Beaufort cheese

Beaufort cheese is a firm, raw cow's milk cheese associated with the French Alps region of Beaufort, in the Savoie department. It is one of France's most famous and esteemed cheeses, often referred to as the prince of Gruyères due to its similar production process and appearance, but with distinctive qualities and flavor profile that set it apart. Beaufort cheese is protected under the PDO (Protected Designation of Origin) status, ensuring that only cheese produced within the specific geographic area and adhering to strict production standards can be labeled as Beaufort.

History

The origins of Beaufort cheese trace back to ancient times, with evidence suggesting that its production may have begun in Roman times. However, it was during the Middle Ages that Beaufort gained prominence, becoming a valued commodity for its rich flavor and long shelf life, which made it an ideal food for travelers and soldiers. The cheese played a significant role in the local economy of the Savoie region, with its production and trade helping to sustain the mountain communities.

Production

Beaufort cheese is made from the milk of cows that graze on the alpine pastures of the Beaufortain, Tarentaise, and Maurienne valleys during the summer months. The cheese is produced using traditional methods that have been passed down through generations. The process begins with the warming of raw milk, followed by the addition of rennet to coagulate the milk. The curd is then cut, heated, and pressed into large molds. The wheels of cheese are salted and then aged in cool mountain cellars for a minimum of five months, although some varieties are aged longer to develop a more intense flavor.

Varieties

There are three main varieties of Beaufort cheese, each with its unique characteristics:

• Beaufort d'été (summer Beaufort) is made from the milk of cows that graze on the high mountain pastures in the summer, giving the cheese a distinct floral and herbaceous flavor.
• Beaufort d'hiver (winter Beaufort) is produced with the milk of cows fed hay during the winter months, resulting in a slightly different taste profile, often described as more subtle and milky.
• Beaufort Chalet d'Alpage is considered the highest quality of Beaufort, made exclusively from the milk of cows grazing in specific high-altitude pastures and produced in a single chalet during the summer months. This variety is noted for its complex flavors and aromas, which reflect the rich biodiversity of the alpine pastures.

Culinary Uses

Beaufort cheese is highly versatile in the kitchen and can be enjoyed in various ways. It is often savored on its own, allowing its rich, nutty, and slightly sweet flavors to shine. Beaufort is also a key ingredient in traditional Savoyard dishes such as fondue and tartiflette, where its melting qualities and depth of flavor enhance the dishes. Additionally, it can be used in salads, sandwiches, and as a flavoring agent in soups and sauces.

Cultural Significance

Beaufort cheese holds a special place in the culture and heritage of the Savoie region. Its production is deeply intertwined with the local way of life, supporting the economy and preserving traditional farming and cheesemaking practices. The cheese is celebrated in various festivals and events throughout the year, where locals and visitors alike come together to honor the history, craftsmanship, and taste of Beaufort.