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January Special:

Paccard's Majestic Beaufort Alpage

  Let’s kick off the New Year with a majestic cheese.  In the mountain chalets during the summer of 2010 only a few wheels of Beaufort d’ alpage cheese were made each day.   Ours were brought down from the mountains to the caves of Joseph Paccard where they were aged for a year before being releases.  Paccard founded his business in 1990 in the village of Manidof in the heart of the Aravis valleys.. Ten years later his two sons joined the firm in order to perpetuate the family tradition of craftsmanship. Because of its great fame and reputation for quality, the Paccard brand is renowned today in both France and abroad for sourcing the best fermiere cheese from Savoie.

 BEAUFORT ALPAGE 12 MONTHS (Savoie, France) – Semi-hard cheese made strictly from raw cow’s milk. This venerable cheese was already known in the time of the Romans and is named after a small rural town in the French Alps; it is made from the milk of Tarentaise cows which live in the mountains and graze exclusively on natural pastures. Each wheel is aged for a minimum of 4-6 months (and often up to 16 months) in mountain cellars, resulting in a cheese that is generally richer and creamier than other mountain cheeses such as Gruyere or Comté. It has a pleasant aroma of milk, butter and honey. The rind is rubbed, clean and robust with a uniform yellow to brown color. The pâte is smooth and very firm but supple with few eyes; some crystalline structures may be present. The flavor profile is flowery and herbal, with a hint of caramel in the finish. Pairs well with Jacquère grape wines (Apremont, Vin de Seyssel), Chardonnay, and Pinot Grigio. Case 1/8^th wheel, 10#

Specially Priced for January

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