-
Artisan cheese of the month: Comtesse de Vichy, plus an Auvergne speciality stew
Now is the time to enjoy Comtesse de Vichy, a spruce-wrapped French cow’s milk cheese
-
Meet the producers: Bulldog Bacon and Bangers in the Gers
British-style bacon, sausages, pork pies and Scotch eggs, with delivery across mainland France
-
Recipe: French onion soup with Comté toasts
Make this classic French onion soup with rich beef stock, white wine, Madeira and golden Comté cheese toasts in this easy recipe for four
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.
