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Best Aurhalpin Foods
Saint-Félicien is a soft French cheese originating from the region of Rhône-Alpes. The cheese is made from cow’s milk and has a creamy texture, while its flavor can be described as fruity, sour, nutty, and buttery. During the aging process, it develops a bloomy rind with a strong mushroomy aroma which does not really match the flavors of the cheese.
Due to its fragile nature, this cheese often comes packaged in small terracotta pots. It is recommended to pair it with crusty baguettes, olives, or a glass of red wine.
Reblochon is a semi-hard, pressed cheese with a weight of about 500 grams, made from unpasteurized cow's milk that must ripen for at least 15 days in the departments of Savoie and Haute-Savoie in France. According to an old tale, it exists because a farmer made the milk into cheese to hide a part of his milk production in order to lower his "milk taxes" that he paid to the pasture's owners.
Reblochon has a yellow to orange rind with an ivory body inside. Its rind is edible, and the taste of the cheese is nutty and slightly fruity. The smell is intense and reminiscent of cellars in which it has matured. It melts well and tastes great on baked potatoes.
Named after its town of origin and produced in the French Rhône-Alpes region since the Middle Ages, Beaufort is a hard cheese made from raw milk of the Tarentaise cattle breed. It is typically matured much longer than its softer Alpine counterparts, about four to five months.
During the first two months, Beaufort is salt-rubbed on a daily basis, and once the rind has matured enough, the cheese wheels are smeared with morge - a mixture of brine, whey and old cheese scrapings. This distinctive convex-sided cheese comes in three varieties: Le Beaufort, produced from November to May; Le Beaufort d’Été, produced in the summer and Le Beaufort Chalet d’Alpage, the most prized variety made in Alpine chalets using only milk from a single herd of cows pastured at altitudes of 1500m and above.
MAIN INGREDIENTS
One of the best-loved dishes of the Alps, tartiflette is a mouth-watering gratinated potato dish from the mountainous region of Savoie in France. It is made with medium-sized potatoes, white wine, Reblochon cheese, onions, smoked salt pork (lardons fumés), and often crème fraîche.
The dish is baked in the oven until the cheese browns and melts. The modern tartiflette was invented in the 1980s as a reimagining of an old gratinated potato, cheese, and onion dish called péla. It was created by the union of Reblochon cheesemakers in order to increase the cheese’s popularity.
MOST ICONIC Tartiflette
View morePicodon is a small, round cheese made from goat's milk, with a minimum weight of 60 grams, produced in the Ardéche and Drôme regions in France. Its rind is thin, with yellow or white mold speckled with blue on the exterior.
The maturation period is at least 14 days. On the inside, it is white or yellow, with a fine texture that becomes crumbly if it is matured for a longer period of time. Its flavor is fresh and clean, with a balance of salty and acidic notes, but it gets concentrated and sharp if it is matured longer, when the cheese loses half of its mass by drying out.
Salers is a soft farm cheese made from cow's full-fat milk, the final product weighs 35 to 50 kilograms and has been produced in the French region of Cantal since the High Middle Ages. It's made immediately after milking and then matured for at least three months.
Its rind is hard and brown and becomes even harder and crustier as it matures. The interior of Salers is rich yellow in color, with fruity aromas and the taste is nutty, spicy and intense, reminiscent of raw onions, wild flowers, and freshly cut grass.
MAIN INGREDIENTS
Fondue Savoyarde is one of the most popular dishes from the French region of Savoie, located in the heart of the French Alps. Originally a dish from Switzerland, fondue quickly rose to popularity in the Savoie region. The dish is made with a combination of melted cheeses, usually Gruyére, Beaufort, Emmental, and Comté.
Savoie tradition says that if your piece of bread slides off the fork into the rich, hearty fondue, you must buy the next round of drinks, kiss the person next to you, or even run naked through the snow. After the dish has been communally shared and consumed, the fondue pot is crusted with toasted cheese, called la religieuse - providing some sort of a religious delight for true fondue afficionados.
OTHER VARIATIONS OF Fondue
MOST ICONIC Fondue Savoyarde
Saint Agur is a French cheese originating from Auvergne, particularly the village of Beauzac. This rindless blue cheese is made with cow's milk, and it is typically left to ripen in cellars for 60 days. The flavors are sharp, spicy, and fruity, while the aroma is intense and milky.
The texture of Saint Agur is very creamy and smooth, which is the reason why the cheese melts and spreads extremely well. It comes in an octagonal shape, reminiscent of basalt stones in Auvergne, so its shape acts as a tribute to its origin. Serve Saint Agur with figs, pears, and walnuts, or use it in dips and sauces.
Tomme de Savoie is an uncooked, semi-soft cheese with a gray rind that has yellow and red spots all over it. The cheese is made from cow's milk in the regions of Savoie and Haute-Savoie in France. It is the oldest cheese from the Savoie region, where the mountain climate gives the cheese its unique qualities.
Tomme de Savoie was invented when local peasants turned their summer milk supplies into cheese, in order to last for the winter. After the cream is drained to make butter, Tomme de Savoie is produced from the leftover skimmed milk, which is why it has quite a low fat content (40%).
