3,000 metric tons, namely 50% of the Verdannet production
3 cheese anchored in the terroir
In order to best reflect the diversity of its terroir, Verdannet cheese dairy deploys its cheeses in 3 different ranges:
- The Savoy range, for its emblematic AOP/ PDO & IGP/ PGI cheeses from Savoy
- The Alps range, for an assortment of traditional cheeses
- The Selection range, for cheese counters and dairy shop, with a choice of exceptional, farmstead and long-ripened cheeses
AOP/ PDO Reblochon
Reblochon is an uncooked pressed cow’s milk cheese, AOP/PDO labeled since 1958. The production area is limited to the Haute-Savoie mountains and the Val d’Arly. The milk is produced by the Abondance, Montbéliarde and Tarine breeds, mainly fed by grass in summer and hay in winter. We can distinguish the farmstead Reblochon by its green casein spot (made from milk protein) and the dairy Reblochon by a red one. The maturing period lasts 18 days minimum, up to 35-40 days for the farmstead Reblochon.
AOP/ PDO Abondance
Protected Designation of Origin since 1990, Abondance is a pressed cooked cheese made from raw cow’s milk. Coming from monastic origins, it can only be made in Haute-Savoie and more precisely in the Abondance valley. Its milk with floral and fruity aromas comes from the Abondance cow breed. This cheese is made using specific techniques. Molded in a hessian, the cheese curd is placed in a press for one day before being salted. Its minimum maturing period is 100 days. The cheese is regularly rubbed with salted water and turned over several times a week. AOP/ PDO Abondance stands out thanks to a fruity taste with notes of hazelnuts, pineapple and citrus.
AOP/ PDO Beaufort
Beaufort has been recognized AOP/PDO since April 1968. This pressed cooked cheese is made with raw cow’s milk, exclusively from Tarine and Abondance breeds. These animals are subject to a strict diet consisting only of hay and grazed grass in small ration. Production must not exceed 5,000kg / 11,023lb per year and per cow. The geographical manufacturing area is limited to the Beaufortain, the Tarentaise, the Maurienne and a part of the Val d’Arly valleys. The Beaufort is molded in a linen canvas and circled using a wooden circle which will give to the cheese its characteristic concave heel. The maturing period must be at least 5 months.