Cœur de Savoie

1. History

Originally, Cœur de Savoie cheese corresponded to the old Gruyère, made using traditional methods in the Savoyard Alps. Produced in fruitières like Chabert's, it originates from Haute-Savoie farmers pooling their milk for decades. Aged for 12 months in cold cellars on wooden boards, it perpetuates ancestral know-how similar to Beaufort.

2. Physical characteristics

Cœur de Savoie is a cooked pressed curd cheese with a firm yet melting texture. Its rind is natural, thin, and brownish-orange. The wheels weigh about 38 kg and are made from raw cow's milk exclusively from Haute-Savoie.

3. Taste profile

It features very fruity and lactic aromas, with a creamy paste free of bitterness. Midway between Comté and Abondance, it offers generosity perfect for aperitifs or cheese boards. Pairs ideally with a Jura white wine like Arbois, enhancing its minerality.

4. Production zone and period

Produced in Haute-Savoie, especially in the Albanais fruitière by Fromagerie Chabert, using local milk collected daily. Made via "recuite" from seeded whey of the previous day, typical of Savoyard pastures. Production runs year-round, with 10-12 months aging in Savoyard cellars.

5. Certification

Cœur de Savoie lacks a specific AOP or IGP, unlike other Savoyard cheeses such as Tomme de Savoie. It relies on traditional fruitière expertise without official labeling. Its quality is acknowledged by awards like Saveurs de nos Régions.