| Country of Origin | France |
| Region | Rhône-Alpes, Savoie |
| AOC | 1968 |
| Age | 5 to 18 months |
| Classification | Firm |
| Milk | Raw unpasteurized cow’s milk |
| Fat content | 34% |
| Weight and shape | 20 to 70 kg (44 lb to 154 lb 3 oz), Round |
| Size | Diameter 35 to 75 cm; Height 11 to 16 cm |
| Aroma | Aromatic, pungent |
| Taste | Rich, sweet, complex with hints of meadow flowers |
| Pairing | Pinot Noir, Walnuts, Champagne, Chardonnay, Riesling |
| Texture | Creamy and Smooth |
| Color | Pale-yellow, pale-gold |
Beaufort is the perfect example of how man can work alongside Mother Nature in a harsh and rugged terrain to adapt to the rhythm and demands of the seasons.
It is protected by AOC in 1968 resulting in strict control of each stage of the cheese production.
Furthermore, the cheese must be made of Tarine or Abondance breeds of cow and can only be produced in an area covering around 450,000 hectares or around 1112 acres in the Rhône-Alpes Beaufortain, Tarentaise, Maurienne valleys, as well as parts of the Val d’Arly valley.
Beaufort Tasting Notes
Young Beaufort is a firm cheese that melts in the mouth perfectly. It also has a rich, sweet and complex flavor that satisfies the palate. Many people love Beaufort due to its well-balanced flavor.
The Chalet d’Alpage has a longer maturing period and has a long, savory tang with hints of honey-aromatic notes and meadow flowers.
The Three Different Kinds of Beaufort
Beaufort d’été (Summer Beaufort): Made from June to October of every year with an approximate production of 52,000 wheels annually, the Beaufort d’été aka Summer Beaufort is a well-balanced cheese with the taste of herbs, wildflowers, earthy flavor.
Beaufort d’hiver (Winter Beaufort): Made when the cows are in the valley from November to May with an approximate production of 65,000 wheels annually. The curds are clear because the cows are fed solely on dried food such as hay.
Beaufort Chalet d’alpage: The most uncommon and rarest Beaufort, Beaufort Chalet d’alpage is made 1,500 meters above sea level in the alpine chalets from a single herd of cows by only using traditional methods. The approximate annual production is less than 10,000 wheels.
How to Enjoy (PAIRING)
Beaufort is not a cheese to be melted or put on a toast or sandwich (although they are delicious that way too). It is meant to be eaten in generous mouthful and allowing the cheese to melt gradually in your mouth with a glass of the best Pinot Noir or Red Bordeaux you can possibly find.
Walnuts that are harvested in Savoie can make excellent pairing too.
Beaufort’s sweet and complex flavor also goes well with Champagne, Chardonnay, and Riesling.
Note:
Avoid dry white wines at all cost as they may overwhelm the flavor of the cheese.
Where to Buy Beaufort Online:
- Fromages – 1 kg for €64.00
- Gouda Cheese Shop – 500 g for €15.95
- Gourmet Foodstore – 1 lb for $28.72
- La Fromagerie – 0.5 lb for $19.99
- Cheeseshop.sg – 250 g for S$22.50
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