Beaufort

Region Milk Type Alps Cow Cooked, pressed hard cheese Fat Grade Affinage 40% AOC 4 to 6 months

 

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About Beaufort: Beaufort was already known in the time of the Romans and is named after a small rural town in the French Alps. Beaufort cheeses come in three versions, Beaufort, Beaufort d’été (summer Beaufort) and Beaufort d’Alpage (in the Alps mountains). The latest is made with milk from Tarine (or Tarentaise) cows. They live in the mountains and graze exclusively on natural pastures. It is said that tasters can feel the grass and flowers of the mountain when eating a piece of Beaufort!

Beaufort making: It takes about 500 litres (130 gallons) of milk to make a Beaufort of 45 kg (99 lb). Beaufort needs to age between 4 to 6 months or even more, in a mountain cellar that maintain a cool temperature throughout the year.

Tasting Beaufort: Beaufort is a giant cheese. A whole wheel weights over 36 kg (80 lb) but more generally 45 kg (99lb). Beaufort is richer and creamier than other mountain cheeses such as Gruyere, Comté or Emmental. Beaufort has a nice scent of milk, butter and honey. The supple paste has flowery and herbs aromas.

Tasting advice: The best way to serve Beaufort is with smoked salmon. A good substitute to crackers would be Beaufort cheese cut in small squares. Like Gruyere, Beaufort melts well and is a very good choice for a cheese fondue or a hot sandwich.

Beaufort and wine: Chablis, Burgundy white wine (French Wine Guide)

More French Cheeses: Comté, Tomme de Savoie