Colombier des Aillons

1. History

The Colombier des Aillons is named after Mont Colombier, an iconic 2,043-meter peak in the Bauges massif overlooking the Aillons valley in Savoie. Produced by local farmers, it stems from ancestral alpine cheesemaking traditions in the region. Also known as Colombier or Grand Colombier des Aillons, it reflects the herders' expertise in harsh mountain conditions.

2. Physical characteristics

This uncooked pressed-curd cheese has a circular shape, 18-20 cm in diameter and 3-6 cm thick. Weights range from 850 g to 1.5 kg depending on the producer. It features a hard, slightly waxed orange-brown rind and a tender interior paste.

3. Taste profile

The Colombier des Aillons offers a powerful taste blending tomme and reblochon notes, with a sweet finish reminiscent of Savoie goat tomme. Its strong, animal aroma varies by milking time – morning milk, richer after rest, yields a more pronounced flavor. Salted in brine then scraped or brushed, it balances intensity with tenderness.

4. Production zone and period

Made in the Aillons valley within the Bauges massif, spanning Savoie and Haute-Savoie departments. Production is seasonal, tied to alpine grazing cycles typical of Savoyard cheeses. Milk ratios adjust by season based on herd availability.

5. Certification

The Colombier des Aillons lacks official AOP, AOC, or IGP certification, remaining a local farmstead product. Its artisanal making relies on regional traditions without formal national or EU recognition. This keeps its authentic, varied character across farms.