Beaufort d'Alpage

Beaufort d'Alpage is an alpine cheese from the Rhone-Alps region of France. The production area of the Beaufort covers the high mountains of Savoie in the three valleys Beaufortain / Val d'Arly, Tarentaise and Maurienne.

Beaufort is a very large cooked pressed firm cheese made exclusively with the raw milk of Tarine also called Tarentaise and Abondance breed of cows. These cows are agile and strong and perfectly suited for the rough terrain of the high pastures.

There are three different types of Beaufort; Beaufort, Beaufort d’été (which is a summer Beaufort) and Beaufort Chalet d’Alpage. Beaufort d'Alpage is only a small part of the summer production (about 10,000 wheels). Beaufort d'Alpage must be manufactured using traditional methods, in a mountain chalet that is 1,500 meters minimum above sea level and with the milk of a single herd of cattle. The AOP (Appellation d’Origine Protégée) specifications impose an annual production limit of 5000 liters of milk per cow or a daily production of 16 liters. Keep in mind it takes about 500 litres (130 gallons) of milk to make a Beaufort of 45 kg (99 lb).

To make Beaufort, the milk is heated and then the curd is pressed into a beech-wood hoop mold which gives the cheese its distinctive concave shape on the side (heel) of the wheel. A large wheel of Beaufort can measure up to 76 cm (30 in) in diameter and 16 cm (6.3 in) in height. The wheels are aged for a minimum of 5 months to upwards of 12 months in a mountain cellar that maintains a high humidity and cool temperature.

Beaufort d'Alpage is without a doubt one of the finest firm cheeses in the world. It has a wonderful aroma of milk, butter, flowers and honey. A young Beaufort will have a mild, fruity taste while an aged Beaufort has a stronger aroma and more complex flavours that linger on the palate.  The paste of a winter Beaufort has a pale whitish colour while the summer versions have a more yellow paste due to the cows munching on the alpine flowers. The chlorophyll from the grass and carotene from the alpine flowers give the summer cheeses its beautiful colour and grassy and flowery aromas. Beaufort is richer and creamier than other mountain cheeses.

An excellent way to serve Beaufort is with smoked salmon. It pairs nicely with a Chablis or a white Burgundy wine. Beaufort melts well and is a great choice for a cheese fondue. You must try the exquisite Fondue Savoyarde; made with equal parts of 3 cheeses from the Savoie region; Beaufort, Abondance and Tomme de Savoie.

Photo source: http://www.fromage-beaufort.com/