The transformation

The know-how of mountain dwellers, respecting a tradition still alive and proud. Presenting for you a rare fruit : the unique and refined taste of Beaufort.As with other pressed, cooked cheeses, Beaufort can be preserved for a long time due to the heating of the curd and a low water content in the final product. But its subtle flavour is not exclusively as a result of the care taken during the manufacturing process, it also depends on the conditions of the milk production.

As with other pressed, cooked cheeses, Beaufort can be preserved for a long time due to the heating of the curd and a low water content in the final product. But its subtle flavour is not exclusively as a result of the care taken during the manufacturing process, it also depends on the conditions of the milk production.


The milk is collected in individual churns after each milking or after combining the previous day's evening milk with the morning milk. Whatever method is used, the milk is poured into a copper cauldron, in its unpasteurized state without undergoing the skimming process.

The different stages remain the same, controlled by the know-how of the cheese-maker and cellarman and identical in all the dairies, these being the following :

Curdling or coagulation

At 33°C, for coagulation, the cheese-maker adds the rennet, prepared according to an ancestral method which is used as a lactic leaven agent.

Breaking up the curd
With the help of a "curd slicer", the cheese-maker cuts the resulting curd into small grain-size pieces. This process helps eliminate a large quantity of water from the curd.

Stirring and cooking
The grains are then heated to 53-54°C and continually stirred. This stage, called "stirring on the fire", is perfect for the draining of the grain.


Moulding and pressing: when it is felt that the curd is done, the cheese-maker removes it from the cauldron and places it in a cheesecloth. He then presses the cheeseclothed curd in a round wooden mould which gives it its characteristic concave heel.

Moulding and pressing
When it is felt that the curd is "done", the cheese-maker removes it from the cauldron and places it in a cheesecloth. He then presses the cheeseclothed curd in a round wooden mould which gives it its characteristic concave heel.
The cheese is turned over and pressed during a 20 hour period.

Salting
After resting it for 24 hours, the cheese is placed in a bath of brine for a first salting, which contributes to its rind.

Maturing
The maturing of Beaufort lasts a minimum of 5 months and sometimes upto 12 months and longer. At a temperature of less than 10°C and increased humidity, the quality of the final product is largely dependent upon the care which the cheese-maker and cellarman bring to their craft.

He salts, rubs and turns the cheeses twice per week, conditions essential for the development of the cheese's aromas.


SYNDICAT DE DÉFENSE DU FROMAGE BEAUFORT


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