In the Middle Ages, it was the monks and the village communities who undertook the clearing of the mountain pastures to accommodate the dairy herds. They made a cheese called "Vachelin". It takes its name from the valley of Beaufort, its cradle. It is made in high mountain chalet in transhumance.

The Beaufort is an excellent end of meal cheese. It is also consumed as an aperitif cut into small cubes. It is used to make fondue Savoyarde and enters the composition of pies, tarts and gratins.

MAC10012

Data sheet

Origin
France
Temperature
Chilled
Certification
AOP
Flavour
Natural Flavour
Dairy
Cow Cheese
Treatment
Raw

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