Maturation: at least 12 months
Cheese Type: Uncooked, Pressed cheese
Born in the Middle Ages, Beaufort is the descendant of “Vachelin”, a smaller cheese that couldn’t last all winter. It’s only in 1865, that this cheese will take this final name of Beaufort. With a soft and creamy paste and a franc taste, the Summer Beaufort is only produced between May and October to ensure that the cows graze in the mountain pastures. Therefore, Summer Beaufort has stronger fruits notes. Beaufort has a soft and creamy paste with a franc taste accompanied by fruity notes.
Red wines (Cote de Beaune, Beaujolais)
White wines (Roussette)