Description
This massive Alpine cheese (90 pound wheels) is a crown jewel in the world of Savoie. Each wheel requires about 130 gallons of milk to make, and the final form is about 30 inches in diameter, and 6 to 7 inches tall. The edge of the cheese has a concave shape which is the result of the form's band, which is tightened around the cheese when it begins its lengthy aging process.
Beaufort is produced in the valleys of Beaufortain, Val d'Arly, Tarentaise and Maurienne using raw milk from the Mahogany-colored Tarine or Tarentaise breed of cow. Beaufort is made throughout the year, but to our taste, the best wheels are made using summer milk. These summer wheels, known as Beaufort d'Alpage are available to us once per year as they are made in small quantities, each by a single cheesemaker, using exclusively summer milk. These coveted wheels are then aged for 16-18 months. Beaufort d'Alpage has a dense, pliable texture with bold flavors that range from toasted cream and hazelnuts to cooked onions and hay.
Beaufort d'Alpage has a dense, pliable texture with bold flavors that range from toasted cream and hazelnuts to cooked onions and hay.
More Information
- Country of Manufacture
- France
- Cheese Style
- Firm
- Country of Origin
- France
- Flavor Profile
- Medium-strong
- Method of Production
- Cooperative
- Milk Treatment
- Unpasteurized
- Product Region
- Savoie
- Rennet Type
- Animal
- Type of Milk
- Cow
Fromagerie Joseph Paccard
Caring for Your Cheese
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).
Enjoy!
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