Clark's Cheese Blog

Welcome to the Clarks Cheese Blog

Welcome to our blog! The place that you will find everything we want to share about cheese: Pictures, descriptions, new products, etc. I hope you will enjoy looking through the blog as much as we enjoy running it.

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Friday, 4 November 2011

Beaufort Alpage - Herve Mons

From Meilleur Ouvrier de France Affineur-Fromager comes this outstanding Beaufort Alpage (above 1500m). Matured to perfection, the aroma is fruity and rich. the taste is full without being strong.

Beaufort is produce in Savoie from a mix of Tarine and Abondance cattle. it takes 10 kilos of milk to produce 1kg of Beaufort. the cheeses are matured for a minimum of 5months in caves but can be stored up to 12 months. the Affineur will then bring the cheese on further to his preference.

Regarded as a Gruyere style, Beaufort was awarded an A.O.C. in 1968. Production is around 110,000 wheels (40kg)per year.

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