The Alpage de “la Para”

"At the foot of La Leisse and La Rocheure valleys, the tarentaise and abondance dairy cows and the Thônes and Marthod sheep graze on the slopes, at first gentle and then very steep, of the “Para” pasturelands. The local alpine farmers transform the milk from the cows on the pastures into two types of cheese: the Termignon blue, a rare product which is thinly veined and crumbly, as well as the Beaufort, a pressed-cooked raw milk cheese. Originally from Beaufortain, from which it takes its name, the production of the ""prince of the Gruyères"" is now widespread in the valley of Maurienne. As for the sheep and their lambs, they follow the snowfall cycle from spring to autumn to enjoy the full benefits of the richness of the high-altitude pastures."