The Beaufort, Cheese from Savoy

Since 1968, the AOC has codified the rules governing milk production up the refining stage. Its area production is confined to the upper mountainous region of the Savoy district : the Beaufortain, Tarentaise and Maurienne Valley and part of the Val d’Arly.

Proud of its history, today Beaufort has 650 milk producers, 45 processing plants, from individual producers to traditional cheese makers, with an annual production of 4 300 tonnes.

In keeping with seasons, our Tarine and Abondance cows, being both agile and hardy, move from the valley bottom to pastures at altitudes as hight as 2500 meters to find the best grass.

Over the centuries, our herdsmen, cheese makers and cellarmen have safeguarded their expertise to bring you the finest quality products.

Untreated whole milk is put into production straight after is collected. Coagulation, cutting the curds, stirring, heating, moulding and pressing in 24 hour, a 40 kg mould with a concave  shoulder is obtained from 400 litres of milk.

Manufacture Beaufort cheese :

After a minimum of 5 months maturing in cool cellars, careful treatment produces a crust with a beautiful orange colour, and a cheese of incomparable texture and taste.

Each link in the chain is careful monitored : from the milk producer (samples are taken before payment is made for quality milk) to the processing and maturing plant (where production is monitored) and the final product (blind tastings).

Degustation Beaufort cheese

Cut into cubes as an aperitif, added to a salad, cooked in your favorite recipes or eaten out the doors. Beaufort can be eaten anywhere, anytime and is loved by everyone, from small children to adults.

Originally posted 2013-05-08 22:34:34.