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Cheese from Savoie, France
Raw whole milk from Tarine and Abondance cows is set in a copper vat at 32–35 °C, cut and cooked to 53–56 °C, then moulded in a wooden hoop that gives the wheel its concave side. The wheels are brined for a day and ripen for at least five months at 6–12 °C under a smear rind. Made in 7 steps over 5.8 months. The longest step, ripen, takes at least 5 months (INAO 2024) and runs at 6–12 °C (INAO 2024). Thermophilic lactic starter, mostly lactobacilli does most of the fermenting.
| Main step | at least 5 monthsSet[beaufort-cdc-2024][beaufort-cdc-2010] | Ripen |
|---|---|---|
| Temperature | 6–12 °CSet[beaufort-cdc-2024][beaufort-cdc-2010] | Ripen |
| Raw whole cow milk · Never heated above 40 °C before renneting; from one or two consecutive milkings[beaufort-cdc-2024] |
| Thermophilic lactic starter · Mostly lactobacilli, grown in the dairy's own whey (recuite)[beaufort-cdc-2024] |
| Rennet · The only coagulant; grown with the starter in whey with calf stomach (caillette). Commercial rennet may set up to 30 % of the milk in the vat[beaufort-cdc-2024] |
| Salt · As near-saturated brine, then rubbed on the rind[beaufort-cdc-2024] |
| Starter: thermophilic lactobacilli grown in whey with calf stomach, which also supplies the rennet |
Total time across the recorded steps: 5.8 months
What changes: Starting material: raw whole milk from Tarine and Abondance cows
Renneting must start before 12:00 for the morning make and before 23:00 for the evening make. Output: raw whole milk in the vat.
Microbes at work in this step
native raw-milk flora; the milk is never pasteurised
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Beaufort has no eyes, unlike Emmentaler, and its wooden hoop gives the wheel a concave side. "Été" wheels are made from June to October; "chalet d'alpage" wheels are also made twice a day in a chalet above 1500 m from one herd.
The PDO rules set the cook temperature and a minimum of five months of ripening for a raw-milk cheese.
Every number is labelled with how it is known. How this atlas is made
