| Beaufort | |
|---|---|
 | |
| Country of origin | France |
| Region | Savoie,French Alps |
| Source of milk | Cows |
| Pasteurized | No |
| Texture | Firm |
| Dimensions | 35 to 75cm, 11 to 16 cm concave heel |
| Weight | 20 to 70 Kg |
| Aging time | 12-15 months |
| Certification | FrenchAOC April 4, 1968 |
| Named after | Beaufort |
 Related media on Commons | |
Beaufort (French pronunciation:[bofɔʁ]ⓘ) is a firm, raw cow's milkcheese associated with thegruyère family.[1] AnAlpine cheese, it is produced inBeaufortain,Tarentaise valley andMaurienne, which are located in theSavoie region of theFrench Alps.[2]
There are three varieties of Beaufort:
Beaufort was first certified as anappellation d'origine contrôlée in 1968.[3][4]
Beaufort is produced in theBeaufortain, Tarentaise and Maurienne valleys, as well as parts of the Val d'Arly valley, all located on 450,000 hectares of the Savoie region.[2]
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 theTarine orAbondance cows that graze in the Alps.
To make Beaufort, the milk is first heated, acidified, and coagulated. The curds are 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 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 issmear-ripened with a mixture called morge which produces its strong flavour and pale yellow rind.[5] The prepared cheese must then age for 6–12 months, or even longer, in a cool mountain cellar.
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Beaufort cheese is pale yellow, with a smooth and creamy texture and lacks holes like some otheralpine cheeses. Beaufort also has a very distinct aroma, sometime described as strong or mildly pungent and reminiscent of the pastures on which the Tarentaise andAbondance cows graze to provide the milk used for the cheese.
Beaufort is commonly used to makefondue because it melts easily. One of the many cheeses that go well with whitewine, Beaufort is often enjoyed with fish, especiallysalmon.
