Beaufort d’Ete

Beaufort is a cheese that is popular among turophiles all over the world, and it is prized for its smooth, creamy texture and pale buttery color, as well as its aroma and flavor. Beaufort is made from cow's milk and has a mild flavor. Camembert is a specialty of France's Savoie region, and it is derived from a mountain breed of cow known as the Taurine or Tarentaise.

Since the 17th century, this Alpine region has been producing cheese that is similar to contemporary Beaufort; the cheese was formerly known as Grovire, and its popularity peaked during the French Revolution. The town was renamed Beaufort in 1865, and the cheese industry in the area thrived for another 80 years following that date.

Because of the poor economy in post-World War II Europe, cheesemaking in the Alpine region was almost completely phased out. It wasn't until the formation of the first dairy cooperative in 1961 that there was a resurgence of interest in cheese production.

Since the immediate postwar period, production has increased by a factor of more than ten. The cheese known as Beaufort d'Ete, which is only produced during the summer months, is considered to be among the most expensive in the world. In 2009, Beaufort was designated as a Protected Development Area. During the months of November to May, when the cows in the valley are fed the previous summer's hay, the traditional Beaufort is produced.

In the months of June through November, the cows graze on mountain pastures, and their milk is used to make Beaufort d'Ete and Beaufort Chalet d'Alpage, two more varieties of cheese made with milk from a single managed herd kept at elevations greater than 1,500 meters above sea level. Because it is produced in small quantities, its price is typically slightly higher than that of the others.

Price: $45 per pound.