Beaufort

1. History

Beaufort originates from the Beaufortain region in Savoy, with roots in the Middle Ages when monks transformed milk surpluses into cheese for preservation. In the 17th century, peasants produced Gruyère-type cheeses called 'Grovire', even exported during the French Revolution to feed Paris. The name 'Beaufort' emerged in 1865, and after a decline in the 20th century due to rural exodus, it revived through a dairy cooperative founded in 1961.

2. Physical characteristics

Beaufort is a cylindrical wheel with a slightly concave heel, 60 cm in diameter, 12-14 cm thick, weighing 40-60 kg. Its cooked pressed paste is golden yellow to brown, dense and melting. The natural rind is thin, slightly rough, and light brown.

3. Taste profile

Beaufort delivers an intense, fruity taste with notes of nuts, hazelnuts, and mountain grass. It is rich and melting in the mouth, with remarkable creaminess and mild acidity. Flavors evolve with aging, becoming more complex in alpine versions.

4. Production zone and period

Produced exclusively in the Beaufortain area of Savoy, covering departments 73 (Savoie) and 74 (Haute-Savoie), on high pastures in summer. It relies on transhumance of Tarine and Abondance cows. Production occurs year-round, peaking during the alpine season from May to October.

5. Certification

Beaufort received AOC status in 1968, upgraded to AOP in 1996 at the European level, ensuring origin and traditional methods. The strict specifications cover raw milk from local breeds, production, and cave aging. This protection guarantees its quality and alpine terroir link.