also called the “star of gruyères cheeses” is produced from raw whole milk. Since 1968, it has been produced under a Protected Designation of Origin which imposes very strict specifications, including regular checks on milk producers and a minimum 5-month maturing period.
It is produced in wheels, each weighing around 40 kg, of 11 to 16 cm in height and 35 to 75 cm in diameter, with a concave heel. It has a smooth texture and an ivory to pale yellow colour, and begins firm in the mouth before softening.
11,000 Beaufort wheels are produced each year by the Haute Maurienne Vanoise Cooperative. Each of them is made on the premises in Val Cenis Lanslebourg from the 5 million litres of milk collected annually from Modane to Bonneval sur Arc. Cheese connoisseurs will appreciate the finesse of the Beaufort d’Alpage, the Beaufort d’Eté and the Beaufort d’Hiver!
Bleu de Bonneval sur Arc
This firm yet creamy blue cheese is an original product made from the milk of cows that graze on the mountain pastures. It matures in the cellars for a mininum of 3 months, which gives it an incomparable taste and the freshness and character of the high mountains. 30,000 pieces of a diameter of 20 cm and a height of 10 to 20 cm, each weighing about 2.5 kg, are produced every year. Its name is a registered trademark of the Haute Maurienne Vanoise Cooperative.
Bleu de Termignon
This blue cheese is so rare that it is often sold before it is even made! It is a mild, blue-veined cheese with a natural rind and is produced exclusively in the mountain pastures of Val Cenis Termignon, from the milk of Tarine herds grazing at an altitude of over 2,500 m during the summer months. It comes in a cylinder form weighing around 30 kg, measures 30 cm in diameter and 15 cm in height. It is prepared from a mixture of sour curd and fresh curd and is matured for 4 to 5 months.