Affineurs: Joseph Paccard, France


Bra, Italy

Event local time


September 17th at 18:00 in your time zone


Slow Food Members have a discount on tickets

Discounted price 30,00 Log in

Farmer and mountaineer Joseph Paccard stopped growing food in 1972 to dedicate his time to affinage, the art and practice of aging cheese. Eighteen years later he founded a workshop in his hometown of Manigod, Haute-Savoie.  

Since then, Joseph has been patiently perfecting his working methods and, as he likes to say, “aging the aging itself”. His sons Jean-François and Bertrand have since joined him to help carry forward his legacy and know-how.  

There’s lots on offer from Paccard’s aging cave, which you can see and taste for yourself in the market of Cheese 2021: from Farmhouse Abondance to Beaufort, and Persille des Aravis to Paccard’s flagship cheese, Reblochon, invented in the 13th century in the Thônes Valley in Haute-Savoie. Produced using the fat-rich milk of the second milking, Reblochon owes its name to the verb re-blocher which, in Savoy dialect, means to milk the cow’s udders a second time.  

Buy your Taste Workshop ticket now and prepare to experience all the goodness that cheese can offer! Come and discover the multiple connections between the animal kingdom and the work of herders, cheesemakers and affineurs. Tickets are on sale online until September 16. During the days of the event any free places will be on sale at the Event Reception.  

In line with current regulations, the events at Cheese 20201 are reserved exclusively for visitors in possession of an EU Digital COVID Certificate (also known as a Green Pass).

Ph. Reblochon | Paccard

Other info

Event languages: IT, EN

Event location: 
Piemonte - Bra, Palazzo Traversa
Via Serra - Bra (Italy)

Event tags

Discover more related events