Originating in France’s Savoy region, Beaufort cheese is a cousin of Gruyère with a fresh flavor that recalls its mountain origins. You can find young Beaufort labeled “du premier alpage,” produced from the milk of Tarentaise cows who spend June to September in mountain pastures while the snow is melting; cheese with a “hors d’âge” label was produced one (or more) summers before.

Product
cow’s milk cheese

Production
• made from hot milk to which rennet has been added
• placed into round beechwood molds
• pressed and salted
• ripening lasts 6 months for “premier alpage” cheese; a year or longer for “hors d’âge”

Curd
• cooked pressed curd, pale yellow, Gruyere-type
• no holes, but cracks
• firm but supple, oily appearance

Rind
generally smooth, light brown

Form
a wheel 40-60 kg, 60 cm in diameter and 16 cm in height

Flavor
fruity, with slightly nutty alpine flavors

Fat content: 50%

Cuisine of the Savoy

• used in Savoy fondues
• in “La Grosse Soupe”
• served on its own, before or at the end of a meal
• in pies
• to stuff free-range chickens