p09-eng

Station 09

TASTING TIME! - 1st: BEAUFORT

Let’s play! : )

Time for waking up each of your senses: don’t bite in just yet!

Step by step, give yourself a chance to describe our cheeses like if you were in a pro taster’s shoes (why not?!)

Let’s start with PDO Beaufort (6 months old)

  • SIGHT
  • SMELL
  • TOUCH
  • TASTE

How about you close your eyes now, in order to better focus and look for words to best describe your sensations: on your own first, then sharing your impressions with your group.

ANSWERS below…

SIGHT

Did you know? We say that Beaufort has an ivory-colored dough.

SMELL

What words come to mind?

What can you smell?

TOUCH

How would you describe the texture?

Beaufort belongs to the “pressed cooked cheese” family.

TASTE

Did you find out? Here is a clue:

 

How about focusing on Beaufort’s mouth feel… What wording would you use to most describe your sensations?

 

Answer: « at first, Beaufort cheese is firm on the palate but then melts in your mouth! It is this melt-in-the-mouth texture that makes it so unique!« 

PANNEAUX

2nd: BLEU DE BONNEVAL SUR ARC –TASTING

Let’s keep on going with our BLEU DE BONNEVAL SUR ARC

 

In France, only 7 blue cheeses have received the PDO accreditation (Protected Designation of Origin): Roquefort, Bleu des Causses, Bleu de Gex Haut-Jura, Bleu d’Auvergne, Bleu du Vercors-Sassenage, Fourme d’Ambert et Fourme de Montbrison.

 

In Haute Maurienne, just a few farmers still produce the Bleu de Termignon.

 

So… what makes it different from our Blue Cheese? Take a guess:

  • Unlike Bleu de Termignon, Bleu de Bonneval sur Arc is inoculated with ??? roqueforti.

 

  • While Roquefort is made from ???  milk, Bleu de Bonneval sur Arc is made from the same milk as Beaufort (meeting PDO requirements and quality), meaning cow’s milk. Which cows does the milk come from again ???

 

  • True or false??? Our Bleu de Bonneval sur Arc scores 4/10 for its strength.

 

  • What appeals the most to our Bleu de Bonneval sur Arc lovers (namely in terms of texture) ???
  •  

Answers – BLEU DE BONNEVAL SUR ARC

  • Unlike Bleu de Termignon, Bleu de Bonneval sur Arc is inoculated with PENICILLIUM roqueforti.

 

  • While Roquefort is made from SHEEP milk, Bleu de Bonneval sur Arc is made from the same milk as Beaufort (meeting PDO requirements and quality), meaning cow’s milk: both TARINE and ABONDANCE breeds.

 

  • TRUE! Our Bleu de Bonneval sur Arc is known to be quite mild.

 

  • CREAMINESS and SUPPLE texture is what people love about Bleu de Bonneval sur Arc.  

Yummy !

  • Recipes with our Sérac
  • Recipes with our Beurre
  • Recipes with our Bleu de Bonneval sur Arc
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