The Beaufort Alpage is a beautiful cheese with a smooth brown rind and a firm and melting texture with a fresh and fruity aroma. Beaufort is an excellent cheese to end a meal. This cheese is also perfect as an appetizer, cut into small cubes, and used in the making of Savoyard fondue and in the composition of tarts, pies, and gratins.
In the Middle Ages, it was the monks and the village communities who began clearing the mountain pastures to support the dairy herds. They made a cheese called "Vachelin". The name comes from the Beaufort valley, its birthplace. It is made in high mountain chalets.
After some rest, followed by a stirring "on fire", the cheese is then wrapped in a cloth and molded-in beech wood moulds. Once pressed and salted, it is matured in a cellar for at least 5 months.