This exquisite cheese cured with Protected Designation of Origin, matures in Savoy and it is the French response to Gruyère cheese. The paste of Beaufort is pressed and cooked, it is smooth and firm, but soft, with true eyes, and the rind is natural, brushed, fine and dark yellow. Family of gruyerés is the most fragrant, creamy, fruity and slightly nutty flavor note responds to the most delicate palates.
Serve in small wedges of approximately 300 - 340 grs o en big wedges of 400 - 430 grams aprox.
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|Weight||300 - 340 grs o en big wedges of 400 - 430 grams aprox.|
|Mature period||6 a 24 meses|
|Pairing||Chardonnay, Apremont, o Chablis|
|Kind of milk||Raw|
The cheese Beaufort has enjoyed Protected Designation of Origin since 1976, and it is made from raw milk from taurine or abundance cows, on the border of France and Switzerland in the mountains and valleys of the department of Savoie.
Dubbed "The Prince of Gruyeres", it is the most aromatic of the family, and the nutty and fruity tones and creamy texture make it one of the most distinguished French cheeses.
It is made in wheels of 20 to 70 kg, in a typical mold, which provides a characteristic concave heel. Each cheese is salted and turned twice a week.
The pulp is yellowish, soft, flexible, strong and has an oily consistency, covered with a thin natural brushed rind, dark yellow in color. El Beaufort has light butter aromas, with hints of fruit and nuts, and no bitter flavor, reminiscent of a mixture of nuts and caramel.
This cheese combines perfectly with French wines such as Chardonnay, Apremont, or Chablis, as well as Porto. In the kitchen it can be accompanied with nuts, fruit, cocktail, and when combined with bread and ham it makes a great appetizer.
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