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Beaufort
Beaufort
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Identification facts

Type : cow milk, pressed cooked cheese
Diameter : a wheel of 60 cm in diameter
Height : 12 to 15 cm
Weight : around 40 kg
Talon : concave, acquis au moulage
Crust : golden yellow to brown
Pâte : lisse et ivoire, aux parfums fruités et délicats
Affinage : minimum 5 months

 

Originating in France’s Savoy region, Beaufort cheese is a cousin of Gruyère with a fresh flavor that recalls its mountain origins. You can find young Beaufort labeled “du premier alpage,” produced from the milk of Tarentaise cows who spend June to September in mountain pastures while the snow is melting; cheese with a “hors d’âge” label was produced one (or more) summers before.

Product
cow’s milk cheese

Production
• made from hot milk to which rennet has been added
• placed into round beechwood molds
• pressed and salted
• ripening lasts 6 months for “premier alpage” cheese; a year or longer for “hors d’âge”

Curd
• cooked pressed curd, pale yellow, Gruyere-type
• no holes, but cracks
• firm but supple, oily appearance

Rind
generally smooth, light Brown

Flavor
fruity, with slightly nutty alpine flavors

 
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