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	Beaufort (cheese) - Wikipedia, the free encyclopedia
		Beaufort exists in three varieties, Beaufort de Savoie (summer Beaufort) and Beaufort d’alpage (made in chalets in the Alps) and Beaufort d'hiver.
		Beaufort cheese is prepared using 130 gallons of milk for every 99 pounds of cheese desired.
		Beaufort also has a very distinct aroma reminiscent of the scent of the pastures on which the Tarentaise and Abondance cows which provide the cheese's milk graze.
	en.wikipedia.org /wiki/Beaufort_cheese (270 words)

	List of French cheeses - Wikipedia, the free encyclopedia
		Classification of the full range of cheeses in France is a daunting task.
		Under the Common Agricultural Policy of the European Union, certain well-established cheeses, including many French cheeses, are covered by a Protected Designation of Origin and other, less stringent designations of geographical origin for traditional specialties.
		It may come as a surprise to see varieties of Emmental cheese protected as a French cheese.
	en.wikipedia.org /wiki/List_of_French_cheeses (368 words)

	Semi-hard and Hard Cheeses (Site not responding. Last check: 2007-09-19)
		Beaufort is produced in the Savoie region on the massif Beaufortin, the Tarentaise and the Maurienne.
		Beaufort is made from the milk of the Tarines cow, a strong and hardy animal.
		It is during this period that the rind of the cheese obtains a reddish brown tint and the smooth cheese, which now ranges in color from ivory to a pale yellow, develops its aroma.
	caviarmore.com /Pages/cheesehard.htm (3032 words)

	Beaufort - french cheese (Site not responding. Last check: 2007-09-19)
		Beaufort is a round mountain cheese produced in the province of Savoie in the French Alps.
		Made in chalets in the mountains and in village cheese dairies, this cheese has a magnificent flavor marked by an array of subtle aromas.
		In the summer, the young version of Beaufort, called du "premier alpage" can be found in the markets during the collection of milk from the mahogany-colored Beaufort cows, known as the Tarines, grazing from June to September amongst the melting snow.
	www.france-gourmet.com /Cheese/Cheese/BeaufortAoc.html (298 words)

	Grilled cheese: Infinitely adaptable — and oozing charm \| ajc.com
		The croque monsieur is a "grilled ham and cheese sandwich that is dipped into beaten egg before being sautéed in butter," according to Sharon Tyler Herbst's "Food Lover's Companion" (Barron's).
		"Goat cheese and feta cheeses were a delightful surprise, though as they don't melt, I found that by combining them with a layer of cheese that does melt, the sandwich had both the tang of fresh cheese and the melty, unctuous pleasure of Jack, fontina, mozzarella, etc."
		By definition, cheese should dominate in a grilled cheese sandwich, but there are a variety of ingredients that can enhance the base element.
	www.ajc.com /news/content/living/food/0604/03grilledcheese.html (930 words)

	The Teddington Cheese Wire Issue 8
		All Beaufort is made in a similar way to Gruyère but can be easily distinguished by the concave shape around the circumference produced by the 'cercle de Beaufort' - this is a band placed around the cheese which is tightened during the first pressing of the cheese.
		Each cheese is matured at 15 degrees C, at a humidity of 92% and is repeatedly wiped and rubbed with brine.
		Beaufort is often enjoyed with Volnay (Côtes de Beaune) or a golden yellow wine of the Savagnin grape (from the Savoie) matured in oak casks for at least six years giving it a walnut flavour.
	www.teddingtoncheese.co.uk /acatalog/chwire/Issue08/cw8.htm (1696 words)

	NPR : Cheese Course 101
		A cheese course also presents an excellent occasion to study the gastronomic characters around the table: There are those who shake their heads politely and pass, and there are those whose eyes light up, revealing unsuspected reserves of appetite.
		The classic French cheese course usually offers a minimum of three cheeses, each representing a different type of milk (cow, goat or sheep's milk) or a different family of cheese.
		A cheese course is sometimes served with a salad (simply dressed with a bit of olive or walnut oil, so as not to clash with the other flavors), but fresh fruit is a popular alternative.
	www.npr.org /templates/story/story.php?storyId=4865689 (1031 words)

