les saisies shop

Opening Hours

  • In winter: open from mid-December to mid-April, from 8:30 AM to 12:30 PM and from 2:30 PM to 7:00 PM
  • In summer: open from early July to late August, from 8:30 AM to 12:30 PM and from 2:30 PM to 7:00 PM

Practical Information:

Our Cheeses

Beaufort

AOP cheese since 1968, Beaufort delights with 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, composed 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.

OUR SERVICES

By order 24 hours in advance:

Raclette Box 100% cheese of 1kg (4/5 people)
– Classic box
– Gourmet box
– Mountain box 

Raclette and Charcuterie Package (per person)
– Classic package
– Gourmet package 
– Mountain package

Fondue Pack (2 people)
– Classic pack
– Forest pack

Aperitif platter (4/5 people)
– Assortment of cheeses and charcuteries 

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.

Where to Find Us?

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