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Beaufort’s cheese

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. Beaufort’s cheese

1. The dairy cooperative of Beaufortain region produces more than 23 000 wheels a year. When you realise it takes 10 litres of milk to make 1 kg of Beaufort ...Beaufort’s cheese - étape 1
2. Each wheel weighs 40 kg. Their characteristic concave shape is due to the thrusting force exerted by the press’ ring that forms the cheese.Beaufort’s cheese - étape 2
3. Keep Beaufort in a cool and wet cellar (between 10 and 15 ° C). Taste in a fondue, with a fillet of omble chevalier (lake fish), or with a glass of Apremont. Having no chances to find this wine in the U.S.A., aproach a typical Savoie wine which is light and dry, very fruity, fresh and very thirst-quenching. The alternative is an Italian wine like a Colli Orientali del Friuli Sauvignon.Beaufort’s cheese - étape 3

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