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Recipe: Flemish beef and beer stew
This hearty dish featuring French pain d’épice (spice bread) and gnocchi is sure to warm you up during the cold winter months
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Veggie burgers and plant-based sausages: French farmers and consumers react to name ruling delay
The EU failed to reach final agreement to draft rules governing plant-based naming
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Winegrowers outraged by €0.01 bottle of wine in French supermarket
Lidl claims labelling error but local farmers’ union says it threatens local production
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.
