The Story Of Mon's Beaufort Alpage Cheese

Beaufort is a firm, raw cow's milk cheese, similar to Gruyère. It is produced in the French Alps, in the Savoie region, and is classified into three varieties: Beaufort d'été (summer Beaufort), Beaufort d'alpage (made in high-altitude chalets in the Alps), and Beaufort d'hiver (winter Beaufort). Beaufort d'alpage, or 'alpine chalet Beaufort', is made from the milk of cows grazing at high altitudes, above 1,500 meters. This variety is produced in small quantities, using traditional methods, and is aged for 16-18 months. It has a dense, pliable texture and bold flavours, ranging from toasted cream and hazelnuts to cooked onions and hay.

Beaufort Alpage is made in the Alps using milk from cows grazing at high altitudes

Beaufort Alpage is a firm, raw cow's milk cheese, made in the French Alps. It is produced in Beaufortain, Tarentaise and Maurienne, in the Savoie region. The cheese is made using milk from Tarine or Abondance cows that graze at high altitudes in the Alps.

Beaufort is classified into three varieties, depending on the milk and place of production. The first is simply called 'Beaufort' and is made between November and May when the cows are in the barn in the valley. The second is Beaufort Été, or summer Beaufort, made with milk from cows grazing outside. The third is Beaufort Alpage, made with milk from cows grazing at high altitudes, above 1,500 meters (around 5,000 ft).

Beaufort Alpage is made in small quantities, using milk from a single herd of cows. The cheese is produced twice a day, using traditional methods. The milk is 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, then cooled for another 24 hours. The cheese is then soaked in brine and stored on spruce shelves for one to two months. During this time, one side of the cheese is hand-salted each morning, then turned over and massaged each afternoon. Once the cheese rind has reached maturity, it is smear-ripened with a mixture called morge, which gives it its strong flavour and pale yellow rind. The cheese is then aged for a minimum of five months in a cool mountain cellar, with the best wheels aged for 16-18 months.

Beaufort Alpage has a dense, pliable texture and bold flavours, ranging from toasted cream and hazelnuts to cooked onions and hay. It is considered one of the most complex and decadent firm-ripened cheeses, known as the "queen of the Alpine-style cheeses". It pairs well with darker jams and more subtle mustards, such as Riesling mustard, and is often enjoyed with white wine.

It is a firm, raw cow's milk cheese, similar to Gruyère

Beaufort Alpage is a firm, raw cow's milk cheese, similar to Gruyère. It is an Alpine cheese produced in the Savoie region of the French Alps. Beaufort is often used to make fondue because it melts easily and is commonly paired with white wine and fish, especially salmon.

Beaufort is made with milk from Tarine or Abondance cows that graze in the Alps. The cheese is prepared using 11 litres of milk for every 1 kg of cheese desired. The milk is first heated, acidified, and coagulated. The curds are then cast into a beechwood hoop or mould, which gives the cheese its concave shape. It is pressed for 24 hours, then cooled for another 24 hours. After this, the cheese is soaked in brine and stored on spruce shelves for one to two months. During this time, one side of the cheese is hand-salted each morning, then turned over and massaged each afternoon. Once the cheese rind has matured, the cheese is smear-ripened with a mixture called morge, which produces its strong flavour and pale yellow rind.

The cheese is then aged for 6 to 18 months in a cool mountain cellar. Beaufort has a dense, pliable texture and a distinctive aroma, sometimes described as strong or mildly pungent. The flavour ranges from toasted cream and hazelnuts to cooked onions and hay.

Beaufort Alpage, specifically, is made in chalets in the Alps on high pastures above 1,500 meters (around 5,000 ft). The milk for this variety comes from cows grazing at high altitudes, and the cheese is made twice a day with milk from the farm's own herd using traditional methods.

Beaufort is produced in the Savoie region of France

Beaufort is a firm, raw cow's milk cheese, produced in the Savoie region of France. It is an Alpine cheese, specifically made in Beaufortain, Tarentaise and Maurienne valleys, as well as parts of the Val d'Arly valley. These areas are located on 450,000 hectares of the Savoie region. The cheese is made using milk from Tarentaise or Abondance cows that graze in the Alps.

