The producer

Fromagerie Joseph Paccard - Manigod Haute-Savoie - France

Why we chose them
In 1990 in the heart of the valley of the "Aravis", at 1000 meters altitude, Joseph Paccard built a small place to mature farmhouse cheeses like Reblochon, Beaufort and Abondance. Joseph Paccard's sons, following their father for several years, learned from him the craftmanship of maturing cheese. A fine art that requires skill, knowledge and above all, passion. Craftsmanship and extra care for quality have defined Joseph Paccard the best affineur for Reblochon fermier. In 2007 we visited Monsieur Paccard in Manigod, in Haute-Savoie, to see the production of Reblochon and their maturing cellars. Since then we have been working with them with pleasure, especially in autumn and winter months, focusing on Reblochon and Beaufort. This year we propose you two very interesting new cheeses - Manigodine and Bleu du Val d'Aillon - along with three "legends" in the world of cheese: Reblochon, Beaufort and Bleu du Termignon. No need to say that all these cheeses are made with raw mik.
Company products
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: valsana@valsana.it - Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. € 120.000 i.v.