Our Products

BEAUFORT

 

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.

  • Côte de Beaune or Beaujolais

Specifications (INCO)

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

-

Nutrition Facts

Energy Value

400

Proteins

26

Carbohydrates

2

Lipid

32

Salt

1,38

Calcium

1040 mg

ORDER

1 piece

This product is sold per piece, cut by us and its weight will vary.

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