The cheese takes its name from the village of Manigod, where it was born and made on a farm in the Aravis mountains.
A fairly recent creation, inspired by the ancient tradition of Savoyard vacherins with spruce rings to contain their generous pasta.
The cheese takes its name from the village of Manigod, where it was born, shaped on a farm in the Aravis mountains, and where the Paccard family, talented ripeners, introduced us to this wonderful cheese.
Round and girdled by its beautiful wood, the Manigodine has a faded red rind with a small white flower. With wet care, this will fade and be replaced by a darker coat. You’ll have to wait and see, because even when young, this cheese exudes a hay and woody aroma that invites you to taste it. But it’s better to wait, for the heart to give way, for the matter to turn to yellow cream, so that you can enjoy the incomparable flavors of this Vacherin des Aravis with a spoon.