SALLANCHES SHOP
Welcome to our store of the Cooperative in Sallanches!
Located in the Roche Island commercial area (next to Carrefour). Discover a wide selection of quality products, with a special focus on the famous Beaufort cheese, Savoie cheeses, Beaufortain meat, charcuterie, wines, and a variety of fine grocery products.
Opening hours
- Monday to Saturday: 9:30 AM – 12:30 PM / 2:00 PM – 7:00 PM
Practical information:
- Address : Roche Island commercial area, 74700 Sallanches
- Phone : 04 50 89 95 69
- Email: sallanches@cooperative-de-beaufort.com
- Animals not allowed
- Accessible to people with reduced mobility
- Payment by credit card, checks, and cash accepted
Our cheeses
Beaufort
AOP cheese since 1968, Beaufort is known for its distinctive fruity taste, firm yet melting texture, and subtle array of aromas. It appeals to both young and old.
The 3 Copeaux
A trio of cheeses selected by our affineur, consisting of 50% Beaufort. This blend is sold in a ready-to-use tray.
Beaufortain Meat
Our Tarine and Abondance breed cows are raised in Beaufortain according to the AOP Beaufort rules. They are exclusively fed on grazed grass and hay from the region. Suitable for grilling, stewing, braising, consuming directly, or simply reheating, our products adapt to all your desires.
Your questions
How is Beaufort sold?
Beaufort is sold sliced and vacuum-packed. We recommend buying it sliced if consumption is planned soon, and rather vacuum-packed if you wish to keep the piece for up to 2 months.
Does cheese freeze?
No, you cannot freeze our cheeses.
Does sous vide guarantee refrigerated packaging?
No, customers must transport the cheese in a cooler if they wish to maintain the cold chain. Vacuum sealing only helps to preserve the product better, but it does not refrigerate it.
Do you sell vacuum-packed cheese?
In the shop, we sell cheese by weight: the customer tells us the desired weight. We also offer pre-packaged pieces in self-service.
What is the difference between Beaufort and Beaufort Summer?
The Beaufort Été is produced when the cows go to the alpine pastures from June to October. They feed on a wide variety of mountain grasses and flowers, which gives the cheese richer, floral, and more complex aromas.
The Beaufort (also called Beaufort d’hiver) is made when the cows are in the barn from November to May. Their diet is primarily composed of hay harvested during the summer, resulting in a cheese with milder and more consistent flavors.