About
Mountain dairy in the Pays de Faverges and the Massif des Bauges: pasture, herds, the fruitière, three protected cheeses.
This is an independent record of one agricultural system — the one that carries milk from a summer pasture at nearly two thousand metres down to a cellar on the valley floor at four hundred and sixty. It covers five stages of that journey and eighteen entries across them.
The subject is a working landscape, not a destination. Cattle are still walked up to high pasture in early summer and back down in autumn; the alpage is an altitude at which work happens. Three protected designations — Reblochon de Savoie, Abondance and Tome des Bauges — set out in writing which breeds may be milked, how many days they must graze, what they may not be fed, how cold the cellar must be and what species the board is cut from. Where this site states such a figure, it is taken from the published specification.
What is not here
No itineraries, no accommodation, no opening hours, no where-to-buy. This site does not represent, speak for, or act on behalf of any commune, intercommunality, tourist office, producer, cooperative or designation body. Where a producer, cooperative or institution is named, it is named because the public designation record names it.
How to read it
The five sections follow the order of the process. Sections lists them with their entries; the complete register puts all eighteen in one table. Every entry links to the entries it depends on, so the whole thing can be read forwards from the pasture or backwards from the wheel.