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Best Local Produce from Val d'Isere

Discover the top Val d'Isere local produce

Updated

Cattle are a mainstay of the Alps' economy, and the mountainous regions of the Alps were traditionally devoted to farming. The star is undoubtedly the stout local breed of cow which can still be seen prancing around the meadows in Val d'Isere in the summer, just follow the bell sounds!

Their milk is used to produce delicious cheeses, from creamy Reblochon or Vacherin to more cured Beaufort and Abondance, there is just a lot to choose from. No wonder, then, that cheese is the main ingredient in the region's local cuisine. Pork is also bred in the Alps, and used to make delicious cured meat, which you can have with your raclette, as well as the traditional sausages called 'diots'.

Agriculture is, on the other hand, somewhat more restricted due to the harsh winter climate, but more sturdy varieties of cereals such as buckwheat do grow in the area and are used to prepare delicacies like crozets and crepes. However, vineyards do develop int the area and the Savoie region is home to great white wines and strong liquors made with regional herbs. The mountain areas of the Alps are also a forager's paradise, with a wealth of wild berries and mushrooms growing in its forests.

Appellation d'Origine Controlee (AOC)

Official label to guarantee authentic regional produce

Bilberries - Myrtilles

Small wild blueberries

Cheeses

France has so many excellent cheeses, here are the most common Savoyard varieties

Diots

Sausages from the Savoy region

Fera

Freshwater fish mainly from Lake LĂ©man, in Geneva

Wild Mushrooms

Delicious wild mushrooms foraged in local forests

Wines & Aperitifs

A guide to Savoyard wines and Alpine aperitifs