Beaufort Gyre for the existence of this link was proposed: “...delayed winter ice formation allows for more efficient coupling between the ocean and wind forcing.” These dynamical mechanisms are observed in the spin-up and circulation of the Beaufort Gyre. Housed in the western part of the Arctic Ocean is the Beaufort Gyre, whose growing reservoir of freshwater is shrouded in mystery. In recent years, this increasing freshwater content (FWC) has been the focal point of many studies, particularly those concerning coupled ocean-atmosphere dynamics. The majority of the Arctic’s freshwater content resides in the Beaufort Gyre. Although biased toward the Northern Hemisphere summer
Beaufort cheese Beaufort is commonly used to make cheese fondue because it melts easily. One of the many cheeses that go well with white wine, Beaufort is often enjoyed with fish, especially salmon. Beaufort cheese Beaufort () is a firm, raw cow's milk cheese associated with the gruyère family. An Alpine cheese, it is produced in Beaufortain, Tarentaise valley and Maurienne, which are located in the Savoie region of the French Alps. There are three varieties of Beaufort: Beaufort was first certified as an appellation d'origine contrôlée in 1968. Beaufort is produced in the Beaufortain, Tarentaise and Maurienne valleys, as well as