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Beaufort, cow milk cheese available to sell

Beaufort has been celebrated since the Roman era. It takes about 500 litres (130 gallons) of milk to make a 40-45 kg  wheel of Beaufort. The cheese is made from the milk given by the mahogany-coloured Beaufort cows, called the Tarines or Tarentaises. This ancient mountain breed originally came from the Indo-Asian continent. Beaufort cheeses come in three versions, Beaufort, Beaufort d'été (summer Beaufort),and Beaufort d'Alpage which is made in the mountain chalets and is the most tasty. Ripening takes at least four months in humid (92%) cellars with the temperature below 15° . The cheeses are constantly wiped and rubbed with brine. Young cheeses have a mild fruity, sweet taste then the taste become stronger and complex. The pate of the winter cheese is white, whereas the summer cheeses are a pale yellow, due to the cows munching on the alpine flowers.


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Matière grasse (%) : 34%
Protides (g) : 25
Lipides (g) : 34
Mat. gras. acides gras sat. (g) : 24
Glucides (g) : 0.5
Sel (g) : 0.9
Valeur énergétique kCal : 408
Valeur énergétique Kj : 1692
Traitement du lait : Pâte pressée cuite / Cooked pressed cheese / Pasta prensada cocida / Gepresst gekochter Kaese / Pasta comprimida cozida / Pasta pressada cocida
Ingrédients : Lait, sel, ferments, présure / Milk, salt, ferment, rennet / Leche, sal, fermento, cuajo / Milch, salz, Ferment, Renne / Leite, sal, fermento, abomaso / Latte, sale, fermento, caglio
Allergènes : Lait et produits laitiers / Milk and derivatives / Leche y productos lacteos / Milch und Milcherzeugnisse / Leite e produtos lacteos / Latte e prodotti lattiero-caseari

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Spring - Summer - Fall - Winter
Minimum 4 months For US delivery maturing extended over 60 days


200 g (7 Ozs)

Pairing cheese and wine

White wine: Roussette de Savoie (Altesse grape) Fruity and light red wine Beaujolais (Gamay Noir grape)

Whithe winw
Mellow Vouvray Philippe Foreau 2003



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