Beaufort is a hard, rather sharp cheese made from cow’s milk and is similar to gruyère. It is produced in the area around Beaufort located high in the French Alps in the Savoie region of France. It is this high altitude that endows Beaufort with its unique flavour.

Beaufort cheese lacks holes yet is similar to GruyèreComtéFribourgeois or Emmental, although slightly sharper in taste. Beaufort also has a very distinct aroma reminiscent of the pastures on which the Tarentaise and Abondance cows graze, which provide the cheese’s milk.

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

There are three varieties of Beaufort:

  • Beaufort de Savoie (or summer Beaufort)
  • Beaufort d’alpage (made in chalets in the Alps)
  • Beaufort d’hiver (winter Beaufort)