	Beaufort Cheese-France: French Cheese Guide
		About Beaufort: Beaufort was already known in the time of the Romans and is named after a small rural town in the French Alps.
		Beaufort needs to age between 4 to 6 months or even more, in a mountain cellar that maintain a cool temperature throughout the year.
		Beaufort is richer and creamier than other mountain cheeses such as Gruyere, Comté or Emmental.
	www.cheese-france.com /cheese/beaufort.htm (264 words)

	A well-made Beaufort is hard to beat (Site not responding. Last check: 2007-09-19)
		Made in the Savoie from unpasteurized cow's milk, Beaufort is one of France's 36 AOC (appellation d'origine controlée) cheeses, which means that its manufacture is strictly regulated.
		These large dairies produce cheese year-round, but the prized wheels are made in summer from the milk of cows that have grazed on mountain pastures.
		The cheese's aroma should be a blend of fragrances that suggest toasted hazelnuts, brown butter, buttered toast and roasted meat.
	www.sfgate.com /cgi-bin/article.cgi?file=/c/a/2003/12/18/WIG3V3OQO01.DTL&type=printable (505 words)

	d22e : Dorioz, Fleury, Coulon & Martin
		This data was either gathered during enquiries with the cheese makers or stemmed from correlation studies or analytical approaches.
		The cheese producers and processor have long known empirically about the existence of variants within the same cheese type; these can be recognised from their different behaviour while being processed and from different sensorial features once they are mature (taste, texture…).
		A recent study, carried out in 20 co-operative cheese dairies producing Comté cheese in the Jura, highlighted the existence of a significant correlation between the type of physical environment (climate-soil-rocks), the floristic composition of the pastures grazed and the cheese sensorial features cheese (Monnet, 1996).
	www.inra.fr /Internet/Produits/dpenv/doriod22e.htm (3964 words)

	Gourmet Retailer (Site not responding. Last check: 2007-09-19)
		Like so many traditional cheeses, Beaufort takes its name from the small market town where the cheese was first aged and sold.
		Also typical of this type of cheese is the practice of making large wheels so the milk would survive the summer before it was taken down into the valley along with the herd.
		Beaufort is a superb melting cheese, often figuring into the region's version of fondue, as well as gratins, soups, and omelettes.
	www.gourmetretailer.com /gourmetretailer/icopyright_display.jsp?vnu_content_id=1806892 (850 words)

	What is gruyere?
		It has been made since the 12th Century, when cheese was used as currency in Switzerland.
		It is yellow and firm, but softer and smoother than the next-best-known Swiss cheese, Emmental, and has smaller "eyes" (holes) — about the size of peas.
		Beaufort and Comté (or Gruyère de Comté), from France, and Appenzell, from Switzerland, are Gruyère-type cheeses, and there are versions made in the US.
	www.ochef.com /546.htm (136 words)

	Cheese, Specialty Food, Gourmet Gift Baskets, Cheese Gifts: igourmet
		Abondance is an extraordinary name-controlled cheese from the Savoy region of France.
		Banon is a northern Provençal cheese that comes in a 3.5-ounce mini wheel, traditionally washed with eau-de-vie (marc), wrapped in chestnut or grape leaves and tied with raffia.
		The term D'Alpage indicates that this Beaufort is made from milk taken from a special breed of mountain cows (Tarines) that graze naturally, as opposed to those that are fed indoors from a trough.
	www.igourmet.com /shoppe.asp?cat=1&subcat=France (1314 words)

	[No title] (Site not responding. Last check: 2007-09-19)
		Because the taste of cheese is not uniform throughout, a number of rules should be followed for cutting in order to experience the entire range of available flavors.
		The acidity in white wine and in cheese is a perfect association while the tannin in red wine tends to fight against the flavor of the cheese.
		The professional cheese-lover’s approach is to create a cheese board around one predominant cheese, usually from the washed-rind cheese family: Maroilles, Livarot, Pont Lévêque or Munster.
	www.france-gourmet.com /gb/cfm/faq/faq.cfm?precar=&nomcar=&melcar=&predest=&nomdest=&meldest=&message=&sujet=&numces=200312031967016&np=6514106 (914 words)

	Gourmet Food Store - Buy Cheese: Beaufort - Hiver - 22 lb 1/4 Wheel (pre order)
		This cheese is made from the province area of Savoie in the French Alps.
		Beaufort “winter” is white in color, unlike Beaufort “summer” which is yellow.
		This cheese is made industrially by large corporations and by hand in small farms.
	www.gourmetfoodstore.com /cheese/cheese-details-5740.asp (247 words)

