Which, to the non cheese inclined is about as impressive as telling a newly contacted tribe in the Amazon region that Obama is the President of the USA. (Hint: Gruyere is also cheese)
Nevertheless our old friend Brillat Savarin bestowed this high praise upon Beaufort and for good reason. Made in the high alpine pastures of France, this cheese of epic proportions is everything that a mountain cheese should be and more, a treat for the tastebuds. Yes, I may have already used that particular alliteration before, but it's not my fault if it applies to multiple cheeses. Look, a distraction cheese!
Origin: Haute-Savoie, France
Milk: Cow, unpasteurized
Rennet: Animal
Affinage: As old as the mountains. Alternatively 1 to 2 years
Notes: Has had the coveted French name-controlled status since 1968. Kind of a big deal.
Thoughts: This cheese is not especially bold right away but very quickly the flavor develops and reaches a rich peak just before dropping off into a pleasantly nutty aftertaste. The “raw” flavor is not overpowering but actually compliments the sweet nuttiness quite well. As the flavor builds notes of fruit and alpine pastures play off of the occasional floral tone making for an incredibly complex yet overall reserved character. The texture, softer than I would usually expect such an aged cheese to be, does develop into a satisfying creaminess and nicely carries the flavor throughout. This cheese is princely in its depth and fullness of flavor while not being as brash or flashy as a common Gouda or crottin.
Caution
There is no room in a cheese addict's cheese cooler for class struggles. Each is chosen according to it's deliciousness by me according to my need. 
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