Earlier in September, the Formaticum team set off on a journey through the Haute-Savoie and Savoie departments of France in search of renowned cheese and delectable meals. One of our stops was the Coopérative Laitière de Moûtiers, a creamery known for their selection of traditional cheeses and products from the Savoie. But one cheese reigns supreme here - Beaufort AOP (pronounced bow-four). This behemoth wheel's size and signature concave rind makes it instantly recognizable among the other specialties of the surrounding areas, such as Abondance, Reblochon, Emmental de Savoie, and Tomme de Savoie. Beaufort is a classic mountain cheese, with summer profiles tasting funky and floral, and winter wheels leaning more towards savory onion notes.
Of course we were excited to taste the cheese, but we also wanted to get a closer look at the production of this iconic French fromage. We arrived around 9am, as the massive copper vats were beginning to fill with fresh milk from the local Tarine and Abondance breeds of cow, who feed only on hay and grass from the area of designation. Like many mountain cheeses from this area, Beaufort is a raw milk cheese, allowing the terroir of the Savoie to really shine. The milk for Beaufort is also not skimmed. We watched as the rennet was added to coagulate the milk, and as the curds were cut into tiny rice grain-sized pieces and cooked to encourage whey expulsion, which helps create that harder, drier texture in the cheese. While we couldn't stay to watch the whole process, we did get a quick look at the cheesecloth-lined molds used for pressing, including the traditional "belt" used to create the signature concave rind.
Before we left, we snuck a peek into the aging caves below the creamery, housing hundreds of wheels of Beaufort, slowly aging to perfection among both newly renovated and original rooms. While the minimum age for Beaufort AOP is 5 months, most of these wheels will be aged to 12 months or older to fully develop its peak flavor. The endless rows of rosy orange rinds was quite a sight to behold, and the smell was unforgettable.
We each purchased a kilo of seasonal Beaufort d'étè and some other regional delicacies, and got back on the road on our journey through the Alps to Northern Italy.
In the US, Beaufort is a fairly rare cheese to see on a counter, due to its size and price point. However, many shops will bring some in for the holidays, as it is perfect for decadent celebratory spreads, as well as cozy recipes like fondue, mac and cheese, and potato gratin or dauphinoise. But Beaufort can be a finicky cheese, and must be cared for and stored properly in order to preserve its delicate flavor. While the shop's packaging kept the cheese safe in transit, I did transfer the cheese to a Formaticum Cheese Storage Bag as soon as I returned home to the US, where I made the discovery that a Classic Cheese Storage Bag is actually the perfect size for 1 kilo of Beaufort! They also make the perfect gift for the cheese lover in your life, and are available to order through our website or Amazon storefront. 
