Andy Montoya
Beaufort is a firm, raw cow's milk cheese from the Savoie region in the French Alps. It is a traditional French cheese with a smooth, creamy texture and a rich, complex taste. Characterised by its nutty, fruity, and slightly sweet notes, Beaufort is one of the finest hard cheeses produced in the world today. The flavour of Beaufort cheese can vary depending on the season and the cows' diet, and it is often aged for several months to develop a firmer texture and more intense flavour. With a distinctive shape and a prestigious AOC status, Beaufort is a remarkable Alpine cheese that is perfect for traditional Alpine dishes or enjoyed on its own.
| Characteristics | Values |
|---|---|
| Texture | Smooth, creamy, semi-firm to hard, firm yet buttery |
| Taste | Rich, nutty, fruity, slightly sweet, slightly savoury, grassy, flowery |
| Flavour | Complex, unique, subtle |
| Shape | Large, thick wheel with concave sides |
| Weight | Up to 130 pounds |
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What You'll Learn
- Beaufort cheese is made from unpasteurized cow's milk in the French Alps
- It has a rich, nutty, slightly sweet and savoury taste
- Beaufort is aged for a minimum of four to five months
- It has a smooth, creamy texture and melts in the mouth
- Beaufort is best eaten on its own or melted over grilled meats and vegetables
Beaufort cheese is made from unpasteurized cow's milk in the French Alps
Beaufort cheese is a traditional, distinctive French cheese made from unpasteurized cows' milk in the French Alps. It is produced in the Savoie region, specifically in the Beaufortain, Tarentaise, and Maurienne valleys, as well as parts of the Val d'Arly valley. The cheese is named after the Beaufort Valley in Savoie.
Beaufort is a firm, raw cow's milk cheese associated with the Gruyère family, which includes Swiss Gruyère and Comté. It is one of the biggest Alpine cheeses, with wheels weighing up to 130 pounds. The process of making Beaufort cheese is similar to that of other Alpine cheeses. Fresh raw milk is gently heated, and then rennet is added to bring about coagulation. The newly formed curds are then transferred into large moulds with concave edges, which give the cheese its distinctive shape.
The milk used to make Beaufort comes from Tarine or Abondance cows that graze in the Alps. The diet of these cows can influence the flavour of the cheese, which is characterised as having nutty, fruity, and slightly sweet notes. Beaufort d'été, made from milk collected during the summer months when cows graze on wild grass, is considered even more special due to the sweeter milk. The longer Beaufort is aged, the nuttier, gently sharper, and more deeply flavoured it becomes.
Beaufort has a smooth, creamy texture and is known for its rich and complex taste. It is aged for a minimum of four to five months, during which time it develops a firmer, semi-firm to hard texture with a natural rind. The cheese melts easily in the mouth, making it a perfect choice for inclusion in traditional Alpine dishes such as Fondue Savoyarde. Beaufort is best enjoyed on its own with a baguette or paired with a cool glass of white wine such as Sauvignon, Riesling, or Pinot Gris from the Savoie region.
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It has a rich, nutty, slightly sweet and savoury taste
Beaufort is a firm, raw cow's milk cheese from the Savoie region in the French Alps. It is named after the Beaufort Valley in Savoie. It is one of the noble Alpine cheeses and is produced exclusively from unpasteurized cow's milk.
Beaufort has a rich, nutty, slightly sweet and savoury taste. It is known for its smooth, creamy texture and unique flavour. The longer it is aged, the nuttier, gently sharper and more deeply flavoured it becomes. The flavour can also vary depending on the season and the cows' diet. For example, Beaufort d'été, or summer Beaufort, is made from milk collected in the summer months when cows graze on wild grass, making the milk sweeter.
Beaufort is best enjoyed on its own, perhaps with a lightly toasted baguette. It is also delicious melted over grilled meats and vegetables, or potatoes. It is a perfect choice for traditional Alpine dishes, such as Fondue Savoyarde.
When pairing Beaufort with a drink, a nice glass of cool white wine, such as Sauvignon, Riesling or Pinot Gris from the Savoie region, is a good choice.
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Beaufort is aged for a minimum of four to five months
Beaufort cheese is aged for a minimum of four to five months. This ageing process is key to developing the cheese's unique flavour and texture. During this time, the cheese wheels are regularly turned and wiped to ensure a uniform texture and taste.
Beaufort is made using a process similar to other Alpine cheeses. It begins with gently heating fresh raw milk, adding rennet to coagulate the milk, and then transferring the curds into large moulds with concave edges. Once the curds have formed into a solid cheese, they are placed in a saltwater brine to preserve and add a salty flavour. After a few days, the cheese wheels are removed and left to dry before ageing.
