New partners

Under the snow... Alpine pastures maintained by Abondance and Reblochon cheeses!

Our mountain pastures are covered in their white mantle... but why do these man-made spaces still exist instead of forests?

These green mountains, on which we ski in winter, are the staple diet of the cows whose milk is used to make the famous Haute-Savoie cheeses Abondance and Reblochon. Both are recognized by an AOP - Appellation d'Origine Protégée. This means that they are historically linked to their terroir, and that the men and women who produce them today respect the ancestral techniques that give them their inimitable taste!

PDO, three letters that guarantee a production method based on controlled criteria:

• 3 cow breeds (Abondance, Montbéliarde and Tarine),
• their diet (hay-based at the moment, but grass-based as soon as you've put away the spatulas 😊),
• raw milk production and a minimum maturing period. 

This choice of quality agriculture has saved livestock farming in our mountains. And this agriculture in turn helps to save the alpine pastures, which would quickly become overgrown again if it weren't for the grazing herds. And without alpine pastures, many ski slopes would go bye-bye! 

Abondance and Reblochon are natural ski partners. Now they're officially partners with the Comité Ski Mont Blanc!

It's enough to make your mouth water... AOP Abondance and AOP Reblochon will be coming back to us throughout the season...and even after!

You certainly know them, but this is also an opportunity to rediscover them in a new way:

Abondance: a valley, a cow, a cheese

Reblochon: we love it in all seasons

‍