It would be hard to live in the Haute Savoie in France and not love cheese. Luckily I’m a lover of cheese and baking! I’ve put together some of my favourite recipes from Taste of Savoie using cheeses from this region.
Read the full post
Five Ways with Reblochon – I’ve put together 5 recipes from my Taste of Savoie blog all using the wonderful, versatile and well-known cheese from this region – Reblochon. *Reblochon cheese gained AOC status in 1958 and was first produced in the Thônes and Arly valleys, in the Aravis in the Haute Savoie.
Read the full post
The tartiflette can be found in many guises as chefs in the Rhone-Alps region find ways of making a ‘fusion’
Read the full post
Cheese, glorious cheese…is revered in this part of France and none more so than the well known Reblochon cheese. Hailing
Read the full post
As promised in my last post here is a recipe that I have adapted to create a Savoyard fusion Estonian
Read the full post
I could ‘virtually’ smell this delightful soup whilst still in the research stages, that is how powerful the flavour of
Read the full post
That glorious smell, synonymous with the Haute Savoie hits you before you ever see a cheese roundel. We enter the
Read the full post
When I set off on a summer hike in the Lac Mines D’or area of Morzine, I did give some thought to where we might find lunch, however, I had no idea that we would stumble upon the family-run Auberge de Freterolles
Read the full post
The Reblochon cheese from the Haute Savoie is the most popular of all the cheeses from this region. Not surprisingly
Read the full post
A traditional Cheese Fondue The origins of the cheese fondue can be found in Switzerland, France (Rhone Alps) and Italy
Read the full post