BEAUFORT D'ALPAGE

Beneath a firm, natural rind, the paste is dense, supple and melting, ivory to pale yellow depending on the season of production and the ageing. The milk comes exclusively from Tarine and Abondance cows, grazed on high mountain pastures. It gives the cheese subtle, complex aromas that can recall hazelnut, fresh butter, flowers and spices, with a long finish.

As a family house and cheese affineur, we follow each wheel in our cellars to guide the slow development of its aromas and preserve the balance between texture, intensity and hold when cut.

The Beaufort d'Alpage AOP lends itself to many uses. Thinly sliced, it naturally finds its place on a board among the great mountain cheeses of Savoie. Melted, it brings all its richness to a fondue, a gratin or another mountain dish. Cut into cubes, it also works very well with an aperitif.

To pair it, choose a white wine from Savoie, such as a Roussette de Savoie, along with a dense country bread, both able to carry its richness without masking its aromas.