Beaufort Pie Recipe
- BEAUFORTAIN, France (AP) — High in the French Alps, in the Beaufortain region, florent Perrier has been crafting Beaufort AOP cheese as 1968, a testament to tradition and...
- Perrier produces Beaufort d'Hiver on his farm in the hamlet of praz.
- “Our animals follow the growth of the grass and rise from 4,900 to more than 6,500 feet above sea level from June to September," Perrier said, emphasizing the...
Beaufort Cheese: A Tradition Preserved in the French Alps
Table of Contents
- Beaufort Cheese: A Tradition Preserved in the French Alps
- Transhumance and Terroir
- Beaufort “Chalet d’Alpage”: A Rare Delicacy
- An Ancestral Method
- Serving Suggestions
- Beaufort Cheese Tart Recipe
- Beaufort Cheese: Your Guide too This Alpine Delight
- What is Beaufort Cheese?
- What is “Beaufort d’Hiver?”
- what is special about Beaufort “Chalet d’Alpage?”
- How is Beaufort Cheese Made?
- What is Transhumance, and Why is it Critically important?
- How Can I Best Enjoy Beaufort Cheese?
- Where can I try Beaufort Cheese?
- Beaufort Cheese Tart Recipe: A Simple Delight
- Key Facts About Beaufort Cheese
BEAUFORTAIN, France (AP) — High in the French Alps, in the Beaufortain region, florent Perrier has been crafting Beaufort AOP cheese as 1968, a testament to tradition and terroir. This cheese, known for its “firm and melting texture, with a gentle and fruity taste,” is a year-round endeavor.
Transhumance and Terroir
Perrier produces Beaufort d’Hiver on his farm in the hamlet of praz. As summer nears, he and his partner, Mélanie, move thier 40 Tarine cows to higher pastures.
“Our animals follow the growth of the grass and rise from 4,900 to more than 6,500 feet above sea level from June to September,” Perrier said, emphasizing the importance of this seasonal migration, known as transhumance, for the quality of the milk.
Beaufort “Chalet d’Alpage”: A Rare Delicacy
During the summer months, Perrier produces the rare and highly prized Beaufort ”chalet d’alpage.” This cheese, considered the most refined version of Beaufort, is made from June to September using fresh, warm milk from the herd, directly at the mountain chalet.
“I am proud of my terroir, my culture; it is an economic wealth that must be preserved,” Perrier said. He is one of only three producers of this PDO (Protected Designation of Origin) cheese,with production limited to fewer than 10,000 wheels annually.
An Ancestral Method
Perrier adheres to time-honored methods in his cheese making. “The milk is curdled in copper pots, molded in beech wood, cellar-ripened, then the wheels are rubbed and turned,” he explained.
Serving Suggestions
To fully appreciate beaufort’s complex aromas, Perrier recommends removing it from refrigeration an hour before serving. His cheeses, reflecting the unique characteristics of the region, are featured on the menus of renowned restaurants in the area, including Grand Mont, where chef Valérie Frison-Rochet-Gachet uses it in pies and sauces.
Beaufort Cheese Tart Recipe
A simple recipe to enjoy Beaufort cheese:
Ingredients (Serves 4)
- 3 eggs
- 200 ml fresh cream
- 1 glass of milk
- 100 g grated beaufort cheese
- Pinch of salt
- Pepper to taste
- Pinch of nutmeg
Instructions
- Preheat oven to 430°F (220°C).
- In a terrine,beat eggs,fresh cream,and milk.
- Add grated Beaufort, salt, pepper, and nutmeg.
- Mix well and pour over the dough in a pie dish.
- Bake for 30-35 minutes in the preheated oven.
Beaufort Cheese: Your Guide too This Alpine Delight
This guide provides data about beaufort cheese, a traditional French cheese produced in the french Alps, drawing directly from the provided article. We’ll cover its origins, production methods, and even a delicious recipe.
What is Beaufort Cheese?
Beaufort is a French cheese made in the Beaufortain region of the French Alps. It’s known for its “firm and melting texture, with a gentle and fruity taste.” Production is a year-round process, dating back to 1968 with the cheesemaker Florent Perrier.
What is “Beaufort d’Hiver?”
Beaufort d’Hiver is the standard Beaufort cheese produced by Florent Perrier on his farm.
what is special about Beaufort “Chalet d’Alpage?”
Beaufort “Chalet d’Alpage” is a rare and highly prized version of Beaufort cheese. It is produced during the summer months, from June to September, using fresh, warm milk directly at a mountain chalet.
How is Beaufort Cheese Made?
Beaufort cheese is made using traditional methods:
The milk is curdled in copper pots.
It is molded in beech wood.
The wheels are then cellar-ripened.
the wheels are rubbed and turned.
What is Transhumance, and Why is it Critically important?
Transhumance is the seasonal migration of the Tarine cows to higher pastures in the French Alps. This movement, which usually occurs from June to september, follows the growth of the grass, allowing the animals to graze between 4,900 and over 6,500 feet above sea level. This process is crucial for the quality of the milk used to make Beaufort cheese.
How Can I Best Enjoy Beaufort Cheese?
The article suggests that to fully appreciate Beaufort’s complex aromas, you should remove it from refrigeration about an hour before serving.
Where can I try Beaufort Cheese?
Beaufort is featured on the menus of renowned restaurants in the area, including Grand Mont.
Beaufort Cheese Tart Recipe: A Simple Delight
Here’s a simple recipe to enjoy Beaufort cheese, as provided in the article:
Ingredients (Serves 4)
3 eggs
200 ml fresh cream
1 glass of milk
100 g grated Beaufort cheese
Pinch of salt
Pepper to taste
Pinch of nutmeg
Instructions
- Preheat oven to 430°F (220°C).
- In a terrine, beat eggs, fresh cream, and milk.
- Add grated Beaufort, salt, pepper, and nutmeg.
- Mix well and pour over the dough in a pie dish (the article does not include what type of dough).
- Bake for 30-35 minutes in the preheated oven.
Key Facts About Beaufort Cheese
This table summarizes key information about Beaufort cheese:
| Attribute | Details |
|---|---|
| Origin | beaufortain region, French Alps |
| Producer | Florent Perrier (as 1968) |
| Type | AOP (Protected Designation of Origin) cheese |
| Texture | Firm and melting |
| Taste | Gentle and fruity |
| Production | Year-round |
| Specialty | Beaufort ”Chalet d’Alpage” (summer production) |
| Milk Source | From Tarine cows |
| Production Methods | Milk curdled in copper pots, molded in beech wood, cellar-ripened, rubbed and turned. |
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