Natural pastures, biodiversity and protected areas all make a positive contribution towards upholding the Savoie cheese-making tradition
Biodiversity, landscapes
The natural pastures represent an important source of biodiversity. For example, natural mountain pastures can contain 50 different plant species.
Through grazing and cutting, mountain agriculture contributes towards keeping the landscape open, which is a distinctive feature of Savoie.
Biodiversity is also called for in cheese dairies. The unpasteurised milk ensures that the lactic flora is highly diversified. Thus, 50g of cheese made from unpasteurised milk contains at least a billion bacteria.
Through grazing and cutting, mountain agriculture contributes towards keeping the landscape open, which is a distinctive feature of Savoie.
Biodiversity is also called for in cheese dairies. The unpasteurised milk ensures that the lactic flora is highly diversified. Thus, 50g of cheese made from unpasteurised milk contains at least a billion bacteria.
Protected areas
Drawing on practices established centuries ago, Savoie livestock farmers and cheese makers contribute towards balanced management of natural resources, subscribing to an approach favouring sustainability.
The Savoie region contains a rich community of protected species.
There are more than 220,000ha of Alpine pastures, equating to 65% of the Savoie region.
A quarter of the region houses protected species: in national parks, natural reserves, listed sites, natura 2000
