Beaufort d'Ete 5 months PDO
References to production of Beaufort date back over 2,000 years, to before the Roman occupation of France. The government legislation finally caught up in 1976 when Beaufort was granted AOP status – now, it's protected with an EU-wide PDO. Three versions of Beaufort are produced: Beaufort, Beaufort d'Eté and Beaufort d'Alpage.
Beaufort is the designation of origin given to cheese made from raw cow's milk, which are cooked and pressed, and produced in Haute-Savoie, France – an area highly regarded for its superior pastures during the summer months. Milk production and processing takes place in an area including the Beaufortain region from which it takes its name. It is shaped like a grindstone with a slightly concave heel.
It is also one of the most famous Alpine cheeses, produced in massive wheels that clocks in at an impressive 32 to 52kg. Referred to as the “Prince of Gruyères”, today, Beaufort is a key ingredient in Savoyard cuisine; from Savoyard fondue to Crozets gratin.
This summer Beaufort has a reddish-brown rind that is slightly sticky. Aromas are mildly pungent and pleasantly barnyardy. Flavours are savoury, herbaceous and fruity with notes of butter, grass and salt underpinned by a granular sweetness.
Serving and Cooking Suggestions
- paired with Champagne, Riesling, Gamay or Tannat
- great for fondues, souffles and sauces
Ingredients: raw cow milk, salt, starter culture, rennet
Allergens: milk protein
Nutritional value: per 100g
Energy 1644kJ / 396kcal
Average Wheel Weight: 10.0kg