The product
Beaufort AOP - Alpage de Plan Pichu
A great mountain cheese, produced in Haute-Savoie region
Code:
46745
Country of origin:
France
Type of Milk:
Raw Cow's milk
Weight:
40 kg approx
Minimum order:
1/32
| Description | A great mountain cheese, produced in Haute-Savoie region with whole raw milk from Abondance and Tarine cows' breed; this Beaufort is produced with a blend of three different alpages in the same mountain, Plan Pichu |
|---|---|
| Appearance | The rind is slightly wrinkled, with a brown colour; the past is compact, with no eyes and with a honey colour |
| Taste | Very sweet, with strong hints of toasted fruits, grass, toffee, brioche, ripened fruits |
| Maturing | At least 12 months |
| Curiosity | Beaufort belongs to the big family of Gruyeres cheeses: it is a cooked, pressed paste cheese, although very different from the Swiss Gruyere; a wheel of 40 kg is produced with the mik of 20-22 cows |
| Our selection | Matured in Haute-Savoie, in the heart of the valley of the Aravis, at 1000 meters altitude, by Joseph Paccard, one of the best affineur for Reblochon fermier. In 2007 we visited Monsieur Paccard in Manigod, to see their maturing cellars. Since then we have been working with them with great pleasure |
| Ingredients | Raw cow MILK, salt, lactic ferments, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Other allergens | Eggs and products thereof |
| Weight | 40 kg approx |
| Packaging | Whole wheel unpacked, fractions vacuum packed |
| Storage Conditions (unpacked products) | Keep refrigerated below +8°C |
| Storage Conditions (packaged products) | Keep refrigerated below +4°C |
| Instructions for use | Please remove crust before consumption. Sell fractionated. |
| Country of origin of the primary ingredient | France |
| Nutrition Declaration | Energy: 1632 kJ / 390 kcal Fat: 30 g of which saturates: 20,1 g Carbohydrate: 3,71 g of which sugars: <0.1 g Protein: 26,6 g Salt: 1,5 g Typical value per 100 g |
The producer
Fromagerie Joseph Paccard - Manigod Haute-Savoie - France
Why we chose them
In 1990 in the heart of the valley of the "Aravis", at 1000 meters altitude, Joseph Paccard built a small place to mature farmhouse cheeses like
Reblochon, Beaufort and Abondance.
Joseph Paccard's sons, following their father for several years, learned from him the craftmanship of maturing cheese. A fine art that requires skill,
knowledge and above all, passion.
Craftsmanship and extra care for quality have defined Joseph Paccard the best affineur for Reblochon fermier.
In 2007 we visited Monsieur Paccard in Manigod, in Haute-Savoie, to see the production of Reblochon and their maturing cellars. Since then we
have been working with them with pleasure, especially in autumn and winter months, focusing on Reblochon and Beaufort.
This year we propose you two very interesting new cheeses - Manigodine and Bleu du Val d'Aillon - along with three "legends" in the world of
cheese: Reblochon, Beaufort and Bleu du Termignon. No need to say that all these cheeses are made with raw mik.
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