The Alps are known for its incredible local cheeses and today we hike to a local farm producer to taste some cheese and discover this age old process. Haute-Savoie cheeses include:

Abondance / Reblochon / Tomme de Savoie / Chevrotin / Compte

The breeds of cows for producing the milk in these local cheeses are the Abondance, Tarentaise and Montbeliarde.

The tartiflette is probably the most famous Savoyard dish. Along with potatoes, onions and lardons the main ingredient is Reblochon cheese.

Appellation d’Origine Controlee (AOC) is the French certification granted to some French geographical indications for wines, cheese, butter and various other agricultural products. When a product carries the AOC title it is subject to rigorous set of clearly defined standards. Around 40 cheeses have been awarded the AOC label.

In the evening we will enjoy a traditional mountain dish prepared by our local family run hotel.

Following breakfast we enjoy an easy two hour hike alongside beautiful lac Vallon taking us directly to beekeeper Nadine Noël’s chalet. Nadine introduces with passion the interaction with humans and bees and takes us through an informative and educational experience set in the rural surroundings of her small farm. We have the pleasure of sharing a wonderful lunch all sourced from local artisans. Our hike back to the hotel passes a beautiful cascade that flows directly into the river Brevon – approximately one hour. We say our farewells bringing and end to the weekend.