The Alpage de Ritort

I recommend a detour to the Alpage de Ritort for a visit and cheese tasting. Every year, from the beginning of June to the end of September, a family of farmers and its workers settle in the Alpage de Ritort. The farmer produces, with much work and care, 4 to 5 Beaufort cheeses per day, according to an ancestral recipe. Milking is done twice a day. From the 1st milking in the morning, he returns to the dairy and starts making his cheese: curdling, draining, mixing, cooking… the recipe is the result of traditional know-how perpetuated by the alpine farmer. This first production in the morning allows him to produce two Beaufort cheeses and, with the remaining whey, to also start in the production of sérac, a fresh cheese much like the Corsican brocciu or Italian ricotta, delicious with a salad! This mountain pasture is located in the PDO area of Beaufort d’Alpage.