The Raclette de Savoie, entirely made with raw milk, is produced and matured by the farmers of the 5 communes of the Chambotte massif.

Brézain is a French cheese, produced in Haute-Savoie. It was born in 1991 in La Balme-de-Thuy.

Morbier cheese is a raw cow's milk cheese, with a mild taste and at the same time with character made in the Jura Mountains, it is a local cheese.

Tomme à l'ail des ours is a cheese made from raw cow's milk, matured in the cellars of Savoie. The garlic of the bears is a wild garlic, which gives the tomme multiple aromas; both powerful and creamy; Tomme à l'ail des ours can also be eaten melted in raclette.