Rosette de Lyon is a French sausage originating from Lyon, hence the name. This rich and flavorful sausage is made from pork meat that's blended with sea salt, peppercorns, and garlic in a natural beef casing. It's typically cured for a month, resulting in sweet and mellow flavors of the sausage.
The word rosette in its name is believed to refer to its rose-colored visual appearance. It's recommended to slice the sausage and serve it with a baguette and cheeses such as Grana Padano or Taleggio.
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Best Aurhalpin Food Producers
Emmanuel Chavassieux is a renowned French artisan, celebrated for his expert craftsmanship in producing traditional cured meats, particularly his saucisson au couteau (knife-cut sausage). Based in Sorbiers, in the Auvergne-Rhône-Alpes region, he adheres to time-honored techniques and sources only premium-quality ingredients to create exceptional flavors and textures.
Chavassieux has gained wide recognition among gourmet enthusiasts for his commitment to authenticity and artisanal approach to charcuterie. His sausages are praised for their rich flavors and outstanding quality, making them a highly sought-after delicacy.
BEST Emmanuel Chavassieux Meat Products
AWARDS
Concours International de Lyon - Gold
2025
World Cheese Awards - Gold
2024, 2022, 2021
World Cheese Awards - Super Gold
2024, 2022, 2021
BEST Prolactine France Cheeses
Laiterie Etrez Foissiat is a dairy dedicated to preserving traditional production methods while adhering to the highest quality standards. By using only milk from carefully selected local farms, their products embody authenticity and the full flavor of nature.
Among their range, the Beurre de Bresse AOP stands out – a butter with a protected designation of origin, renowned for its creamy texture and rich taste. The dairy is the result of a merger between two historic cooperatives that share a common passion for dairying and a commitment to artisanal practices.
AWARDS
Concours International de Lyon - Gold
2025
BEST Laiterie Coopérative d'Etrez-Foissiat Dairy Products
François Pralus is a master chocolate maker based in France. He is known for owning one of the few chocolate manufacturing facilities in France that processes cocoa beans directly into chocolate. Pralus offers a wide range of products, including the famous Pralus Bar, consisting of 50 grams of pure varieties of cocoa from different regions around the world.
He also created the Praluline, a popular brioche studded with pink pralines.
AWARDS
Academy of Chocolate - Gold
2011, 2009
Academy of Chocolate - Silver
2013, 2011, 2009
International Chocolate Awards - Bronze
2014
BEST François Pralus Chocolates
Mons Fromages is a renowned French cheesemonger and affineur with a tradition dating back to the 1960s. The company specializes in sourcing, selecting, aging, producing, and selling a wide range of high-quality cheeses, catering to the tastes of clients in France and worldwide.
Founder Hervé Mons, a recipient of the prestigious Meilleur Ouvrier de France title, along with his team, is dedicated to preserving traditional methods of cheese production and aging. Mons Fromages operates its own aging facilities, including the unique "Tunnel de la Collonge," a former railway tunnel repurposed into a space for cheese maturation.
BEST Fromagerie Mons Cheeses
La Coopérative du Reblochon Fermier, known as Le Farto, is a cooperative founded to preserve and promote traditional cheese-making practices in the Savoy region of France. Established in Thônes, the heart of the Aravis mountains, the cooperative is dedicated to the production, aging, and sale of iconic Savoyard cheeses.
Le Farto specializes in Reblochon Fermier AOP, a soft, washed-rind cheese made exclusively from raw milk sourced from local dairy farmers who adhere to strict traditional methods. It is the only cooperative solely focused on aging Reblochon Fermier AOP, ensuring the highest standards of quality and authenticity.
AWARDS
Concours International de Lyon - Gold
2025
BEST Coopérative de Thônes - Le Farto Cheeses
Mons Fromager Affineur is a French cheese company specializing in the aging and refining of cheeses in unique environments. Located in the Auvergne-Rhône-Alpes region, the company was founded by Hubert Mons and his family over two generations ago and collaborates with local farmers to source high-quality, artisanal cheeses.
The company is noted for utilizing natural caves to mature their cheeses, a method that enhances the development of flavor and texture. Mons Fromager Affineur supplies cheeses to both the French market and international buyers.
AWARDS
World Cheese Awards - Gold
2023
Concours International de Lyon - Gold
2025
BEST Mons Fromager Affineur Cheeses
E. Guigal, established in 1946 by Étienne Guigal in Ampuis, France, is a renowned winery in the Rhône Valley. The estate is particularly celebrated for its Côte-Rôtie wines, notably the single-vineyard "La La's": La Mouline, La Landonne, and La Turque.
Under the leadership of Marcel Guigal since 1961, and now his son Philippe, the family has expanded their holdings to include prestigious vineyards across the Rhône, including Hermitage, Saint-Joseph, and Crozes-Hermitage. Their commitment to quality and traditional winemaking techniques has solidified E.
