Beaufort D'Alpage

Beaufort D'Alpage


Beaufort D'Alpage

1kg Cut

Style: Hard Cooked, Raw Milk, Hard Cheese
Origin: Beaufort, France

From the valley of Beaufort, France a unique flavour, rich in character and texture. The animals graze on a complex diet of fresh flowers, grasses, herbs and plants giving the cheese a unique character. Recent wheel have had subtle anise flavours with a hazelnut back note. Beaufort's distinct shape makes it easily identifiable. The calcium lactate christals shine through in this cheese giving a surprising crunch every few bites. A cheese best enjoyed either on it's own or on soft freshly baked sourdough. 

Beaufort - France

Raw MIlk

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As a rule we recommend around 125-150 grams per person for after dinner and a little bit more is the cheese is the main attraction. Think of the typical block of butter you might buy at the supermarket, cheese and butter are approximately the same weight for size. A typical block of butter weight 250g.

If you're serving a larger crowd, hosting a buffet or plan on serving the cheese over a few days we recommend buying larger pieces of cheese. They typically keep better and larger pieces of cheese always look better when presented. 

If you need help selecting your cheese then you can

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Your cheese comes wrapped in the perfect paper to protect it, the paper achieves the best balance between allowing the cheese to breathe and providing the right humidity. You can order Formaticum cheese paper from our Larder section. 

Store cheeses in the darkest part of your fridge, wrapped in cheese paper, inside a small container. It will help prevent the cheese from drying out and stop it from absorbing any fridge odours. Cheese is alive, it needs a little bit of air movement, not a lot, and something to protect it from drying out. 


Cheese straight out of the fridge can be flat and lifeless. Slowly bring the cheese up to room temperature while still in it's wrapping. Australian Summers can be brutal on cheese so reduce the time out of the fridge according the the prevailing conditions. Try to avoid placing cheese under air conditioning vents as it will dry the cheese very quickly.