Beaufort
Beaufort AOP · Beaufort d'Alpage · Beaufort d'été
Beaufort: what every chef needs to know
Cooks reach for Beaufort because it delivers as a hard mountain cheese from the Beaufortain massif and the Tarentaise valley in Haute-Savoie,recognised as AOP and protected by INAO. The cheese is produced exclusively from raw milk of Tarine or Abondance cows that graze on alpine pastures in summer (minimum 150 days per year). Beaufort is distinguished by its concave edge (the so-called "arch") formed by the pressing process in linden-wood moulds. Ageing lasts a minimum of five months, during which the wheels are washed with salted water daily. Beaufort d'Alpage (alpine edition) and Beaufort d'été (summer edition) are premium variants. The flavour is full, nutty and butterscotch-like with fruity undertones. In commercial kitchens, Beaufort is the premium component in fondue savoyarde (equal parts Beaufort, Comté and Gruyère) and is grated over gratins. The high milk fat density gives Beaufort excellent melting behaviour for sauces.
Beaufort: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 173420 gruyère approximation); INAO Beaufort AOP nutritional dossier — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 173420 gruyère approximation); INAO Beaufort AOP nutritional dossier.
Beaufort: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
classic smeltfondue based on gelijke delen Beaufort, Comté and Gruyere with dry white wine and garlic; served in a caquelon.
layered gratin of eggplant with fresh tomato and grated Beaufort, gratinated in the oven to golden brown.
Premium kaasplank with Beaufort d'Alpage at cream temperature, begeleid with dried saute and alpenhoning.
Beaufort: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
grater Beaufort coarsely and melt over low heat with Apremont of Roussette; the raw milk-eiwitstructuur smeldt evenly without korrelig to are.
grater Beaufort finely directly for use; voorgeraspt product verliest quickly aroma because or the high volatile vetgehalte.
cut Beaufort into thin slices (not to thick: 3-4 mm); to thick slices overspoelen the palate and maskeren the subtle floral alpennoten of the d'Alpage variant.
Beaufort: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Beaufort: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round. Beaufort d'Alpage (alpine edition) is available exclusively from July to September.
Beaufort: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Beaufort: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
light, fresh and mineral Savoyard wine on Jacquère-basis; the teruggehouden acidity weerspiegelt the fruity ondertonen of Beaufort in the fondue.
- Savoie AOC Apremont
Voller and aromatischer then Apremont; the bloemen- and abrikozennoton fit at the butterscotch-notes of ripe Beaufort.
- Roussette de Savoie AOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Beaufort
What is the difference between Beaufort and Gruyère?
Both are nutty mountain cheeses but Beaufort is fuller and more butterscotch-like in flavour due to the Tarine cow's milk and the specific microclimate of Savoie. Gruyère is slightly more assertive with a more pronounced salty tone. Beaufort melts more evenly due to its higher fat content.
What is Beaufort d'Alpage?
The premium variant made from milk of cows grazing on higher alpine pastures (minimum 1,500 metres). Available from July to September. The flora on the alpine meadows gives the cheese a unique floral and herbal aroma that cannot be replicated.
Can Beaufort be frozen?
Technically possible but not recommended: freezing alters the crystal structure of the cheese. After thawing, Beaufort is suitable for cooking but no longer for a cheeseboard. Better to store correctly at 2–8°C (36–46°F).
At what temperature should you store Beaufort?
Store Beaufort at 2-8°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Beaufort professionally?
The primary professional technique for Beaufort is Fondue savoyarde at 70-75°C for 15-20 min. Always verify core temperature with a calibrated probe thermometer.
Does Beaufort contain allergens?
Beaufort contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
