Beaufort

What Is Beaufort Cheese?

Beaufort is a hard cow's milk cheese from the Gruyère family, originating from the Savoie region of the French Alps. It is aged in large wheels with slightly concave edges and has an intense, full-bodied aroma.

Its interior is firm, smooth and generally hole-free; its flavor is creamy, nutty and slightly sweet. Made from the milk of cows grazed on mountain pastures, mostly from raw milk, it's known for melting well.

Nutritional Value of Beaufort

Beaufort, as a hard, fatty cheese, contains high protein, fat and calcium; it provides about 400 kcal per 100 g. Being a cheese, its sodium is also notable; moderate consumption is recommended. Values are approximate.

How Should Beaufort Be Consumed?

Since Beaufort is a calorie-dense, fatty cheese, it should be consumed in moderation as part of a balanced diet; even a small amount gives a rich flavor. Since it's mostly made from raw milk, pregnant women and sensitive individuals may check the label and consider a pasteurized alternative.

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

How Is Beaufort Selected?

Good Beaufort has a firm-smooth interior, a pale yellow color, a pleasant-nutty smell and an intact rind. Dried and cracked ones, sharply off-smelling ones, or those with unwanted mold on the surface are not preferred.

• Interior should be firm and smooth
• Color should be pale yellow, smell pleasant
• Rind should be intact

How Is Beaufort Stored?

Beaufort is stored in the fridge, wrapped in cheese paper so it can breathe; airtight wrapping causes sweating. Thanks to its hard structure it keeps for a long time; the cut surface should be kept covered.

Using Beaufort in the Kitchen

Beaufort is used most in fondue (the classic cheese of Savoie fondue), gratins, quiche, sandwiches and on a cheese board. Its smooth melting makes it sought after in hot, melted dishes; it's also enjoyed grated.

What Is the Difference Between Beaufort and Gruyère?

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

Frequently Asked Questions

Is Beaufort used for fondue?

Yes; thanks to its good melting and full-bodied flavor, it's one of the classic cheeses of Savoie fondue. It's used alone or together with other Alpine cheeses.

Is Beaufort made from raw milk?

It is mostly made from raw milk. Pregnant women and those with compromised immunity may check the label and prefer a pasteurized alternative.

Is Beaufort grated?

Yes; its hard structure is suitable for grating and adds a creamy-nutty flavor to gratins, pasta and quiche.