AWARDS
James Suckling - 99 points
2024
Falstaff - 100
Falstaff - 99
BEST E. Guigal Wines
Fromagerie Guilloteau, located in Pélussin, France, is a cheese producer established in 1981 by Jean-Claude Guilloteau. The company is notable for using ultrafiltration methods in cheese production, a technique that retains more nutrients and proteins in the cheese.
They produce a variety of soft cheeses, including the popular Saint Angel and Florette.
AWARDS
World Cheese Awards - Super Gold
2022
Concours International de Lyon - Gold
2025
BEST Fromagerie Guilloteau Cheeses
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Best Aurhalpin Food Products
Tomme de Chèvre Cave Rousseau is a semi-hard goat cheese hailing from France, particularly known for its rich flavor and creamy texture. This cheese is characterized by its rustic, natural rind, which is often adorned with a delicate layer of ash.
The interior boasts a pale, creamy color with a slightly crumbly texture that becomes increasingly supple as it ages.
AWARDS
World Cheese Awards - Super Gold
2022, 2021
World Cheese Awards - Gold
2022
Manjari Orange by Valrhona is a unique blend of chocolate and citrus flavors. This product features dark chocolate infused with orange zest, creating a harmonious balance between the richness of the chocolate and the bright, tangy notes of the fruit.
The chocolate used in Manjari Orange typically boasts a high cocoa content, which enhances its depth and complexity.
AWARDS
Academy of Chocolate - Gold
2011, 2009, 2008
Fromager d'Affinois Le Fromager is a French cheese crafted by Fromagerie Guilloteau. It is a rich, double-cream cheese known for its velvety texture and mild, buttery flavor. The production process includes ultrafiltration, which retains more moisture and results in a creamier texture compared to traditional cheeses of its kind.
This cheese is often compared to Brie due to its soft, bloomy rind and creamy interior, but it typically boasts a thicker consistency. Fromager d'Affinois Le Fromager pairs well with a variety of foods and wines, making it a versatile addition to cheese boards and culinary dishes.
AWARDS
World Cheese Awards - Super Gold
2022
AWARDS
Concours International de Lyon - Gold
2025
World Cheese Awards - Super Gold
2024
Saint-Nectaire AOP is a specialty of Fromagerie du Buron, a family-run dairy in Auvergne, France, with expertise passed down since 1904. This cheese is crafted from raw cow's milk and aged for a minimum of 28 days in underground cellars, during which it undergoes meticulous care including brushing, salting, washing, and turning, sometimes in multiple cellars at varying temperatures.
The result is a supple and melting texture with a pale yellow hue, offering a mild yet rich and savory flavor profile with subtle notes of hazelnut, cream, and butter. As it matures, the taste becomes more pronounced, and the texture creamier and more buttery.
Cubissmo Hazelnuts and Almonds – Best in Category is a premium confectionery product crafted by François Pralus. Renowned for its superior quality, this product features meticulously selected hazelnuts and almonds, coated in Pralus' signature chocolate blend.
François Pralus, a celebrated French chocolatier, is known for his commitment to using high-quality ingredients and traditional techniques, ensuring a delightful and luxurious experience for consumers.
AWARDS
Academy of Chocolate - Gold
2011
Barre Infernale Noir Almonds by François Pralus is a premium chocolate bar that features a luscious filling of whole roasted almonds. Encased in a rich, dark chocolate shell, the bar combines the satisfying crunch of almonds with the intense flavors of high-quality dark chocolate.
François Pralus, a renowned French chocolatier, is known for his meticulous craftsmanship and use of top-tier cocoa beans sourced from around the world. The combination of textures and deep chocolate notes makes this a luxurious treat for chocolate aficionados.
AWARDS
Academy of Chocolate - Gold
2011
Barre Infernale Les Hazelnuts is a premium chocolate product crafted by François Pralus, a renowned French chocolatier. This product features a rich and creamy praline made from high-quality roasted hazelnuts, enveloped in a robust dark chocolate shell.
The balance between the crunchy hazelnuts and the smooth, intense dark chocolate creates a harmonious and indulgent taste experience. Each bar is meticulously hand-made and exemplifies Pralus' commitment to fine craftsmanship and exceptional ingredients.
AWARDS
Academy of Chocolate - Gold
2011
AWARDS
Academy of Chocolate - Gold
2009
Manjari 64% is a product made by Valrhona, a prestigious French chocolate manufacturer known for producing premium chocolates. This particular chocolate is crafted using a blend of Criollo and Trinitario cocoa beans sourced from Madagascar. The Manjari 64% features a vibrant acidity with fruity notes, primarily red fruits, which is characteristic of the Madagascar beans’ origin.
The chocolate has a relatively low sugar content compared to lighter milk chocolates, with a cocoa content of 64%, providing a nuanced balance of sweetness and intense cocoa flavors. This dark chocolate is often favored by chefs and chocolatiers for its versatility in cooking, particularly in desserts and pastries where its unique flavor profile can shine.
AWARDS
Academy of Chocolate - Gold
2008
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 100 Aurhalpin Foods” list until March 27, 2025, 1,050 ratings were recorded, of which 871 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.