In Savoie patois (or Savoie dialect if you prefer), "Fréti" refers to someone who produces cheeses in artisanal, often cooperative workshops called fruitières. In Savoie and Jura, Franche-Compté, fruitières are where farm milk is collected to be put to production making artisanal cheeses. It is in fruitières where farmers pool the fruit of their work.

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Born in these villages in the 13th century, fruitières have developed over the centuries to achieve renowned savoir-faire and efficacy. 

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The perpetuation of this unique, artisanal system is in part thanks to PDO sectors that are dedicated to traditional cheese elaboration from unpasteurized milk.