Toma stagionta

Cheese that takes its name from the village of Beaufort in Savoie. It is a hard cheese obtained from the processing of raw cow's milk exclusively from Tarine and Abondance breed farms. It is divided into Beaufort, Beaufort d'été and Beaufort d'alpage depending on the time of year and above all, which we like a lot, based on the feeding of dairy cows!

Beaufort is a whole raw milk cheese, whose pressed paste has a straw yellow color. His taste has made him famous in France as abroad: delicate and sweet when young, with a prolonged maturation acquires decidedly marked notes. Aroma and perfume are mainly defined by maturing, which takes place in caves and in wet and cold cellars. As for the processing, the milk is curd raw, immediately after milking, at a temperature of 33 °, with veal rennet. After being broken, the curd is heated and stirred up to a temperature of 53-54 °. The extraction is carried out with linen cloths and the pasta is placed in the molds, for a pressing with wooden rings, the so-called "Beaufort circles", which give the characteristic concave barefoot.After 20 hours of pressing, the cheese is salted in brine.It comes in forms with an average weight of about 40 kg. In 1968 the Beaufort cheese obtained the AOC (Appellation d'Origine Controlleè) recognition, which corresponds to our PDO (Protected Designation of Origin). Born from the desire of the milk producers of Val d'Arly, a region of France.