A noble product from the alpine meadows of Savoie the Beaufort is the prince among Gruyères. Produced in the valleys of Beaufortain, Val d'Arly, Tarentaise and the Maurienne.
Cylindrical in form the diameter may vary between 35 cm and 75 cm with a thickness of 11 cm to 16 cm. A loaf of Beaufort weighs 40 kg on average.
A pressed cooked cheese made from raw cow’s milk, the maturation period is a minimum of 5 months at a temperature of 10 C°. A flat loaf with a characteristic concave hoop side, displaying a smeared rind, which is rubbed, clean and robust with a uniform yellow to brown colour.
The pate is smooth and homogeneous and can have several fine horizontal slits and several small holes called "oeil de perdrix", or “partridge eyes” with an ivory to pale yellow colour.
It has an open, slightly salty flavour with no bitterness.

STORAGE TEMPERATURE: + 4° to + 6° C

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