Agriculture and Beaufort AOP

Mountain agriculture requires specific expertise, including maintaining meadows and alpine pastures, milking cows at altitude, and making cheese. Agriculture is still very present in Bonneval sur Arc.

By grazing the meadows all summer, cows and ewes feast on grasses and flowers which will give all their flavors to the cheeses but also contribute to the quality of the ski slopes! Part of the pastures are transformed into ski slopes in winter.

Alpine pasture grazing helps to regenerate vegetation year after year. As the grass is of good quality, the snow "holds" better in winter, which facilitates the preparation of the slopes.

All year round, meet the farmers, the flocks in the alpine pastures and taste quality products made by passionate mountain people.

Also known as the “Prince of Gruyères,” it is made from raw, whole milk. Since 1968, it has held a Protected Designation of Origin ( PDO) status, which requires adherence to very strict guidelines, including regular inspections of milk producers and a minimum aging period of five months.

It comes in the form of a wheel weighing about 40 kg, 11 to 16 cm high and 35 to 75 cm in diameter, with a concave heel. Its smooth paste ranges in color from ivory to pale yellow; it is firm at first on the palate but then melts in the mouth.

The Haute Maurienne Vanoise Cooperative produces 10,000 wheels of Beaufort cheese each year. Each one is made on-site in Val Cenis-Lanslebourg using the 5 million liters of milk collected annually from Modane to Bonneval sur Arc. Beaufort d’alpage, Beaufort d’été, and Beaufort d’hiver delight the palates of even the most discerning gourmets!