Auvergne-Rhône-Alpes (Northern Section)

Reblochon AOP

- Type: Soft cheese with washed rind - Milk: Raw cow's milk 🌿 - Aging: Minimum 18 days - Pronunciation: /ʁə.blɔ.ʃɔ̃/ (ruh-bloh-SHON) - Characteristics: Creamy, nutty, essential for tartiflette

Tax Evasion Origins: The name comes from "reblocher"—to milk again. Medieval farmers gave tax collectors milk from the first milking, keeping the richer second milking for cheese. This clever resistance resonates with many communities.

Modern Challenges: Climate change threatens traditional production as winters warm. Producers adapt with solar-powered cooling and adjusted grazing schedules. Young farmers like Marie Pham, whose Vietnamese grandparents settled in Annecy, lead sustainability efforts.

Tomme de Savoie IGP

- Type: Semi-hard pressed cheese - Milk: Cow's milk 🌿 - Aging: 1-3 months - Pronunciation: /tɔm də sa.vwa/ (tom duh sah-VWAH) - Characteristics: Variable fat content, rustic appearance

Farmhouse Tradition: Each producer's tomme reflects their specific pastures and techniques. Fat content varies from 20-45%, accommodating different dietary needs. The irregular grey-brown rind hosts beneficial molds.

Inclusive Production: The Coopérative des Producteurs Savoyards welcomes diverse members, offering training in multiple languages and supporting women's leadership in traditionally male-dominated roles.

Beaufort AOP

- Type: Hard pressed cooked cheese - Milk: Raw cow's milk 🌿 - Aging: Minimum 5 months - Pronunciation: /bo.fɔʁ/ (boh-FOR) - Characteristics: "Prince of Gruyères," concave sides

Alpine Excellence: Made from milk of Tarentaise and Abondance cows grazing above 1,500 meters. Three types reflect seasonal production: - Beaufort d'Été (summer): Complex floral notes - Beaufort d'Alpage: From highest pastures, most prized - Beaufort d'Hiver (winter): Nuttier, from hay feeding

Cooperative Success: The Beaufort cooperative model inspired similar organizations worldwide. They provide childcare during production hours, enabling more women to participate in cheesemaking.