Moelleux du Revard

1. History

The Moelleux du Revard is a recent creation from Fromagerie Schmidhauser, born in 2008 in the Bauges massif at the foot of Mont Revard near Aix-les-Bains in Savoy. It draws inspiration from nearly lost ancient Savoyard recipes like Vacherin des Bauges, reviving the winter tradition of creamy cheeses banded with spruce. Produced in Trévignin, it perpetuates local know-how while innovating.

2. Physical characteristics

This cheese comes as a flat disc 22 cm in diameter and 8 cm thick, weighing about 1.5 to 2 kg, also available in a 450 g mini format. Its washed rind is thin, orange, slightly bumpy, and encircled by a spruce band that darkens under the slice. The ivory paste is shiny, melting, and very creamy with 27% fat content.

3. Taste profile

Young, it has a white down and mild aromas; after a minimum five-week aging, the rind turns purplish, and its nose grows powerful and resinous from the spruce. In the mouth, it balances woody, milky, and slightly salty notes with marked persistence. Its creamy texture evokes vacherin, infused with wood tannins.

4. Production zone and period

Made in the Bauges Regional Natural Park, Savoy (department 73), around Mont Revard and Trévignin near Aix-les-Bains in Auvergne-Rhône-Alpes. Fromagerie Schmidhauser, established since 1963 in Savoy, uses milk from local breeders. No specific period is noted, though it recalls traditional winter productions.

5. Certification

The Moelleux du Revard has no AOP, AOC, or IGP certification; it is an artisanal cheese without official labels. Production relies on the authentic Bauges terroir with raw cow's milk from local breeds. Its uniqueness lies in the spruce band and careful aging by Schmidhauser.