Beaufort

From the Haute-Savoie region, Beaufort is an alpine cheese made from cow's milk. It is in the Gruyère family and is firm with a creamy smooth texture and a fruity flavor with floral notes.
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French Cheese Board
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Beaufort
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Beaufort
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Beaufort Chalet D'Alpage - The Artisan Cheese Room
Beaufort Chalet D'Alpage - The Artisan Cheese Room
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Beaufort - made in the Savoie province of the French Alps. Created from milk of cows known as Tarines, animals that originally came from Indo-Asia centuries ago. Special care is taken for these cows. During winter, they are kept warm in sheds and are not allowed to eat any silage or fermented fodder. Beaufort “winter” is white in color, unlike Beaufort “summer” which is yellow. Fat content is 36.3%. Similar to Gruyere, goes well with white wine.
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A Cheese You Should Be Eating: Beaufort
ROBERT PERRET BEAUFORT D'ÉTÉ AOC CHEESE - 18th century gastronome Brillat-Savarin called it the Prince of Gruyeres, & it remains one of the most impressive traditional, raw milk cheeses available. (The best Beaufort is much subtler than Swiss Gruyere). Enormous 85-pound wheels are trundled down from the Savoie Alps at the end of fleeting summers where indigenous cows have feasted on sloping meadows of flowers & grass. Look for notes of warm cream & a mellow hazelnut finish. Savor with Bordeaux