Beaufort Alpage

Representing less than 7% of the total Beaufort production, Alpage is the closest that this epic cheese gets to its Roman Era roots. Produced only in the summer months, always higher than 5,000’, on wild alpine forage and from the raw milk of a single herd, this cheese is made in huts – chalets – that often don’t have electricity. Cheese must be made twice a day – so not only is the milk never abused with heat, it is never cooled, leaving the microflora and organoleptic profile fully able to express itself over 2 years of affinage.