This massive alpine cheese (90 pound wheels) is a crown jewel in the world of Savoie cheeses, if not in all of France. Each wheel requires about 130 gallons of milk to make and the final form is about 30 inches in diameter and 6 to 7 inches tall. The edge of the cheese has a concave shape which is the result of the form's band that tightened around the cheese when it begins its year-long (or more) aging process. Beaufort is produced in the valleys of Beaufortain, Val d'Arly, Tarentaise and Maurienne using raw milk from the Tarine or Tarentaise breed of cow. Beaufort is made throughout the year, but to our taste, the best wheels are made using summer milk. Cheese made in the co-op style with summer milk (May through September) is called Beaufort d'été.
We work with the Paccard family who ages these wheels to our desired age and we bring in whole wheels to ensure their quality. This cheese itself has a dense but buttery texture, with a deep flavor of nuts, hay and some even say they get a taste of the alpine herbs that the cows have eaten.