This agricultural system and its production ensured relative affluence until the sixties. But because of the manpower involved and the massive rural exodus during this time, production collapsed to less than 500 tons.
Several farmers began to consider that it was time for a new type of organisation. The quality of Beaufort should justify a higher price that supported the extra costs of agriculture in the high mountain regions. Cooperation, by establishing production and maturing dairies including a marketing element, was to be the key structure for a revival of the operation.
The Union of Beaufort Producers started by establishing an operational policy :
- better quality through the creation of a technical department working with different research organisms (INRA, ITFF) ;
- steps to recognize cheese under the AOC label which was completed by 1968 ;
- necessary steps to be taken in order to reduce the problems associated with milk production. This was to be achieved through the development of high mountain machine milking and the partial mechanization of the haymaking process.
This policy, associated with the national agricultural policy related to mountain regions, has enabled agriculture to survive. Nearly 4150 tons of Beaufort was produced in 2005.
The large areas of high mountain pastures have been used for other purposes since the 1960s. Holiday-makers are now welcomed who make use of the remarkable ski slopes which have become famous throughout the world.