THE BEAUFORT

A LITTLE HISTORY...

In the past, Beaufort was used to meet the needs of the populations that had to face a long, cold and harsh winter in optimizing the use of vegetation according to altitude:

– In the valley, the land was reserved for cultivation staple grains, and this is the place where the small herds wintered; today hay meadows have replaced cereal fields.

– In the so-called " montagnette " area, the herds graze in spring and autumn. The milk produced is transformed into tomme intended for family self-consumption. The necessary hay is also harvested to the long winter;

– In the so-called " great mountain " or alpine pasture area, The cows are herded into large herds of up to 200 head. The " mountaineers " exploit during the " 100 days ", from June to September, the meadows from 1500 to 2500 metres above sea level. We make then the Beaufort that is exported to the major urban centres: Paris, Lyon or Turin.

MORE THAN A CHEESE, A REAL HERITAGE!

Beaufort is produced from the milk of some 10,400 Tarine or Abondance breed cows. These cows, for the summer period, populate alpine pastures and thus allow the maintenance of the agropastoral system that shapes our mountains.

High altitude, harsh climate, steep slopes... This system still today responds to the difficulty of exploiting the high Savoyard valleys. It gives rhythm to the agricultural life of the region and, to this extent, title, is part of its cultural heritage and very much alive.

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