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Often called the Prince of Gruyeres, Beaufort has a supple, off-white paste with a rich nutty flavor and fruity aroma lending to hint of honey sweetness. Beaufort is produced in the French mountains from the raw milk of Tarentaise cows. The cows are kept in sheds in the winter but taken high into the mountains in spring to graze on the lush grass, herbs and flowers that are later detected in Beaufort's flowery aroma. A Syrah or Rhône will complement this melt-in-your-mouth cheese nicely.
Ballston Blue, another gem from Upstate New York, is a mellow cow milk blue cheese,...
Berkswell, easily identifiable by its brown, basket-textured rind and flying-saucer shape, boasts savory, fruity flavors...