The “Prince of Gruyere’s”
Known even in the time of the Romans, this traditional alpine cheese is made throughout the year and comes in 3 varieties – winter, summer and alpine. Beaufort Chalet d’Alpage is the summer cheese made in the high alpine chalets above 1,500m. The cows graze on the rich, clean summer pastures and alpine wild flowers, which then turns into this fragrance and elegant cheese. It takes the milk of 35 cows to make just one wheel of Beaufort.
The flavour can seem mild a first, but as you enjoy the flavour will build, taking over your palate with the rich, smooth, herbaceous and nutty notes.
Once made, the young Beaufort Chalet d’Alpage is wrapped and pressed in a belt of beech wood, creating the sunken sides. This made it easier to transport on the back of mules and prevents the cheese from sinking in the middle while maturing. The rind has a stronger flavour and is pale yellow in colour, coming from being rubbed with a mixture called morge.
Great melted, or just on its own. This alpine cheese is sure to become a favourite!
Milk: Raw cow (Abondance and Tarine cows)
Region: Savoie, Rhône-Alpes
Type: Hard, artisan
Size: 20 -70kg wheels
Maturation: 5-18 months
Texture: Dense, creamy, firm, subtle