Station 05
The Beaufort PDO, symbol of the mountain pastures of Savoie
Beaufort comes from a long dairy tradition. It started in the Gallo-Roman era when the production of vatusicum, a ‘large cheese,’ is mentioned. In the Middle Ages, its popularity increased with the clearing of land in the region to create pastures for grazing livestock.
Later on, Beaufort cheese helped people to cope throughout long and harsh winters-it transformed milk into a food that could be preserved for long periods of time. Its reputation grew, as evidenced by 18th-century writings and the requisition of 10,000 quintals of Beaufort by the Committee of Public Safety to feed Paris during the French Revolution.
After the upheavals of the Second World War, Beaufort’s existence was threatened. Maxime Viallet, “man of the mountain”, fought for 20 years to restructure the sector. In 1965, the “Union des Producteurs de Beaufort” was created, followed 10 years later by the “Syndicat de Défense du Beaufort” in 1975.
The preservation of Agricultural practices is crucial for the region. It has always played an active role in the development of the local economy and the sustainability of mountain life.
More historical details here!
ATTRIBUTES:
- Ingredients: raw & full milk, traditional rennet, salt
- Maturation: 5 months minimum
- Preservation temperature: +6 to +10°C
- Wheel weight: 40kg on average
- Diameter: 35 to 75 cm
- Height: 11 to 16 cm
- Heel : concave
- Rind : yellow/ brown
- Dough: supple, ivory to yellowish color that can show a few horizontal cracks
- Texture : firm at first bite, but then melting in your mouth
Note that...
Beaufort is a pressed & cooked cheese dough, unlike our Blue cheese, which is not cooked or pressed.
Our unique Bleu de Bonneval sur Arc, a product reflecting local terroir
“There’s always been a culture of blue cheese production here in Haute Maurienne Vanoise.” – Albert Tourt
Historically each farming family used to produce blue cheese for their own consumption. Since then, renowned cheeses such as Persillé du Mont Cenis, Bleu de Termignon and Bleu de Bonneval sur Arc have appeared.
The latter originated in the village of Bonneval sur Arc. For 20 years, the village dairy produced and sold up to 250kg of cheese per day led by Roland Chassot.
In the 1990s, the Bleu de Bonneval sur Arc officially came into being under the impetus of Jean-Pierre Pleynet (a cheesemaker who had moved from the Haute-Loire region). He brought his Auvergne culture to this gem, located at the end of the world. He adapted his expertise to the local Tarine and Abondance breeds’ milk, a rich, flavourful ,and highly suitable milk for cheese-making that resulted in the creation of the famous Bleu de Bonneval sur Arc.
Following in his footsteps, Mickaël Mouchelet continued the Bleu de Bonneval sur Arc production, adapting to new health standards while striving for greater consistency.
In 2015 production moved to Sollières. Production techniques may have evolved since the beginning, but Bleu de Bonneval sur Arc remains a product that exemplifies the unique character of the region.
Today, we produce 50,000 blue cheeses per year.
ATTRIBUTES:
- Ingredients: raw & full milk, rennet, roqueforti penicillium, lactic acid bacteria, salt
- Maturation: 60 days
- Preservation temperature: 2°C to 5°C
- Weight: 2 to 3 Kg
- Diameter: about 20 cm
- Height: 10 to 20 cm
- Shape : cylindrical
- Heel : convex or straight
- Rind : blue or grey
- Dough : supple and creamy
- Taste : both tender and assertive
The milk we use to make Bleu de Bonneval sur Arc is the exact same as the milk we use to make Beaufort, this also means that it is the same quality. It is collected under the same conditions before arriving at our workshop in Sollières.
The differences between Beaufort and Bleu de Bonneval sur Arc cheese productions lie in the process, namely while renneting (where milk is inoculated with Penicillium) or when cutting the curd (this time into cubes).
Long phases alternating curd stirring and resting allow air pockets to form. Blue mould will then be able to develop in these air pockets.
Our Blue cheese is moulded into 2.5 kg pieces and salted by hand with coarse salt before being pierced to create ‘chimneys’ allowing oxygen to enter. This accelerates blue mould development inside the cheese, which is then placed in a maturing cellar.
Kids visit
Fortina: What’s the blue stuff in this cheese?
The ‘blue’ in cheese is actually a type of mould… but don’t panic! It’s a good kind of mould that won’t make you ill.
It’s called Penicillium roqueforti. Funny name, isn’t it? It’s used to make Bleu de Bonneval sur Arc cheese.
To help the blue mould grow well in the cheese small holes are made in it while it is maturing. Oxygen then enters and creates those pretty blue-green veins inside the cheese. And guess what? This blue mould gives the cheese its flavour. So, would you like to try it?