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Video: Beaufort Cheese
Beaufort cheese
Calories, kcal: 350 Proteins, g: 26.3 Fats, g: 26.6 Carbohydrates, g: 0.0
Beaufort cheese is one of the oldest noble pressed French cheeses. Beaufort is made from high quality milk.
The history of making cheese dates back to the times of the Roman Empire. Over time, the recipe for Beaufort cheese changed; it became most popular in the 18th century. Gourmets all over the world have become fans of the rich Beaufort cheese, which originally had a different name - Vashren, which in French means “cow” (calorizer). Later this type of cheese was given the name of a village at the foot of the Alps.
In the middle of the 20th century, Beaufort was included in the list of products that must pass the verification procedure for the authenticity of origin. Thus, Beaufort is a type of cheese produced in a specific area and meeting certain quality and taste standards.
Beaufort cheese has a soft fruity aroma, pleasant taste, firm and smooth consistency, ivory color.
Famous brands of Beaufort cheese such as Chignin, Chablis or Apremont.
Beaufort cheese making process
The process of making Beaufort cheese includes several stages: fresh cow's milk is heated to 33 degrees, then rennet is introduced into it, after curdling the milk, the mass is heated and wrapped in linen cloth. The cheese is put under a press for 20 hours. Then the cheese is kept in a salt jar for several days in special cellars with shelves made of spruce boards. The second stage of ripening cheese takes place in special rooms at a strictly observed temperature of no more than 10 ° C.
Calorie content of Beaufort cheese
The calorie content of Beaufort cheese is 350 kcal per 100 grams of product.
Composition and useful properties of Beaufort cheese
The beneficial properties of Beaufort cheese are the presence of a large amount of calcium and protein of natural origin (calorizator). recommend to eat Beaufort cheese for pregnant and elderly people.
The use of Beaufort cheese in cooking
Beaufort cheese is great for sandwiches and appetizers, and can also be added to a variety of dishes such as pasta, pizza and salads.
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