Sheep farming and cheese making: pastoral life in La Rosière

gastronomy
Blog
Before the groomed slopes and sunny terraces, there were the bells of the herds and the quiet breath of the shepherds. The mountain pastures that enchant you today did not come about overnight: they are the result of ancestral know-how, an unbreakable bond between the mountains and those who shape them to the rhythm of the seasons.
By: Agathe Wolff

A living land, nourished by human hands

At the beginning of the 20th century, Montvalezan had 140 farmers. Here, people lived on very little, but with pride: two cows, a few goats, a handful of sheep… and a lot of courage. Farming was not a choice, it was a way of life.

Today, only a handful of people continue this tradition. Some have multiple jobs, dividing their time between the fields and the slopes, but they all share a deep attachment to their mountains. Thanks to them, the landscapes remain open, the mountain pastures are maintained, and Beaufort, the famous ‘prince of Gruyère cheeses’, continues to delight the palate.

Vache

The Tarine, queen of the slopes

With her fawn coat and black-rimmed eyes, the Tarine is the ambassador of our mountain pastures. She produces rich, fragrant milk, the basis of our local treasure: Beaufort AOP cheese. One bite, and the whole of Savoie comes to your table.

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Not to be missed
Meetings, tastings and expertise
To fully experience La Rosière, there's nothing like getting off the beaten track. Here are our favourites, including authentic encounters, local expertise and inspiring walks. Enjoy them to the full, whether you're a foodie, a curious traveller or simply a lover of the mountains.