This remarkable cheese was already known in the time of the Romans. It takes about 500 liters (130 gallons) of milk to make a Beaufort of 40 - 45 kg. The cheese is made from the milk given by the mahogany-coloured Beaufort cows, called the Tarines or Tarentaises. This ancient mountain breed originally came from the Indo-Asian continent. Beaufort cheeses come in three versions, Beaufort d’été (summer Beaufort), Beaufort chalet d’alpage and Beaufort d'hiver (winter Beaufort) which is made in the mountain chalets.

Beaufort

Entremont

Chaource is a soft cheese made from cow’s milk in the village of Chaoruce, France. This cylindrical shaped cheese has a soft-ripened, creamy and a little bit crumbly, non-elastic texture. Surrounded by a white velvety rind, it's ageing process lasts between 2 weeks to 2 months. Many people like to eat young Chaource, when its rind is hardly formed whereas others eat after it attains full maturation.
During its ageing time, the cheese has a bit salty, buttery and milky taste. Together with 25% fat, it also contains animal rennet. It goes well with Champagne / Pommard ou Mercurey.

Chaource

A washed rind soft and oozing cow's milk cheese, wrapped in a band of spruce bark. The texture is soft and glossy, and the flavour is milky, with substantial woody notes and a hint of peanut. This style of washed rind cheese is inspired by the famous Vacherin Mont D'or, made in the Jura mountains of Eastern France.

(Little) Rollright

Stoney Cross is a truckle of mould ripened cheese, very similar to a French Tomme De Savoie. It is creamy in texture with sweet flavours and a distinctly earthy finish. The cheese is named after an old World War II airfield 2 miles to the South of the Lyburn farm.
The subtle flavours and smooth texture of this cheese have brought Lyburn farm many awards, including a Bronze at the British cheese awards, Silver at Nantwich and One Star Gold at the Great Taste.

Jamie Chaplin-Rogers

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