What is the difference between winter and summer Beaufort?

Winter Beaufort, the mildest, Summer Beaufort, the strongest! The cows’ diet is the main differentiating factor: mountain pastures and flowers in summer, stables and hay in winter.

Where can I buy Beaufort?

All year round, at the Aux produits savoyards cheese dairy in Saint-Jean-de-Maurienne and at the Coopérative Laitière in La Chambre. In season, at the Aux producteurs savoyards cheese dairy in Albiez-Montrond.

Can we visit the Beaufort cellars?

The Vallée des Arves dairy cooperative offers guided tours from Monday to Friday from 9am to 11am in season. The Coopérative Laitière de La Chambre offers guided tours 1 or 2 days a week in summer, by prior arrangement.

Le Beaufort | Explore Maurienne

Le Beaufort what is it?

Made in Savoie, Beaufort is the designation of origin for a pressed cooked cheese made from whole, raw cow’s milk. You’ll recognise it by its ivory colour and, in particular, its concave heel.

Presented in the form of a large wheel weighing around 40 kg and with an average diameter of 54 centimetres, you can see these wheels of cheese in the various sales outlets. It takes 400 litres of milk to make one wheel of cheese.

Beaufort is renowned for its subtle, fruity flavour and inimitable melting texture.

©
Caves Fromagerie Cooperative De La Vallee Des Arves
|
OTICoeurdemaurienne

The Dairy Cooperative of the Arves Valley

The Coopérative Laitière de la Vallée des Arves was founded in 1965 by the men and women of the villages of Albiez-Montrond, Saint-Jean-d’Arves and Saint-Sorlin d’Arves.

Farmers, cheese-makers and wine merchants, they produce top-quality cheeses including Beaufort PDO thanks to their know-how and the unique flavours of our region.

The cheeses are made in Saint-Sorlin d’Arves, and you can visit the dairy on your own or with a producer.

In figures :

30 farmers
60 direct and indirect jobs
600 cows
2.5 million litres of milk collected each year
250 tonnes of Beaufort PDO cheese
5,500 wheels of Beaufort PDO cheese made each year, an average of 15 wheels a day

Find out more

©
Aop Beaufort Degustation
|
OTICoeurdemaurienne

The Dairy Cooperative de La Chambre

Created in 1959, the Coopérative Laitière de La Chambre collects, manufactures and matures Beaufort from the milk of 29 farmers who are proud of their work.

Beaufort is made in La Chambre, and guided tours are available in summer, 1 or 2 days a week, by prior arrangement.

The Cooperative sells its cheeses in La Chambre, Saint-François-Longchamp and Valmeinier.

In figures :

29 farmers
20 jobs
2.4 million litres of milk
240 tonnes
5380 wheels of Beaufort PDO

Find out more

Recipe Crozet and Beaufort gratin

Looking for a comforting dish? Crozets and Beaufort cheese will delight your taste buds!

Ingredients (serves 4) :

400g crozets
200g Beaufort cheese
320g leeks
1 onion
a small jar of cream

Recipe:

Preheat the oven to 210°. Cook the crozets in a pan of hot water for 20 minutes.
Thinly slice the leeks and rinse them in a sieve under running water. Thinly slice the onion.
In a hot frying pan, add a drizzle of olive oil, the leeks and onions and cook for 10 minutes over a medium heat.
Drain the crozets at the end of cooking.
Pour the crozets, pan-fried vegetables and crème fraîche into a bowl, season with salt and pepper and mix well. Add small
pieces of Beaufort cheese for an extra touch of deliciousness.
Pour the mixture into a gratin dish. On top of the gratin, add the sliced and grated Beaufort.
Season with pepper and bake for 15 minutes at 210°C.
Remove the dish from the oven. Now it’s ready!