Beaufort is definitely one of the most amazing alpine cheeses you will ever taste!

Beaufort has been made since Roman times . Lush mountain pastures The Haute-Savoie region of France provides cows with uniquely tasty pastureland - and these flavors are also tasted in the cheese: grassy, ​​floral and deeply nutty.

Beaufort made in the summer is sweet and nutty, while winter Beaufort combines the creaminess of the cheese with the flavors of hazelnut.

A huge wheel of cheese, weighing up to 45kg, is made from around 500 litres of milk using traditional methods. Beaufort is aged for 6-12 months, and often longer. The surrounding edge of the cheese takes on a concave shape when the wheels of cheese are roped to the sides of the cows, who then carry the cheeses from the mountains down to the valley for sale.

Beaufort is called the "queen of alpine cheeses" - and for good reason. In addition to being the ancestor of many other alpine cheeses, Beaufort is considered one of the finest hard cheeses produced today.

Fun fact: the rich morning milk used to make Beaufort, the cheese of the lords. The low-fat evening milk was left for the farm workers, who used it to make cheeses like Tomme de Savoie!