Cheese Of Savoy

Definition and Scope

The Savoie region in the French Alps is a designated cheese-producing area renowned for its mountain-style dairy products. Its cheeses are primarily made from raw or thermalized cow’s milk, reflecting traditional alpine pastoral practices. The region’s output is defined by AOP designations and a focus on pressed, uncooked, or semi-cooked varieties.

Key styles from Savoie include Beaufort, Reblochon, and Tomme de Savoie, each with protected status. These cheeses are characterized by their production in mountain chalets during summer transhumance. The scope encompasses both farmhouse artisanal methods and larger cooperative dairies adhering to strict geographical and technical rules.

Production Techniques

Cheese production in Savoie utilizes milk from specific cow breeds like Tarine and Abondance that graze on alpine pastures. The process often involves traditional copper vats for heating and curd cutting, which influences final texture. Many Savoie cheeses undergo pressing and brining before an extended aging period in humid cellars.

Reblochon employs a unique technique where milk is partially skimmed after an initial milking. Beaufort requires careful temperature control during the cooking phase to develop its distinctive smooth texture. Aging periods range from several weeks for Tomme de Savoie to over a year for mature Beaufort varieties.

Sensory Profile

Savoie cheeses typically present a pale yellow to ivory paste with varying density depending on style. Aromas commonly include notes of fresh milk, hay, and cellar with occasional nutty or floral undertones. The flavor profile ranges from mild and creamy in younger cheeses to complex and robust in aged specimens.

Beaufort offers a smooth, firm texture with flavors of butter and roasted nuts. Reblochon features a supple, sticky texture beneath its washed rind with earthy, mushroomy notes. Tomme de Savoie presents a semi-firm texture with subtle hints of fruit and grass from mountain flora.

Culinary Applications

Traditional Savoie cheeses are essential in regional dishes like tartiflette, where Reblochon provides melting quality and rich flavor. Beaufort is particularly valued in fondue savoyarde for its excellent melting characteristics and distinct taste. These cheeses also serve as table cheeses, often accompanied by local wines and charcuterie.

Younger Tomme de Savoie works well in salads and sandwiches due to its mild flavor. Aged Beaufort can be grated over pasta or risotto to add depth. The region’s cheeses pair exceptionally with Savoie wines such as Jacquère and Mondeuse.

Regional Examples

Beaufort is produced exclusively in the Beaufortain, Tarentaise, and Maurienne valleys using specific techniques. This AOP cheese must meet strict criteria regarding milk source, production methods, and aging conditions. Its large wheel format and concave sides make it visually distinctive among alpine cheeses.

Reblochon originates from the Thônes and Arly valleys and carries AOP status since 1958. Tomme de Savoie represents a broader category of smaller format cheeses produced across the region. These examples demonstrate the diversity within Savoie’s cheese taxonomy while maintaining regional identity through protected designations.

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