A guide to Beaufort — the prized Alpine cheese from Savoie, often called the Prince of Gruyères. Its rich flavor and concave-rimmed wheels.
Beaufort is one of France's most prized Alpine cheeses — a firm, fruity, intensely flavorful mountain cheese that the great gastronome Brillat-Savarin reportedly dubbed the "Prince of Gruyères." Made high in the Savoie Alps, it's a cheese of remarkable depth, tied closely to its mountain pastures.
What Beaufort Is
Beaufort is a Protected Designation of Origin (AOP) cow's-milk cheese from the Beaufortain and surrounding Savoie Alps in eastern France. It's a firm, cooked-and-pressed cheese in the Gruyère family, made from the raw whole milk of Tarine and Abondance cows grazed on high Alpine pastures. The wheels are large and aged for months in cool cellars.
The Concave Rim
Beaufort is easy to recognize by the distinctive concave (inward-curving) sides of its wheels. This shape comes from the traditional beechwood molds, called cercles de Beaufort, used to press the cheese. The inward-curving rim is a signature of the cheese and a quick way to identify a genuine Beaufort.
Mountain Pastures and Seasons
Beaufort's flavor is shaped by its pastures, and the season of production matters. Beaufort d'été (summer Beaufort) is made from the milk of cows grazing high mountain pastures rich in wildflowers and herbs, giving a more complex, aromatic, fruity flavor. Beaufort Chalet d'Alpage is the most prized, made in small mountain chalets from a single herd's high-altitude summer milk. Winter Beaufort, from hay-fed cows, is milder. This connection to season and pasture is central to the cheese's identity.
Flavor and Texture
Beaufort has a firm, dense, smooth paste, pale gold, typically without holes. The flavor is rich, fruity, and nutty, with a pronounced sweetness, floral and herbal notes, and a long, savory finish. It's notably more intense and aromatic than many Alpine cheeses, with a luxurious, buttery quality. Aged Beaufort develops even deeper, more complex flavors.
How to Use Beaufort
Beaufort is superb eaten on its own at room temperature, broken into pieces so its aromas open up. It melts beautifully and is the traditional cheese for fondue savoyarde, as well as for gratins, savory tarts, and Alpine dishes. Grated into eggs or sauces, it adds rich, fruity depth. On a board, it pairs with walnuts, dried fruit, and crusty bread.
Pairings
Beaufort pairs beautifully with the white wines of Savoie and the Jura, including vin jaune, as well as Champagne and light reds. On the plate, walnuts, hazelnuts, dried fruit, and crusty bread complement its rich, fruity flavor.
Buying and Storing
Look for genuine Beaufort, ideally a summer or chalet version for the fullest flavor, recognizable by the concave rim. Wrap it in wax paper and keep it in the fridge, bringing it to room temperature before serving. Its firm, low-moisture paste keeps well for weeks.
Frequently Asked Questions
Why is Beaufort called the "Prince of Gruyères"?
The phrase is attributed to the gastronome Brillat-Savarin, reflecting Beaufort's status as an especially rich and prized member of the Gruyère family.
Why do Beaufort wheels have curved sides?
The concave sides come from the traditional beechwood molds (cercles de Beaufort) used to press the cheese.
Is Beaufort good for fondue?
Yes. It's the traditional cheese for fondue savoyarde and melts beautifully, adding rich, fruity, nutty flavor.