The Savoie Cheese Route
Karen A, January 2023
If you thought the only way to explore the Alps was through skiing or walking then think again! The Savoie Cheese Route invites you to explore the Savoie and Haute Savoie regions of the Alps through visiting farms, shops and restaurants, all with one thing in common – cheese!
By doing so, visitors can learn about more about their favourite Savoie cheeses, including the well-known Reblochon, Raclette and Emmental, and discover the different stages of production, from dairy farm to shop shelf.
We’ve narrowed down the route to the resorts we feature, including charming Megève, world-famous Chamonixand the family-friendly resorts of Les Gets, La Clusaz and Avoriaz. Plus, we’ve included a cheese guide to ensure you’re all clued up before heading off on your next holiday.
This fun and interactive museum teaches its visitors all about the production of Reblochon. A staple of the alpine diet, this creamy cheese goes perfectly with a glass of red wine and is one of the key ingredients in tartiflette. The museum is a former granary and sawmill and also houses an exhibition detailing the evolution of skiing in La Clusaz.
Whether you’re a foodie, a skiing enthusiast or both, Le Hameau des Alpes is an entertaining heritage centre for the whole family. that’s sure to get your stomach rumbling! Just 15 minutes from the tourist office in La Clusaz, it can be easily accessed on foot or by taking the public shuttle bus.
This dairy farm is typical of the Aravis region and invites visitors to taste some of its delicious products. Sample some mild and creamy Reblochon or some of the stronger Tomme alongside a selection of confits and some coffee or hot chocolate. If you want to indulge further then head to the farm’s restaurant which serves cheesy regional specialities such as tartiflette and crepes.
Tomme de Savoie in La Clusaz
The Coopérative Fruitière Val d’Arly in Flumet produces a variety of dairy products which are then sold in its shops in resorts across the Savoie Alps, including Megève and also Chamonix. If you are visiting either of these resorts and fancy purchasing some cheeses and confitures then the shop is definitely worth a visit. Plus, it’s great to shop locally and support the local farming community.
Shop assistants are on hand to offer information about the production process and have useful tips on which cheese might be best for you. The shop also sells a tempting selection of regional wines, liqueurs, fruit juices and chocolates.
Visit La Ferme de Seraussaix and discover all there is to know about the 350-hectare dairy farm. After learning all about the production process its time to sample some of the farm’s delicious produce including a cheese board, slices of charcuterie and indulgent hot chocolate.
Be sure to stock up on terrine, cheese and cold meats from the farm shop before you go. The farm is open for visits on Thursday afternoons and is just a 5-minute drive from the centre of Avoriaz.
La Fruitière des Perrières is just a 5-minutre drive from the centre of Les Gets and consists of a fromagerie, a shop and a restaurant. Raclette, Tomme des Gets and Abondance are all produced on-site by the cheese-maker, Sandrine.
Savoyard specialities such as fondue are made with the cheese produced at the farm and served up at the restaurant, L’Auberge de la Fruitière des Perrières, which was once the cheese-ripening cellar of the traditional fromagerie. All the yummy cheeses are available to purchase at the well-stocked shop in addition to jam, honey and yoghurts.
How well do you know your Savoie cheeses?
- Abondance: soft inside with hints of hazelnut and amber in colour. Comes from abondance cattle in the Abondance Valley.
- Beaufort: firm, dark yellow cheese with melting inside made in the valleys of Beaufortain.
- Chevrotin: creamy goat’s milk cheese produced in the Mont Blanc, Chablais and Aravis mountain ranges in Haute Savoie.
- Emmental: golden yellow with a soft texture, this holey cheese is produced throughout the Savoie region.
- Raclette: smooth yellow cheese with soft inside, usually heated up and melted over potatoes.
- Reblochon: very creamy with a hint of hazelnut. Most often used to make tartiflette.
- Tome des Bauges: grey rind with light-yellow melting middle produced in the Bauges mountain range.
- Tomme de Savoie: Soft yellow inside with tiny holes and grey rind made throughout the Savoie region.