Beaufort

What Is Beaufort Cheese?

Beaufort is a hard cow’s-milk cheese from the Savoie region of the French Alps and part of the Gruyère family. It is aged in large wheels with slightly concave sides and has a rich, full aroma.

Its interior is firm and smooth, usually without holes; its flavor is creamy, nutty, and mildly sweet. It is made from the milk of cows that graze in mountain pastures, often from raw milk, and is known for melting well.

Beaufort Nutrition Facts

As a hard, high-fat cheese, Beaufort is high in protein, fat, and calcium; it provides approximately 400 kcal per 100 g. As a cheese, it also has a notable sodium content, so moderate consumption is recommended. These values are approximate.

How Should You Eat Beaufort?

Because Beaufort is high in calories and fat, eat it in moderation as part of a balanced diet; even a small amount adds a rich flavor. It is often made from raw milk, so pregnant people and others who are more vulnerable may check the label and consider a pasteurized alternative.

This is general information; Beaufort is a food, not a substitute for medical treatment.

How to Choose Beaufort

Good Beaufort has a firm, smooth interior, pale yellow color, pleasant nutty aroma, and intact rind. Avoid cheese that is dried out or cracked, has a sharp or spoiled smell, or has unwanted mold on the surface.

• The interior should be firm and smooth.
• It should be pale yellow and smell pleasant.
• The rind should be intact.

How to Store Beaufort

Store Beaufort in the refrigerator, wrapped in cheese paper so it can breathe; airtight wrapping causes condensation. Its firm texture helps it keep for a long time; keep the cut surface covered.

How to Use Beaufort in the Kitchen

Beaufort is used most often in fondue (the classic cheese for Savoie fondue), gratins, quiche, sandwiches, and cheese boards. Its smooth melting makes it prized in hot, melted-cheese dishes; it can also be grated.

What Is the Difference Between Beaufort and Gruyère?

Both are hard Alpine cheeses and close relatives; Beaufort is generally hole-free and creamier and more intense, while Gruyère may have small holes. Both are popular in fondue and gratins.

Frequently Asked Questions

Is Beaufort used for fondue?

Yes. Its good melting quality and full flavor make it one of the classic cheeses for Savoie fondue. It is used on its own or with other Alpine cheeses.

Is Beaufort made with raw milk?

It is often made from raw milk. Pregnant people and those with weakened immune systems can check the label and choose a pasteurized alternative.

Can Beaufort be grated?

Yes. Its firm texture makes it suitable for grating, and it adds a creamy, nutty flavor to gratins, pasta, and dishes such as quiche.