Nos films

Animals and their feeding

The production steps

Guaranteed and controlled quality

What is it?

Originally spanning three mountain regions (Savoie, Haute Savoie and the Vallée d'Aoste) which - over and above their shared history, culture and scenery - all have a very rich agropastoral heritage, today the Cheese Route focuses on the two Savoie regions.
The guiding principle is to showcase everything cheese related through visits to farms, dairies, maturing cellars etc. A route mapped out allowing visitors to explore the region, its people and its products.
7 cheeses and 62 sites, offering insight into all stages of the cheese production process.

2014 - celebrating 10 years of the Savoie Cheese Route

2004-2014, the Savoie Cheese Route is celebrating its 10th anniversary!
In 2004, the network comprised 27 sites in Savoie and Haute-Savoie, while in 2014, it included 60 member sites showcasing the Savoie cheese tradition!
Thank you and Happy Birthday to all members forming part of this network!


The Charter


The Savoie Cheese Route is a network of sites intended to offer members of the local population and tourists insight into the cheese produced in the two Savoie regions, all linked to the same cheese culture.
The network incorporates 7 traditional cheeses from these regions, recognised by an AOC (Controlled Designation of Origin) or PGI (Protected Geographical Indication): Abondance, Beaufort, Chevrotin, Emmental de Savoie, Reblochon, Tome des Bauges and Tomme de Savoie.

All of these cheeses are underpinned by shared values:

  • strong ties to the lands and remarkable countryside which lends itself to cattle farming;
  • traditional practices which are what make our cheeses so distinctive, including the use of specific grasses and Alpine pastures, unpasteurised milk processing and specific maturing techniques.
  • a range of aromas comprised of different flavours from different terroirs.

The objectives of the Savoie Cheese Route are as follows:

  • to demonstrate the ties our products have to the lands on which they are produced, making each site an area with specific geographic characteristics. This framework has enabled people to develop different expertise depending on location and use, giving rise to specific cheeses. The combination of these geographical conditions and know-how is what allows for the production of a variety of cheeses offering a wide range of textures and unique flavours;
  • to offer insight into the entire cheese manufacturing process from production to maturing;
  • to encourage appreciation for quality products, that are recognised and protected on a French national and European scale;
  • to create synergies between farming sectors, rural development and tourism.

Members of the Savoie Cheese Route are sites with some link to the cheese production process - they include dairy operations, farm producers, pastoralists, cheese producers and cultural heritage interpretation centres.

Their membership to the network entails their commitment towards the optimal hosting of members of the public at their site. They are passionate about sharing knowledge about their industry, know-how and products, which is facilitated by the direct contact visitors have with their operations.