Some things in Megève never change. Every year, just as the last of the snow melts, the cows begin their slow journey up the mountains. I’ve seen it happen so many times, yet it always makes me stop and watch. Their bells echo through the valley, their pace unhurried, as if they know exactly where they’re going.
When I was younger, I never thought much about it. The cows passed, the season shifted, and that was that. But now? Now I see the full picture. These aren’t just animals moving from one place to another—this is the start of something bigger. It’s the beginning of a process that turns into the butter melting on our warm bread, the creamy Reblochon in a tartiflette, the aged Beaufort that tastes like the mountains themselves.
Tasting the Landscape
The pastures in Megève aren’t just wide open fields—they’re packed with wildflowers, alpine herbs, and grasses that the cows graze on every day. It’s something you don’t really think about until you taste the cheese for yourself.
I remember sitting outside after a long day, cutting into a slice of Beaufort, when someone mentioned how the flavor changes depending on the season. I thought it was just something people say—until I actually noticed it. It wasn’t just rich, it had this depth, this hint of something almost herbal. That’s when it clicked. The cows don’t just eat—they take in everything around them, and somehow, it makes its way into the milk, into the cheese, onto the plate.
More Than Just a Tradition
I always thought the cows moving up the mountain was just some old custom people liked to keep alive. But the more I learned, the more I realized it’s about balance. The land needs time to rest. The cows move so the lower fields can grow back, untouched for months. It’s not just tradition—it’s how nature and food have worked together here for generations.
Sitting at the table, eating something made from milk that came from cows I probably saw walk past weeks before, it all feels connected. You don’t just eat—you experience the whole cycle.
Flavors That Stay With You
I’ve always loved cheese, but there’s something about it here that makes it different. Maybe it’s because I’ve had some of my best memories around it—sharing a bubbling fondue in the village after a day on the slopes, slicing into a perfectly aged Beaufort at home, or stealing extra Reblochon when no one was looking.
But it’s more than just nostalgia. Cheese in Megève actually tastes different. It’s richer, sharper, and somehow, you feel like you understand it more. I’ve walked past the cows, watched them graze, stood in cheese cellars where wheels are left to age in the cool mountain air. And then, sitting down to eat, I know exactly where it all comes from.
It makes the meal mean more, and for me personally taste divine.
➡ For more infos on where it all. begins you can check out this link : https://www.megeve-tourisme.fr/en/commerce-service/la-cremerie-de-megeve/.
