Dry Sausage, with Beaufort Cheese – Maison Baud

A tribute to the alpine pastures where both pigs and cows have grazed for centuries, this Dry Sausage with Beaufort Cheese from Maison Baud unites two pillars of Savoyard gastronomy in a single, inventive creation . Beaufort, one of France’s most esteemed mountain cheeses, carries a legacy that dates back to Roman times, when the herds of the Tarentaise and Maurienne valleys first produced the dense, nutty wheels that would later receive AOC protection in 1968 . The Baud family, with a lineage stretching back to 1920, infuses their traditional saucisson with generous chunks of this prestigious cheese, allowing the slow curing process to marry the pork’s savory depth with the cheese’s signature notes of toasted hazelnut, browned butter, and wildflowers .

Sliced thin, this saucisson presents a tapestry of deep rose and creamy ivory, where the cheese melts imperceptibly into the meat during aging, creating a texture that is both firm and yielding . The flavor reveals a careful balance: the gentle tang of Beaufort emerges alongside the subtle sweetness of the pork, while the traditional blend of spices—a whisper of pepper, a hint of garlic—provides a supporting backdrop rather than a dominant note . This is a saucisson that invites slow enjoyment, each slice offering a glimpse of the alpine summer pastures where the cheese’s milk originates . Perfect for a mountain-inspired spread, it pairs beautifully with a glass of Savoie’s own Mondeuse, whose peppery fruit echoes the sausage’s spice, or a crisp, mineral-driven Chignin that cuts through the richness . Whether assembled on a board with crusty bread and pickled vegetables or simply enjoyed as a satisfying snack, this Beaufort-infused dry sausage from Maison Baud captures the spirit of the Alps—where resourceful artisans have long understood that the best things often come from bringing together the finest gifts of the land .