Baking with Cheese My top 5 recipes

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.

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Five Ways with Reblochon from The Taste of Savoie Kitchen

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.

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Smoked Salmon Tartiflette

The tartiflette can be found in many guises as chefs in the Rhone Alps region find ways of making a

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Fête du Reblochon in La Clusaz

Cheese, glorious cheese…is revered in this part of France and none more so than the well known Reblochon cheese. Hailing

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Savoyard fusion Estonian Kringle

As promised in my last post here is a recipe that I have adapted to create a Savoyard fusion Estonian

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Fusion Savoyard French Onion Soup – soupe à l’oignon à la lyonnaise

I could ‘virtually’ smell this delightful soup whilst still in the research stages, that is how powerful the flavour of

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Fromagerie et caves Joseph Paccard in Manigod

That glorious smell, synonymous with the Haute Savoie hits you before you ever see a cheese roundel.  We enter the

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Ferme Auberge de Fréterolles, Morzine, Haute Savoie

When I set off on a summer hike in the Lac Mines D’or area of Morzine, I did give some

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Fondue Savoyarde

The origins of the cheese fondue can be found in Switzerland, France (Rhone Alps) and Italy (Piedmont and Aosta Valley). 

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