Beaufort is a French Alpine cheese from the Savoie region, sometimes called “the prince of Gruyères.” It is a hard, raw cow’s milk cheese with an AOC designation, produced high in the French Alps using milk from Tarine and Abondance cattle breeds that graze on mountain pastures rich in wildflowers and herbs.

Flavor Profile

Beaufort has a smooth, dense texture and a rich, buttery flavor that balances sweetness and nuttiness with a pleasant tang. The finish is long and complex. Summer Beaufort, made from the milk of cows grazing at high altitude, is considered the finest expression, with the most nuanced and aromatic flavor profile.

How to Use Beaufort

Beaufort is superb for fondue and gratins, where its smooth melting quality and rich flavor truly shine. It is one of the best cheeses in the world for cooking with heat. On a cheese board, aged Beaufort stands on its own as a centerpiece.

Pairing Suggestions

Pair with a dry white wine from Savoie, a Burgundy Chardonnay, or a Jura Vin Jaune. Serve with rustic bread, dried fruit, and hazelnuts.