Beaufort cheese is pale yellow, with a smooth and creamy texture and lacks holes like other Gruyère-style cheeses, Comté, Vacherin Fribourgeois or Emmental. Beaufort also has a very distinct aroma, sometime described as strong or mildly pungent and reminiscent of the pastures on which the Tarentaise and Abondance cows graze to provide the milk used for the cheese.
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.
- Classification: Unpasteurised cows’ cheese.
- Region: Savoie, French Alps.
- Texture: Firm and flexible, Smooth and creamy with a stronger aroma than Comte.
- Goes With: Delicious with crisp, dry white wines.