If you’re planning a visit to the Savoie region in the French Alps, you’ll find no shortage of culinary delights. At the heart of this region’s rich gastronomic history lies an impressive array of cheeses, many of which have been perfected over centuries. Below are five must-try cheeses from Savoie, along with some traditional local dishes that highlight their unique flavours.

1. Beaufort

Beaufort, often called the “Prince of Gruyères,” is a firm, Alpine cheese made from raw cow’s milk. It has been produced in the Beaufortain region for centuries using milk from Tarine or Abondance cows. Beaufort is renowned for its creamy texture and nutty flavour, which intensifies with age. The cheese comes in three main varieties: the standard Beaufort, Beaufort d’Été (made with summer milk), and the exclusive Beaufort Chalet d’Alpage, made only from cows grazing at high altitudes.

Beaufort is a star ingredient in fondue. It’s also enjoyed on a cheeseboard and it pairs excellently with white wines from the region like Jacquère or Roussette de Savoie.

2. Tomme de Savoie

One of the oldest cheeses in the Savoie region, Tomme de Savoie is a semi-soft cheese with a distinctive greyish rind. It’s made from skimmed cow’s milk, which gives it a lower fat content than many of its counterparts. The cheese has a mild flavour, often described as earthy with a hint of nuttiness, and can be found throughout the year.

Delicious sliced thinly with fresh bread or served with a glass of red wine like Crozes-Hermitage.

3. Reblochon

Reblochon is a soft, washed-rind cheese that originated in the Aravis valley. Its name comes from the French word “reblocher,” which means “to milk again.” Centuries ago, farmers would partially milk their cows to reduce their taxes, then secretly milk them a second time to produce this rich and creamy cheese. Reblochon has a velvety texture and a mild, nutty flavour.

One of the most iconic dishes featuring Reblochon is Tartiflette, a hearty gratin made with layers of potatoes, lardons (bacon), and onions. Melted Reblochon is placed on top and baked until bubbly, making this the perfect comfort food after a day on the slopes.

4. Emmental de Savoie

Emmental de Savoie is a cousin to the more widely known Swiss Emmental. This cheese is recognisable by its large, round holes formed during the aging process. It has a mild flavour with a slight nuttiness, and its smooth, creamy texture makes it ideal for melting.

Emmental is often used in fondue alongside Beaufort and Comté, giving the dish its signature smoothness and depth of flavour. It’s also commonly enjoyed on sandwiches or shredded over salads for an extra burst of creamy richness.

5. Tome des Bauges

Tome des Bauges is a semi-hard cheese made from unpasteurized cow’s milk. It has been crafted in the mountainous Bauges region since the 17th century, giving it a long-standing tradition of excellence. The cheese is known for its earthy, mushroomy flavour and its mottled rind, which is often referred to as “cat hair” due to its fuzzy appearance.

Tome des Bauges pairs wonderfully with light white wines like Apremont or Roussette and is often enjoyed with sliced pears. It’s also a great addition to a cheeseboard, offering a unique contrast to softer or sharper varieties.

Local Dishes Featuring Savoie Cheeses

• Raclette: Melted cheese served over boiled potatoes. Traditionally, raclette cheese is scraped directly onto the plate.
• Fondue Savoyarde: A blend of Beaufort, Emmental, and Comté melted with white wine, served with cubes of bread for dipping.
• Tartiflette: A rich potato dish made with melted Reblochon, lardons, and onions.

These cheeses are a true taste of the Savoie region, and no trip to the French Alps is complete without indulging in them. Whether served simply with bread or incorporated into a hearty mountain dish, Savoie cheeses will add a layer of rustic charm to your culinary experience.