23/03/2023 | Partner: Regione Valle d'Aosta
Along the Savoie cheese route
A tradition handed down from generation to generation, the quality of the raw material and the most stringent controls, these are the main ingredients of the delicious Savoie cheese. Over 2,000 producers, more than 325 million kilos of milk, 60 cooperatives and 340 dairy farms. These numbers already tell a story of commitment and dedication that makes cheese the undisputed protagonist of these areas.
To know its flavours and discover the most beautiful places where it is produced, you can follow the route traced by the Savoie Cheese Route and head to the heart of the Maurienne valley, the southernmost of the great side valleys of Savoy.
Let’s stop at Saint Jean de Maurienne, where, according to tradition, in the 6th century Santa Tecla brought the relics of Saint John the Baptist who baptized Christ from Alexandria. The relics are the three fingers of his hand. These relics have made the town the capital of the valley that from this important episode takes its name and coat of arms, representing a blessing hand. It is a historic town, at 1,500 meters above sea level, of medieval origin and where you can still breathe the air of the past. Its centre, with its narrow streets and the Gothic cathedral with the cloister and the charming crypt supported by bare stone columns, make it a charming destination.
50 kilometers from here we head towards the Coopérative laitière de Haute-Maurienne Vanoise where it’s possibile to taste the delicious Beaufort AOP, the typical cheese of the Savoy fondue. It is pressed, cooked with whole raw milk, and is called the Prince of Gruyère. Its unmistakable and delicate taste is given by dairy cattle and the ancestral knowledge of dairy farmers. It is produced exclusively in high mountain areas that give milk the richness of typical taste thanks to the variety of flora of the pastures where cows graze.
On the other hand, heading towards La Chambre, 15 kilometres west of Saint Jean de Maurienne, you can make a stop at the Coopérative laitière de la Chambre where together with the guided tour (by reservation) a film about the life of the producers and the evolution of their ancient method is also screened. Around here you can stop in the small town of Sainte-Marie-de-Cuines, with just 800 inhabitants and a church of Romanesque origin that inside is a jewel of Baroque art. Let’s also make a stop in La Chambre where you cannot miss the visit to the Couvent des Cordeliers that dates back to 1365 and houses a splendid 14th-century church dedicated to St. Francis and St.Anthony of Padua and a medieval cloister.
Let’s now go to Bourg Saint Maurice where the Cooperativa Laitière de la Haute Tarentaise brings together 52 producers who have come together to sell their Beaufort AOP (but not only that). Here you can make a stop to visit the Chapel of Saint-Grat and admire the mural paintings of 1460 that tell of the journey of the relics of Saint John the Baptist, this time his head, transported to Jerusalem by the bishop of Aosta.
Heading north, let’s stop at Les Caves d’affinage de Savoie, which produces and sells all the best varieties of Savoy cheese, including Tome des Bauges, with a creamy texture with hints of fresh mushrooms, honey, sugar and noble moulds. Its flavor evokes the taste of hay, herbs, wildflowers and dried fruit.
Then, stop in the town of Conflans, clinging to a rock and defended by the high medieval walls.
Finally, reach Chambery with the Castle of the Dukes of Savoy, the princely palace emblematic of the power of the counts and dukes of Savoy. It is composed of various buildings belonging to different eras and includes the Treasury Tower and the Saint Chapel where until 1500 the Shroud was kept. It will be pleasant to get lost among the medieval alleys and colorful houses and cross the secret passages scattered among its palaces that connect two streets, crossing hidden houses or courtyards, the so-called “les allées”. Don’t miss the Fountain of the 4 Elephants and stop for an aperitif based on pastis des Alpes, a more herbaceous version of the classic pastis.
For a cheese tasting, about 30 kilometers away, there is the Coopérative laitière d’Ayn Dullin, a scenic and interactive space to experience with the whole family. Or the Fromagerie du Val d’Aillon, a sort of cheese museum with paths designed even for the little ones.
Partner: Regione Valle d'Aosta
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