Beaufort cheese
A firm Alpine cheese from the Savoie region.
Beaufort is a firm, raw cow's milk cheese from the gruyère family, produced in the Savoie region of the French Alps. It is an Alpine cheese made in the Beaufortain, Tarentaise valley, and Maurienne areas. The cheese is notable for its protected designation of origin status.
Quick Facts
- Country
- France
- Region
- Savoie, French Alps
- Source
- Cows
- Texture
- Firm
- Dimensions
- 35 to 75 cm / 2 ft 6 in, 11 to 16 cm (6.3 in) concave heel
- Weight
- 20 to 70 Kg
- Aging
- 12-15 months
- Certification
- French AOC April 4, 1968
Facts from the source article.
Preparation and production
Beaufort is produced in the Beaufortain, Tarentaise, Maurienne, and parts of the Val d'Arly valleys. The milk comes from Tarine or Abondance cows grazing in the Alps. To make the cheese, milk is heated, acidified, and coagulated. The curds are placed in a beechwood hoop, giving the cheese its concave shape, then pressed for 24 hours, removed, and cooled for another 24 hours. After cooling, it is soaked in brine and stored on spruce shelves for one to two months. During this period, one side is hand-salted each morning, and the cheese is turned and massaged each afternoon. Once the rind matures, it is smear-ripened with morge, which creates a strong flavour and pale yellow rind. The cheese then ages for 6–12 months or longer in a cool mountain cellar.
Taste and texture
Beaufort is pale yellow with a smooth, creamy texture and lacks the holes found in some other alpine cheeses. Its aroma is strong or mildly pungent, reminiscent of the pastures where the Tarentaise and Abondance cows graze. The cheese melts easily and is commonly used for fondue. It is often eaten with fish, particularly salmon, and pairs well with white wine.
More in French Cheeses with Protected Designation of Origin
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