Beaufort cheese

Beaufort cheese or Beaufort is considered a classic of one of the oldest French cheese-making schools. Beaufort refers to a galaxy of so-called noble French pressed cheeses that are made from high-quality cow's milk. Historians claim that for the first time Beaufort cheese began to be made during the Roman Empire.

Over time, the recipe for cooked-pressed cheese underwent changes and already in the early Middle Ages, monks from the monastery, well-disposed in southeastern France in the historical region of Savoy, began to produce a new type of cheese called Beaufort. The dawn of popularity of Beaufort cheese fell on the XVIII century.

In those days, foodies learned about Boor's rich pronounced cheese taste and aroma far beyond the historical homeland of the product. The interesting thing is that initially Beaufort cheese had a completely different name. Until 1865, Beaufort was called nothing more than Washren cheese from the French word vache, which literally means "cow. "

However, the cheese was later named after a village located at the foot of the French Alps, where Beaufort's first production was established. In the middle of the last century, Beaufort cheese received the status of a product that undergoes mandatory authenticity control of origin. This means that Beaufort cheese can only be called a product produced in a certain territory and after the spawning of a check for compliance with standards.

In the process of producing Beaufort cheese, raw milk from cows is used. notably, only one kilogram of Beaufop cheese requires about 11 litres of fresh cow's milk to produce. Initially, milk is heated and rennet starter is introduced into 33S at temperature. As time passes, the milk begins to grow. Then the resulting cheese mass is once again heated and wrapped in a linen cloth by the future Beaufort.

In this form, the future noble Beaufort cheese is placed under the press for 20 hours. After that, the cheese is kept for about a day in a salt bath on shelves of spruce boards in specially equipped cellars. And only after that Beaufort is placed in special rooms at a temperature in the 10S for the second stage of maturation, which lasts at least 5 months. Among the most famous brands of Beaufort cheese are Chignin, Chablis or Apremont.

Beaufort's cheese pulp has a pleasant fruity aroma, and also features a smooth and resilient ivory cheese mass. Beaufort cheese contains a fairly large amount of calcium, as well as protein of natural origin. Doctors recommend regularly eating this cheese for pregnant women and the elderly. Beaufort cheese is ideal for making Fondue's world-famous dish.