Beaufort cheese

La Grande Plagne and its chalet of Plan du Sel is one of the places where the Beaufort d’Alpage is made. Raw whole milk, from tarentaise and abondance cows, is press-cooked, with at least 50% fat, moulded into a concave heel circle, before developing a natural crust which is strengthened by regular brushing. Each cheese weighs between 30 and 60 kg, with a diameter of 40 to 60 cm and a thickness of 12 to 16 cm. The Protected Designation of Origin imposes undeniable constraints, such as the obligation to manufacture cheese with the milk of a single herd twice a day. But it also ensures that quality farming in the high mountains is maintained which is essential to sustaining the Vanoise landscapes...and, in addition, is pleasing to the palate since this cheese is delicious!