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A hard French cow"s milk cheese, with its own AOC, from the hills and mountains of the Jura and Savoy. Three versions of the cheese are made - 'Beaufort'; 'Beaufort d'ete (summer Beaufort); and 'Beaufort d'alpage', which is made in chalets in the mountains. All the milk coming from hardy mahogany-coloured Tarine cows - a bred that originally came from Indo-Asia.

The pate of the winter cheese is white, while that of the summer,pale yellow.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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