Savoie · France
Beaufort.
Beaufort is a window into the Alpine summer—each bite tastes of mountain wildflowers and toasted grain, with a buttery richness that melts into subtle hazelnut and grass. Its hard, crystalline paste crackles slightly on the tongue, revealing layers of mild sweetness beneath a savory depth that lingers without overwhelming. The cheese smells of fresh hay warmed by sun and distant woodsmoke.
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The story
How it's made.
Why it tastes that way.
Beaufort belongs to the gruyère family and has been produced in the Savoie Alps for over a thousand years. Its distinctive concave heel — unlike the flat sides of Swiss Gruyère — results from the hoop being bound with a spruce plank that is tightened during pressing.
Each wheel weighs between 20 and 70 kg and requires 400–500 liters of raw milk from cows that must not be fed silage. 'Beaufort d'Alpage,' produced above 1,500 m elevation from May to October using summer pasture milk, commands a premium for its complex aromatic profile. The AOC was awarded in 1968.
Production · spec
- Milk
- Cow · raw
- Family
- Alpine
- Rind
- natural
- Age
- 5–18 mo
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Beaufort's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Beaufort.
26 pairings across 10 categories.
Wine
Beer & Cider
Spirits
Fruits & Jams
Where to find it
Cheese counters.
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