Beaufort cheese

Beaufort (French pronunciation: [bofɔʁ] ^ⓘ) is a firm, raw cow's milk cheese associated with the gruyère family.^[1] An Alpine cheese, it is produced in Beaufortain, Tarentaise valley and Maurienne, which are located in the Savoie region of the French Alps.^[2]

Beaufort
Country of origin	France
Region	Savoie, French Alps
Source of milk	Cows
Pasteurized	No
Texture	Firm
Dimensions	35 to 75cm, 11 to 16 cm concave heel
Weight	20 to 70 Kg
Aging time	12-15 months
Certification	French AOC April 4, 1968
Named after	Beaufort
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Varieties

There are three varieties of Beaufort:

• Beaufort d'été (or summer Beaufort)
• Beaufort d'alpage (made in chalets in the Alps on high pastures)
• Beaufort d'hiver (winter Beaufort)

AOC Status

Beaufort was first certified as an appellation d'origine contrôlée in 1968.^[3][4]

Preparation and production

Beaufort is produced in the Beaufortain, Tarentaise and Maurienne valleys, as well as parts of the Val d'Arly valley, all located on 450,000 hectares of the Savoie region.^[2]

The cheese is prepared using 11 liters (2.9 U.S. gal) of milk for every 1 kg (2.2 lb) of cheese desired. The milk used in one variety comes from the Tarine or Abondance cows that graze in the Alps.

To make Beaufort, the milk is first heated, acidified, and coagulated. The curds are then cast into a beechwood hoop or mold which gives the cheese its distinctive concave shape. It is pressed for 24 hours, taken out of the hoops and then cooled for another 24 hours. Once cooled, it is soaked in brine and then stored on spruce shelves for one to two months. During this part of the process, one side of the cheese is hand-salted each morning, then turned over and massaged each afternoon. Once the cheese rind has reached a level of maturity, the cheese is smear-ripened with a mixture called morge which produces its strong flavour and pale yellow rind.^[5] The prepared cheese must then age for 6–12 months, or even longer, in a cool mountain cellar.

• 
  Reheating milk
• 
  Milk curdling
• 
  Scaling of milk
• 
  Brewing of milk
• 
  Mass of curd removed in linen cloth
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  Molding in a circle of beech wood
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  Molding in a circle of beech wood
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  Pressing
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  Ripening of Beaufort

Taste and texture

Beaufort cheese is pale yellow, with a smooth and creamy texture and lacks holes like some other alpine cheeses. Beaufort also has a very distinct aroma, sometime described as strong or mildly pungent and reminiscent of the pastures on which the Tarentaise and Abondance cows graze to provide the milk used for the cheese.

Beaufort is commonly used to make fondue because it melts easily. One of the many cheeses that go well with white wine, Beaufort is often enjoyed with fish, especially salmon.

See also

• Food portal

• List of cheeses – List of cheeses by place of origin