What is beaufort cheese?

Beaufort is a firm, raw cow's milk cheese produced in the Alps region of France, particularly in the Savoie and Haute-Savoie regions. It is one of the oldest and most famous cheeses in France, with a history dating back over a thousand years.

Beaufort cheese is made from the milk of cows that graze on high-altitude meadows in the summer. The cheese has a smooth texture with a rich, nutty flavor that can vary depending on the season it was made. It is typically aged for 5-12 months, but some varieties can be aged for up to three years, resulting in a stronger and more complex flavor.

Beaufort cheese is classified into three different types based on age:

• Beaufort d'Eté: made with milk from cows that graze on mountain pastures in the summer, aged for at least 5 months.
• Beaufort d'Alpage: made with milk from cows that graze on high-altitude alpine pastures in the summer, aged for at least 5 months.
• Beaufort Hiver: made with milk from cows that are fed hay in the winter, aged for at least 7 months.

Beaufort cheese is a versatile cheese that can be used in a variety of ways, such as melting into fondue, grating over pasta, or simply enjoyed on its own with a glass of wine. It is also a protected designation of origin (PDO) cheese, meaning it must be produced in a specific region following traditional methods to be considered authentic Beaufort.