Here are the most important local cheeses:
* Abondance
A 10 kg round of cheese from a Haute-Savoie valley of the same name, also with some local breed of cows. A little taste of hazelnut and pineapple.
* Beaufort
A 40 kg round of cheese made up in the mountains of Savoie (Tarentaise, Maurienne, Beaufortain and Val d'Arly).
* Chevrotin
300 g and made only with goat milk from the mountains of Haute Savoie and in the Bauges in Savoie.
* Emmental de Savoie
A 75 kg round of cheese with a golden crust and a lot of holes inside.
* Reblochon (for more info look at my post on it)
Smooth 500g cheese with a butter and hazelnut taste.
* Tome de Bauges
Grey crust (you can eat it but not really a nice feeling lol) made in the Bauges.
* Tomme de Savoie
Cheese with different rate of fat made in Savoie and Haute Savoie.
Spring is the best time to enjoy Reblochon and Chevrotin because they can be made quite fast with the spring flowers.
Summer for Chevrotin, Reblochon and Beaufort.
Autumn for Tomme de Savoie, Tome des Bauges, Emmental and Abondance as those cheeses need 4 to 5 months to be ready.