In Manigod, reblochon isn’t a marketing draw, it’s a way of life. The scattered village is above all a land of farms and pastures, and farming remains central. Visiting a farm here means stepping into a farmer’s daily life, seeing the making, and tasting cheeses made on the spot: reblochon, but also tomme and the local Mont Charvin.
A land of farms
Manigod has many farms scattered across the valley and the pastures. Many make their farmhouse reblochon from raw milk, in the pure Aravis tradition, and some open their doors to share the milking and the making. It’s a chance to understand the link between the mountains, the herds and the cheese, and to leave with quality produce.
The cheeses
Beyond reblochon, the valley produces Savoie tomme, sérac, and Mont Charvin, a local speciality. The farm inns and the altitude tables showcase them, and you can buy directly from the producer, as close as possible to the pasture.
Booking
Farm visits with milking and tasting are booked directly with the producers and the Manigod tourist office. The milking times (often early morning and late afternoon) set the rhythm of visits.
Good to know
When? All year, but summer lets you see the herds on the pastures. Visits follow the milking times.
With the family. Farm visits are a big hit with children: animals, milking, tasting.
Mont Charvin. Taste this local speciality as well as reblochon: it’s one of Manigod’s pleasures.
To take home. Reblochon and tommes travel well over a few days; ask the producer for advice.
See also in Manigod
Walk to the pastures with a hike, or get back on the pistes with skiing in winter. Back to the destination: Manigod.