Beaufort Cheese

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#138 of 376 cheese types
Beaufort Cheese

Beaufort is a smooth, creamy cheese from the Savoie region of France. Known for its distinct concave wheel shape, it is produced from raw cow's milk and aged in mountain caves for a minimum of five months. Beaufort has a strong, sweet taste and is often used in fondue due to its excellent melting properties.

What is Beaufort Cheese?

Beaufort cheese hails from the Savoie region's mountains in eastern France. This hard cheese comes from Tarine and Abondance cows' milk. Its large wheels range from 14 to 30 inches in diameter and weigh 44 to 154 pounds. Beaufort's ivory or slightly yellow color features small eyes and thin slits. The cheese has been an AOC (appellation d’origine contrôlée) product since 1968 and received a PDO (protected designation of origin) label in 2009. Every year, about 127,000 wheels are produced, amounting to around 4,500 tons.

Beaufort's concave shape was designed for easy transportation on mules. This shape helps prevent the cheese from sagging during ripening. Beaufort is made in a copper vat. This method controls the fermentation process and avoids unwanted sharp flavors.

The production of Beaufort involves using whole raw milk processed within twenty-four hours after milking. The cheese uses a unique starter called recuite, which contains dried calves’ abomasum. This starter ensures sugars are fully degraded at the start of ripening. Beaufort then ages, during which it is salted, rubbed, and turned. The lactic acid bacteria from the recuite and the natural milk microflora give Beaufort its distinctive aroma.

Beaufort's history includes its evolution from grovire cheese to its current form after World War II. Its production maximizes the use of alpine vegetation. Beaufort comes in three types: Beaufort d'été, Beaufort d'alpage, and Beaufort d'hiver. Each variety's flavor reflects the cows' diet and the season.

Beaufort shines in Savoyard cuisine, especially in fondue savoyarde and gratin aux crozets. Its rich, nutty, and slightly sweet flavor makes it versatile for various dishes. Whether fresh, baked, or fried, Beaufort enhances meals with the essence of its alpine origin.

Key Facts About Beaufort Cheese

Country of Origin France
Specific Origin Beaufortin Valley, Savoie region
Certification AOC (1968), PDO (2009)
Milk Type Cow (Tarine and Abondance breeds)
Milk Treatment Raw
Rind Even yellow color
Texture Hard
Colors Ivory to slightly yellow
Forms Wheels
Age 5 to 12+ months
Rennet Type Dried calves’ abomasum in recuite