French cheese – Beaufort
Beaufort was already known in the time of the Romans and is named after a small rural town in the French Alps. Beaufort cheeses come in three versions, Beaufort, Beaufort d’été (summer Beaufort) and Beaufort d’Alpage (in the Alps mountains). The latest is made with milk from Tarine (or Tarentaise) cows. They live in the mountains and graze exclusively on natural pastures. It is said that tasters can feel the grass and flowers of the mountain when eating a piece of Beaufort! Beaufort is richer and creamier than other mountain cheeses such as Gruyere, Comté or Emmental. It has a nice scent of milk, butter and honey. The supple paste has flowery and herbal aromas. The best way to serve Beaufort is with smoked salmon. A good substitute to crackers would be Beaufort cheese cut in small squares. Like Gruyere, Beaufort melts well and is a very good choice for a cheese fondue or a hot sandwich.
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