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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 ripening cellars dug in the mountain, 65m deep, come and discover our ripened cheeses: beaufort, raclette, farm cheeses, tomme au foin, goat cheese and sheep…

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.


Every day throughout the year between 9 am and 6 pm.
Closed Saturday and Sunday.
Closed exceptionally on January 1st, Easter Monday, Feast of the Ascension, Whit Monday, May 1st, May 8th, July 14th, August 15th, November 1st, November 11th and December 25th.


Visite gratuite une fois par cure réservée aux curistes sur inscription au bureau touristique de La Léchère-les-Bains.


Telephone :

e-mail :

Telephone :

Infos complémentaires
  • Services : Drive service
  • Équipements : Car parkFree car parkPrivate parking
  • Langues parlées : French
  • Animaux acceptés : Non
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