Authentic Beaufort AOP
Certified AOP cheese, made according to regulated specifications
100% artisanal and local
Produced in Beaufort in Savoie, cows of Tarine and Abondance breeds
Support for producers
1 kg purchased = fair compensation for our 180 producers
Delivery France and Europe
Fast shipping in refrigerated conditions from our aging cellars, guaranteed preservation
The Beaufortain, an exceptional setting
The Beaufortain extends around Beaufort-sur-Doron, in the Auvergne-Rhône-Alpes region. This high mountain territory, located between 1,000 and 2,700 meters in altitude, is dominated by iconic peaks such as the Grand Mont and the Pierra Menta.
Its terrain, both spectacular and demanding, is particularly suited for cattle grazing. For centuries, it has shaped a high mountain agriculture intimately linked to the production of Beaufort.
The high-altitude pastures
From June to October, our cows graze freely in the pastures.
On nearly 30,000 hectares, flowers and mountain grasses give the milk its unique flavor and floral notes, which can be found in every wheel of summer Beaufort.
A terroir protected by the AOP Beaufort
The Beaufortain is the origin of the name of the cheese Beaufort!
Since 1968, the AOC Beaufort, now AOP, has protected this exceptional terroir.
Its specifications guarantee:
- a precise geographical origin,
- the exclusive use of Tarine and Abondance cows,
- a natural diet, based on grass and hay (no silage)
- a strong link between the land, livestock, and cheese.
The Tarines, guardians of the pastures
Beaufort is made exclusively with the milk of Tarine and Abondance cows, two local breeds perfectly adapted to high mountain conditions.
DID YOU KNOW?
A cow produces about 15 liters of milk per day.
It takes 400 liters of milk to make a 40 kg wheel of Beaufort!
DID YOU KNOW?
The secret of the concave heel.
Beaufort is recognizable by its 40 kg wheel (35 to 75 cm in diameter) and its characteristic concave heel.
This unique shape was designed to facilitate transport on muleback in the pastures and to prevent the wheel from collapsing during aging.
A mandatory characteristic of the AOP Beaufort, the concave heel guarantees the authenticity of our cheese.
From milk to wheel: an ancestral know-how
Beaufort is the result of a collective know-how, carried by the producers, cheesemakers, affineurs, and employees of the Cooperative, founded on the principle one person = one vote. The landscape nourishes the grass, the grass nourishes the cows, and the milk becomes cheese. Welcome to the Terres du Beaufortain.
Collection and Analysis
Since September 2017, the milk is collected by tanker truck directly from the producers:
- October to March: once a day,
- April to September: twice a day, after each milking
The laboratory then checks the milk: bacteriological quality, fat and protein content, leukocyte levels, etc.
It also supports cheesemakers by checking the milk upon receipt, the growth of starters, and the composition of fresh cheeses.
Pressurization
Each copper vat can hold up to 8,000 L of milk. We produce an average of 16 wheels of Beaufort per vat. The milk is heated to 33 °C, then natural rennet is added (1.5 L for 1,000 L of milk). In 25 minutes, it starts to curdle.
Heating and Brewing
For 40 minutes, the curds are heated to 54 °C and stirred, expelling the whey and concentrating.
After another 40 minutes, the cheesemaker checks the texture by hand: when it is perfect, the cheese is ready.
Drawing and Molding
Just over two hours after the start, the curds are drained, gathered in the traditional linen cloth and beechwood hoop.
After a few minutes, the remaining whey in the upper part is drained into the cream separator, still containing about 5 g/L of fat.
Pressing and Turning
The cheeses are molded, covered with cloth, and tightened by the wooden hoop before being pressed.
Until the next day, they undergo a force close to 1,000 kg: the curds bond together and the whey continues to drain, while the rounded face of the hoop forms the concave heel of the Beaufort.
Several turnings are performed to drain, tighten the hoop, and place the blue casein plate, ensuring the authenticity of the cheese.
Saumurage
After pressing, the cheeses cool for a day and then are immersed for 24 hours in brine, a bath of salt-saturated water. The surface hardens and the rind begins to form.
Aging
The wheels are placed on spruce boards in cool and humid cellars (8 °C). They are salted, rubbed, and turned twice a week. These treatments, combined with the atmosphere of the cellar, allow for the development of a fine layer of specific ferments, the morge, whose enzymes contribute to the maturation and unique flavor of Beaufort.
What is the difference between Beaufort and Beaufort Summer?
The Beaufort Summer is produced when the cows go to the pastures from June to October. They feed on a wide variety of mountain herbs and flowers, which gives the cheese richer, floral, and complex aromas.
The Beaufort (also called Beaufort Winter) is made when the cows are in the barn from November to May. Their diet then consists mainly of hay harvested during the summer, which gives a cheese with softer and more consistent flavors.
1 kg of Beaufort purchased = direct support to Beaufortain producers
What our customers think of the cooperative
Behind every wheel, passionate men and women
Since 1957, the Cooperative brings together 180 producers, as well as men and women committed daily to quality and the territory.
Management, dairy workers, quality service, cheesemakers and assistant cheesemakers, cellarmen, salespeople, administrative services: the entire operation of the Cooperative relies on salaried teams, supervised by managers who are themselves employees of the Cooperative.
Everyone contributes, through their know-how and involvement, to the enhancement and marketing of Beaufort AOP.
Pierre LAURENT
Director
Pierre has been the director since 2009; he coordinates the activities of the cooperative and its subsidiaries, from milk collection to retail stores.
Nadia MANON
Store manager
Nadia is in charge of the La Crémerie d’Arêches store. She manages orders, supervises her team, ensures the smooth operation of the store, promotes Beaufort cheese, and oversees its marketing.
Valentine MANSORD
Milk collection
Valentine is in charge of collecting the milk. With her team, she collects the milk from the farms and transports it to the cooperative using a tanker truck.
Céline GACHET
Logistics
Céline ensures the purchase, receipt, and supply of products between the cooperative and the 13 sales points.
Yoann BIAIS
Cheesemaker
Yoann is a cheesemaker. He is part of the team that produces Beaufort, with the support of the cheese assistants.
Vincent BLANC-GONNET
Cellar manager
Vincent is responsible for refining Beaufort. With his team, he provides the necessary care to allow the cheeses to fully develop their aromas.
Where to buy our Beaufort?
The Cooperative of Beaufortain has 13 stores. Come discover our Beaufort, Savoie cheeses, fine grocery items, charcuterie, Beaufortain meat, and Savoie wines.
Meet our teams and benefit from their advice.