Nestled in the heart of France’s mountains, our cheeses are shaped by their environment—where alpine air, green valleys, and centuries of tradition meet.

The Birthplace of Excellence

From the Jura Massif to the Alps, the Pyrenees, and the volcanic plateaus of Auvergne, the French mountains are home to some of the most celebrated cheeses in the world. These landscapes are more than picturesque—they are vital to the unique flavors and qualities of mountain cheeses. Rolling green pastures, dotted with wildflowers and herbs, offer grazing animals a natural and diverse diet. This rich environment imbues the milk with a complexity that cannot be replicated elsewhere

Seasons of Flavor

The changing seasons play a pivotal role in shaping the taste of mountain cheeses. In spring and summer, cows, and sheep graze on fresh pastures bursting with biodiversity. These plants, rich in nutrients like beta carotene, not only nourish the animals but also lend vibrant yellow hues to cheeses such as Comté. In contrast, winter milk, sourced from animals fed on hay, produces cheeses with subtler flavors and lighter tones. This is also true for Beaufort, Abondance, Gruyere and Cantal.

A Map of Discovery

France’s mountainous regions each contribute their own character to the cheeses they produce. From the Jura, home to nutty and complex Comté, to the Pyrénées, where Ossau-Iraty carries hints of the rugged terrain, the diversity is unparalleled. Explore our map to uncover these regions and their remarkable contributions.