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 ».
Bagel in eggs browned in Beaufort
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.