Le Beaumont is produced year-round in the districts of Veveyse and Glâne, particularly in Le Crêt (commune of La Verrerie). This soft cheese is made from raw cow's milk (unpasteurized), cultured with matured whey. It is then aged in cellars for 4 to 6 weeks. Beaumont has a mild, slightly tangy flavor and is well-suited as an appetizer with bread and a glass of wine or even as a dessert cheese.
