| BEAUFORT |
 Description:
This remarkable cheese
was already known in the time of the Romans. It takes about 500 litres (130
gallons) of milk to make a Beaufort of 40/45 kg. The cheese is made from the
milk given by the mahogany-coloured Beaufort cows, called the Tarines or
Tarentaises. This ancient mountain breed originally came from the Indo-Asian
continent. Beaufort cheeses come in three versions, Beaufort, Beaufort
d’été (summer Beaufort),and Beaufort d’Alpage which is
made in the mountain chalets and is the most tasty.
Ripening takes at least
four months in humid (92°) cellars with the temperature below 15° . The
cheeses are constantly wiped and rubbed with brine.
Texture:
The pate of the winter cheese is
white, whereas the summer cheeses are a pale yellow, due to the cows munching
on the alpine flowers.
Taste:
Young cheeses have a mild fruity,
sweet taste then the taste become stronger and complex. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1968 |
| Weight |
 |
40000 g |
| Affinage |
 |
4 to 24 months |
| Pate
(dough) |
 |
Cooked, pressed hard cheese |
|
