Flavour : fruity, scrambled eggy, creamy
Aroma : milky, buttery, honey, hazelnut

Beaufort is a raw cow's milk cheese. It is an Alpine cheese, produced in Beaufort, which is located in the Savoie region of the French Alps. 18th century gastronome Brillat-Savarin called it "the Prince of Gruyères". Beaufort d'été (summer Beaufort) is produced at the end of summer where cows have grazed on sloping meadows of flowers and grass.
Beaufort is richer and creamier than other mountain cheeses (Gruyere, Comté or Emmental). The cheese is smear-ripened with a mixture called morge which produces its strong flavor and pale yellow rind. Beaufort has a nice scent of milk, butter and honey. The supple paste has flowery and herbs aromas.
It goes well with smoked salmon and it is used to make cheese fondue. The cheese pairs perfectly with white wines like Chablis or Burgundy.

Country of origin : France
Region of origin : Rhône-Alpes
Milk type : cow
Pasteurised : no
Cheese type : hard
Fat content : 40%