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To make
Beaufort, the milk is first heated and then cast into a beechwood hoop or mold which gives the cheese its distinctive concave shape. It is pressed for 24 hours, taken out of the hoops and then cooled for another 24 hours. Once cooled, it is soaked in brine and then stored on spruce shelves
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for one to two months. During this part of the process, one side of the cheese is hand-salted each morning, then turned over and massaged each afternoon. Once the cheese rind has reached a level of maturity, the cheese is
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263:
with a mixture called morge which produces its strong flavour and pale yellow rind. The prepared cheese must then age for 6–12 months, or even longer, in a cool mountain cellar.
247:
The cheese is prepared using 11 liters (2.9 U.S. gal) of milk for every 1 kg (2.2 lb) of cheese desired. The milk used in one variety comes from the
499:
397:. Beaufort also has a very distinct aroma, sometime described as strong or mildly pungent and reminiscent of the pastures on which the Tarentaise and
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244:, Tarentaise and Maurienne valleys, as well as parts of the Val d'Arly valley, all located on 450,000 hectares of the Savoie region.
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Beaufort cheese is pale yellow, with a smooth and creamy texture and lacks holes like other
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500:"Syndicat de Défense du Fromage Beaufort, le fromage des alpages de Savoie"
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because it melts easily. One of the many cheeses that go well with white
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Cheeses with designation of origin protected in the
European Union
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Official website of the
Syndicat de Défense du Fromage Beaufort
554:. La société ABC (Agro Business Communications). Archived from
63:
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French products with protected designation of origin
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cows graze to provide the milk used for the cheese.
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548:"Le beaufort capitalise sur le tourisme montagnard"
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492:
121:
109:
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93:
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45:
35:
21:
412:, Beaufort is often enjoyed with fish, especially
527:. Institut national de l'origine et de la qualité
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8:
525:"PRODUIT: Beaufort (Version du 03/06/2003 )"
578:Cheese: Chemistry, Physics and Microbiology
622:
608:
600:
444: – List of cheeses by place of origin
18:
468:. Oxford University Press. p. 63.
454:
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205:There are three varieties of Beaufort:
152:
7:
89:35 to 75cm, 11 to 16 cm concave heel
546:Frédérique Hermine (8 April 2009).
323:Mass of curd removed in linen cloth
228:Beaufort was first certified as an
209:Beaufort d'été (or summer Beaufort)
404:Beaufort is commonly used to make
219:Beaufort d'hiver (winter Beaufort)
14:
347:Molding in a circle of beech wood
335:Molding in a circle of beech wood
426:
364:
352:
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316:
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132:
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16:French medium-hard Alpine cheese
596:(Beaufort Cheese Defence Union)
462:Dr. Catherine Donnelly (2016).
230:appellation d'origine contrôlée
465:The Oxford Companion to Cheese
1:
255:cows that graze in the Alps.
216:in the Alps on high pastures)
240:Beaufort is produced in the
165:) is a firm, raw cow's milk
212:Beaufort d'alpage (made in
189:, which are located in the
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236:Preparation and production
677:Bleu du Vercors-Sassenage
131:
26:
847:Sainte-Maure de Touraine
138:Related media on Commons
1074:Smear-ripened cheeses
812:Pouligny-Saint-Pierre
391:Vacherin Fribourgeois
150:French pronunciation:
747:Fourme de Montbrison
732:Crottin de Chavignol
371:Ripening of Beaufort
177:, it is produced in
169:associated with the
928:Délice de Bourgogne
827:Rigotte de Condrieu
1069:Cow's-milk cheeses
1033:Vacherin Mont d'Or
878:Baguette laonnaise
1046:
1045:
978:Mottin charentais
923:Délice d'Argental
866:Non-AOC varieties
377:Taste and texture
183:Tarentaise valley
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36:Country of origin
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672:Bleu des Causses
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568:
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502:. Archived from
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385:-style cheeses,
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1028:Tomme de Savoie
1018:Saint-Marcellin
1008:Saint Agur Blue
893:Brillat-Savarin
873:Abbaye de Tamié
861:
742:Fourme d'Ambert
662:Bleu d'Auvergne
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558:on 14 July 2014
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442:List of cheeses
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311:Brewing of milk
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299:Scaling of milk
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154:[bofɔʁ]
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1038:Vieux-Boulogne
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883:Bleu de Bresse
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842:Saint-Nectaire
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631:French cheeses
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588:External links
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576:Fox, Patrick.
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275:Reheating milk
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193:region of the
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60:Source of milk
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973:Mont des Cats
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953:Fromage blanc
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807:Pont-l'Évêque
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687:Brie de Melun
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682:Brie de Meaux
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506:on 2012-07-19
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475:9780199330904
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287:Milk curdling
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261:smear-ripened
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175:Alpine cheese
172:
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117:April 4, 1968
116:
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110:Certification
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1023:Saint-Paulin
903:Cancoillotte
656:
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560:. Retrieved
556:the original
551:
541:
529:. Retrieved
519:
508:. Retrieved
504:the original
479:. Retrieved
464:
457:
403:
380:
257:
246:
239:
227:
204:
173:family. An
145:
144:
105:12-15 months
943:Explorateur
797:Ossau-Iraty
727:Coulommiers
667:Bleu de Gex
552:Les Marches
434:Food portal
242:Beaufortain
195:French Alps
179:Beaufortain
122:Named after
97:20 to 70 Kg
70:Pasteurized
54:French Alps
1053:Categories
998:Rochebaron
988:Port Salut
832:Rocamadour
792:Neufchâtel
562:4 December
531:4 December
510:2012-09-02
481:10 January
449:References
224:AOC Status
102:Aging time
86:Dimensions
968:Mimolette
948:Faisselle
918:Clochette
837:Roquefort
822:Reblochon
787:Mâconnais
772:Mont d’Or
767:Maroilles
717:Chevrotin
707:Chabichou
697:Camembert
647:Abondance
580:. p. 200.
399:Abondance
253:Abondance
232:in 1968.
201:Varieties
187:Maurienne
1003:Sarasson
993:Raclette
857:Valençay
817:Pélardon
752:Laguiole
737:Époisses
712:Chaource
657:Beaufort
420:See also
395:Emmental
359:Pressing
146:Beaufort
126:Beaufort
22:Beaufort
958:Gaperon
913:Chaumes
898:Cabécou
802:Picodon
782:Munster
777:Morbier
762:Livarot
757:Langres
692:Brocciu
383:Gruyère
214:chalets
171:gruyère
113:French
78:Texture
963:Metton
938:Etorki
852:Salers
702:Cantal
472:
414:salmon
406:fondue
249:Tarine
191:Savoie
167:cheese
94:Weight
50:Savoie
46:Region
40:France
722:Comté
652:Banon
387:Comté
888:Brie
564:2012
533:2012
483:2020
470:ISBN
410:wine
185:and
81:Firm
64:Cows
639:AOC
393:or
251:or
115:AOC
1055::
550:.
491:^
416:.
389:,
197:.
181:,
73:No
52:,
623:e
616:t
609:v
566:.
535:.
513:.
485:.
148:(
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
