Go there and contact
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.
Personnel attentionné et passionné
Je conseille.
Jeudi 17/8 9h, nous nous présentons pour faire la visite. En nous prenant de prenant de haut!!! On vous informe que la visite est uniquement le mercredi.
Déçus nous leur indiquons que le panneau indique mercredi et jeudi.
Pas très commerçants. Résultat nous sommes allés acheté notre fromage ailleurs. Dommage!!!
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Honte à vous !