Springbank Cheese Co. Crowfoot




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This remarkable cheese was already known in the time of the Romans. It takes about 500 litres (130 gallons) of milk to make a Beaufort of 40/45 kg. The cheese is made from the milk given by the mahogany-coloured Beaufort cows, called the Tarines or Tarentaises. This ancient mountain breed originally came from the Indo-Asian continent. Beaufort cheeses come in three versions, Beaufort, Beaufort d’été (summer Beaufort),and Beaufort d’Alpage which is made in the mountain chalets and is the most tasty.

Ripening takes at least four months in humid (92%) cellars with the temperature below 15° . The cheeses are constantly wiped and rubbed with brine.

Young cheeses have a mild fruity, sweet taste then the taste become stronger and complex.
The pate of the winter cheese is white, whereas the summer cheeses are a pale yellow, due to the cows munching on the alpine flowers.

White wine: Roussette de Savoie (Altesse grape)
Fruity and light red wine Beaujolais (Gamay Noir grape)

AOC : 1968