The BEAUFORT

This cheese was named after the Beaufort Valley. It is made during the transhumances in high moutain pasture chalets.

The Beaufort has the shape of a thick cylinder block with a concave heel of 60 cm diameter, a 12 to 14 cm thickness and a 40 to 60 kg weight.

The Beaufort is ripened, washed and brushed in damp and cool cellars. It has been granted a PDO since 1968.

The Beaufort is a pressed cooked cheese which may be identified by :

  • parallel and hardly rough rinds
  • a heavy and genuine smell
  • a firm and supple texture
  • fruity, salty and floral aromas

The Beaufort refers to the words « summer » and « chalet d’alpage ».

« Summer » because « milk productions take place from the beginning of June till the end of October, alpine pasture milks included ».

And « chalet d’alpage » because it refers to « summer productions taking place twice a day in a mountain pasture chalet situated at least 1500 metre high, involving one herd only, and the respect of the traditional production methods ».

Recipe:

  Bagel in eggs browned in Beaufort

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For 4 bagels

Preparation time : 10 min

Cooking time : 5 min

 

6 coarsely chopped hard-boiled eggs

125 g cooked ham cut into small cubes

80 g mayonnaise

15 g chopped green onions

Salt and pepper

4 poppy seed bagels

125 g sliced Beaufort

 

Mix the eggs, ham, mayonnaise and onions. Season.
Slice and toast the bagels.

Spread the egg salad on the bagels and sprinkle with Beaufort.

Grill in a preheated 200°C oven until the cheese is bubbly.