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Fruitière, where you can learn about cheese-making and other Savoyard specialties such as tomme, abondance and others.
How is the famous Abondance cheese made, this delicacy on which the natural flora of the raw milk depends so much? This is where it is explained to us. As is the case for many other Savoyard specialities. Taken over in 1996 by Nicolas Baud, this dairy produces five of the local cheeses: tomme, abondance, reblochon, raclette and, rarely, the old cheese of Nyon with its atypical taste. In addition to this visit, which allows you to learn about the whole process from milking the cows to moulding, the dairy offers its products for sale.
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Members' reviews on ALPAGE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Accueil impeccable. Sol vitré par endroit, nous permettant d'apercevoir les meules de fromages au sous-sol
Large choix et fromages de qualité pouvant être mis sous vide.
Super
Les tarifs sont corrects par rapport à de l'industriel que l'on trouve souvent ailleurs. Chez eux, on voit les meules de fromage sécher à travers le plancher en verre, preuve de la production locale. On y a trouvé de bons fromages locaux et un peu de bonne charcuterie également.
Contrairement à certains autres avis, nous avons vu du personnel aimable et attentif à nos besoins.
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