Beaufort

Born in the Middle Ages, Beaufort is the descendant of “vachelin” which, as smaller cheese, could not last all of winter. AOC Beaufort is known under 3 versions: Summer, Winter and Chalet d’Alpage which means for the last one it is made in the mountain chalet between June 15th and September 15th every year at an altitude of 1500 m. Beaufort, at the opposite of the Comté, more crunchy and hard, has a soft and creamy paste and a franck nutty, buttery taste with an aromatic fruity bouquet. Produced exclusively by tarine and abondance cow’s milk, you should know the producers needs at least 500kg of milk to produce one wheel of cheese.