Savole

In this episode we sample some of the world’s best known cheeses: Reblochan, Tomma de Savole and Beaufort. We visit with Jean Paul Permet who still makes wooden utensils, plates, cups and bowls the same way they have been made for centuries. Then on to Albertville, the venue of the 1992 winter Olympics and first association of Alpine Guides. Recipes include: Fondue a la Savole and Biscuits a la Savole.