Beaufort d'Alpage AOP
One taste of Beaufort will transport you directly to the beautiful French Alps, where it has been produced in some form since the Middle Ages. The unploughed, colourful Savoie-Beaufortain pastures provide native Abondance and Tarine cows with a stunning diet of wild flowers, herbs and meadow grass. The resulting milk produces a cheese that is equal parts sweet, nutty, and herbaceous.
It takes the milk of more than thirty cows to produce just one wheel of this majestic cheese, which weighs upwards of twenty kilos. Protected by AOP status, today three types of Beaufort are produced. Ours is known as Beaufort d'Alpage and is produced exclusively from raw milk collected from June to October. The Chalet must be located at an altitude of 5000ft (1500m) and wheels must be aged for a minimum of five months.
With a distinctive and sticky concave brown heel (or rind), Beaufort's firm and buttery golden paste offers up aromatic notes that are woodsy and floral. On the palate, milky flavours intermingle with a rich, complex and sweet nuttiness.
Enjoy this classic French cheese with walnuts and a glass of Champagne.