Patrick Oconnell
Beaufort is a prestigious, nutty-tasting cheese made in the French Alps. It is a hard, pressed cheese made from the milk of Tarine or Abondance cows. Beaufort was first certified as an appellation d'origine contrôlée in 1968, but it has been made for much longer than that.
| Characteristics | Values |
|---|---|
| When it was first certified | 1968 |
| Where it is produced | Beaufortain, Tarentaise and Maurienne valleys, as well as parts of the Val d'Arly valley, all located on 450,000 hectares of the Savoie region |
| When it is produced | Summer Beaufort (Beaufort d'été) is made from June to October; Winter Beaufort (Beaufort d'hiver) is made from November to May |
| How it is made | Beaufort is a firm, raw cow's milk cheese. The process begins with gently heating the freshly delivered raw milk, then adding rennet to bring about coagulation. The newly formed curds are then transferred into large moulds with a concave edge. Once the curds have formed into a solid cheese, they are placed into a saltwater brine, which helps to preserve the cheese and give it its characteristic salty flavour. After a few days in the brine, the cheese wheels are removed and allowed to dry. |
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What You'll Learn
- Beaufort cheese is made in the Savoie region of the French Alps
- It is made from June to October, and from November to May
- Beaufort is a hard, pressed cheese made from Tarine or Abondance cow's milk
- It is made using a process similar to other Alpine cheeses
- Beaufort was first certified as an appellation d'origine contrôlée in 1968
Beaufort cheese is made in the Savoie region of the French Alps
Beaufort was first certified as an appellation d'origine contrôlée in 1968. The cheese is made using a process that is similar to that used to make other Alpine cheeses. The process begins with the cheesemaker gently heating the freshly delivered raw milk. Afterwards, they add rennet to bring about coagulation. Then, they transfer the newly formed curds into the signature large moulds with a concave edge. Once the curds have formed into a solid cheese, they are placed into a saltwater brine, which helps to preserve the cheese and give it its characteristic salty flavour. After a few days in the brine, they remove the cheese wheels and allow them to dry.
Beaufort is made all year round, with the summer version, Beaufort d'été, made from June to October, and the winter version, Beaufort d'hiver, made from November to May. Beaufort d'été has a well-balanced flavour with the taste of herbs, wildflowers, and an earthy flavour. Beaufort d'hiver has a more earthy flavour as the cows are fed on hay. Beaufort Chalet d'alpage is the rarest type of Beaufort and is made 1,500 metres above sea level in the alpine chalets from a single herd of cows using traditional methods.
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It is made from June to October, and from November to May
Beaufort cheese is made from June to October, and from November to May. This is because the cheese is made from the milk of cows that graze on the high mountain pastures in the summer, giving the cheese a distinct, sweet and nutty taste with a hint of tanginess and a grassy sweetness. In the winter, the cows are fed on hay, which gives the milk a different, more earthy flavour.
Beaufort cheese is a prestigious, hard, pressed cheese made from Tarine or Abondance breeds of cow. It is produced in the Beaufortain, Tarentaise and Maurienne valleys, as well as parts of the Val d’Arly valley, all located on 450,000 hectares of the Savoie region in the French Alps. The cheese is renowned for its distinct, concave shape, which is a result of the unique pressing process that involves a beechwood hoop and cloth.
The process of making Beaufort cheese begins with the cheesemaker gently heating the freshly delivered raw milk. They then add rennet to bring about coagulation. The newly formed curds are then transferred into the signature large moulds with a concave edge. Once the curds have formed into a solid cheese, they are placed into a saltwater brine, which helps to preserve the cheese and give it its characteristic salty flavour. After a few days in the brine, the cheese wheels are removed and allowed to dry.
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Beaufort is a hard, pressed cheese made from Tarine or Abondance cow's milk
Beaufort is a firm, raw cow's milk cheese, produced in the Savoie region of the French Alps. It is a prestigious, hard, pressed cheese made from Tarine or Abondance breeds of cow. The cheese is produced in the Beaufortain, Tarentaise and Maurienne valleys, as well as parts of the Val d'Arly valley, all located on 450,000 hectares of the Savoie region.
