Made in a remote part of the Savoie region, it is sometimes referred to as the “Prince of Gruyeres.” Traditionally used to make Fondue Savoyarde or a quiche; but also try with smoked salmon. Taste: Dense and buttery; nutty, mellow caramel flavors; slight sweetness; not too much salt. Pairings: This French cheese pairs nicely with a Savoie, Pouilly-Fuissé, Pinot Noir or Côtes du Rhône. Made with raw cow's milk and traditional rennet.