The Savoie Cheese Festival

Every year between the month June and July, gourmet explorers chase the location and exact date of the cheese festival in Savoie. The festival takes place in “La Chapelle d’Abondance “, a commune in the Haute-Savoie department of the Rhône-Alps region.

The seven AOP cheeses (Appellation d’Origine Protégée) or Designated Product of Origin cheeses, will again be “au rendez-vous” for a memorable taste-bud experience.

A know-how to be unveiled, mountain cow races and an exceptional terroir to be discovered in a preserved environment, where all your senses will experience a bouquet of flavors.

Learn about the five AOPs and two IGP Designations of Origin: (Appellation d’Origine Protégée & Indication Géographique Protégée).

• AOP Reblochon de Savoie
• AOP Beaufort
• AOP Chevrotin
• Abodance
• IGP Emmental de Savoie
• IGP Tomme de Savoie

“Le Passeport Culinaire” will update you with the unique Gourmet Journey that will be organized for the summer of 2017. You will have the chance to meet the producers, enjoy the cheese making workshops, hike the breathtaking trails of the Alps, savor the regional food specialties and engage in various other culinary, cultural and sports activities.

Between lake and mountains, the journey will include a ballade around the Annecy lake and a visit to Annecy-Le Vieux, two magical and historical destinations.

Until then, we invite you to experience a taste of Savoie; the Tomme Gratin, a recipe gift for you to indulge.

Ingredients for 6 persons

• 1.5 kg of potatoes
• 1.5 cl of chicken stock
• 100 g of butter
• 200 g of Tomme de Savoie
• 1 pinch of nutmeg
• Salt and pepper

Method of Preparation

• Peel the potatoes and cut it in thin discs.
• Butter the gratin plate and start alternating the potato slices and the shredded Tomme de Savoie.
• Season each layer with salt and pepper
• End with a final layer of cheese. Cover with the chicken stock and leave it to infuse for 15 minutes.
• Sprinkle some butter to finish and cook it at medium heat in the oven.