Nicknamed the prince of Gruyère cheeses, it is an emblem of summer cheeses.
With its unrivalled reputation, although often confused with its less prestigious cousins, produced at high altitude in the heart of the Alps during the summer months, it is an emblem of mountain cheeses, nicknamed the prince of Gruyères.
This pressed, cooked cheese owes its prestige to the small number of producers, and to the fact that it is produced at an altitude of at least 1,500 meters, directly after morning and evening milking with milk from a single herd. These special conditions allow us to produce a rare and unique cheese.
A large, concave-heeled cheese weighing 40 to 50 kg, Beaufort Chalet d’Alpage is an imposing cheese. Its rind is ochre-brown, slightly waxed on our older pieces. The paste is a beautiful deep gold, sometimes streaked with woollen streaks – small cracks that form over time. The texture is generally fatty, enveloping the puck and gently accompanying fruity notes and roasted almonds, while a hint of dried hay can also be found on the most venerable pieces. The complexity developed here in no way undermines the nobility embodied by this ancient cheese.