
"Stop at the hamlet of Les Prioux, to witness (depending on the time) the making of Beaufort at Rolland. This cow’s cheese, cooked, pressed and smear-ripened (salted and rubbed) has been labelled PDO (formerly CDO) since 1968. It is known as the “prince of gruyères”. Only the tarentaise and abondance breed can claim to give their milk. The appellation ""Beaufort d´Alpage"" is attributed only to cheeses made in summer, with the milk of a single herd, as is the case with your hosts."