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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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