Washed-rind Alpine with buttery hazelnut notes and a savory finish.
Grand Paccard, a raw cow's milk Alpine from Haute-Savoie. Buttery, hazelnut-nutty paste with a gentle washed-rind lift. Order online.
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Grand Paccard is a raw cow's milk Alpine from the Haute-Savoie, washed-rind, aged into that semi-hard sweet spot where the paste turns supple and the flavor really opens up. Classic Savoyard recipe, made up in the mountains the way these cheeses have been made for a very long time.
The paste is smooth and pliant, breaks clean under the knife, and has that buttery Alpine backbone you get from cows grazing on real mountain pasture. Toasted hazelnut and brown butter run through the middle, and the washed rind gives it a gentle mushroomy lift right at the edge, a little forest-floor earthiness that keeps things interesting without ever getting stinky. Long savory finish, lingers on the palate.
If you already love Beaufort, Abondance, and the rest of the Savoie family, this one sits right in that lineage. A proper mountain cheese, made the old way, and a really nice piece to have on the board when you want something nutty and substantial without going full aged Comté.
Semi-hard and supple, gives just slightly under the knife with a smooth, pliant paste that breaks clean rather than crumbling.
Mid-weight Alpine character: buttery and savory up front, with a quiet earthy pull from the washed rind. Pronounced but not loud.
Long, savory finish that sits on the palate, toasted nut and warm cream lingering for a good 20 to 30 seconds.
Real fresh-cream backbone from the Alpine cow's milk, buttery and round without the bright yogurt tang of a younger cheese.
Toasted hazelnut and brown butter through the middle, the classic Savoyard Alpine signature.
A gentle mushroomy lift from the washed rind, like damp forest floor at the edges of a clean, buttery paste.
No real heat. Savory and mellow, no peppery bite at all.
Washed rind
Washed rind adds a soft mushroomy, slightly meaty edge to the paste near the surface. Edible if you like that earthy lift, but most people trim it.
Grand Paccard stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Alpine cow's milk cheeses love a crisp white from their home valleys, and the buttery paste sits beautifully with bubbles or a dry cider.
The nutty, buttery paste wants something either crisp and fruity or sweet and floral to play against the savory finish.
Video represents style and type of cheese - may not be an exact match in all cases.
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“Multi-generational Savoyard affineurs who don't make cheese but finish it — sourcing young wheels from Alpine fermier and laitier producers and aging them in family stone caves to a defined peak.”
Hand-turned cave aging of raw-milk Alpine tommes on wooden boards until the natural rind blooms and the paste reaches supple, nutty ripeness at two to four months.
Hand-cut to order the day it ships.
Taste it for yourself →Ships nationwide
