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Beaufort

Beaufort is a rather sharp, hard cheese made from pasteurized cow’s milk similar to Gruyere; some refer to Beaufort as the Prince of Gruyere. Entremont’s Beaufort bears the PDO designation, (Protected Designation of Origin), which guarantees the high quality of this rich, full flavored cheese. Serve it as an appetizer or at the end of a meal with a glass of white wine, like Chablis. You will appreciate its fruity aromas, its smoothness and maturity. It is also a great melting cheese, flavorful in your hot sandwiches or fondue.

PROFILE

Beaufort is easily recognizable from its concave heel and reddish brown rind, its smooth ivory to pale yellow color, and its deep aroma. It is produced in a specific area of the French Alps, la Savoie region, from a specific local breed. It is this high altitude that imparts Beaufort with its unique flavor. Milder and creamier than other mountain cheeses, its supple paste has flower and herb aromas. There is also a distinctive nutty, mellow caramel flavor, accompanying the sophisticated texture.

HISTORY

Beaufort was already known in the Roman era and is named after a small rural town in the French Alps. Crafted for centuries, it is traditionally made in very large wheels. Following the 1960’s decrease in production, the Union of Beaufort Producers was created to protect and revive the crafting of this mountain cheese. Thanks to their efforts, Beaufort received the PDO designation in 1968.

CRAFTING

Crafted without any additives or coloring agents, Beaufort is controlled at each stage of manufacture. Each Beaufort is aged for a minimum of 5 months and up to 12 months. During the aging process, the Entremont master cheese makers personally care for every wheel of Beaufort. Daily, each wheel is turned over and rubbed with salt.

HOW TO SERVE IT

Though unique, Beaufort can be enjoyed in a variety of manners. The traditional use of the cheese is either to make Fondue Savoyarde or to make a quiche. Beaufort is also divine with smoked salmon, and is often found on a variety of cheese platters as it marries well with other cheeses and fruits. And for those who imbibe, Beaufort’s flavor can truly be discovered with Pouilly-Fuissé or with Pinot Noir or Côtes du Rhône.

FEATURE RECIPES