Beaufort

Beaufort is a cow’s milk cheese made from raw milk in the French Alps in Savoie (Savoie department). It has been AOP (Appelation d’Origine Controlée) certified since 1968. Two cow breeds are permitted: Tarentester (brown cattle) and Abondance (Fleckvieh). At least 75% of the feed must come from the region. The cheese must mature for at least 5 months, but can mature for up to 12 months.

There are 3 quality levels

Beaufort (d’hiver) is produced from November to May. The cows are fed with hay, are in the valley and partly in the barn

Beaufort d’ete is produced during the summer months. The cows are out in the fields eating fresh grass.

Beaufort chalet d’alpage is produced in an alpine environment during the summer months. The cows must live on an alp that is between 1500 and 2000 meters high and the milk must come from a single herd. Each milking run is processed separately.

It gets its typical shape (curved on the side) from a beech ring that is placed around the cheese during maturing.

Interesting
When the cheese is grated, it can no longer be called Beaufort.

bread
Nut bread,  wholemeal baguette

Eat
At room temperature with bread, Beaufort is also often used for cooking (au gratin) and is also the basis for a cheese fondue,

Drink
From the Chignin-Bergeron region, (made from 100% Roussanne grapes), a dry, very aromatic white wine from the departments of Savoie and Haute Savoie. Fruity with aromas of ripe fruit, apricot, quince, honey and dry fruit, bright golden – yellow.

Otherwise a full-bodied white wine, such as the Ried Rothenberg Chardonnay from the Grassl winery or a Sauvignon Blanc from Seifried in New Zealand

Alternatively, a Trappist beer, such as the Benno from Engelszell Abbey or an Orval from Belgium

Cheese Family: Hard cheeses heated

For more information go to: www.fromage-beaufort.com (in French)

Sources:
https://www.fromage-beaufort.com/
https://www.inao.gouv.fr/produit/3263
https://www.coopdelachambre.fr/ (Photo wooden ring) 

Beaufort-2
(c) Coopérative laitière de la chambre

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