A Raclette more genuine than nature itself, where the upholding of tradition has a delicious side!
As the iconic cheese of the Alpine mountains, Raclette de Savoie is backed by solid tradition.

A valley, a breed of cattle, a village, a cheese. It was in the Middle Ages, spurred on by the Valley’s monks, that the production secrets of this cheese came to light.

A cheese from the Savoie mountain peaks: the valleys of Beaufortain, Maurienne, Tarentaise and Val d'Arly.

A cheese made exclusively from farm-produced goat’s milk. It has an unusual texture for a goat’s cheese!

The most fruity and typical of French Emmentals, it is produced in the two Savoie regions, in craftsman-size workshops.

A cheese with a mild, flavour-packed taste, taking its name from a trick played by farmers in the XIIIth century. Whether it is the farm-produced or industrial-produced variety, Reblochon is made from unpasteurised milk, and can be consumed all year round!

A cheese with close ties to the lands on which it is produced: the Bauges mountain range with mountain agricultural practices dominated by livestock farming.

The only cheese with quality certification available in a range containing several different fat contents.