Couronne des 4 Montagnes

1. History

The Couronne des 4 Montagnes is an artisanal cheese produced exclusively by Ferme du Sabot in Isère, Vercors region, for three generations.

Its production draws from traditional methods similar to Saint-Félicien, adapted for raw cow's milk to create a unique farm product.

This cheese embodies local farm expertise, highlighting the dairy resources of the surrounding mountains without a documented ancient tradition.

2. Physical characteristics

It is a soft paste cheese with a thin, natural rind that is white or pale yellow, and a supple, creamy texture that firms up slightly with aging.

Aged for 2 to 4 weeks, it has a creamy appearance ideal for tasting.

Its shape resembles a crown, hence the name referencing the four Vercors mountains.

3. Taste profile

The nose offers a delicate floral aroma, while the taste is mildly nutty and salty, with marked sweetness.

Less creamy than Saint-Félicien, it provides balanced creaminess, making it perfect as an opening cheese on a platter.

Its mouthfeel evolves from softness to slight firmness with aging, retaining finesse.

4. Production zone and period

Produced only in Auberives-en-Royans, Isère (38), in the heart of Vercors by Ferme du Sabot.

No specific seasonal period is noted, but artisanal production follows local milk cycles.

This farm cheese remains rare and localized, without expansion to other departments.

5. Certification

Couronne des 4 Montagnes has no AOC, AOP, or IGP certification, being an artisanal farm product without official labeling.

Its quality stems from Ferme du Sabot's tradition and raw cow's milk use.

It highlights the Vercors terroir without national or European protection.