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Steve’s Favorite Cheeses from Savoie
December 11, 1999
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Just south of Geneva where France and Switzerland meet lies the Savoie, an unspeakably beautiful region where three of the world’s greatest cheeses are produced. Mention Reblochon and Beaufort to cheesemonger Steve Jenkins and his knees go weak and he’s likely to wax lyrical about these exquisite cheeses:
Reblochon: This soft, unpasteurized cow’s-milk cheese has a velvety café au lait-colored rind, bone-colored paste, and a brie-like texture. Deliciously smelly, the taste is sweet, nutty, and beefy, reminiscent of a rare filet mignon that melts in the mouth with a pleasant, balsamy quality. Most brands are excellent, especially those from small producers in the villages of Thones, La Clusaz, and Le Grand-Bornand. Serve with fruity, white Savoie wines and fresh, young reds, such as Fleurie, Saint-Amour, or Julienas.
Beaufort: A name-controlled, raw cow’s-milk cheese much like Swiss Gruyère but with a higher butterfat content and creamier texture, Beaufort has a mild, fruity, sweet flavor. Its extraordinary melting capacity makes it fabulous for fondue. All big red wines would pair appropriately with Beaufort. A bit more expensive and worth it.
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