Thônes doesn’t merely love reblochon: it’s its capital. At the heart of the AOP zone, the town lives to the rhythm of farms and pastures, and it’s the ideal place to understand this cheese where it’s born, between the cooperative, the market and the valley’s producers.
The fruitière cooperative
The fruitière cooperative of Thônes gathers the milk of many Aravis producers to make and age reblochon, in the tradition of mountain dairies. You can discover the cellar ageing and buy the cheese as close to the producer as possible, along with the valley’s other specialities (tomme, sérac, butter).
The market and the farms
The Saturday market in Thônes is one of the most renowned in the Aravis: farmhouse reblochon, charcuterie, fresh produce, in a true mountain-town atmosphere. All around, the farms sometimes open their doors to watch the milking and the making, and taste farmhouse reblochon (raw milk, green label) directly from those who make it.
Booking
The cooperative and the market can be visited freely; farm visits with milking and tasting are booked directly with the producers and the Thônes tourist office. The milking times (often early morning and late afternoon) set the rhythm of visits.
Good to know
When? All year for the cooperative and the market (Saturday); summer to see the herds on the pastures.
Farmhouse or dairy? Farmhouse reblochon is made on the farm, from the raw milk of a single herd (green label); dairy in a fruitière. Taste both to compare.
With the family. Farm visits are a big hit with children: animals, milking, tasting.
To take home. Reblochon travels well over a few days; ask for advice on keeping it.
See also in Thônes
Follow up with the town’s heritage or a hike to the pastures. Back to the destination: Thônes.