Swiss, the production area and history of this atypical cheese are common to Switzerland and Savoy, two territories that have always produced grass and have therefore always been oriented towards breeding and the production of milk and cheese. It is following a randomness in the production that Emmental de Savoie PGI will acquire all the specificities that still make it a truly unique cheese today. Indeed, while heating arrives in the cellars of cheese dairies to cope with the harsh winters, cheese makers notice that maturing in a temperate or hot cellar has an influence on the taste and texture of the cheese, but especially produces openings in the dough. A few years later, the fermentation mechanism behind the formation of the holes was understood and it was decided to continue to produce this atypical cheese, which has great organoleptic qualities. The Emmental of Savoy is the oldest of the French Emmentals... The Emmental of Savoie PGI, as we know it today, was born, with its characteristic "eyes". In 1996, the Emmental de Savoie obtained the PGI, guaranteeing its quality, and protecting its origin and its "Savoie" appellation. Today, only 4 fruit farms, spread over Savoie and Haute-Savoie, still produce Emmental de Savoie PGI (Protected Geographical Indication). This official European sign guarantees its quality and origin in Savoie. While 250,000 tonnes of French Emmental are produced each year, only 3,000 tonnes of Emmental de Savoie PGI are produced from the milk of 760 Savoyard producers. In store, Emmental de Savoie PGI can easily be distinguished from industrial Emmentals thanks to the red "Savoie" marking on its crust, a real guarantee of authenticity.
DESCRIPTION
Its thin rind is yellow to brown, smooth and dry and hides a light blond paste with many walnut-sized holes. Weighing 75kg and requiring 900 litres of milk (the daily production of 60 cows), Emmental is a pressed cooked cheese with a rather sweet taste. In addition to these widely appreciated gustatory assets, it is rich in calcium, proteins and vitamins, which make it an exceptional nutritional source. Very fruity on platter, Emmental de Savoie can also be used in recipes with Emmental. Together with Beaufort and Abondance, it forms the basis of the famous and convivial Savoyard fondue.
RACLETTE
HISTORY
Raclette (Bratchäs, roasted "cheese" in Swiss German) is a cheese originating from the canton of Valais in Switzerland. The history of raclette goes back to the Middle Ages. It is said that the shepherds tasted it mainly in summer and in the open air when they led the herds to graze. At that time, they used a wood fire to melt the cheese: they placed half a millstone on a stone, the sliced side exposed to flames; they then scraped the melted cheese on bread, potatoes, dried meat... We were talking about "roasted cheese" and there was no specific cheese used for this dish. Over time, the name raclette has appeared in reference to the action of scraping the melted surface of the cheese. It was in the 1970s that the name was adopted to refer to the cheese used to prepare this dish. But when it comes to melting, not all cheeses are equal! This is how Raclette de Savoie was specifically developed to melt easily, without excessive liquefaction, and to offer its consumers a unique and authentic experience. The cheese was granted a protected geographical indication (PGI) on 27 January 2017.
DESCRIPTION
Raclette de Savoie is a cheese made from raw milk. Its crust, characteristic of regular rubbing with brine, varies from yellow to brown, while its soft paste is often white or light yellow. In the 1970s, raclette became more popular thanks to the invention of a famous French household appliance brand of a raclette machine. It is at this same period that the raclette crosses the border and the Savoy raclette is born. Everyone could now enjoy raclette cheese on their potatoes easily. From now on, there is no need to scrape off the half cheese wheel by hand as it melts. Conviviality is guaranteed thanks to the raclette slices that everyone can melt as they please in their individual skillet.
REBLOCHON
HISTORY
The Reblochon de Savoie is a consequence of the right of ociège in place in the alpine pastures in the 13th century. At that time, farmers exploiting the mountain pastures had to pay the landowners for part of their milk production (in butter and/or cheese). In order to estimate the amount of this fee, a controller came once a year to check the quantity of milk produced per day. It was at this time that the farmers practiced incomplete milking and then waited for the controller to leave before "re-blocking", a Savoyard patois term meaning "pinching the cow's udder a second time". The milk thus obtained was certainly not very abundant, but its rich cream content made it ideal for cheese making. This cheese with a registered designation of origin is essentially Haute-Savoie. Produced in farms and mountain pastures, the production is exclusive to the mountains of Haute-Savoie and the Val d'Arly in Savoie. It is prohibited to produce it outside this geographical area, fruit reblochon is produced in cheese or fruit farms in the area of the designation of origin.
