Its aspect

Smooth rind, yellow to brown, even cheese with no holes, with a few delicate lines. Firm consistency, soft and creamy. Strong, fruity smell. Delicate taste of hazle nuts.

Its maturing

5 to 12 months. Whole, raw milk. Tarine or Abondance cows. Curdling, then adding of the rennet, prepared using an ancestral method (veal's rennet left to macerate during the « recooking ». Salted, rubbed and turned over twice a week.

Its history

There are two different versions of this Savoyard treat: the summer Beaufort, a yellow cheese, and the mountain (winter)

Beaufort, a white cheese. You can recognize Beaufort thanks to its concave heel, formed by the circle used for the moulding.

The Beaufort distinguishes itself from the other gruyère cheeses, thanks to its delicacy, its creaminess and its fruity aroma. . It's hardly surprising that it won the gold medal in the « gruyère » category at the Käsiade in Austria in 1992, whilst competing against Swiss, German and Austrian cheeses.

12 liters of milk are needed to make 1kg of Beaufort, which means that each round of Beaufort is the equivalent of the daily production of 25 head of cattle. It is easy to understand that the Beaufort is a community cheese, as it unites the cheese of various herds.

This cheese is eaten all throughout the meal, on toast, in tarts, in gratins, or in fondues.

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Boudes,