{"id":4346,"date":"2025-04-17T03:02:03","date_gmt":"2025-04-17T03:02:03","guid":{"rendered":"https:\/\/www.sutyo.com\/why-youll-love-beaufort-aop\/"},"modified":"2025-04-17T03:02:03","modified_gmt":"2025-04-17T03:02:03","slug":"why-youll-love-beaufort-aop","status":"publish","type":"post","link":"http:\/\/www.sutyo.com\/tr\/why-youll-love-beaufort-aop\/","title":{"rendered":"Why You\u2019ll Love Beaufort AOP"},"content":{"rendered":"
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Slice of Beaufort AOP<\/p>\n<\/figcaption><\/figure>\n

Beaufort AOP<\/a> is a revered fromage hailing from the French Alps in Savoie.\u00a0 It is a raw cow\u2019s milk, cooked, pressed beast of a cheese that boasts complex aromatics, an unfolding of intense flavors on the palate, and a lingering finish.\u00a0 If ever a cheese could taste like a full-course meal, Beaufort is it.<\/p>\n

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History of Beaufort<\/h2>\n
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Cows of Beaufort<\/a>” by\u00a0prakharamba<\/a>\u00a0is licensed under\u00a0CC BY-NC-ND 2.0<\/a><\/p>\n<\/figcaption><\/figure>\n

Beaufort was originally produced by monks in the 14th century as a means of sustaining themselves during the winter months by preserving milk while it was abundant in the summer. Beaufort comes from a small herd of cattle, the Tarine and Abondance breeds, that languorously graze in mountain pastures. There they consume wild grasses, flowers, herbs, alliums, and whatever else thrives on the mountainside. Cudding on such flora translates into an array of aromas and flavors that are ultimately expressed in the cheese.\u00a0\u00a0<\/p>\n

Beaufort received its place\/name status on April 4, 1968. AOP protection ensures that, by law, each wheel that is produced is consistent with its historical make and aging procedures, and it guarantees quality as well as the expression of its signature flavor and textural characteristics. It is made with raw, whole milk, and the cheese can only come from the Beaufortain, Tarentaise, and Val d\u2019Arly valleys where rainfall is abundant, and the soil is nutrient-rich. According to Beaufort\u2019s AOP regulations, these bovines must be grass-fed only with hay as a basic ration. Silage is forbidden, and supplementation is limited and monitored.\u00a0\u00a0<\/p>\n

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Making Beaufort<\/h2>\n
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Production occurs every day, either each time the milk is drawn or once per day. Mixing in milk from the previous day is prohibited. While the ruminants dine in higher elevations, production commences in chalets, small huts that are situated on the side of the mountain, where meticulous care is taken to create the highest quality cheese possible.\u00a0 As soon as the cows are milked, cheesemaking begins. In traditional copper cauldrons, the milk is heated to 91.4 degrees F and veal rennet is introduced to encourage coagulation.\u00a0 Once the curd is formed, it is cut into small grains, which helps to eliminate a lot of moisture. It is then heated to 127-131 degrees F and stirred constantly.\u00a0 Pressing occurs in a beechwood hoop that holds the cheese together while it forms and creates Beaufort\u2019s signature concave shape.\u00a0 Pressing lasts 20 hours, and it is turned regularly to ensure that knitting and fermentation are happening evenly.\u00a0 After 24 hours of resting, the cheese is submerged in a brine bath, which is its first salting\u2014this staves off unwanted microbial growth and promotes the development of the rind.\u00a0\u00a0<\/p>\n

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Beafort aging, photo credit depositphotos<\/a><\/p>\n

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Aging of\u00a0beaufort lasts at least five months in caves that are 50 degrees F with high humidity.\u00a0 During such time, the cheese is salted, rubbed, turned, and flipped twice per week.\u00a0 It is said that beaufort is at its best between the ages of 7-12 months, but we all have our own discerning palates, so it behooves one to make that decision for oneself.<\/p>\n

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Types of Beaufort<\/h2>\n