The Beaufort is an excellent cooked pressed mountain cheese, much appreciated by gourmets. Recognized by a PDO (Protected Designation of Origin), it distills, depending on the season, gourmet aromas, strong and fruity, which make it indispensable on the cheese board.
The "summer" Beaufort is made from the milk harvested from June to October inclusive, including the alpine milks.
The Beaufort "alpine chalet" refers to the summer productions produced twice a day (just after milking) in an alpine chalet, situated above 1500 meters above sea level, according to traditional methods, From the milk production of a single herd.
With the rigorous respect of a very old tradition, the Beaufort, nicknamed the "Prince of the Gruyères", is the rare fruit of the high pastures of Savoy. Its history is built on values of authenticity and conviviality, inseparable from its territory.
The name of this cheese does not appear until the 19th century, but its origin is born far beyond, since we already talked about this great cheese of the mountains in the time of the Romans.
First recognized at the French level by an AOC (Appellation d'Origine Contrôlée) in 1968, Beaufort is now protected at European level by a PDO, which confirms its high quality.
The Beaufort is exclusively made in high mountains. It owes the richness of its aromas to the exceptional variety of the flora of the alpine pastures of the Beaufortin, Tarentaise, Maurienne and part of the Val d'Arly.
It is made from whole raw milk of cows of Tarines and Abundances breeds, which graze from June to September in alpine pastures near the glaciers up to 2,500 m altitude.
The Beaufort is subjected to a succession of very specific care. From milking to a copper cauldron, the milk is curdled with a natural rennet: the calf's curd. The "curd slice" then turns it into very fine grains, which are heated and then collected in a linen cloth before being molded into a wooden circle. Pressed and salty, the Beaufort finally enters a cool cellar for 5 to 10 months of ripening, during which each cheese is carefully monitored and rubbed, with a mixture of salt and cheese crust called "the morge".
To preserve its subtle aromas, keep your Beaufort in its original packaging in the lower part of the refrigerator and take it out 30 minutes before you taste it.
Excellent in plate, the Beaufort also lends itself readily to many gourmet culinary preparations (use it preferably in strips rather than grated), like the traditional fondue Savoyarde or the soufflés with the cheese for example.
The Beaufort contains 8 times more calcium than milk or yogurt: a remarkable concentration linked to its manufacturing process. And it represents an important source of protein since 60 g bring as much protein as 2 eggs or 100 g of beef.