Named after a small rural town in the French Alps, this giant cheese (a whole wheel weighs over 80 pounds) is creamier and richer than other Alpine cheeses like Emmental, Gruyere and Comté. 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. This way, all the flavors of the Alpine countryside pass into the cheese. Due to harsh winters, the cows can only graze in the summer, limiting the production season of this so-called "Prince of Gruyeres" to the warmer months. Aging of up to 8 months takes place in the off-season in rural Alpine cellars that are naturally cool all year long.Taking a bite, hints of various grasses, herbs and wildflowers are apparent to those with a sensitive palate. Its flavor is certainly nutty, but also creamy and sweet. Like Gruyere, Beaufort melts well and is perfect for fondue or hot sandwiches.
