U
U Beaufort AOP Cheese
What it is
This is a hard, uncooked, pressed cheese made from raw cow's milk. It originates from the Savoie region of the French Alps. The cheese is aged for a minimum of four months, and often longer, developing a firm texture and a complex flavor profile. It is produced under strict appellation d'origine protégée (AOP) regulations, ensuring its quality and authenticity. The cheese is characterized by its ivory to pale yellow paste, which may have small, scattered holes.
How people cook with it
Beaufort is a versatile cheese that can be enjoyed in many ways, both on its own and as an ingredient in various dishes.
- Cheese board centerpiece
- Gratins and fondues
- Sandwich enhancement
- Savory tart filling
When serving on a cheese board, allow the Beaufort to come to room temperature for about 30 minutes before eating to best appreciate its aroma and texture. It melts beautifully, making it an excellent choice for classic French dishes like tartiflette or a rich cheese fondue. Its robust flavor also stands up well when grated and incorporated into sauces, gratins, or savory pastries. For sandwiches, thin slices add a sophisticated depth of flavor that elevates simple ingredients.
How it differs from similar foods
Compared to other Alpine cheeses, Beaufort is known for its smoother, more refined texture and its distinct nutty, fruity, and slightly floral notes. It lacks the pungent aroma of some washed-rind cheeses and has a more delicate sweetness than a mature Gruyère.
Who it is for
Home cooks and cheese enthusiasts who appreciate artisanal dairy products will find this cheese delightful.
How to keep the rest
To store leftover Beaufort, wrap it tightly in cheese paper or parchment paper. Avoid using plastic wrap, as it can trap moisture. Keep the cheese in the warmest part of your refrigerator, typically the vegetable crisper. It is best consumed within a few weeks of opening to maintain its optimal flavor.