Beaufort, cow's milk, Savoie, France - 8oz/Cut

Beaufort is one of the great Alpine cheeses of France, produced in the high mountains of Savoie. Made from raw, whole cow’s milk, it is a cooked, pressed cheese (pâte pressée cuite) prized for its remarkably smooth, melting texture and delicate combination of fruit, nuts, butter, and alpine herbs. Beaufort has held appellation protection since 1968. 

Beaufort AOP is made exclusively from the milk of Tarine (Tarentaise) and Abondance cows, two mountain breeds particularly well adapted to the steep Alpine landscape. Their diet is based on grass and hay, with summer grazing on high-altitude pastures rich in wildflowers and aromatic plants.

The raw milk is gently heated and coagulated before the curd is cut, cooked, drained, molded, and pressed. Each wheel averages an impressive 40 kg (about 88 lb). Beaufort is immediately recognizable by its concave sides, created by the traditional wooden hoop used during molding. Historically, this shape also helped make the enormous wheels easier to secure for transportation down from the mountains. The wheels must mature for at least five months. During affinage, they rest on spruce boards in cool, humid cellars and are repeatedly salted, rubbed, and turned.

Sugguested pairings: Rousette de Savoie, Jacquère, Roussanne, Burgundy, Jura whites, Champagne, Mondeuse