| Country of origin | France |
|---|---|
| Region, town | Savoie |
| Source of milk | Cows |
| Pasteurised | No |
| Texture | Hard |
| Aging time | 12-15 months |
| Certification | French AOC 1968 |
Beaufort cheese is prepared using 11 liters of milk for every 1 kg of cheese desired. The milk used in one variety comes from the Tarentaise or Abondance cows that graze in the Alps. First, the milk is heated and then the cheese is cast into its molds, pressed, and slated. The mold into which the Beaufort cheese is pressed lends a visually distinctive characteristic to Beaufort cheese: its concave rind. The cheese is smear-ripened to produce a stronger flavour and its rind color. The prepared cheese must then age for 6–12 months, or even longer, in a cool mountain cellar. During this period, the cheese takes on its yellow color and acquires much of its flavor.
Beaufort cheese lacks holes yet is similar to Gruyère, Comté, Fribourgeois or Emmental, although slightly sharper in taste. Beaufort also has a very distinct aroma reminiscent of the pastures on which the Tarentaise and Abondance cows graze, which provide the cheese’s milk.
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.
This cheese is sold by the kilogram.
