Version française
Retour vers la page d'accueil
Farming method
The characteristics
Tarentaise UPRA
Events Site Map Useful links Contact    

 Cheese - beef


Essentially, the Tarentaise breed has always been associated with its processed products. Everywhere in France and throughout the world, its maternal qualities, its milk and its beef are assets for farmers promoting the marketing value of their work.



In days gone by, the main difficulty of mountain life for the earliest populations who settled in the high valleys of Savoy, was the long, harsh winter during which food had to be found. The summer grass offered the possibility of producing milk.
Turning this milk into a long-lasting cheese like Beaufort, enabled it to be kept to be eaten during the winter. This method of farming mountain areas already suited the specific use of the Tarentaise, a breed which originated in these parts.
And so, a strong link was very soon established between the cow, the system and the product.

 L'appellation d'origine contrôlée (label of guaranteed origin): rights and obligations for the production of Beaufort

Since 4 April 1968, the Appellation d'Origine Contrôlée decree has protected the Beaufort, and has spread its reputation all over France, but it also imposes a strict set of specifications concerning the way the milk and cheese are produced. Obligations to guarantee the individual character of the product to consumers. A traditional product means specific production methods. The decrees of 1976, 1986, 1993 and 2001 specify the rules for producing the milk and the cheese. One of these rules is the link established between the animal and the product: the milk must come from herds of Tarentaise and Abondance cows and their production must not exceed 5,000 kg per year per cow in lactation.


The Tome des Bauges is the most famous product from the Bauges and the great speciality of the chalets of the highland pastures. This cheese, with its crust of mould, is made exclusively from raw milk.
It is outstanding for its traditional method of production and its specific rind flora. In the cool damp cellars, the grey crust of the Tome, caused by the "mucor", sometimes develops yellow and red spots. The pale yellow paste of the Tome des Bauges, with its wrinkly crust and its particularly fruity flavour make it an original cheese highly prized by consumers.
An A.O.C. is defined by area of production and a set of specifications. In these specifications there is a strong association with the Tarentaise breed since at least half of each herd must be composed of Tarentaise and / or Abondance cows.


Pure Tarentaise beef is succulent and highly appreciated by the consumer. The weight of quality carcasses from females is between 270 and 320 kg. The Tarentaise breed has a particularly good killing-out percentage: 71,4 % on average. The flavour of its beef has been noted by consumers during tasting sessions at sales outlets. Their comments further add to the reputation that Tarentaise beef enjoys locally.

Used in the heart of the Savoy region for the qualities of its milk and to produce prestigious cheeses, it is also valued outside its original homeland for its reproductive and suckling abilities.
- Well-developed muscular development, suitable for walking long distances
- Fine bone structure generating good beef yield
- Ease of calving even when crossed with beef breed
- Quality of udders
- Good milk production enabling two calves to be reared.

A profitable choice in suckler systems producing grass calves from crossings with beef breeds. An ideal suckler cow in systems producing traditionally suckled milk calves