Meet-ups on the farm Chambéry Montagnes

A different take on luxury: simplicity

The stars are called Socrate, Tagada and Créméuh. They have four legs, quite a temperament, and are the pride and joy of their farmers.
Welcome to the farms of Chambéry Montagnes, where you’ll be greeted in wellies and with a smile. These are lively, generous places – sometimes a little rough around the edges, but always fascinating.

Between hikes, take the time to pop into a farm or a goat farm. Watch the milking, observe the animals, sample an award-winning Tomme or a raclette made from alpine cheese… and leave with your heart full of memories (and a well-stocked basket!).

Several farms have an on-site shop where you can buy cheese, charcuterie, jams, soaps or home-grown vegetables directly from the producers.

Between cuddles and
cheeses
and the great outdoors

Discovering local farms

Alpage de la Cluse - vente directeLe Revard

La ferme du ForezanCognin

La Marmotte en BaugesLa Motte-en-Bauges

The Correrie FarmAillon-le-Jeune

Eat well, eat real food

These visits are not just simple outings. They offer an opportunity to understand where our produce comes from, to chat about the day-to-day realities of a demanding trade… and to savour the experience.

Raclette, faisselle, Tome des Bauges PDO, jams, meat, goat’s milk soaps… Everything is local, made with love, often award-winning, and always delicious.

And here’s some good news: most farms let you buy their produce on the spot. So you can prolong the pleasure once you’re back home — or enjoy a local picnic the very next day.

The Tome des Bauges,
rustic and proud

Name: Tome des Bauges (with a single ‘M’, in keeping with the Savoyard patois ‘toma’)

Origin: The Bauges Massif, between Savoie and Haute-Savoie, in a protected regional nature park

Type: Raw-milk, uncooked pressed cheese, produced on farms and in dairy workshops

A mountain story

An everyday cheese, Tome was once made from skimmed milk, which was initially used to produce butter. A peasant’s cheese, a ‘country’ cheese, it was eaten at every meal. Long absent from fine dining tables, it nevertheless took pride of place on every Savoyard table. And today? It holds AOP status, recognised for its authenticity and its strong link to its terroir.

Its flavour?

A grey, active rind, lactic or woody aromas, a mild texture full of character… In short, a genuine mountain cheese, just the way we like it. Available at many farms across the region. Best enjoyed with country bread, a glass of white wine and… a big smile.