-
Recipe: chickpea salade niçoise
Hearty potatoes, seasoned chickpeas, colourful vegetables, and crispy lettuce... a taste of the South of France
-
Recipe: vanilla, rum, and orange zest cannelés
Japanese pastry chef Mori Yoshida creates refined cakes and desserts, some in the classic French style, others with a unique flourish or twist
-
French strawberries: the best varieties and when to eat them
Columnist Sue Adams gives her tips on how to get the best out of the long season in France
Artisan cheese of the month: Beaufort
Alpine cheese with an AOC label is great in fondues
One of the gruyère family of firm Alpine cheeses, Beaufort is a raw cow’s milk made in the town of the same name in Savoie – specifically, from the brown Tarines or Tarentaises cows in the three valleys of Beaufortain, Tarentaise and Maurienne.
11 litres of milk go into making one kilogram of cheese and in 2016, 70,100 moulds of the most common type of Beaufort cheese were produced – the winter one, called, simply, Beaufort. The other two are Beaufort d’Eté (summer production) and Le Beaufort Chalet d’Alpage, from the highest meadows).
The cheese received the prestigious appellation d’origine contrôlée (AOC) label in 1968.
An easy melter, Beaufort is great in fondues.