Description
Beaufort is A Savoyard Tradition
In strict accordance with a very ancient tradition, Beaufort, the "Prince of Gruyères," is a rare product from the high pastures of Savoy.
Evidence of cheesemaking dates back to Roman times in this region, but it was only in the 17th century that the production of Gruyère cheese using a technique equivalent to that of Beaufort today was described.
Produced with raw milk in the valleys of Beaufortain, Maurienne, Tarentaise and part of the Val d'Arly, Beaufort is a wheel with a concave heel. It is a product of the agropastoral system which, throughout the seasons, moves herds of Tarine and Abondance cows to graze the grass at the bottom of the valleys up to 2,500 meters above sea level.
Rich in particularly well-absorbed calcium, it contributes to the balance of growing children. It can be used throughout the meal (appetizers, platters) but also as a snack.
A tip: don't grate it for cooking, but cut it into thin strips.
In strict accordance with a very ancient tradition, Beaufort, the "Prince of Gruyères," is a rare product from the high pastures of Savoy.
Evidence of cheesemaking dates back to Roman times in this region, but it was only in the 17th century that the production of Gruyère cheese using a technique equivalent to that of Beaufort today was described.
Produced with raw milk in the valleys of Beaufortain, Maurienne, Tarentaise and part of the Val d'Arly, Beaufort is a wheel with a concave heel. It is a product of the agropastoral system which, throughout the seasons, moves herds of Tarine and Abondance cows to graze the grass at the bottom of the valleys up to 2,500 meters above sea level.
Rich in particularly well-absorbed calcium, it contributes to the balance of growing children. It can be used throughout the meal (appetizers, platters) but also as a snack.
A tip: don't grate it for cooking, but cut it into thin strips.