Beaufort is produced using 11 litres of milk for every 1 kg of cheese. The milk is heated, acidified and coagulated. The curds are then cast into a beechwood hoop or mould, which gives the cheese its concave shape. It is pressed for 24 hours, then removed from the hoops and cooled for another day. After this, it is soaked in brine and stored on spruce shelves for one to two months. During this time, one side of the cheese is salted each morning, then turned over and massaged each afternoon. Once the cheese rind has matured, the cheese is smear-ripened with a mixture called morge, which gives it its strong flavour and pale yellow rind. The cheese is then aged for 6-12 months, or longer, in a cool mountain cellar.

Beaufort is classified into three types, depending on the milk and place of production. The standard variety is made between November and May, when cows are in the barn in the valley, and is the mildest of the three. Beaufort Été, or summer Beaufort, is made with milk from cows grazing outside and has a more yellow and fruity flavour. Beaufort Alpage, or alpine chalet Beaufort, is made with milk from cows grazing at high altitudes, above 1,500 metres. This variety is made twice a day with milk from the farm's own herd using traditional methods.

Beaufort Alpage is made in small quantities by a single cheesemaker

Beaufort Alpage is a type of Beaufort cheese, which is a firm, raw cow's milk cheese associated with the gruyère family. Beaufort is an Alpine cheese produced in the Savoie region of the French Alps.

There are three varieties of Beaufort: Beaufort d'été (summer Beaufort), Beaufort d'alpage (made in chalets in the Alps on high pastures), and Beaufort d'hiver (winter Beaufort). Beaufort d'alpage, also known as Beaufort Chalet d'Alpage or 'alpine chalet beaufort', is made in small quantities by a single cheesemaker using milk from cows grazing in high altitudes, above 1,500 meters (around 5,000 ft).

The small production of Beaufort Alpage is due to the specific requirements for its creation. The milk for this cheese comes from the cheesemaker's own herd of cows, which graze in the high mountain pastures during the summer. The cows must be milked twice a day, and the milk is then used to make the cheese using traditional methods. This labor-intensive and time-consuming process results in small quantities of cheese being produced by each cheesemaker.

The exclusive use of summer milk also contributes to the limited production of Beaufort Alpage. These summer wheels, known as Beaufort Chalet d'Alpage, are only available once per year. The cheesemaker's reliance on their own herd's milk and the seasonal nature of the grazing limits the quantity of cheese that can be produced.

The process of making Beaufort Alpage involves heating, acidifying, and coagulating the milk. The curds are then cast into a beechwood hoop or mold, which gives the cheese its concave shape. It is pressed and cooled for 24 hours, soaked in brine, and stored on spruce shelves. During this time, the cheese is hand-salted and turned over regularly. Once the cheese rind reaches maturity, it is smear-ripened with a mixture called morge, which gives the cheese its strong flavor and pale yellow rind. The final step is aging the cheese for a minimum of five months in a cool mountain cellar, with the best wheels being aged for 16-18 months.

It is aged for 16-18 months and has a dense, pliable texture with bold flavours

Beaufort Alpage is a raw cow's milk cheese, produced in the summer months in the French Alps. It is one of three types of Beaufort cheese, the others being Beaufort d'été (or summer Beaufort) and Beaufort d'hiver (winter Beaufort). Beaufort Alpage is made in chalets in the Alps on high pastures, above 1,500 meters (around 5,000 ft).

Beaufort Alpage is aged for 16-18 months and has a dense, pliable texture with bold flavours. The lengthy ageing process is responsible for the development of its complex and decadent flavour profile. The cheese is produced in small batches, using milk from a single herd of cows grazing in the high mountain pastures during the summer. This milk is richer and more flavourful due to the diverse flora available to the cows in the pastures, contributing to the bold flavours of the cheese. The ageing process also affects the texture of the cheese, resulting in its dense and pliable nature.

The bold flavours of Beaufort Alpage range from toasted cream and hazelnuts to cooked onions and hay. The cheese is known for its sophisticated, nutty, and creamy taste, with subtle notes of spice. The lengthy ageing process allows the cheese to develop a more intense flavour compared to other Alpine-style cheeses, such as Comte.

The dense and pliable texture of Beaufort Alpage is a result of the cheese-making process, specifically the pressing and ageing techniques employed. The cheese is pressed for 24 hours and then cooled for another 24 hours. It is then soaked in brine and stored on spruce shelves for one to two months, during which it is hand-salted and turned over regularly. The subsequent ageing process, which can last for 16-18 months, further contributes to the development of the cheese's texture and flavour.

Beaufort Alpage is a highly regarded cheese, often described as the "queen of the Alpine-style cheeses". Its complex flavours and silky texture set it apart from other cheeses in the same category, making it a coveted choice for cheese connoisseurs.

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