Beaufort D'ete | ūü¶ÜThe Bow Tie Duck Manila
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Beaufort D'ete AOC

The remarkable giant

Part of the gruy√®re fam¬≠i¬≠ly, this hard cheese, with its dis¬≠tinct con¬≠cave shape, is pro¬≠duced in the Savoie region of the French Alps. 

TAST­ING NOTES FROM THE CURATOR

With its pale-yel¬≠low col¬≠or, and smooth and creamy tex¬≠ture, Beau¬≠fort gives a dis¬≠tinct, strong aro¬≠ma, call¬≠ing back grassy moun¬≠tain¬≠sides and alpine air. Its fla¬≠vor is rich and strong, tast¬≠ing of caramel and but¬≠ter, with flo¬≠ral, herbal notes.

This AOC-pro¬≠tect¬≠ed cow cheese must be made with 80% of its milk from Taran¬≠taise cows (an ancient moun¬≠tain breed), and each wheel must be sourced from only a sin¬≠gle herd of cows. A batch of Beau¬≠fort can go to up to 45 kilo¬≠grams in weight, and takes as much as 500 liters (around 45 cows) of milk to make.

PAIR­INGS AND PREPARATION

A hard cheese, Beau¬≠fort is excel¬≠lent eat¬≠en on its own, paired with fruiti¬≠er wines such as a G.D. Vajra Mosca¬≠to D‚ÄôAsti. And like most alpine cheeses, it makes incred¬≠i¬≠ble fon¬≠due. Its deli¬≠cious melti¬≠ness also makes it a great ingre¬≠di¬≠ent to kick your clas¬≠sic grilled cheese sand¬≠wich¬≠es, plain omelettes, and your stan¬≠dard risot¬≠tos up ten lev¬≠els. And because this cheese pairs so well with white wine, it is also a bril¬≠liant part¬≠ner to fish dish¬≠es, espe¬≠cial¬≠ly salmon. And if you‚Äôre feel¬≠ing dar¬≠ing, you could make a cheese souf¬≠fl√© with it, too.

DOWN TO A T

The cre¬≠ation of Beau¬≠fort is a very care¬≠ful, exact¬≠ing process, where the milk is first heat¬≠ed then cast in beech¬≠wood hoops, giv¬≠ing it its con¬≠cave shape. Pressed for 24 hours, tak¬≠en out, and cooled for anoth¬≠er 24, this hard cheese is then soaked in brine and stored for one to two months. Dur¬≠ing this process, one side of the cheese is salt¬≠ed in the morn¬≠ing, turned over, and mas¬≠saged in the after¬≠noon. This gives it its firm¬≠ness and den¬≠si¬≠ty. Once the rind has reached a lev¬≠el of matu¬≠ri¬≠ty, it is then smeared with morge (a mix¬≠ture of brine, whey, and old cheese scraps), then aged for six to 12 months in a cool moun¬≠tain cellar.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the but¬≠ter draw¬≠er of a refrig¬≠er¬≠a¬≠tor, not on the shelves them¬≠selves. This is to help reg¬≠u¬≠late their tem¬≠per¬≠a¬≠ture and humid¬≠i¬≠ty lev¬≠els‚ÄČ‚ÄĒ‚ÄČand pre¬≠vents the for¬≠ma¬≠tion of mold. Once opened, they should not be kept in their orig¬≠i¬≠nal pack¬≠ag¬≠ing. Hard cheeses should ide¬≠al¬≠ly be wrapped in cheese paper after open¬≠ing. An alter¬≠na¬≠tive is to wrap them tight¬≠ly in parch¬≠ment paper to allow them to breathe. Mois¬≠ture is not as big a prob¬≠lem for hard cheeses as it is for oth¬≠er kinds, but don‚Äôt for¬≠get to write up a label with the date you first opened the pack¬≠age and to replace the parch¬≠ment paper every time you open the cheese. 

Air-flown cheeses are brought in as per demand. Fresh cheeses do not have a long shelf life as they con¬≠tain less to no preser¬≠v¬≠a¬≠tives at all. Kind¬≠ly con¬≠sult the best before date label indi¬≠cat¬≠ed on our vari¬≠ants before order¬≠ing.It is rec¬≠om¬≠mend¬≠ed that they be con¬≠sumed with¬≠in 1 week upon arrival at your residence. 

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