Turning the cheese at the Beaufortain Cooperative Dairy in Beaufort. Savoie, France

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After being pressed and salted, Beaufort cheeses are stored in a cool cellar for 5 to 10 months, during which time they are carefully turned and rubbed with a mixture of salt and cheese rind called "la morge". Characterised by a fruity flavour and delicate aroma, Beaufort can also be recognised by its concave perimeter, formed by the pressure of the moulding hoop over several months.

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Size: 4352px × 2896px
Location: Beaufortain Cooperative Dairy in Beaufort. Savoie, France
Photo credit: © parkerphotography / Alamy / Afripics
License: Licensed
Model Released: No

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