My favourite cheese in the world unpacked

Beaufort d’été

People always ask me what my favourite cheese is. I always have two favourite cheeses. The cheese is a cheese that is really tasty “at the moment” (each batch cheese is different to the next when you buy from a cheesemonger’s), and the second is always Beaufort d’été. Its flavours are bold and they range from cooked butter and cream to hazelnuts and cooked fruit. It is known as “the Prince of Gruyères”.

My first experience of this dreamy cheese was when I did a ski season in Val d’Isère in 2020 which is in the Savoie region where Beaufort is made. I worked as a host and French teacher in a resort for a luxury ski company called Hiphideouts. I was fortunate to have a lot of autonomy as a host and was able to organise special evenings for the guests, one of which being a cheese tasting. I used to visit the local fromagerie that had wooden walls adorned with cowbells, vintage cheese boxes, old photographs of cheesemaking, and shelves lined with homemade jams. I did not know what I know now about this magnificent cheese but I knew it was a damn good post ski snack! 

It’s made in Savoie and made using the milk from cows who are able to graze freely in the summer on pastures up high in the mountains so their diet is varied, full of flowers, clovers, and different grasses. That’s one of the reasons it’s so tasty. You can also get Beaufort d’hiver (made using the cows milk in winter when they are living in the barns) and Beaufort Alpage (made in high-altitude chalets above 1,500 meters in the Alps). 

Beaufort gained AOC (Appellation d'Origine Contrôlée) status in 1968, cheesemakers of Beaufort must adhere to the below in order to gain the AOC certification :

All cheeses must be

1. Made in the Savoie region of the French Alps

2. Aged for a minimum of 5 months

3. The cow’s milk must be a mixture of Tarantaise (an ancient mountain breed), and Abondance

4. In addition to breed specifications, Beaufort d’Alpage must be sourced from a single herd of cows

5. Only summer milk (from May 15 to October 15) can be used for Beaufort d’Été and d’Alpage

6. Raw, unpasteurised milk must be used

7. Milk must be processed within 24 hours of milking

8. The cheese has a concave rind - a traditional mould shape

9. During aging, the rind is washed and brushed regularly in cellars

What to eat it with?

I like to eat it by itself because it has so much flavour, you don’t need anything else. However, there are many accompaniments that can go with it, fresh fruit such as apricots or apples go really well as its sweetness contrasts the savoury notes of the cheese. I like to cut it into cubes when sharing but you can also cut ‘fingers’ so that you know everyone is getting an equal share from the rind…

What to drink with it?

I like a light Pinot Noir, you don’t want anything that is too full bodied or high in tannins that will overpower the cheese. The Pinot Noir would provide a fruity balance to the cheese’s nutty and sweet tones. You could also go for a Chardonnay as this complements the buttery flavours of the cheese. If the batch is more mature, you could go for a Bordeaux (blend of Merlot and Cabernet Sauvignon) to match the full bodied flavours of the cheese.