Learn more about the different delicious Cheeses of Savoie. Here are the most important local cheeses: * Abondance A 10 kg round of cheese from a Haute-Savoie valley of the same name, also with some local breed of cows. A little taste of hazelnut and pineapple. * Beaufort A 40 kg round of cheese made […]
Diots de Savoie The diots are some sausages from Savoie. They can be plain sausages, smoked or with some cabbage. It also has nutmeg in it. It is pronounced diau. Before they were made during the autumn, when the farmers were killing the pigs and stocking food for the winter. You can
Here is a post about the different wines from Savoie. 2100 hectares of vineyards and 25 grape varieties mostly along the Rhône or Isère Rivers. You will find 3 kinds of Appelations Régionales: A few duos (cheese/wine) you can try: Beaufort/Chignin, Reblochon/Jacquère or Mondeuse, Tome des Bauges/Roussette or Mondeuse, Tomme de Savoie/Chasselas or Gamay, Abondance/Crépy,
Try a typical French thing, discover Annecy Markets during your stay in Annecy. You will find different Annecy Markets and its surroundings: * Tuesday morning, Friday morning and Sunday morning (from 8h to 12h) The Food market in the Old Town (rue Sainte Claire, Pont Morens, rue de la République and quai de l’evêché) is
Reblochon is a French cheese from the Alps produced in the region of Savoy (departments of Savoie and Haute-Savoie) and has been granted the AOC title in 1958. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif near Annecy, on the way to La Clusaz. Thônes remains the centre of
