For the past 30 years, Bernard Mure-Ravaud has grown the Fromagerie Les Alpages in Grenoble into a renowned business. He holds the prestigious title of Meilleur Ouvrier de France (Best Craftsman of France) and won the 2007 International Caseus Award, which made him the world champion of cheesemaking that year. His fromagerie offers a selection of 150 different kinds of cheeses, but since we have everything you need to know Beaufort here, try making this simple recipe at home.

Ingredients:

(serves 4)

4 Tbsp of butter
3/4 cup of flour
2 cups milk
4 eggs
3 oz of beaufort

Preparation:

  1. Prepare a blond roux by melting the butter in a pan and adding the flour and then the milk. Bring to a boil for 3–4 minutes while mixing.
  2. Remove from heat and add salt and pepper to taste (you can also add a bit of nutmeg).
  3. Beat the egg whites and add to the pan with the yolks and the beaufort.
  4. Pour the mixture in a soufflé dish and top with grated beaufort. Bake at 350 F for 45 minutes.