Petit Saint Point

1. History

Le Petit Saint-Point is an artisanal cheese produced for over 40 years by Fromagerie Michelin at Saint-Point-Lac in the Doubs department. Made traditionally, it draws inspiration from the Savoyard reblochon and has become a staple in the Haut-Doubs region of Franche-Comté. Its creation meets the demand for local, creamy, versatile mountain cheeses.

2. Physical characteristics

This soft paste cheese with washed rind comes in a flat cylinder shape of about 350 g, or 260 g portions resembling a small reblochon. Its rind is thin, smooth, homogeneous, slightly moist, and white to orange in color. The paste is ivory to pale yellow, supple with discrete openings, aged at least 21 days.

3. Taste profile

Young, it delivers mild fresh cream aromas with a very creamy, melt-in-the-mouth texture. As it matures, flavors intensify while remaining creamy. Perfect for cheese boards or Jura-style tartiflette, its mildness appeals even to children.

4. Production zone and period

Produced exclusively in Doubs (25), at Lac Saint-Point in Franche-Comté, from raw milk of Montbéliarde cows fed grass and forage without silage. Production is artisanal and tied to mountain grazing seasons. No specific period is detailed, but optimal during abundant milk seasons.

5. Certification

Le Petit Saint-Point has no AOC, AOP, or IGP certification; it is a farmstead artisanal cheese without official labels. Its quality stems from Michelin Fromageries' traditional practices. It is locally renowned for its authenticity and terroir connection.