Maturation: at least 12 months
Cheese Type: Cooked, Pressed cheese
Since the Middle Age, mountain dwellers have combined agriculture and livestock farming, clearing land for their herds and producing Vachelin cheese with limited shelf life. In the 17th century, the Beaufortain valley introduced larger-scale cheese production, resulting in Beaufort cheese. With exceptional preservation and transportability, it gained a renowned reputation beyond its native mountains.
Beaufort has a hard, natural rind with a pale-yellow paste that is firm and smooth. Creamy, nutty, and buttery, Beaufort is a melting pleasure on the palate. It can be found in 3 versions: Winter, Summer and Chalet d’Alpage (the latter two being often regarded as the tastiest). Our Summer Beaufort was produced between May 2022 and October 2022 and is full of the characteristic floral notes of this season.
Beaufort is commonly eaten on its own or used in cooking, such as in gratins or fondues. Find here a delicious of Leek Gratin with Lemon Bechamel and Beaufort Cheese !
To be stored in the fridge wrapped in parchment paper.
Red wines (Cote de Beaune, Beaujolais)
White wines (Roussette)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team