Beaufort is a staple of French cheese to such an extent, you may hear some French people say that if you don’t have it at your cheese counter, you are not a real cheese shop! Others say it is one of the finest hard cheeses produced in the world today ! (Yeah… really, you have to try a piece!)
This alpine cheese is named after the region it is made: Beaufortin in the valley in Savoie, France. It is a hard cooked cheese made with raw cow’s milk. This specific one is made with summer milk and it is brought to you by one of our favorite affineurs: Rodolphe Le Meunier. Which means this is the best of the best!
It has been a AOC (appellation d’origine contrôlée) since 1968 and has a DOP (protected designation of origine) since 2009. This cheese is incredible! It has mildly pungent aromas and savory flavors that mix with the herbaceous, fruity, and buttery with a touch of sweetness. Our best way to describe it is: gratiné… Yes, imagine scalloped potatoes with cream, onions and some good melted cheese on top, slightly crispy, well this cheese tastes exactly like this specific gratiné on top… if hope it makes sense to you. If not, you’ll just have to try it!
Look at this beautiful rind, it looks like a painting! Fun fact: don’t be scared of this beautiful orange-red looking mold! It is called Sporendonema Casei, it is safe and grows on natural rind cheeses. Many consider it a desirable attribute!