Tommes and Beaufort Chambéry
Welcome to one of the sales points of the Cooperative in Chambéry!
Born from the collaboration between the cooperatives of Beaufortain and Yenne. Our dynamic and quality-focused establishment offers you a carefully selected range, including the famous Beaufort, Tommes, cheeses and wines from Savoie, charcuterie, meat from Beaufortain, and fine grocery products.
Opening hours
- Open Monday to Saturday from 9:00 AM to 7:00 PM
Practical information:
- Address : 177, avenue du Grand Verger, 73000 Chambéry
- Phone : 04 79 62 30 11
- Email: chambery@cooperative-de-beaufort.com
- Animals not allowed
- Accessible to people with reduced mobility
- Payment by credit card and cash accepted
Our cheeses
Beaufort
AOP cheese since 1968, Beaufort is known for its distinctive fruity taste, firm yet melting texture, and subtle aroma palette. It appeals to both young and old.
Tomme de Savoie
A cow’s milk cheese, with a pressed uncooked paste, Tomme de Savoie is distinguished by its grey, speckled, and flowered rind. It offers a range of flavors that vary according to its aging.
Meat from Beaufortain
Our Tarine and Abondance breed cows are raised in Beaufortain according to the rules of AOP Beaufort. They are fed exclusively on grazed grass and hay from the area. Whether grilled, simmered, braised, consumed directly, or simply reheated, 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.