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In the fabulous "Caves de Savoie" in Rognaix near Albertville, you can taste the best of nature in terms of maturing. It is in these natural tunnels, 70 meters deep in the rock of the cliff, that the best cheeses from the Savoy region are matured. Add to that passionate and experienced affineurs, who know how to exploit the full potential of these tunnels. You will thus obtain the goat cheese. This will give it a taste that you will not find anywhere else. Milk: Pasteurized goat's milk Origin: Savoie Our taste partners Les Caves d'Affinage de Savoie Les Caves d'Affinage de Savoie is an artisan affineur located in Rognaix near Albertville in Savoie. They select and mature cheeses in the heart of a former powder magazine, dug 65 meters deep under the Savoyard mountain. This tunnel transformed into a maturing cellar has a high natural humidity (95 to 98%) and a natural temperature between 9°C and 13°C, giving exceptional maturation to the cheeses. Fromagerie Gojon While walking along the Rhône in Challonges (74910), observing holes in the walls of a cliff, the idea of setting up a cheese cellar was born. A constant temperature (4°C to 5°C) and humidity (95%) for slow natural maturation. A family business that started with 500 wheels of Comté and now matures over 11,000 pieces. Fruitière d'Arinthod Lost in the Jura Mountains, the Fruitière d'Arinthod produces and matures exceptional Comté, but not only. It also produces Moelleux d'Arinthod enriched with cream from the production of Comté. Laiterie Le Coq d'Or Created in 1938, the cooperative dairy of Foissiat-Lescheroux collects and processes 6.5 million liters of milk per year. Discover the excellent products of Bresse, elaborated in the dairy under the brand LE COQ D'OR. An team at the heart of the TERROIR, cheeses chosen for YOU, professionals from the NATIONAL DAIRY SCHOOLS. Discover the maturing tunnel in the heart of the mountain. Follow us on Instagram. Follow us on Facebook.