Description
Origin: France, Jura Massif
Milk : Raw
Texture : pressed, cooked
Fat (%) : 33
Pairing : Dry white wine
Seasonality : May-August
Animal : Cow
Intensity : Strong
Appearance : Firm
Pregnant women: Ok
PDO/AOP : Yes
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Beaufort Summer 2020 – 300g
$175
This remarkable cheese was already known in the time of the Romans. It takes about 500 liters (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. There are three varieties of Beaufort:Beaufort d’été (or summer Beaufort),Beaufort d’alpage (made in chalets in the Alps on high pastures),Beaufort d’hiver (winter Beaufort)
Slice of 300g.
Best before: 1 week after the delivery
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Valencay – 220g
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Valençay is an unpasteurised goats-milk cheese. Its rind has a rustic blue-grey colour which is made of the natural moulds. The rind is then darkened by dusting charcoal powder. It is available usually between March and December, with peak manufacture between April and August.
Valençay cheese used to have a shape of a perfect pyramid with a pointed top. But when Napoleon returned to the castle of Valencay after his unsuccessful expedition in Egypt, he saw the cheese, in a fit of rage drew his sword and cut off the top of the cheese. Since then the cheese has always been made with a flattened top.
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