Les Caves d'Affinage de Savoie

Artisan-refiner in tunnel, our cheeses are ripened in totally natural conditions in our tunnels in Rognaix, Ugine and Chambéry.

Our cheeses are received "in white", that is to say a few days after their manufacture and put on a board of spruce. Then begins a long work of patience, where the cheeses will be morgés, salted, rubbed and turned by hand.
The artisan-refiner constantly checks the quality of the crust, the texture of the dough, as well as the taste. After care, the cheese is ready to be consumed by our customers.

At the foot of our 65-metre-deep maturing cellars, dug into the mountain, come and discover our mature cheeses: beaufort, raclette, farmhouse cheeses, hay tomme, goat's and sheep's cheeses...

A visit to the ripening tunnel is planned from April to October, one Tuesday out of 3 (once per cure at the Thermes de La Léchère-les-Bains), free visit reserved to the curists on registration at the tourist office of La Léchère-les-Bains. Departure in carpooling possible in front of the tourist office of La Léchère-les-Bains.

Visits free and open to all only on Heritage Days at the Ugine and Rognaix cellars. Reservations recommended directly with the Caves d'Affinage de Savoie.

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