Beaufort

South to Albertville before we peel off into the territory of the mountain goat, The van is relatively nimble and the never ending hairpins are dispatched with little fuss. We head higher and higher until we reach the little town of Beaufort. It is a pretty mountain village famous for its cheese. So, we pop into a local butcher who points us in the direction of the local “laiterie co-operative” where we are treated to watching them make the cheese, (big rounds nearly 2 feet across and 6 inches wide (600mmx150mm for our European readers,)) before we go downstairs and buy half a kilogram (a pound for our American and older British readers) of the stuff. It is absolutely fresh and delicious, a bit like a firm creamy Gouda with a bit more texture, nothing like eating the cheese straight from the local dairy. Even this high in the Alps, it is still 32 degC!