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Beaufort is produced from unpasteurised milk in the valleys of Beaufortain, Maurienne and Tarentaise. It is an AOC cheese (Appellation d’Origine Contrôlée), with a cooked pressed paste made using rennet and natural starters.
It is moulded in a traditional wooden circular mould in a linen cheesecloth, is round in shape, and weighs around 40 kg with a golden yellow to golden brown rind. It is ripened for a minimum of 5 months in a cool cellar on spruce shelves where it receives special treatment (salting, rubbing and turning).
The flavour of Beaufort varies depending on the period when it is produced.
Every season brings a different flavour.
|Conservation||4 à 8° C|
|Ingrédients||Lait*, sel, ferments lactique, présure|