Beaufort is France's answer to the Swiss Gruyère. Beauforts darkly rich flavor is the result of ripening in the cool and humid caves and cellars of the Haute-Savoie Mountains for at least 6 months and sometimes up to 18 months. The village of Beaufort is situated in a remote part of the Savoie region. Here Tarentaise cattle graze the lush Alpine meadows to give milk which is full in flavor.
Beaufort cheese has a smeared rind, which is rubbed, clean and robust with a uniform yellow to brown color. The paste is smooth and very firm but supple with few holes or cracks called 'oeil de perdrix' or 'partridge eyes' with an ivory to pale yellow color.
The Beaufort paste smells of nuts and toffee and the taste is very distinctive. There are unusual nutty, mellow caramel flavors and not too much salt. Beaufort is a French gourmet cheese to love or not. We cut and wrap this cheese in pieces of 11 ounces.