A land of contrasts and history with a common denominator, the environmental quality of its rural land, the Rhône-Alpes region offers a wide variety of resources and taste experiences to delight the taste buds and support its gastronomic heritage.

In this region of mountains and pastures, cheese has been made since the dawn of time thanks to the peasants of yesteryear, who put in place an agropastural system. Today, this system is still in place, and its inhabitants remain proud of their herds and cheeses which are unanimously enjoyed and renowned well beyond the borders of its valleys, and contribute greatly to French cheese production: Comté, Beaufort, Abondance, Reblochon, Emmenthal, Gruyère, Tomme des Bauges and Raclette.