Characteristics of the cheese
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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.
Beaufort, a cooked pressed cheese, has been recognized as an Appellation Origine Contrôlée
(origin-guaranteed label) since 1968.
Appearance
. Wheel weighting 20 to 70 Kg
. Diameter from 35 to 75cm, 11 to 16 cm concave heel
. Concave heel
. Smooth texture with an ivory to pale yellow colour
. Dry extract amounts to 61 % and fat content 48 % minimum.
Origin
The zone of manufacture covers the Beaufortain, Tarentaise and Maurienne valleys as well as a part of the Val d'Arly, some 450 000 hectares out of 630 000 in Savoie. This zone is characterized by vast areas of mountain pastures, comparable to those found in Isère and Haute-Savoie combined
Recognizable signs
Beaufort can be recognized by its concave heel and its reddish brown rind.
Organo-leptic quality
Beaufort is a cheese appreciated for its fruity flavour and smoothness, without being excessively strong.
These qualities were rewared with a gold medal in the "gruyères" category during the "Käsiade" festival in Austria in 1992, competing with Swiss, German and Austrian cheeses...
SYNDICAT DE DÉFENSE DU FROMAGE BEAUFORT
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E-mail: info@fromage-beaufort.com
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