Beaufort cheese Facts for Kids

Quick facts for kids Beaufort

Country of origin	France
Region, town	Savoie
Region	French Alps
Town	Savoie
Source of milk	Cows
Pasteurized	No
Texture	Firm
Dimensions	35 to 75cm, 11 to 16 cm concave heel
Weight	20 to 70 Kg
Aging time	12-15 months
Certification	French AOC April 4, 1968
Named after	Lua error in Module:Wikidata at line 70: attempt to index field 'wikibase' (a nil value).

Beaufort (French pronunciation: [bo.fɔʁ]) is a special kind of cheese from the French Alps. It's a firm cheese made from raw cow's milk. Beaufort is part of the same family as Gruyère cheese. You can find it made in specific valleys like Beaufortain, Tarentaise valley, and Maurienne. These places are all located in the beautiful Savoie region of France.

What is Beaufort Cheese?
- Types of Beaufort
Special Status: AOC
How Beaufort Cheese is Made
Taste and Texture
Images for kids
See also

What is Beaufort Cheese?

Beaufort is known as an "Alpine cheese." This means it comes from the high mountain areas of the Alps. It has a unique shape, with a slightly curved edge, almost like a donut. This shape comes from the special wooden molds used to make it.

Types of Beaufort

There are three main types of Beaufort cheese:

Beaufort d'été: This means "summer Beaufort." It's made when cows graze on fresh summer grass in the mountains.
Beaufort d'alpage: This type is made even higher up in the Alps. It's produced in small mountain huts called chalets during the summer.
Beaufort d'hiver: This means "winter Beaufort." It's made during the colder months when cows are fed hay.

Special Status: AOC

Beaufort cheese has a special certification called AOC. This French term means "controlled designation of origin." It's like a special label that guarantees where a product comes from and how it's made. For Beaufort, this means it must be produced in certain areas of Savoie using traditional methods. Beaufort first received its AOC status in 1968.

How Beaufort Cheese is Made

Beaufort cheese is made in the valleys of Beaufortain, Tarentaise, Maurienne, and parts of Val d'Arly. These areas cover a huge part of the Savoie region.

To make just one kilogram (about 2.2 pounds) of Beaufort cheese, cheesemakers need about 11 liters (almost 3 gallons) of milk! The milk often comes from special cows called Tarine or Abondance. These cows are known for grazing in the high Alps.

Here's how it's made:

First, the milk is gently heated.
Then, it's poured into a special hoop or mold made of beechwood. This mold gives the cheese its unique concave (curved inward) shape.
The cheese is pressed for a whole day (24 hours).
After pressing, it's taken out of the molds and cooled for another day.
Next, the cheese wheels are soaked in salty water (brine).
Then, they are stored on shelves made of spruce wood for one to two months.
During this time, cheesemakers hand-salt one side of the cheese every morning. In the afternoon, they turn it over and gently massage it.
Once the outside of the cheese (the rind) starts to mature, it's rubbed with a special mixture called "morge." This mixture helps create its strong flavor and pale yellow rind.
Finally, the prepared cheese must age for 6 to 12 months, or even longer, in a cool mountain cellar. This long aging process gives Beaufort its rich taste.

Taste and Texture

Beaufort cheese has a pale yellow color. It feels smooth and creamy, and unlike some other cheeses, it doesn't have holes. It has a very distinct smell, sometimes described as strong or a bit sharp. This smell often reminds people of the mountain pastures where the Tarine and Abondance cows graze.

Beaufort is a popular cheese for making fondue because it melts very easily. It also tastes great with white wine and is often enjoyed with fish, especially salmon.