Beaufort Chalet d’Alpage

Beaufort Chalet d’Alpage is the rarest, most revered expression of Beaufort—an Alpine treasure made under the strictest and most traditional conditions. Produced only from June to October, this seasonal cheese is a form of Beaufort d’Été (Summer Beaufort), crafted when Tarine and Abondance cows graze on high-altitude alpine pastures bursting with wildflowers and herbs. The result is a cheese with a richer, more floral, and complex flavour profile, shaped by the diverse mountain flora the cows consume.

What sets Chalet d’Alpage apart is its extraordinary method of production. It is made exclusively in mountain chalets above 1500 metres, often by a single herdsman or a small team, using milk from a single herd and a single milking on the same day. The cheese is crafted entirely on-site, using traditional methods, typically in copper cauldrons, just steps away from where the cows graze. This artisanal approach preserves the micro-terroir of the high Alps in every wheel.

A MUST TRY FOR DIE HARD CHEESE LOVERS! 

Country of origin: France
Region, town: Savoie, French Alps (typically made in high-altitude chalets above 1500m in areas like Beaufortain, Maurienne, and Tarentaise)
Source of milk: Raw cow’s milk
Texture: Firm, smooth, and slightly elastic with a creamy mouthfeel
Flavour: Rich, complex, floral, nutty, with alpine herb notes and long savoury finish
Aging time: Minimum 5 months; often aged 6–12 months for deeper complexity

Serving suggestion: Slice and serve at room temperature on a cheeseboard with dried fruits and crusty country bread. It also shines grated into alpine classics like fondue or melted over boiled potatoes with a touch of butter. Let it be the hero of a tartiflette or a luxurious croque monsieur.

Wine Pairing: Pair with a white Vin de Savoie like Apremont or Roussette for a regional match, or try a light red like Gamay or Pinot Noir. For something more structured, a Jura Chardonnay or even a Chenin Blanc with a bit of age brings out the cheese's alpine aromatics.