Local products
Val d'Arly, or “art de vivre” and local specialities
Cheeses from Val d'Arly
Val d'Arly is at the heart of 3 appellation d'origine contrôlées (AOC) cheese-making areas: Reblochon, Beaufort and Chevrotin des Aravis. These AOCs are defined by an area of production and cheese-makers must follow a strict specification. Reblochon is made by the cooperative dairy (stamped with a red dot) or by 5 local farmers (farmhouse Reblochon, green dot). Tomme de Savoie, another superb cheese, is made at La Giettaz.
Contact : Groupement Agricole du Val d'Arly, Philippe Vuillet 04.79.31.78.11
Producers of farmhouse Reblochon : GAEC Crêt du Midi, Earl Le Torraz (Martine and Eric Bouchex), Olivier Marin-Cudraz at La Giettaz, Georges Bouchex at La Giettaz, Christian Bibollet at La Crozette near La Giettaz,
Producers of farmhouse Tomme : Henri Porret at Crève Coeur near La Giettaz
Producers of goat’s cheese : Mickaël Mouchellet at Héry
Charcuterie from Val d'Arly and “fumaille”
Our valley has a long history of producing smoked meats. For centuries, chalets in every village had a “starfût”. During the winter, these square-shaped rooms were used to smoke meat. They were capped by a large wooden chimney, which was sometimes large enough to smoke meat for several families. Some of the valley’s inhabitants still smoke sausages for local butchers, or for their own consumption, often as an accompaniment for farçon or farcement. These locally smoked sausages can be found in the valley’s shops.
Producers : Christian Mermier and Jean-Christophe Grosset at Flumet, Michèle Joly at the Ferme du Mont Charvin at Saint Nicolas la Chapelle.
Not forgetting:
- Val d'Arly honey, "reflet de Nature"
- Culinary specialities, such as farcement, farçon and diots
