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We hope to see many of you at the Savoie Cheese Festival in Yenne on October 3 and 4

On October 3 and 4, 2026, from 10 a.m. to 6 p.m., the town of Yenne in Savoie will host the 21st annual Savoie Cheese Festival. Organized by the Association of Traditional Cheeses of the Savoyard Alps (AFTAlp), this event showcases the eight Savoie cheeses with Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) status through a variety of activities for the general public.

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Protected Designation of Origin Event
AOP "Abondance" ©Thuria - SIFA
AOP "Abondance" ©Thuria - SIFA

Throughout the weekend, visitors, producers, and industry professionals will come together for a program full of discoveries: tastings, cheese-making demonstrations, meetings with industry representatives, educational activities, and family-friendly events.

A region of livestock farming and expertise

Savoie cheeses are intimately linked to the landscapes and livestock farming practices of the Northern Alps. Produced in the mountain ranges and valleys of Savoie and Haute-Savoie, they reflect the diversity of the mountain terroirs, the richness of the high-altitude pastures, and the expertise passed down from generation to generation.

The festival offers an opportunity to better understand what makes these products—bearing the official Quality and Origin Identification Mark (SIQO)—so unique, thanks to a dedicated area for AOPs and IGPs. Visitors will be able to learn about the values of SIQO in an educational and engaging way, as well as understand the importance of specifications, the inspections carried out throughout the production process, animal feed, and the requirement for a connection to the terroir and territory.

AOP "Beaufort" ©L’Atelier S.Madelon/SDB
AOP "Beaufort" ©L’Atelier S.Madelon/SDB

The 8 Cheeses of Savoie Take Center Stage

  • AOP “Abondance” : A raw cow’s milk cheese recognizable by its concave base, Abondance develops characteristic fruity and nutty notes.
  • “Beaufort” AOP: A large, iconic wheel from the Savoyard alpine pastures, Beaufort is prized for its melt-in-your-mouth texture and its subtle, fruity aromas. 
  • AOP “Chevrotin”: Made exclusively from raw milk from Alpine goats, Chevrotin is a farmhouse cheese with a soft, creamy texture.  
  • PGI “Emmental de Savoie”: Recognizable by its famous “holes,” Emmental de Savoie is distinguished by a firm yet supple texture with a mild, fruity flavor. 
  • IGP “Raclette de Savoie” : made from raw cow’s milk, Raclette de Savoie is characterized by its melt-in-your-mouth texture—not too sticky—and its firmness when cold. 
  • AOP “Reblochon”: an iconic cheese from Haute-Savoie, Reblochon is a creamy cheese with a smooth, supple, ivory-colored texture and delicate aromas.  
  • AOP “Tome des Bauges” : With its characteristic gray rind and yellow or ivory-colored paste, the Tome des Bauges offers a melt-in-your-mouth texture and balanced flavors.  
  • PGI “Tomme de Savoie” : a traditional cheese made from cow’s milk from the Northern Alps, the semi-firm Tomme de Savoie is prized for its clean, slightly salty flavor.  
reblochon
AOP "Reblochon" © Syndicat interprofessionnel du Reblochon

A program for the whole family

Throughout the weekend, visitors can watch cheese-making demonstrations, learn about the three breeds of cows (Abondance, Tarine, and Montbéliarde) as well as Savoie goats, take part in workshops focused on the five senses, and meet key players in the industry.

A market featuring AOP and IGP products from Savoie and other regions of France will be held, including Savoie AOC wines, Savoie IGP fruits, Cévennes chestnuts, Camargue Bull AOP, Bresse Poultry (AOP), Dauphiné Ravioli (IGP), and Nyons Olives (AOP). Food lovers can enjoy cooking demonstrations, food-and-wine pairings, cultural and musical performances, as well as numerous activities for children.

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