A mountain vacation without tasting the delicious regional cheeses? Unthinkable!
We know them mostly through the famous raclette and tartiflette, iconic dishes of the region, but they come in many other forms! While we can’t introduce all the cheeses from the region in this article, here are the must-tries from Haute-Savoie:
Abondance
Abondance is a raw milk cheese, and as you may have guessed, its name comes from its geographical origin: the Abondance Valley. The breed of cow that produces the milk is also called Abondance. You can recognize them by their brown/mahogany coat and the white patches that usually cover their neck and head.
As for the cheese, Abondance can be enjoyed on its own—traditionally at the end of a meal with a baguette—or you can cook and melt it, which is when the fun really starts.
If you’re in Morzine, you must try Berthoud. This traditional dish from Haute-Savoie, specifically from the Chablais region, highlights the flavors of Abondance with a splash of wine and a few drops of Madeira (a sweet wine). Once the cheese is sliced, it’s simply baked until the surface is golden and bubbly. Dip potatoes or pieces of bread into the melted mixture and enjoy!
Reblochon
Reblochon, mainly produced in Haute-Savoie and a few communes in Savoie, is a raw milk cheese well known for its use in many recipes. Yes, it’s the star of the tartiflette.
Reblochon works well in all kinds of gratins—whether with potatoes or vegetables. It pairs beautifully with almost any ingredient, so get creative and treat your taste buds!
Although it’s often associated with gratin dishes, Reblochon is also highly appreciated in its natural form, with its subtle hazelnut flavor. At the end of a meal, a piece of Reblochon with some rustic bread is always welcome. Some even enjoy it with a touch of red fruit jam to add a bit of sweetness… Everyone has their preferences, as long as there’s cheese involved!
After a long day on the slopes, what could be better than a warm, comforting tartiflette?
Tommes
Tomme de Savoie or Haute-Savoie is another regional staple, alongside many other Tommes that originated in the heart of the Alps. Historically, Tomme was made by farmers to meet the nutritional needs of their families, serving as an essential source of protein. This origin also shows that Tomme is one of the oldest cheeses in the region.
Tomme de Savoie is made from the milk of local cow breeds such as Tarine, Abondance, and Montbéliarde. In terms of taste, a “young” Tomme will have a milder flavor with a hint of acidity, while a Tomme with longer aging will have a stronger, more pronounced taste. You just have to try both and see which one your palate prefers!
Did you know? The word “tomme” (or “tome”), derived from a mix of dialects, simply refers to cheeses produced in the mountains.
Eating Cheese in Morzine… Easy!
Talking about all these wonderful cheeses is great, but where can you find them? Don’t worry, it’s not hard!
You can, of course, enjoy them in all the restaurants in Morzine, with classic dishes like raclette and tartiflette, as well as other specialties such as Berthoud, mentioned above.
And if you want to make your own recipes at home, the local produce shops will have everything you need: cheese, charcuterie, wine… Enjoy!
Thematics
