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Beaufort

Beaufort
PPhoto Credit: Creative Commons / Zubro
  • Made from unpasteurized cow's milk

  • Country of origin: France

  • Region: Savoie, French Alps

  • Family: Gruyere

  • Type: firm

  • Fat content: 34%

  • Texture: creamy and smooth

  • Colour: pale yellow

  • Flavour: strong

  • Aroma: aromatic, pungent

  • Vegetarian: no

  • Producers: Entremont

This remarkable cheese was already known in the time of the Romans. It takes about 500 liters (130 gallons) of milk to make a Beaufort of 40 - 45 kg. The cheese is made from the milk given by the mahogany-coloured Beaufort cows, called the Tarines or Tarentaises. This ancient mountain breed originally came from the Indo-Asian continent. Beaufort cheeses come in three versions, Beaufort d’été (summer Beaufort), Beaufort chalet d’alpage and Beaufort d'hiver (winter Beaufort) which is made in the mountain chalets.

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