Hard to deny the incomparable flavor of this cheese which transcends you to the mountain tops !
Recognized as Protected Designation of Origin (AOP in French) since 1968, it comes from a strong pastoral tradition, made in the high mountains between 1500 and 2500 m above sea level. It takes its name from the Beaufort Valley, its native origin.
The Beaufort PDO takes the form of a cylindrical cheese wheel approximately 40 kg, 60 cm in diameter and 11 to 16 cm thick. It has a concave heel because of the circle of wood used to shape it. The yellow to brown rind conceals the smooth, firm and tender cheese. Its color varies from ivory to pale yellow. On the palate, it reveals a unique taste, rich with all the diversity of alpine flora.
This cheese is matured between a minimum of 5 months and a maximum of 12 months, in cool and wet cellar, with salting, brushing and regular turning.
Made from raw, whole cow's milk, the Beaufort PDO is a cooked pressed cheese. There are three types: 1) Beaufort PDO, made when cows are in the valley, 2) Beaufort PDO summer, made when the cows are grazing in the mountain pastures, and 3) Beaufort PDO Chalet d'Alpage, made directly at the chalet in the summer at more than 1500 m above sea level, with the milk of a single cow herd.
- Custom cut
- Standard package
The little story
Although its name only appears in the 19th century, its origin dates back to the time of the Romans. Beaufort PDO is always made in accordance with age-old tradition, on land with exceptional flora, with the milk from Tarentaise (or Tarine) and Abondance cow breeds. In addition to its exceptional flavor, its authenticity and friendliness has earned the nickname, "Prince of Gruyères".