Brezain Smoked Edelmont

Brezain is a distinctive French cow’s milk cheese crafted in Haute-Savoie by Fromagerie Edelmont. What sets it apart is its gentle smoking process — after maturing, the wheels are slowly smoked over carefully selected beechwood, giving the cheese a golden rind and a smooth, velvety paste infused with subtle smoky aromas. The flavour is creamy, buttery, and mild, lifted by a delicate smokiness that makes it both approachable and unique. Often described as a “savoyard cousin” to raclette, Brézain is a true Alpine original, bringing together rustic tradition with a modern twist.

Country of origin: France
Region, town: Haute-Savoie, Rhône-Alpes
Source of milk: Cow’s milk
Texture: Semi-soft, supple, melt-in-the-mouth
Flavour: Creamy, buttery, mild with delicate smoky notes
Aging time: Around 6–8 weeks

Serving suggestion: Perfect for melting — Brézain shines in raclette, tartiflette, or over grilled vegetables. It’s also delicious on a cheeseboard with charcuterie, cornichons, and crusty bread, where the smokiness contrasts beautifully with cured meats and pickles.

Wine Pairing: Brézain’s smoky, creamy richness pairs beautifully with a light-bodied Pinot Noir, which complements without overwhelming, or a rounded, lightly oaked Chardonnay that mirrors its texture. A juicy Gamay, such as a Beaujolais Villages, offers a bright contrast, while a spicy, earthy Mondeuse from Savoie echoes Brézain’s Alpine origins. For a refreshing counterpoint, a crisp dry Riesling—from Alsace —cuts through the creaminess and lifts the smoky notes.

A little history / fun fact:
Brézain was first created in the late 20th century, making it a relative newcomer in the world of Alpine cheeses. Its name blends “bréser” (to braise or smoke) and “Alpages” (mountain pastures), reflecting both its smoking process and mountain heritage. Today it remains one of the few French cheeses traditionally smoked, giving it a cult following among cheese lovers.

All our cheeses are cut by hand so the weight may vary slightly :)