Beaufort cheese

The Beaufort is a French raw milk cheese from cow's milk, which is produced in the province of Savoie in the French Alps. He carries the Appellation d' Origine, which ensures that it is a quality product, special production conditions are adhered to in its manufacture.

A mature Beaufort cheese weighs an average of 45 kilograms. However, loaves are produced, weighing only 20 kg or even up to 70 kilograms. The fat content in the dry matter is 48%. Approved Manufacturing Categories Appellation d' Origine are Fermier, Coopératives and Industriel. To the extent permitted by the Appellation d' Origine production area, the cheese must mature for at least four months. The ripening temperature here is 15 ° C and in the storage room must reign a humidity of 92%. During which time the cheese is brushed, rubbed several times with brine. The provisions of the Appellation d' Origine see also proposes that the milk brought on the same day in the dairy and the lab within 24 hours during the summer and 36 hours in winter must be introduced. Salt must be applied directly or in the form of brine on the surface of the cheese either. Cut and packaged cheese has to be sold with a portion of the bark.

From the whey of the Beaufort also a whey cheese.

Young Beaufort has a mild flavor. As a wine White wine is drunk (ideally from Savoy) to him. Longer ripening Beaufort develop a fuller, richer flavor.