	Molecular Fingerprinting of Dairy Microbial Ecosystems by Use of Temporal Temperature and Denaturing Gradient Gel ... (Site not responding. Last check: 2007-09-19)
		Morbier cheese was characterized as having a diverse bacterial
		For each sample cheese, genomic DNA extraction was performed either with two surface cheese samples (indicated by S1 or S2) or with two core cheese samples (indicated by C1 or C2), followed by amplification of the V3 16S rDNA region and separation of the amplicons by TTGE.
		Biodiversity of the bacterial flora on the surface of a smear cheese.
	aem.asm.org /cgi/content/full/70/9/5628 (5930 words)

	Vitaille Recipe Recources and Food Related Information
		Appenzell (Switz.) A whole-milk cows' cheese made in large wheels, cured, and washed in a brine with white wine and spices, which impart their flavor; the cheese is pale straw-colored with some holes and a yellow brown rind; similar to Emmental, it is firm, buttery, yet piquant.
		Table cheeses are aged for two months, grating cheeses up to twelve, and their flavor ranges from delicate and sweet to more pungent with age; this pale straw-colored cheese is used for eating and cooking and is sometimes smoked.
		Chevrotin (Fr.) A cheese of goats' milk, or occasionally a mixture of goats' and cows' milk, from Savoy; the cheese is uncooked, pressed, and shaped in a small disc.
	www.vitaille.com /reference/encyclopedia.php (17483 words)

	Cheese, Specialty Food, Gourmet Gift Baskets, Cheese Gifts: igourmet
		This spectacular cheese, is made in Vermont, aged for two full years, is noted for its sophisticated, rich flavor that leaves hints of maple and apple.
		Toma is a delectable mountain cheese that has a thin rind, a custard-like texture, small pores and a sweet lactic flavor with a gentle bite.
		The Fine Cheese Co. savory biscuits for cheese are a unique range of flavored crackers and biscuits developed with specific cheeses in mind.
	igourmet.com /shoppe/prodview.asp?cat=0&subcat=%E2%88%8F=055&... (1930 words)

	The Cheese Diaries (Site not responding. Last check: 2007-09-19)
		Unfortunately, with many cheeses, Epoisses and others, the raw milk can be so clean that laboratory strains of microflora must be added and they dominate the taste. Of course, what matters is the taste, and even with laboratory creatures it can be very good.
		There were a number of intriguing cheeses that I had never seen before, particularly, of course, from east coast dairys.
		The most exciting find was Thistle Hill Tarentaise, a "gruyere-style" cheese from Vermont (the website reveals that their inspiration was in fact Beaufort, perhaps my favorite cheese).
	www.rurou.org /cheese (871 words)

	Farmstead Cheese
		The farm is in Dodgeville, Wisconsin in the areas where the land was untouched by glaciers and is characterized by rolling hills known as the "uplands".
		According to Mike cheese made from the milk of cows eating fresh grass as opposed to dry hay adds to the depth of flavor and sweetness in the cheese.
		His cheese is raw milk cheese and has a nutty flavor characteristic.
	www.globalchefs.com /article/archive/art020far.htm (336 words)

	Rhone Alps France biking tours (Site not responding. Last check: 2007-09-19)
		The quality of cheese depends on the food the goats eat, the skill of the producer and the temperature and humidity of the dairy.
		It is a gratin composed of patatoes and lard baked in the regional cheese Roblochon.
		To control the quality while in the same time preserving the countryside by using ecological argricultural techniques Beaufort cheese is eaten as an apetizer, snack, or in the famous Savoyarde Fondue..
	www.discoverfrance.com /regions/rhonealps1.html (1601 words)

	Syndicat de Défense du Fromage Beaufort, le fromage des alpages de Savoie
		Beaufort is also an important source of protein : 60 grammes of Beaufort has as much as 2 eggs or 100 grammes of beef.
		Beaufort should not be grated, better to cut it into thin strips.
		Take out the quantity of cheese to be consumed from the refrigerator 30 mins before the meal.
	www.fromage-beaufort.com /gastronomie-uk.htm (380 words)