The minimum ageing period of four to five months allows Beaufort to develop a firmer texture and a semi-firm to hard natural rind. This ageing process also enhances the cheese's rich and complex taste, characterised by nutty, fruity, and slightly sweet notes. The longer Beaufort is aged, the nuttier, gently sharper, and more deeply flavoured it becomes.
The minimum ageing time ensures Beaufort's smooth, creamy texture and distinctive flavour are consistent. This process also allows the cheese to melt in the mouth, making it an excellent choice for traditional Alpine dishes, such as Fondue Savoyarde, or simply enjoyed on its own.
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It has a smooth, creamy texture and melts in the mouth
Beaufort is a traditional French cheese made from raw cow's milk in the Savoie region of the French Alps. It is a firm, pressed cheese with a smooth, creamy texture and a rich, complex taste. Beaufort is characterised by nutty, fruity, and slightly sweet notes, with a hint of savoury. The cheese has a unique flavour that can vary depending on the season and the cows' diet.
Beaufort's smooth, creamy texture and distinctive flavour make it a perfect choice for melting. It is known to melt in the mouth, making it an excellent option for grilled cheese sandwiches, fondue, or simply enjoyed on its own. The cheese's high melting point also allows it to be grilled or melted over vegetables, grilled meats, and potatoes. Its ability to melt smoothly and retain its flavour makes it a versatile ingredient in various dishes.
The process of making Beaufort involves heating raw milk, adding rennet for coagulation, and then transferring the curds into large moulds with concave edges. The cheese is then aged for a minimum of four to five months, during which it develops a firmer texture and a natural rind. The longer Beaufort is aged, the nuttier, gently sharper, and more deeply flavoured it becomes. Some enthusiasts recommend looking for Beaufort aged for at least 18 months to fully appreciate its complex flavour and texture.
Beaufort's smooth and creamy texture is a result of its production process, particularly the lower cooking temperature of the curd, which also contributes to its slightly more yielding and creamy paste. This characteristic sets it apart from other Alpine cheeses, giving it a subtler taste than its counterparts. The smooth texture and melt-in-the-mouth quality of Beaufort make it a delightful sensory experience, earning its reputation as one of the finest hard cheeses in the world.
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Beaufort is best eaten on its own or melted over grilled meats and vegetables
Beaufort is a firm, raw cow's milk cheese from the Savoie region in the French Alps. It is known for its rich, complex taste, with nutty, fruity, and slightly sweet notes. Its smooth, creamy texture makes it perfect for melting, and its distinctive flavour can elevate simple dishes.
When it comes to enjoying Beaufort cheese, there are two schools of thought: savouring it on its own or using it as a melting ingredient. Those who prefer to enjoy Beaufort on its own often opt for lightly toasted slices of a baguette, either plain or with a variety of seeds. The creamy texture and subtle flavour of Beaufort shine through when paired with a simple, crisp baguette. A glass of cool, dry white wine, such as Sauvignon, Riesling, or Pinot Gris from the Savoie region, can complement the cheese's nutty, sweet notes.
However, Beaufort's melting properties make it an excellent choice for grilled cheese sandwiches or paninis. Its smooth, creamy texture becomes even more indulgent when melted, creating a satisfying, mouthwatering experience. For those who enjoy grilled meats and vegetables, Beaufort can be a delicious topping, adding a rich, savoury element to the dish. The heat allows the cheese to drape gracefully over the food, enhancing the overall taste and presentation.
Beaufort's versatility extends beyond these suggestions, as it can be used in a variety of recipes. Its ability to melt smoothly makes it ideal for fondue, adding a unique twist to this traditional dish. When cooking with Beaufort, it is essential to respect the cheese and avoid overly processed dishes, such as frozen pizza, which may detract from its distinct flavour.
While Beaufort is a delight on its own or as a melted topping, it is important to note that its flavour can vary based on the season and the cows' diet. The summer variety, Beaufort d'été, is made from milk collected during the summer months when cows graze on wild grass, resulting in a sweeter taste. The longer Beaufort is aged, the nuttier and more deeply flavoured it becomes, so those seeking a more intense experience may prefer aged varieties.
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Frequently asked questions
Beaufort cheese has a rich, nutty flavour that is slightly sweet and savoury. It is also characterised by its grassy and flowery aroma.
Beaufort is a firm, raw cow's milk cheese associated with the Gruyère family. It is produced in the French Alps and has a unique, subtle taste due to its lower cooking temperature.
Beaufort is best enjoyed on its own with a lightly toasted baguette. It can also be melted over vegetables, grilled meats, and potatoes, or used in a traditional local dish like Fondue Savoyarde.
