Beaufort cheese I would say is one of the finest cheeses in France. The origins of this versatile, firm and flavourful cheese can be traced back as far as Roman Times! And this year is the 50th Anniversary of Beaufort Cheese receiving the AOP* accolade (Appellation d’Origine Protégée)
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
I think I may be beginning to dream in French…or maybe I just dream in French cheese, especially when I eat a lot of it! Living in the Haute Savoie this is unavoidable but also delicious so I am not complaining although my jeans sometimes do! Every recipe I see with cheese in, I look for ways of adapting it to use Reblochon and other local and seasonal ingredients – it must be the time of year, as winter approaches and the snow is falling in the Alps and when all the ski resorts burst into life!
Read the full post
Time to get inventive in the Taste of Savoie kitchen with the oh so delicious Savoyard staple ingredients! Reblochon cheese made here in the Haute-Savoie is the most popular cheese in the region and the star of the wonderful mountain dish the Tartiflette.
Read the full post
What a great day for a photo walk in Chamonix, but then most days in my opinion are great days for a photo walk in one of the many beautiful areas of the Haute Savoie region of France. So today I took a photo walk with long time resident of the Chamonix Valley – Teresa Kaufman.
Read the full post
Wow! we are so lucky to be living in this beautiful region of France. I am regularly reminded of this and today was no exception as I was afforded the most amazing views of the Argentiere glacier on a great hike in Les Grands Montets area of Chamonix Mont Blanc in 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
It’s been a while since I posted on my blog and I’ve been missing it. After a busy time lately, I’m
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
That glorious smell, synonymous with the Haute Savoie hits you before you ever see a cheese roundel. We enter the
Read the full post