	Excerpts On French Cheese (page 2)
		Go to the regions where the cheese is made and see how the people eat them there and what they drink, and observe how they eat with gusto and pleasure.
		Cheese platter and champagne, from Le Monde des Fromages.
		The story is told that camembert cheese was invented in the 18th century by Marie Harel.
	www.discoverfrance.net /France/Features/Excerpts_on_Cheese2.shtml (1249 words)

	wisbusiness (Site not responding. Last check: 2007-09-19)
		At last month’s American Cheese Society’s annual competition in Louisville, Kentucky, Gingrich’s Uplands Cheese Co. took top honors for its Pleasant Ridge Reserve, a Beaufort-style cheese that captures the sweet flavors of southwestern Wisconsin pasture grasses.
		They built a 4,000-square-foot facility, half of which are “cave” rooms where where the 10-pound wheels of cheese are aged at 55 degrees — the same temperature as in the limestone caves of the French Alps.
		The Uplands Cheese Co. is run by the Gingriches, seven part-time employees and full-time cheese-maker Joe Milinovich.
	www.wisbusiness.com /index.iml?Article=42632 (1082 words)

	Excerpts On French Cheese
		My favorite cheese expression is entre la poire et le fromage — "between the pear and the cheese", which refers to the moment in the meal when you can relax and bring up certain subjects you may not have wished to talk about before that point.
		The French don't call someone important a grand fromage, a big cheese — as we do in the U.S. They call a VIP une grosse légume — a big vegetable — and not un gros légume, which would be grammatically correct.
		I love all blue cheeses: the Bleu d'Auvergne, the Bleu des Causses, Bleu de Bresse, Bleu de Termignon — and those are only a few of them.
	www.discoverfrance.net /France/Features/Excerpts_on_Cheese.shtml (1360 words)

	Recipe: Fondue Recipes (17)
		Then add the cheese by handfuls, stirring constantly with a wooden fork or spoon until the cheese is melting.
		Very often, two varieties of the same cheese are used, i.e., a young cheese and a well-matured one.
		When cheese is almost gone (maybe 3/4 cup left), break a raw egg into the pot and stir rapidly with the cheese.
	www.recipelink.com /cgi/msgbrd/msg_script.pl?getmsg=1&board=0&thread=12336 (2141 words)

	The Food Section: From the Archives: Grand Grilled Cheese
		I am particularly partial to the grilled cheese sandwich my wife and I raised our boy Max on: Open-faced slice of bread spread with sweet butter or olive oil liberally sprinkled with grated Parmigiano Reggiano, placed horizontally in the toaster oven until the Parm bubbles, cut into triangles.
		I considered using Comté, but in a taste test before purchasing, Beaufort, which has a distinctly nutty, tangy, and sweet flavor, was the superior cheese.
		The nutty and sweet Beaufort, which melted from a pile of shreds into a single layer of molten cheese, contrasted with the cool, fresh sliced tomato and the textural crunch of the toasted bread.
	www.thefoodsection.com /foodsection/2005/07/from_the_archiv_4.html (903 words)

	Grilled cheese is joining the upper crust \| The San Diego Union-Tribune
		Its essence is the interplay of two simple ingredients: A carb crunch followed by a liquid blanket of calcium.
		On an episode of "30 Minute Meals," Ray returned to the roots of the grilled cheese genre with a variation on Croque Monsieur, a classic French cafe sandwich.
		"Goat cheese and feta cheeses were a delightful surprise, though as they don't melt, I found that (by) combining them with a layer of cheese that does melt, the sandwich had both the tang of fresh cheese and the melty unctuous pleasure of Jack, Fontina, mozzarella, etcetera"
	www.signonsandiego.com /uniontrib/20040630/news_lz1f30grilled.html (785 words)

	Investing in Mountains- Part 2b (Site not responding. Last check: 2007-09-19)
		Similarly, makers of other European cheeses, wines and meats benefit from being granted the same status, thus ensuring that unfair, low cost competition is avoided and that the quality of the product is maintained.
		In the pre-war Beaufort Valley, residents lived by the rhythm of the seasons in producing their livelihood, Beaufort cheese.
		Beaufort production includes 800 dairy farmers, twelve cooperative workshops, roughly twenty cheese-making farms, and over 10,000 dairy cows--exclusively the indigenous Tarine and Abondance breeds which were dwindling in numbers and could otherwise be extinct by now.
	www.mtnforum.org /resources/pfm/forum-2b.htm (7597 words)

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