The Tour du Mont Blanc (TMB) is not only a paradise for hiking enthusiasts but also recognized by National Geographic as one of the world's 20 dream hiking routes. This 160-kilometer circuit around the majestic Mont Blanc showcases nature's grandeur and wilderness with every step. Chamonix, the small town at the starting point of this route, is not only the best base camp for hikers but also an ideal place to explore alpine cheeses.
Located in the Savoie region of France, Chamonix benefits from a developed livestock industry that provides high-quality raw materials for local cheese production. The cheeses here, like the mountains of Mont Blanc, hold an unshakeable status. In this issue, we will introduce four AOP-certified cheeses from the Savoie region: Beaufort, Reblochon, Abondance, and Chevrotin. Through our article, we invite you to learn about the history and characteristics of these delicious cheeses, enhancing your anticipation and appetite for your upcoming TMB hike.
Beaufort Cheese
Beaufort cheese is a classic cheese from the Savoie region, renowned for its unique flavor and exquisite craftsmanship. Often referred to as the "Prince of Alpine Pastures," this cheese is made following strict traditional methods, with a history dating back to Roman times.
Beaufort cheese has a long history, with the earliest records appearing in the 17th century, where it was already an important part of the local farmers' lives. It is named after the small town of Beaufort in the Savoie province, known for its rich dairy farming and high-quality dairy products.
Production Process
The production of Beaufort cheese involves several meticulous steps, starting with selecting the finest raw cow's milk and culminating in a lengthy maturation process. The raw milk is first heated and rennet is added to coagulate it, forming initial curds. These curds are then placed into special molds, pressed into round shapes, and aged in a cold room for at least five months, during which they are regularly turned and salted to form their distinctive hard rind.
Flavor Characteristics
Beaufort cheese has a rich and complex flavor, featuring prominent creamy and nutty notes, with a hint of fruity and herbal aromas. Its texture is firm yet slightly elastic, and it has a smooth mouthfeel. The longer it matures, the richer the flavor and the firmer the texture.
Serving Suggestions
Beaufort cheese is highly versatile, suitable for various occasions. It can be sliced and served as an appetizer or paired with fresh fruits like apples and pears. Additionally, Beaufort cheese is excellent for cooking, especially in traditional French dishes such as cheese fondue and gratins, adding a rich layer of flavor to the dishes.
Reblochon Cheese
Reblochon cheese is a soft cheese from the Savoie region, known for its unique texture and rich history. Its name comes from the French word "reblocher," meaning "to milk again," reflecting an interesting tradition in its production process.
Reblochon cheese dates back to the Middle Ages when farmers, to avoid high dairy taxes, would milk their cows a second time after the tax collectors had inspected. This second milking produced richer milk, specifically used to make this cheese. This unique background has deeply rooted Reblochon cheese in the local community.
Production Process
Reblochon cheese is made from raw whole milk. During production, the cheese maker allows the milk to coagulate at a specific temperature, then manually cuts the curds and gently places them into molds. These cheeses naturally drain in the molds before being transferred to a maturation room, where they mature for four to eight weeks in a controlled environment. During this period, the cheese is regularly salted and turned to develop a delicate, edible rind.
Flavor Characteristics
Reblochon cheese has an orange-yellow rind and a white to pale yellow interior with a soft, moist texture. The cheese is mildly salty, with a subtle nutty and creamy flavor, providing a rich and velvety mouthfeel.
Serving Suggestions
Reblochon cheese can be enjoyed on its own with fresh baguette or fruits like grapes and apples for a simple yet delicious pairing. It is also a key ingredient in the traditional French dish Tartiflette, combined with potatoes, onions, and bacon, baked into a fragrant and hearty rural dish.
Abondance Cheese
Abondance cheese is a semi-hard cheese from the Savoie province, celebrated for its unique bell-shaped wheel and rich flavor. Named after the Abondance Valley in France, the area is renowned for its quality dairy cattle and traditional cheese-making techniques.
The history of Abondance cheese dates back to the 12th century when monasteries and farms began producing it. Its production techniques and flavors have remained a significant part of Savoie cheese traditions for centuries, reflecting the region's alpine environment and the locals' deep expertise and passion for cheese-making.
Production Process
Abondance cheese is made using pure cow's milk from specific local breeds. The cheese-making process begins with heating the milk and adding rennet to coagulate it. The curd is cut, heated, and stirred to release excess whey, then placed into special molds under pressure to form its characteristic wheel shape. These cheeses are matured for at least three months in a controlled environment, regularly turned and salted.
Flavor Characteristics
Abondance cheese boasts a rich and complex flavor with subtle fruity and nutty notes. Its texture is firm yet retains some elasticity, offering a full-bodied taste. As the cheese matures, its flavor deepens, revealing more nuanced layers.
Serving Suggestions
Abondance cheese is excellent sliced and served on its own, paired with rye bread or wine, particularly local white wines. Its unique flavor and moderate melting properties also make it a popular choice for cooking, such as in cheese fondues or baked dishes.
Chevrotin Cheese
Chevrotin cheese is a soft goat cheese from the Savoie region, prized for its unique flavor and production process. Typically produced in small family farms, it reflects the region's deep cheese-making traditions.
Chevrotin cheese is relatively young compared to other traditional cheeses, developed to meet the market demand for goat cheese. Despite its shorter history, Chevrotin has quickly gained a reputation in France and globally for its quality taste and production.
Production Process
Chevrotin cheese is made from fresh goat milk from local herds that graze on natural pastures. The production involves heating the goat milk and adding rennet to coagulate it. The curd is gently cut and placed into molds, allowing natural drainage and shaping. This cheese typically matures within a month, during which it is turned and salted in a controlled environment to develop a thin, edible rind.
Flavor Characteristics
Chevrotin cheese has a mild, slightly tangy taste with a fresh, herbal aroma characteristic of goat milk. Its texture is soft, making it ideal for direct consumption. Mature Chevrotin may develop a slightly firmer rind while maintaining a soft and moist interior.
Serving Suggestions
Chevrotin cheese is perfect as an appetizer, paired with fresh French bread or crispy crackers. It can also be enjoyed with jam or honey to balance its natural acidity. Additionally, Chevrotin can be used in salads, adding a touch of French rural flavor to traditional dishes.
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