Savoy cheeses offer a wide and varied array of rich flavours throughout the year. The variations in flavour are not only due to the animal feed : grass in summer and hay in winter, but also to the unpasteurised milk, which allows for a greater aromatic diversity. The name “Reblochon” comes from the Savoyard verb “reblocher”, to milk a cow again. Basically, the farmers would cunningly stop milking half way through, pay their dues to the landowner and then finish milking once he had gone away. The additional milk allowed them to make cheese for their own consumption.
Perfect wine match: Apremont


Tome des Bauges (PDO)
Some say that the word ‘Tomme’, originally spelled with two m’s, dropped an ‘m’ because the word ‘Toma’ in Savoyard dialect meant ‘a cheese made in mountain meadows’. Created in the 1930s by local producers using traditional methods, this semi-hard cheese is proud both of its ‘terroir’, the Massif of Bauges, and of the fruity aromas that develop while it matures on spruce wood planks for a period of at least five weeks.
Beaufort
Reblochon
Abondance
Chevrotin
Tome des Bauges
Grana Padano
White Stilton Cheese / Blue Stilton Cheese
Noord-Hollandse Gouda|
EDITOR Graphic design : Françoise DOLL |
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• AOP depuis 2002
• 830 tons