Beaufort

Pressed cooked cheese made from cow's milk
Beaufort cheese is produced using milk from Tarentaise cows grazing at altitude (between 800 and 2000 metres). It has been made by the mountain farmers of Beaufortin, Tarentaise and Maudenne for generations. It differs from its cousin, Comté, in that it does not have any holes. Once it has been made, it is left to mature in the cellar for 8 to 12 months. This is when it turns yellow and, more importantly, gains its special taste - fruity and salty at the same time, with some marvellous floral scents. It can be eaten as it is, at any time of day, accompanied by an Apremont or a Chignin wine, and it is one of the cheeses used to make Savoyard cheese fondue.