Weight: 200
Maturation: at least 12 months
Cheese Type: Uncooked, Pressed cheese
Selected and refined by the master affineurs at Fromagerie Janier in Lyon, this Beaufort d’Alpage represents the pinnacle of Alpine cheesemaking. Christian Janier, Meilleur Ouvrier de France, ensures that only wheels of exceptional quality, produced during the summer transhumance in the high pastures of Savoie, earn this prestigious designation.
This cooked and pressed cheese is made exclusively from the raw milk of Tarine or Abondance cows grazing on rich mountain flora. It boasts a dense, smooth texture that is both firm and supple, with a complex, nutty flavour featuring pronounced notes of toasted hazelnuts, fresh butter, and a subtle floral sweetness.
Renowned for its exceptional melting qualities, it is sublime in fondues and gratins. On a cheese board, it pairs perfectly with a dry white wine from Savoie, such as a Jacquère, or a fruity Pinot Noir. Enjoy with dried fruits and walnuts to complement its rich profile.
Storage: Keep refrigerated, wrapped in wax paper. Bring to room temperature before serving to release its full aromatic complexity.
Wine Pairing:
Red wines (Cote de Beaune, Beaujolais)
White wines (Roussette)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officially a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP status gives you an exclusive access to our E-Shop at the Monthly Offer’s price, for a period of one year!Â
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team
Reviews
There are no reviews yet.
Only logged in customers who have purchased this product may leave one review.