Beaufort AOP

Beaufort AOP


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A French, farmhouse, hard cheese, made with unpasteurised cow’s milk. Not to be mistaken by the standard Beaufort made in large co-operatives, this particular Beaufort is produced by a true Alpagist. He makes the cheese with great precision and care, using his own rennet and starter cultures, and entirely with milk from his own two herds, the Abondance and Tarine breeds, one grazing the high mountain pastures throughout the summer, and the other at a lower valley altitude.

The results are inimitable, unparalleled, they speak of the excellent quality of the milk and the dedication of the farmer. Floral, buttery, with gentle hazelnut notes and an undertone of spice. A beautiful cheese, a very close second to its relative ‘king of mountain cheese’, the Beaufort Alpage.

France, Val d’Isere, Rhone-Alpes.

Additional information


200g, 350g, 500g

Caring for your Cheese

Keep cut cheeses wrapped in wax paper. Do not use cling film as this makes the cheese sweat.
Store cheese in the warmest part of your fridge. The salad drawer is quite ideal.
Artisanal cheese and mould are natural companions. Simply trim the surface mould before serving.
Always bring cheese to room temperature before serving. In standard temperatures, an hour out of the fridge prior to serving, is ideal.