BEAUFORT AOP

Terroir and Craftsmanship

Known as “the 1000 flowers cheese”, Beaufort AOP hails from the majestic French Alps,
where high-altitude pastures of extraordinary botanical richness define its character.
Produced from raw cow’s milk and matured for a minimum of 5 months, it develops a
distinctive golden, grained rind and a smooth, ivory to golden-yellow paste.
Its concave shape, unique to the traditional Beaufort mold, is as iconic as the cheese itself. It
comes from the wooden mold that was used to carry the Beaufort wheel on the back of the
donkeys, to bring the cheese from the mountain down to the village in the valley.

Sensory Profile

On the nose: intensely floral aromas with notes of cooked milk. On the palate: rich and
multidimensional, a complex bouquet of floral to fruity notes — dried fruits and hazelnuts —
unfolds with remarkable balance. The first impression is firm, before the paste yields to a
long, elegant, melting finish.

Pairings

White wines from Savoie — particularly Chignin-Bergeron — or a Jura white are the ideal
companions. A Meursault or a crisp Riesling elevate the experience further. For something
unexpected, a glass of pineapple juice brings a tropical contrast.
On the board: fresh pineapple, walnuts, and apricot jam echo the fruity and floral character
of the cheese. Serve on a walnut bread or seed baguette.