BEAUFORT, THE PRINCE OF GRUYERE CHEESE
Beaufort cheese benefits from AOP labelling, "Appellation d’Origine Protégée", and its production is governed by specific rules. The exclusively Tarine and Abondance cows must remain in Tarentaise, Beaufortain or Maurienne and graze from May to October. During the winter, the food consists mainly of local hay.
Milk destined for the manufacture of Beaufort is produced in areas high in the mountains, in alpine pastures.
For 100 days in the summer, the herds (Tarine and Abondance cows) gather on the large meadows between 1,500 m and 2,000 m in altitude, which represent the ski areas in winter). The grass is plentiful and of high quality: the basis of milk production in Beaufort.
This milk is collected every day, then poured into a copper vessel. The unchanging manufacturing steps thus begin (curdling, moulding, pressing). And finally: ripening in a cellar for up to 12 months.
You can attend the manufacture of Beaufort, free of charge, and visit the ripening cellars every morning at the cooperative in Moûtiers
It's worth mentioning that the Coopérative Laitière de Moûtiers won the Silver Medal at the Concours Général Agricole de Paris in 2016.
The Dairy Cooperatives can be found in the 3 Valleys resorts: Courchevel Le Praz, Courchevel Moriond, Méribel-Mussillon, Les Menuires (3 shops), Val Thorens