Beaufort was first certified as an appellation d'origine contrôlée in 1968. The cheese is prepared using 11 litres of milk for every 1kg of cheese desired. The process begins with the cheesemaker gently heating the freshly delivered raw milk. Afterwards, they add rennet to bring about coagulation. Then, they transfer the newly formed curds into the signature large moulds with a concave edge. Once the curds have formed into a solid cheese, they are placed into a saltwater brine, which helps to preserve the cheese and give it its characteristic salty flavour. After a few days in the brine, the cheese wheels are removed and allowed to dry.
Beaufort is made all year round, with Beaufort d'été (Summer Beaufort) produced from June to October, and Beaufort d'hiver (Winter Beaufort) made from November to May. Beaufort Chalet d'alpage is the rarest form of Beaufort, made 1,500m above sea level in the alpine chalets from a single herd of cows using traditional methods.
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It is made using a process similar to other Alpine cheeses
Beaufort is a prestigious, hard, pressed cheese made from raw cow's milk. It is produced in the Savoie region of the French Alps, specifically in the Beaufortain, Tarentaise and Maurienne valleys, as well as parts of the Val d'Arly valley. It is made using a process similar to other Alpine cheeses.
The process begins with the cheesemaker gently heating the freshly delivered raw milk. They then add rennet to bring about coagulation. The newly formed curds are then transferred into large moulds with a concave edge, which gives Beaufort its distinctive shape. Once the curds have formed into a solid cheese, they are placed into a saltwater brine, which helps to preserve the cheese and gives it its characteristic salty flavour. After a few days in the brine, the cheese wheels are removed and allowed to dry.
Beaufort is made using milk from Tarine or Abondance breeds of cow. It is produced from June to October (Beaufort d'été or Summer Beaufort) and from November to May (Beaufort d'hiver or Winter Beaufort). The summer version has a taste of herbs, wildflowers and a hint of tanginess, while the winter version is made from the milk of cows fed on hay, resulting in a more earthy flavour. Beaufort Chalet d'alpage is the rarest type of Beaufort, made 1,500m above sea level in the alpine chalets from a single herd of cows using traditional methods.
Beaufort was first certified as an appellation d'origine contrôlée in 1968. It is produced on 450,000 hectares of land and the cheese is prepared using 11 litres of milk for every 1kg of cheese desired.
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Beaufort was first certified as an appellation d'origine contrôlée in 1968
Beaufort is a firm, raw cow's milk cheese, similar to Gruyère. It is produced in the French Alps, in the Savoie region, specifically in the Beaufortain, Tarentaise and Maurienne valleys, as well as parts of the Val d'Arly valley. It is a prestigious type of cheese, with a distinct, concave shape, which is a result of the unique pressing process that involves a beechwood hoop and cloth.
The cheese is made using a process that is similar to that used to make other Alpine cheeses. The process begins with the cheesemaker gently heating the freshly delivered raw milk. Afterwards, they add rennet to bring about coagulation. Then, they transfer the newly formed curds into the signature large moulds with a concave edge. Once the curds have formed into a solid cheese, they are placed into a saltwater brine, which helps to preserve the cheese and give it its characteristic salty flavour. After a few days in the brine, they remove the cheese wheels and allow them to dry.
Beaufort is renowned for its distinct, nutty taste, with a slight hint of tanginess. It’s often described as having undertones of butter and cream, with a distinct note of fresh, grassy sweetness if the cheese is made during the summer months when the cows are grazing on the high mountain pastures. The winter version, Beaufort d’hiver, is made from the milk of cows fed on hay, which results in a slightly different, more earthy flavour. Beaufort Chalet d’Alpage, made in chalets in the high mountains, is considered the most flavorful, boasting a robust, aromatic profile with a long finish.
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Frequently asked questions
Beaufort cheese was first certified as an appellation d'origine contrôlée in 1968. However, it has been made for much longer than that.
Beaufort is made in the Savoie region of the French Alps, specifically in the Beaufortain, Tarentaise and Maurienne valleys, as well as parts of the Val d'Arly valley.
Beaufort is made using a process that is similar to that used to make other Alpine cheeses. The cheesemaker gently heats fresh raw milk, adds rennet to bring about coagulation, and then transfers the newly formed curds into large moulds with a concave edge. Once the curds have formed into a solid cheese, they are placed into a saltwater brine, which helps to preserve the cheese and give it its characteristic salty flavour.
Beaufort cheese has a dominant sweet and nutty taste, with a slight hint of tanginess. It’s often described as having undertones of butter and cream, with a distinct note of fresh, grassy sweetness if the cheese is made during the summer months when the cows are grazing on the high mountain pastures.
