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.
Origin
45.7°N · 6.8°E
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 centuries, with cheesemaking documented in the region since the Middle Ages. 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
- Protected
- AOP · since 1996
- Intensity
- 3 / 5
- Texture
- hard
Tasting profile
What it tastes like.
These bars are a visual read of Beaufort's flavour and aroma notes, scaled by the cheese's overall intensity — a quick guide, not a lab measurement.
Aroma
Nutrition · per 100 g serving
What's in a wedge.
A 100 g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Serve, cut & store
Out of the fridge,
into its prime.
Guidance for alpine cheeses — general practice, not a per-wheel measurement.
Rest
Take it out about 45–60 min before serving — cold stiffens the fat and locks up the aromas; cool room temperature is when the flavour shows up.
Cut
Cut thin wedges from the centre out, so every slice gets its share of paste and rind.
Store
Wrap leftovers in cheese paper or wax paper — never cling film, which suffocates the rind — and keep them in the warmest part of the fridge.
Rule of thumb: the softer and riper, the longer it needs. Thick pieces need longer than thin — and don't leave cheese out much past two hours.
Pairings · Caseo curated
What goes with Beaufort.
50 pairings across 6 categories.
Wine
Beer & Cider
Spirits
Where to find it
Cheese counters.
Counter listings for Beaufort are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.
Substitutes
No Beaufort at the counter?.
These will play a similar role on the board and in the pan.
Take it with you
Want to remember this one?.
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