Round cheese with a label on a wooden surface against a textured white wall

Flocon de Savoie

120g
€4,50
€4,50
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Round cheese with a label on a wooden surface against a textured white wall
  • Round cheese with a label on a wooden surface against a textured white wall
Flocon de Savoie

France · Savoie

Flocon de Savoie

€4,50
€4,50

Flocon de Savoie has a mild, soft paste with flavours of hazelnut and fresh cream. The soft white interior is encased by a fine white satiny rind 
ProducerFromageries Chabert TypeSoft RennetTraditional RegionSavoie MilkCow RindBloomy | White Mould
Weight

Cheese guide

Choose the wedge that matches your moment.

  • 160g: serves 2–3, a cheese board pairing.
  • 320g: serves 4–6, a starter or shared plate.
  • Whole (1.2kg): serves 12–16, a centrepiece for entertaining.

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Description

Flocon de Savoie

Chabert cheese dairies use rich and creamy milk from the mountainous region of Savoie, France. The milk used to produce Flocon de Savoie comes from the local breeds in the surrounding farms near the dairy. Before leaving the farms, the milk is scrupulously checked and again analysed before being poured into the tanks before its transformation into this lovely little delicate cheese. The Flocon de Savoie is matured in a cellar to reveal a delicate pattern on its rind. To fully develop its flavour during this period and promote even texture, the Flocon is turned by hand every 2 days.
Serving & Storage
Ingredients & Allergens

cow's milk, salt, preservatives, lactic acid

For allergens, see ingredients in bold.
Recipes

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Hand-Curated by Our Cheesemongers

Pairs Beautifully With

Personal recommendations from our team: pairings we've tasted, tested, and genuinely love.
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Fromageries Chabert

Meet Our Producers

Fromageries Chabert

Savoie, France

Chabert produces traditional cheeses from Savoie. Their milk come from local farms focused on traditional pasture grazing and whose practices respect to sustainability in the landscape biodiversity. The milk is produced by local heritage breed cows adapted to the mountains terrain and climate. The three cow breeds Chabert works with are the Abondance, Tarine and Montbeliarde. The cows are free to roam their mountainous pastures to feed on a array of grasses, flora and fauna producing rich milk perfect for cheese making.

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