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Animals and their feeding

The production steps

Guaranteed and controlled quality

Naturally good

Crafted in the mountains, Savoie cheeses bear within them the taste and character of the region from which they come. The diversity of the lands from which they originate, as well as the processing of raw milk give them highly diversified taste and culinary characteristics, all synonymous with richness. These cheeses can be consumed in many different ways:

  • At the end of the meal on a cheese board of choice: goat or cow's milk, soft or firm cheese, with a distinctive or mild taste...

  • At any time of the day and any time of the year: as a snack for children, at picnics, as appetisers or in a sandwich.

  • As a cooking ingredient in traditional dishes (Tartiflette, Savoyard fondue, Berthoud, and other regional dishes) as well as in more imaginative recipes showcasing regional gastronomy borne of an inventive and innovative terroir.

Naturally healthy

Made from unpasteurised milk, Savoie cheeses have undeniable  nutritional qualities. Their provision of calcium, protein, minerals, vitamins and essential fatty acids ensure it is a preferred choice in diets.

  • Calcium: to provide an example, eating a 30g portion of cooked, pressed cheese (such as Emmental de Savoie or Beaufort) covers up to half of a consumer’s daily calcium requirement, depending on their age.
  • Amino acids: these are easily digestible milk proteins, containing the 9 amino acids essential for humans which are not produced by the body.
  • Fatty acids: the richness of the fatty acids in cheese provides the body with beneficial fatty acids that contribute towards good health, while they are an essential source of energy, maintaining cell membrane structure and the proper functioning of the nervous system. Fatty acids transport vitamin A (essential for vision) and vitamin D (essential for calcium absorption). Owing to the fact that the diet of dairy cattle breeds is based on grass, Savoie cheeses are characterised by a high percentage of unsaturated fatty acids, mainly oleic acid (the fatty acid from olive oil), renowned for its neutral impact on the cardiovascular system.

For pleasure and taste

Each and every Savoie cheese imparts great diversity in terms of its flavours and aromas ... so that each tasting amounts to a new discovery - and this diversity has not been left to chance. It is, in fact, the result of the diversity of the grass eaten, the flora present, milk produced, and the cheese making and ripening practices followed.

Thus a cheese made in summer will be softer, yellower and often packed with more flavour than a cheese made in winter. These differences can easily be explained by the food eaten by the cows: mountain pasture grass in summer, hay in winter.

A whole host of other subtler differences can also be appreciated, such as differences between production facilities, and the nature of the vegetation grazed on by dairy cows... This diversity provides the consumer with guaranteed satisfaction, but they need to know how to draw on the benefits of this: by being vigilant about the presence or absence on the cheese, or on its packaging, of indications certifying its origin, and not hesitating to ask to taste the cheese before buying it.

Ideas for consumption and storage: Snacks / starters / main meal / cheese board / afternoon tea / dessert.

Some practical advice:

  • It is advisable to keep the cheese in its original paper packaging, in the lower part of the refrigerator. Avoid having it come into contact with tinfoil: plastic wrap is preferable.
  • Repeated changes in temperature are detrimental to the quality of the cheese. Remove the exact quantity to be consumed from the refrigerator 30 minutes to 2 hours before a meal.
  • Tip: for long trips, it's ideal to place the cheese in an insulated cooler bag.  Alternatively, wrap the wedge of cheese in a damp cloth covered with newspaper.


Consumption and storage

To meet the specifications set by quality certification bodies, Savoie Cheese production is subject to strict adherence to production methods arising from ancestral practices and the use of traditional equipment.

Thus, all the Cheeses from Savoie are pressed cheeses, which means that the curd is pressed at the time of moulding in order to remove the most possible amount of whey (a pale yellow liquid that is left behind after coagulation of the milk).

Thus, the following can be clearly differentiated:

  • Uncooked pressed cheeses (Tome des Bauges, Tomme de Savoie, Chevrotin and Reblochon de Savoie), for which the curd is not heated above 40°C, which keeps the inner cheese soft. They are ripened for a relatively short period of time.
  • Semi-cooked (Abondance) and cooked (Beaufort and Emmental de Savoie) cheeses, which have a firmer middle and can be ripened for several months, hence the name "long-keeping cheeses”.


Savoie Cheese : advice for cheese board

 

Didi you know ?

The taste of the cheese depends on that of the milk used, which varies according to the season! That's why your favourite cheeses can have a completely different tastes and textures from one cheese to the next.

 

In what order should cheeses be tasted from a cheese board ?

To fully appreciate the full aromatic palette of your cheeses and so as not to saturate your palate, the cheeses must be tasted in an increasing order of intensity of flavour. Even if there is no absolute rule and everything depends on the ripening process and the season, here are some tips.
Start with the cheese that has the mildest odour and taste and finish with the cheese that has the most distinctive taste.
First, start for example with cooked, pressed cheeses and Tommes: Emmental de Savoie, Tomme de Savoie, Beaufort and Tome des Bauges. Continue with semi-cooked and non-cooked pressed cheeses: Abondance and Reblochon. End off with the only Savoie cheese made from goat’s milk: Chevrotin.

 

Some tips for venturing off the beaten track...

  • Summer cheese board
    • Enjoy the summer flavours of the high-lying pastures with creamy cheeses with short ripening periods or long-ripening cheeses from the summer season of the previous year.
    • Recommended Savoie cheeses: Chevrotin, Reblochon and Beaufort

 

  • Autumn and winter cheese boards
    • This is the right time for Tommes and cheeses with longer ripening periods (4-5 months) which have reached maturity and are ready to tickle the tastebuds with their depth of flavour.
    • Consider including Savoie cheeses on your party cheese boards !
    • Recommended Savoie cheeses: Tomme de Savoie, Tome des Bauges, Emmental de Savoie and Abondance.

 

  • Spring cheese board
    • Spring is the season of daisies and fresh grass. Cheeses with short ripening periods give the best of themselves in a mildly flavoured milk. This is also the time for goat’s milk cheeses.
    • Recommended Savoie cheeses: Chevrotin and Reblochon.