Le Beaufortain is a Savoie region well-known for its agricultural and rural environment as well as its cheese called "Beaufort" !
Many pasture farms punctuate the landscapes as well as typical small villages. Hauteluce (where the chalet is) is one of the, ranked amoung the most beautiful villages in France!
Le Beaufort is raw cow's milk cheese associated with the gruyère family. Alpine cheese it is produced in Beaufortain which is located in the Savoie.
Do you know what is the best with Beaufort cheese ?
Eat it ! Instead of a long speech about Beaufort, we propose you 2 Beaufort cheese product cooking recipes : a classic one and an original one !
If you want to know more about Beaufort cheese just go to the beaufort shop and ask them :-)
Remove the rind from the cheeses and cut each cheese into small cubes. Cut the bread into small pieces.
Rub the fondue pot with the garlic clove and then add the white wine (reserving a small glass). Place this over a low heat.
Add the corn starch to the small glass of white wine, mix together and add to the fondue pot. Add the cheese a handful at a time and stir until it melts. Stir in a figure of eight pattern until you have a smooth, creamy fondue. The fondue should resemble a thick sauce: if it is too thick, add a little more warmed white wine. If is too thin, add more cheese or corn starch mixed with white wine.
Remove the fondue pot from the heat and add the pepper, nutmeg and salt. Place the fondue pot on a hot plate or burner on the table to serve. Stir often to keep the fondue smooth.
Spear the bread on to fondue forks, dip into the fondue and enjoy!
Note: You can askip the Beaufort cheese Shop to prepare you a cheese mix pour the fondue !
Ingredients (per person)
Boil the polenta in salted water, varying the quantity to obtain the desired consistency. Stir well for 10 minutes, and then add a large knob of butter. Cover the polenta with a "sarfuze" sauce, made by browning the onions and bacon in butter. Cheese polenta Brown the polenta in butter with the onions and bacon. Season to taste. Add water or stock to the browned polenta and continue cooking over a low heat for about 20 min. Butter a gratin dish. Spread a layer of cooked polenta, a layer of thinly sliced cheese and a further layer of polenta. Bake for 15 min.