The 16 Best Cheeses Around Lake Geneva

Cheese making by the cheesemaker at the Maison du Gruyère, Pringy, Switzerland. © Maison du Gruyère
Gruyère, Abondance, Comté, Vacherin, Tomme, Tête de Moine, Reblochon… the list of cheeses produced around Lake Geneva is very long! Discover all these cheeses and their characteristics.

The Best Cheeses Around Lake Geneva

The Lake Geneva region is a true cheese treasure chest, where Swiss and French traditions come together. From the Alpine pastures of Valais to Savoy, discover the essential varieties you must taste for a gourmet experience around the lake.

 

Swiss Side

 

Raclette

Originally from Valais, Raclette AOP is a convivial emblem of Swiss heritage. This semi-hard, unpasteurized cheese is best enjoyed melted over potatoes, with charcuterie and pickles.

L’Etivaz

Produced in the Vaud Alps from May to October, L’Etivaz AOP is made over a wood fire with raw milk. Its taste is intense, fruity, and slightly smoky—typical of Swiss mountain cheeses.

Gruyère

A star of cheese boards, Gruyère AOP is a hard cheese with a distinctive, fruity flavor produced in Fribourg and Vaud. It’s also a staple in traditional Swiss fondue.

Vacherin Mont d’Or

This Vaud specialty is a soft cheese encircled in spruce bark. Enjoy it warm by the spoon or baked in its box (boîte chaude). Creamy and subtly woody, it’s a true winter comfort food.

Tête de Moine

Crafted since the Middle Ages in the Bernese Jura, Tête de Moine AOP is served in delicate rosettes cut with a girolle. This semi-hard cheese reveals intense, elegant flavors.

Tomme Vaudoise

Soft at its center, Tomme Vaudoise is typical of French-speaking Switzerland. Mild and creamy, it comes in herb or cumin-flavored versions.

Fromage de Bagne

A Valais original, Fromage de Bagne is a semi-hard, holey cheese enjoyed both melted (in raclette) and raw.

Chaux d’Abel

Produced in the Swiss Jura, Chaux d’Abel is a pressed cheese recognized for its bold taste and traditional raw-milk production.

 

French Side

 

Comté

Made in the Jura mountains, Comté AOP is a firm cooked cheese with complex aromas. It’s delicious both in fondue and matured for extra flavor.

Abondance

This AOP cheese from Haute-Savoie is produced in the valley of the same name. Semi-hard, fruity and nutty, Abondance symbolizes traditional Savoyard farming.

Reblochon

Famous in tartiflette, Reblochon is a semi-soft cheese with a creamy texture. Its delicate aroma wins over fans of Savoyard specialties.

Tomme des Bauges

Rustic and authentic, Tomme des Bauges has a characteristic grey rind and subtle flavor. Enjoy it on its own or in regional cuisine.

Chevrotin

Produced in the Chablais and Mont-Blanc areas, Chevrotin is a farmhouse goat cheese, soft and fresh, with a delicate flavor.

Morbier

From Jura, Morbier is a semi-soft cheese easily recognized by its central layer of ash. Mild and creamy, it’s excellent in “morbiflette” and on cheese boards.

Bleu de Gex

A blue cheese from Jura, Bleu de Gex is subtly aromatic and melts perfectly on fresh bread or in salads.

Cancoillotte

A specialty from Franche-Comté, Cancoillotte is a mild, spreadable cheese, served hot or cold.

Discover Local Farms and Artisan Dairies

Many farms around Lake Geneva—for example, Ferme du Mourian in Bellevaux—craft artisan tommes from cow or goat milk and welcome visitors for authentic tastings and workshops.

Curious for more? The Lake Geneva terroir has other surprises: herb tommes, fresh cheeses, bries, and limited-edition specialties—all perfect for a gourmet stay by the lake.