A millstone of hard or semihard cheese, a Gruyère, made with the milk of Tarine or Tarentaise cows. Winter cheeses (Beaufort) have a smooth, rich, white to ivory-coloured interior and a thin, yellowish natural brushed rind while summer cheeses (Beaufort d'été) have pale yellow paste. They are made in small diaries or farmhouses in the Beaufort mountains (Beaufort de montagne) or industrially. Beaufort is eaten all year but is probably at its best from October to Christmas. The curds are cooked and pressed and have and 48% fat. Beaufort may be found in the following dimensions: 35-75 cm ( 14"-30") diameter x 11-16 cm (4-6") deep, weighing 20-70 kg (42 lb 8oz- 150 lb). Affinage may be from 3 months to 2 years. The ‘Haute Montagne’ label may only be given to Beaufort cheeses which are matured for about six months in cool damp cellars in communes of the Albertville, Saint-Jean-de-Maurienne and Bonneville districts. It takes 12 litres (25 pints) of milk to make 1 kg (2 lb) of Beaufort which is finer than Emmental and is used for gratins and fondues but makes a great table cheese.
The name of the family from which Jospehine, wife of Napoleon, came. It can describe a dish of soft boiled eggs served with artichoke hearts.
A garnish for large roasts of roebuck, mutton and beef of sautéed artichoke hearts, puréed lentils and glazed chestnuts.
Beaujolais is an area which forms part of the Rhône department and part of the Loire department. It lies at the southern tip of Burgundy and its AC covers some 60 communes. These are divided into Beaujolais, Beaujolais supérieur, which has more alcohol, and the slightly more highly regarded Beaujolais-Villages, mainly in the north of the region. The Beaujolais crus produce the best wines and include Brouilly, Chénas, Chiroubles, Côte de Brouilly, Fleurie, Juliénas, Morgon, Moulin-à-vent and Saint-Amour, each of which have their own AC. The area is famous for its light, juicy red wines made from the Gamay grape.The wines should be served at cellar temperature rather than room temperature. Some less expensive versions of Burgundy's white wines are available in the vicinity of Mâcon.
The new Beaujolais wines, bottled immediately after fermentation. They are light and fruity and short-lived. Traditionally each year the first of the vintage are rushed to various capital cities on the third Thursday of November. Best consumed as soon as possible.
