The Duc Goninaz Shop

Opening Hours

  • In season : every day from 8:30 AM to 12:30 PM and from 2:30 PM to 7:00 PM
  • Off-season : every day from 8:30 AM to 12:30 PM and from 2:30 PM to 6:30 PM

Practical Information:

Our Cheeses

The Beaufort

The history of Arêches-Beaufort is closely linked to Beaufort, nicknamed “The Prince of Gruyères”. Classified AOP since 1968, this Savoy cheese can be enjoyed all year round!

The Beaufort Chalet d’Alpage

Produced from June to October with milk from a single herd at over 1500m altitude, this cheese is made just after each milking, twice a day, ensuring an exceptional product.

Beaufortain Meat

Our Tarine and Abondance breed cows are raised in the Beaufortain according to AOP Beaufort rules. They are exclusively fed on grazed grass and hay from the area. Whether grilling, simmering, 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 formula (per person)
– Classic formula
– Gourmet formula
– Mountain formula

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

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

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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