Beaufort dates back to Roman times and is traditionally made from the milk of Tarentaise cattle, an ancient mountain breed, in the Savoie region of the French Alps. The cows graze on exquisite, unpolluted summer pastures, high in the mountains, eating a range of wonderful Alpine flora, perfumed flowers and aromatic herbs.
This particular farmhouse Beaufort is made from the milk of the producer’s own two herds of Abondance and Tarentaise (or Tarine) cows, one of which grazes at high altitude all summer and the other lower in the valley so that he can combine the two milks for a completely unique flavour. The producer makes his own rennet and starter cultures, the latter of which allows him to age these cheeses more than six months longer than the norm.
The carbon footprint of free range cows is significantly lower than their barn kept counterparts as food doesn’t need to be grown for them elsewhere and so there are very few, if any, food miles involved in their feeding.
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