Introduction
The Mont Blanc region has a wealth of speciality produce, many of which have been in production for centuries.
Liqueurs
Most valleys have developed their own form of moonshine 'firewater' with the toxicity of some having to be experienced to be believed!!
Genepi is often served with ice. Its formulation is based on a special Mugwort plant gathered in the alps. Produced using the maceration method it has a very pleasant taste.
Cheeses
The cheese produced in the region show an enormous diversity, from ripe, runny Vacherin, to the tangy flavoursome Tomme.
| St Marcellin | Small, cows milk produced in Isere region since 15th century. 6-week maturation in clay pots. Gooey centre when ripe. Quite strong taste. |
| Vacherin | Made during the winter from un-pasteurised milk. Bound with a fir strip to keep its shape. Runny when ripe with strong taste |
| Bleu d'Isére | Mild, creamy, blue veined cheese produced in Isere region. |
| Tomme | Made from skimmed cows milk. Has a grey/brown surface with reddish patches. Mild taste. Originally only produced in Savoie region and used as local currency |
| Reblochon | Orange washed rind flat cheese, maturation process of 3-4 weeks below 16°C.Pleasant creamy flavour with hazelnut overtones. |
| Cantal | Produced in three different sizes and three different degrees of maturity. Fresh (30 days). Mild (2-6months) mature (6 months plus) |
| Salers | A cantal cheese from un-pasteurised full cream milk off Salers cows in summer pasture. Very dense cheese |
| Laguiole | From the Aubrac Plateau. A monastery cheese dating from the 19th century this is a relative of Cantal, and matures in 4-10 months |
| Abondance | Produced since 12th century by Abondance monastery monks from Abondance cow milk. Complex production and maturation results in a orange rinded cheese with well balanced flavour |
| Gruyere | Produced from milk of cows grazing in high summer meadows. Fruity and flowery taste. |
| Comte | Pressed in Beachwood ripeners, with a 6-month maturation time. A mild nutty flavour there are 3 types. Beaufort, Beaufort d'Ete (June-October) Beaufort d'Alpage (Milk from local cow breed in alpine pastures) |