DESCRIPTION
It is a slightly pressed, uncooked, ivory yellow cheese with a very particular delicate flavour. Reblochon Fermier is made exclusively from raw and whole milk. In the shape of a flat cylinder, it measures about 14 centimetres in diameter and 3.5 centimetres high, and weighs between 450 and 550 grams on average. The Reblochon producers were among the first to obtain, in 1958, an Appellation d'Origine Contrôlée (AOC). There are two different colours of casein pellets depending on the type of Reblochon de Savoie: red for a dairy Reblochon, green for a farm Reblochon. Reblochon laitier is made once a day, until 24 hours after milking, with milk from several farms. Production, in cooperatives or cheese factories, can be mechanized. Reblochon Fermier is made twice a day, immediately after milking, with milk exclusively from a single herd of farm producers. The production is entirely manual, directly at the farm. This production guarantees Reblochon Fermier a more assertive flavour, a more creamy texture, but above all contributes to the preservation of the landscapes, the economic fabric and the authenticity of this cheese of Savoie and Haute-Savoie.
TOME DES BAUGES
HISTORY
The Tome des Bauges is the latest addition to the Savoie AOC. Today, the Tome des Bauges is the only Tome in France to have a Protected Designation of Origin (PDO). Already manufactured in the 17th century, the Tome des Bauges is the result of a very old tradition and know-how. La Tome was prepared from a milk that had been "creamed" to make butter. As such it was an essential food, and as underlined in the response to the Prefect Barante's questionnaire in 1807: the Tome is indeed defined as the cheese "which is made in the households of the "countryside", "the one consumed by the peasant" and "we cannot do without it at every meal". For the gastronomes of the 18th and 19th centuries who were lovers of fat cheeses, the Tome was of little interest and their silence on this basic product of the Savoyard cheese industry is explained in this way. This does not prevent it from being marketed locally, as evidenced by the 1793 Maximum rates. In the two departments of Savoy, it is already available at the merchants' stall. It is most often in the form of "fresh cheese", but sometimes we also mention "so-called lean cheese and called Tome", or even "dry Tome". The latter is more expensive than fresh, perhaps because it is refined, and until the 18th century, the Tome was reserved for domestic consumption. For the Savoyards, the Tome des Bauges is an essential part of the evening meal and snacks.
DESCRIPTION
It is a cheese made from raw milk, pressed uncooked paste and a flowery grey rind with a small amount of ammonia (mucor, called "cat hair"). Diameter from 18 to 20 cm for a height of 3 to 5 cm. Its average weight is 1.2 kg. Its aromas are very fruity.
TOMME DE SAVOIE
HISTORY
Rooted in the history of the Duchy of Savoy and the oldest cheese product in Savoy, Tomme de Savoie was born in the heart of the Alps, in the valleys of the Maurienne and Tarentaise, in the Bauges and Chablais mountains. It is the result of the imagination of farmers who have taken advantage of the remaining skimmed milk from butter production to meet the family's food needs. It is from these peasant origins that it draws its apparent rusticity. Intended for daily and family consumption, the Savoy tomme was only known and sold in a few local markets. The Savoyards have always been very attached to this local cheese and have passed on their taste from generation to generation. Threatened to disappear because it did not benefit from the notoriety of Emmental de Savoie, Gruyère or Beaufort, Tomme de Savoie finally entered the fruit-growing sector from the 19th century onwards. Indeed, its small size made it possible to make cheese when there was not enough milk to make larger cheeses.
Tomme de Savoie has been recognised since 1996 by a PGI guaranteeing its quality and origin in France and Europe. Since 2006, the perimeter of the Savoy tomme has been adorned with the letters SAVOIE in capital letters, using an inkjet inscription, using a technique that complies with food safety standards.
DESCRIPTION
Tomme is an uncooked pressed cheese with an average weight of 1.6 kg. Renneting is carried out between 30 and 35°C using rennet from the calf's abomasum and then, after stirring, the tomme is moulded and salted. The rind, always grey, is covered with yellow or red moulds and is sometimes pierced with holes, just like the dough. There are four types of tomme: a farmhouse production with green pastille; a fruit production (local name of a cooperative) with red pastille; an industrial production without pastille; a family production without any statistics. Tomme de Savoie is an important source of calcium, protein and vitamins.