This is a classic alpine hard cheese. It usually weighs 45 kilos and it takes 12 litres of milk to make 1kg of cheese. There are 3 types of alpage which are made in chalets in the mountains in summer and winter. Summer is much yellower than winter which is very pale. The yellow of the summer cheese is attributed to the lush alpine grass and flowers that the cows eat, when they are up at the summer pastures.

Beaufort is a convex wheel due to a belt being wrapped around it, to prevent it from spreading while it is maturing. Affinage is at least 4 months and some are matured for as long as 18 months.

Comments are closed.