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…made here for 40 years!
Abondance Valley gave its name to the cow’s breed. They were brought here by the Burgonde people in the 5th century. You can easily recognise them with their mahogany tan (mahogany and white) and their beautiful rings around their eyes (like glasses!).
The Abondance cows are very tough, adapted to our climate and mountain terrain. They are excellent milking cows.
It has been produced for centuries, because in the 14th century it was present on the Pope’s table in Avignon!
In 1990 it was awarded the labels: Appellation d’Origine Contrôlée (AOC) and Appellation d’Origine Protégée (AOP).
The “Berthoud” is a culinary speciality made from Abondance cheese and Madeira wine and baked in the oven.
It’s eaten with bread, potatoes and cold cuts.
A must-taste!
In 2020, the Berthoud was awarded the label “A Traditional Speciality Guaranteed”.
La Maison du Fromage Abondance groups two premises in one: a cheese maturing cooperative and a visitor interpretation centre about Abondance cheese.
During a fun, scientific, and sensorial visit, you discover all the characteristics of this Valley’s iconic cheese.
From the cows grazing in the prairies to the various stages of manufacture and the subtle odours of the final stage where the cheese matures: you will know everything there is to know about Abondance cheese!
In a traditional hamlet, the GAEC du Mont Chauffé offer their Salon de l’Agriculture de Paris multi-award winning Abondance cheese. You can also visit the farm.
Located in the center of the village, daily artisanal production and refining of
Savoie cheeses: Abondance AOP, Tomme de Savoie IGP, Raclette de Savoie IGP, fresh butter, summer cheese “Le Pissenlit”, Tommes and Tomettes “Charlotte”.
See how the farmhouse cheese is made (non-Abondance AOP).
In the village centre, set off to discover life on the farm, meet the herd of cows and watch a demonstration on how to make farmhouse cheese, followed by a tour of the cheese maturing cellar. Cheese on sale direct from the farm.
The Fromagerie VESIN in Thollon-les-Mémises, has been around for more than a century.
You will know everything you’ve ever wanted to know about the cheesemaking process! The cheesemaker will greet you and whilst making the cheese he will explain the entire process from the milk to the cheese.
The visit will end with a tasting of their cult cheese, the Thollon. Every week during the season, Thollon Tourist Information Centre organises a visit to the Fromagerie VESIN.
Discover the fruity flavours our local artisans have to offer. Drink in moderation nevertheless!
100 years of tradition covering four generations of a travelling boiler with carefully selected fruit and distilled according to the old-fashion distillation methods.
Open all year round.
For over 1,000 years, whether professional or amateur, fishing has developed into one of the flagship activities on Lake Geneva, while adhering to the strict regulations and practices to preserve the fish population’s balance. There are around thirty species of fish and shellfish, including the famous Féra du Léman that the local chefs have the art of enhancing. Depending on the season there’s Arctic char, pike, perch, or monkfish to complete the selection of fillets for meals on a (very) short circuit.
On the edges of Lake Geneva you will be spoilt for choice for restaurants offering the latest local catch.
The region’s chefs will titillate your senses with specialities from here and elsewhere.
