Station 02
PDO & PGI SAVOIE CHEESES
Protected Designation of Origin (PDO)
The PDO is a European wide accreditation system. It requires that each stage of the cheese production (from milk to maturation) take place within a specified region, using local techniques passed down over generations.
Protected Geographical Indication
The PGI identifies a product whose characteristics are linked to the geographical area in which at least one stage of its production or processing takes place under specific conditions.
PDO Abondance
Did you know that Abondance can describe a place, a cow, and a cheese! Watch out though for the trap! En français: we say ‘une’ Abondance (feminine) to talk about the name of the valley as well as the cow breed. However, when referring to the type of cheese, we say ‘un’ abondance (using then the masculine form).
PDO Beaufort
It takes 400 litres of milk to make 1 wheel of Beaufort! Do you see its concave heel? Back in the day, this made it much easier to transport the Beaufort roped on the back of a mule.
PDO Chevrotin
Hi there! I’m the only PDO cheese made from GOAT’S milk and processed exclusively on the farm! It takes 3 litres of milk to make 1 chevrotin!
Just like any cheese, I’m at my best at room temperature. Please, remember to take me out of the fridge ahead of your meal (approx. 30 minutes).
PDO Reblochon
Did you know? ‘Re-blocher’ comes from local dialect (“patois”) which means pinching the cow’s udders twice. This was a trick used by farmers in the 13th century, who used to partially milk in order to pay less rent. As soon as the inspector would have left, they would do a 2nd milking. The latter wouldn’t provide much milk, but this one was very rich & creamy: ideal for making cheese! full story here
PDO Tome des Bauges
Tricky! I’m the only “tomme” cheese spelt with just one M! This traditional cheese comes from the “Massif des Bauges” which is a mountain range, close to Chambery. “Toma” in local dialect means “cheese made in the mountain pastures”.
PGI Emmental de Savoie
I am the biggest French cheese within the PDO & PGI family! I weigh 75 to 80 kg! My holes appear during the maturing process by passing through 3 cellars, meaning I pass through 3 different temperatures!
PGI Raclette de Savoie
You most likely know me by eating me hot, melted on potatoes. But have you ever tried eating me cold with a touch of blueberry jam? Note that I’ve been copied a lot. The true me can be identified by the official wording “de Savoie” and I can’t have any other flavours added.
PGI Tomme de Savoie
I’m easy to identify! It’s written on me! Don’t get confused though! Not all tommes made in Savoie are classified as PGI. The clue is: my heel is stamped with the ‘SAVOIE’ label, it’s mandatory.
RECIPES ideas: Reblochon / Tomme de Savoie / Abondance / Raclette de Savoie / Emmental de Savoie / Tome des Bauges / Beaufort / Chevrotin
Did you know...
For all 8 PDO & PGI Savoie cheeses there is a wide variety of sites and activities that offer visitors the chance to meet with farmers & producers?
It’s called La Route des Fromages and is made up of 70+ locations.
Beaufort criteria (PDO)
Since 1968, Beaufort producers have had to comply with some of the most stringent specifications.
Numerous checks are carried out, from the first stages of growing grass to the day the cheese leaves the maturing cellar.
GEOGRAPHICAL AREA
Beaufort comes exclusively from Savoie HIGH mountains. More specifically, Beaufort can be only made in
- Maurienne,
- Tarentaise,
- Beaufortain,
- and a small part of the Val d’Arly.
COWS
Milk must exclusively come from 2 specific breeds: Tarine & Abondance.
MILKING
We care and watch out for our cows. Annual milk production must not exceed 5,000 kg/ cow. This is what we call “la traite raisonnée”, guaranting animal welfare. Quality over quantity.
FEEDING
The cows diet must be natural-grass & hay from our pastures. Our cows’ fodder must come from the Beaufort geographical area. Supplementary feed is strictly monitored and limited. Silage (fermented feed) is prohibited.
TRADITIONS
The use of traditional tools is mandatory. Each stage of the process is rigorously controlled. The linen cloth as well as the beechwood ring, which gives the Beaufort its concave heel, are 2 key items.
MATURING
Beaufort cheese has to stay 5 months minimum in the cellar before being ready to eat! Be patient!
Kids visit
Hi there!
My name is JOYFUL, and mine is FORTINE !
Find me all along your visit and let’s play together!
