Beaufort PDO

The star of Savoie

Beaufort is one of the most emblematic cheese of the Savoie region. Originating from haute-Savoie, its production zone is high in the mountains, more specifically in the Beaufortain valleys, from Tarentaire to Maurienne. Also called « Son of the Alps, it is easily recognizable thanks to its concave shape. It is said this shape allowed farmers to attach the wheel onto mules’s backs to facilitate transport down the mountain.

Beaufort PDO

The star of Savoie

Beaufort is one of the most emblematic cheese of the Savoie region. Originating from haute-Savoie, its production zone is high in the mountains, more specifically in the Beaufortain valleys, from Tarentaire to Maurienne. Also called « Son of the Alps, it is easily recognizable thanks to its concave shape. It is said this shape allowed farmers to attach the wheel onto mules’s backs to facilitate transport down the mountain.

Beaufort
Savoie Region

THE Savoie REGION

Cows Milk

COWS MILK CHEESE

UNPASTEURISED

UNPASTEURISED

PDO

PDO

Savoie Region Beaufort Savoie Region + Savoie Region

Appearance

Smooth and thick rind ranging from ivory colour to slightly yellow, concave heel and blue casein nameplate.

Texture

Strong mouthfeel with a smooth touch.

Taste

Typical without being too aggressive, with a range of subtle aromas. Fruity and floral.

Strength of taste and smoothness all in one cheese

The best way to eat Beaufort is to let it shine on its own. We can also advise however to add it to a fondue, in a soufflé, pasta bake or as a topping to a creamy polenta.

A Beafort for every season

Beaufort varies depending on season or altitude at which it is produced. First of all, it can be made in winter or summer. Summer Beaufort is made from June to October, from 1500m of altitude.

Beaufort has to be ripened for a minimum of 5 month to qualify for PDO standards, but cheesemakers generally mature it up to 8 or 10 months to benefit from an optimal taste and texture.

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RECIPES

Beaufort Pairings +
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