The Meule des Alpes has very nice cheese crystals that give it a bit of a crunch, follows a minimum 6 months of aging, and is based on raw milk of course. It is produced from a cooperative in Thônes: https://www.reblochon-thones.com/
My everyday cheese, the Emmental de Savoie, is also a perfect value for mixing it with scrambled eggs in the morning or snacking on it after lunch.
Other good cheeses from the region are Abondance, Beaufort, Tomme de Savoie, Dent du Chat (Cat's Tooth), and so on…
by PuffyHamster