Le choix et les prix de Rungis...
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Le choix et les prix de Rungis...
Livrés chez vous
Beaufort cheese is available in three types:
The "Summer Beaufort" comes from "milk production from June to October, including Alpine milk, according to local, loyal and constant usage."
The "Beaufort d’Alpage" comes from "Summer productions, made using traditional methods twice daily, in a mountain chalet above 1,500 meters, with milk production coming from a single herd in the chalet.
Its texture : Firm
Its taste : Salty
Its flavor : Fruity with floral aromas
During production, a concave heel will form due to the molding of the curd in a linen cloth held by a beech wood hoop which gives it shape. It is also called “Guarde” cheese, which is part of the hard cheese family, and can be stored longer.
The Beaufort cheese was probably imported by the Romans who first mention a “Centonniennes Alps” cheese. It takes its name from the Beaufort valley. In the 17th century in the Valley of Beaufort in Savoie, a Gruyère cheese was produced called « grovire ». In 1865, it was given the name of Beaufort.
|
Name |
Beaufort |
|
Supplier's address |
Mont et Terroirs |
|
Ingredients |
Milk, salt, milk ferments |
|
Weight |
1 meule de 40 kg |
|
Fat Content |
29 % |
|
DLUO |
120 j |
|
Allergns |
- |
|
Energy Value |
400 |
|
Proteins |
26 |
|
Carbohydrates |
2 |
|
Lipid |
32 |
|
Salt |
1,38 |
|
Calcium |
1040 mg |
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