The Beaufort is a cheese product in french Savoie. Its production area covers the valleys of Beaufortain, the Tarentaise, Maurienne and part of the Val d'Arly.


It enjoys an AOC since 1968. This raw milk cheese is part of the family gruyères and it is nicknamed the "Prince of gruyères."


It is a cheese made from cow's milk or race tarine Abundance, pressed paste cooked and brushed natural crust. The grinding wheels weigh 20 to 70 kg. They are identified in their absence hole and concave bead characteristic that results from their cast in a circle of wood typical. In Alpine manufacture or cooperative workshop, whole milk and thought is poured into a copper cauldron where it is then curdled "brewed on the fire". When "the grain is done," the cheese is molded in a linen and circled. The ripening period varies from 5 to more than 12 months. The grinders are salt rubbed and returned twice a week.


Production: 4120 tons in 2002 (+15.7% since 1996) or 105000 millstones, including 11% in farmer.
The AOC raw milk is regarded as the "Prince of Gruyères.
The beauforts summer are produced when the cows are in pastures. In many greasy yellow pulp and full of flavor, they are refined at least 12 months, which justifies their rarity, but also their quality. In less pronounced flavor and pulp clearer, the Beaufort winter ideally come in the composition of the traditional fondue Savoyard.
For your santée avoid snacking between meals