27 Avenue de La Fontaine Couverte
Shop open from Monday to Saturday 8h30-12h and 14h-18h30
Friday and saturday 8h30-12h and 14h-19h
Closed on Sunday / Public holiday
Home wholesalers Monday to Friday from 6h to 12h and from 14h to 18h and the Saturday from 6h to 12h

BUTTAY specialises in cheese and the pork trade and is particularly reputed as a maturer of Savoyard and Swiss cheeses.

Since 1934, the company has been run by three successive generations, each one contributing to the growth of the company. Today, the third generation is at the head of the company.

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Sales locations



The Fromagerie is located within the BUTTAY premises, as close as possible to the maturing cellars. This store is for us a beautiful showcase of our land and our ancestral know-how.

You will find all of our products there, especially the cheeses and charcuterie matured by us as well as other Savoyard grocery products.


Opening hours: Monday to Saturday 8.30 a.m. to 12 p.m. and 2 p.m. to 6.30 p.m.
Address : 27 Av. de la Font Couverte, 74200 Thonon-les-Bains

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Fromagerie de l'Etoile

The Fromagerie is located in the heart of the Etoile gourmet halls: a real place of proximity, service and exchange around good mouth-watering products.
Here, we offer cheeses selected for their quality, from neighboring Switzerland and a dozen local producers.
That's not all, we extend over two other lodges, thus offering various charcuterie and seafood products. Come and meet us, discover our activities and tastings!



Opening hours: Monday to Saturday 9 a.m. to 7.30 p.m. and
9 a.m. to 12.30 p.m. on Sunday
Address : 9D avenue du Général de Gaulle, 74200 Thonon-Les-Bains

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Our maturing cellars

The refining of a cheese is a crucial and decisive step for its quality because it is during this time of maturation that its aromas will be expressed. Temperature, humidity and oxygen level, everything is in place for them to develop in the best conditions.


It is in our cellars in Thonon-les-Bains, Saint-Paul-en-Chablais and Allinges that BUTTAY perpetuates this ancestral know-how. Abondances, Beauforts, Gruyères, Meules, etc., are turned over and meticulously monitored every day.