The “Beaufort” That Waited…No More!

I mentioned before that last July (2013) my friend Addie and I made a Beaufort style cheese and we would try it once he returned from India.  Well he returned two weeks ago and along with our friend Rick it was time to try the cheese.  So I put together a few cheese boards and we had a “Tasting Night” because just one cheese would not be enough.

Our beautiful natural rind "Beaufort" aged 375 days.

Our beautiful natural rind “Beaufort” aged 375 days.

We used the Trier first to take out a sample of the cheese.  We were quite impressed with the flavour, the salty, nutty flavour was perfect and the aroma was reminiscent of an earthy cave.

You can see the firm past but not too firm

You can see the firm past but not too firm

Are those some crystals in the paste?

Are those some crystals in the paste?

Yes but tiny ones.

Yes but tiny ones.

The dream of every home cheese maker came true on this one.  We had achieved Tyrosine Crystals in the cheese.  Grant it they are small and they not in every bite, but I squealed a little when I got one in my piece.

Tasting Notes For The “Beaufort” That Waited

  • Appearance: Reddish-brown rind with the past being a darker ivory, almost almond in colour.
  • Nose (aroma):  The cheese has an earthy, cave smell that was quite nice
  • Overall Taste: Salty and nutty with a hint of earthiness.
  • Sweet to Salty: The first flavour is salt, but then it melts away into the nutty flavour.
  • Mild (mellow) to Robust to Pungent (stinky): This was a great robust cheese!
  • Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.): It was firm, but not hard with the occasional cheese crystal.

I would call this one a success and I hope I can repeat this with the next attempt!20140423-094429.jpg

 

 

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