Beaufort Cheese

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Beaufort / Beaufort / is a type of semi-hard cheese made from cow's milk in the French region of Savoy. Along with Camembert, Comte, Münster and Brie, it is among the most popular French cheeses. The product is on the list not only of the most famous cheeses, but also of the most expensive. Connoisseurs liken Beaufort to Gruyere cheese, which is traditional in Switzerland.

History of Beaufort

Beaufort is among the cheeses that have been present in cooking for centuries. Its roots can be traced to the foothills of the Alps. Its prototype was first prepared by local clergy, and it is believed that they consulted recipes dating back to Roman times.

During the Middle Ages, the procedure of cheese production began to become more popular and left the monasteries. Thus, several households already have the recipe. Its preparation becomes something natural for the local farms. In the eighteenth century, the cheese became popular under the name Vacherin. The name comes from the French word for cow - vache.

It is inspired by the fact that cheese is made from cow's milk. Almost a century later, the dairy product acquired its modern name Beaufort. The cheese is believed to be named after the alpine village in whose vicinity it is made.

But Beaufort's story doesn't end there. In the second half of the last century, Beaufort became a cheese of controlled origin. It receives the Appellation d'Origine Contrôlée-AOC mark, which declares the region of origin. Since then, the cheese has been produced regularly only in the Beaufort, Morien, Tarantes and Val d'Arly valleys.

Beaufort production

Beaufort is a cheese for the production of which raw cow's milk is used. Interestingly, more than ten kilograms of milk are needed to produce just one kilogram of the product. Initially, the milk substance is heated to 33 degrees.

Yeast is then added to it and the bacteria Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus lactis are used. When the milk is crossed, the substance is heated again, but this time to at least 53 degrees. During heating, it is very important to stir the milk constantly so that unnecessary moisture evaporates.

Then comes the next step - the resulting product is placed in linen towels fastened in wooden hoops. The cheese is pressed for about a day. During this time, it rolls over several times, changing the towels in which it stays. After Beaufort matured one day, it is salted and placed in cellars, where it must mature. It is traditionally stored on wooden shelves made of spruce.

It takes between five and twelve months for a cheese to ripen well. In rare cases, dairy products are left to mature for more than a year. However, in order to store the cheese in the cellars, special conditions need to be maintained. For example, the temperature in them should not be higher than 10 degrees. At the same time there must be high humidity. When the Beaufort cheese matures, it is turned twice a week and rubbed with salt.

Characteristics of Beaufort

Ready-to-eat cheeses Beaufort look a certain way. They are sold in the form of flat, cylindrical cakes with a concave edge. Their diameter is usually between 35 and 75 centimeters. They weigh between 20 and 70 kilograms.

They have a crust that has a smooth surface. It has a yellowish color. The inside of the cheese is also smooth. It is also characterized by an elastic texture and whitish color, reminiscent of ivory. The aroma of this dairy product is enticing, associated with fruit. The taste is also pleasant, slightly salty.

Types of Beaufort

There are several varieties of this cheese. The dairy product is classified according to the conditions under which it is produced, as well as the time. The so-called Beaufort de Savoie is known as the common Beaufort and is prepared throughout the year, as is the Beaufort d’été, also called the summer Beaufort.

As you can guess, it is produced in the summer, and in particular from July to October. French cheese experts also know Beaufort d’alpage, called Alpine Beaufort. It is made in high alpine farms in cooler weather. Beaufort d'hiver is also present in the Beaufort family. This is a winter Beaufort, which is prepared on separate pastures in winter.

Cooking with Beaufort

The cheese Beaufort has long since found its safe place in cooking. Cut into thin slices, it can be served alone in combination with red wine - with cheese or Cabernet Sauvignon. It is combined with other cheeses such as gorgonzola, brie, stilton, parmesan, snuff.

In the beginning, the cheese was mostly known on the French table, but nowadays it is gaining more and more popularity in foreign cuisine. French chefs boldly put it in a variety of appetizers, soups, salads, pastries, cakes and all kinds of dishes. The delicate fruity scent of the cheese makes it very suitable for combination with small fruit jams such as blueberries, blackcurrants, cherries, sour cherries and raspberries.

Benefits of Beaufort

Beaufort is a cheese that contains large amounts of protein and calcium. As we know, calcium is important for the strength of teeth and bones. Studies show that it has the ability to normalize blood pressure and reduce the risk of some cancers.

In addition, sufficient calcium has been shown to relieve premenstrual syndrome (PMS). That is, symptoms such as irritability, headache, anxiety disappear. Protein is thought to help reduce stress.