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Cheese from Savoie, France
Raw whole milk from Tarine and Abondance cows is set in a copper vat at 32–35 °C, cut and cooked to 53–56 °C, then moulded in a wooden hoop that gives the wheel its concave side. The wheels are brined for a day and ripen for at least five months at 6–12 °C under a smear rind.
| Raw whole cow milk | Never heated above 40 °C before renneting; from one or two consecutive milkings[beaufort-cdc-2025] |
| Thermophilic lactic starter | Mostly lactobacilli, grown in the dairy's own whey (recuite)[beaufort-cdc-2025] |
| Rennet | The only coagulant; grown with the starter in whey with caillette. Commercial rennet may set up to 30 % of the milk in the vat[beaufort-cdc-2025] |
| Salt | As near-saturated brine, then rubbed on the rind[beaufort-cdc-2025] |
| Starter | thermophilic lactobacilli grown in whey with caillette, which also supplies the rennet |
Total time across the recorded steps: 5.8 months
What changes: Starting material: raw whole milk from Tarine and Abondance cows
Renneting must start before 12:00 for the morning make and before 23:00 for the evening make. Output: raw whole milk in the vat.
Microbes at work in this step
native raw-milk flora; the milk is never pasteurised
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw whole milk from Tarine and Abondance cows is set in a copper vat at 32–35 °C, cut and cooked to 53–56 °C, then moulded in a wooden hoop that gives the wheel its concave side. The wheels are brined for a day and ripen for at least five months at 6–12 °C under a smear rind. Made in 7 steps over 5.8 months. The longest step, ripen, takes at least 5 months (Ministère de l'agriculture 2025) and runs at 6–12 °C (Ministère de l'agriculture 2025). Thermophilic lactic starter, mostly lactobacilli does most of the fermenting.
| Main step | at least 5 monthsSet[beaufort-cdc-2025] | Ripen |
|---|---|---|
| Temperature | 6–12 °CSet[beaufort-cdc-2025] | Ripen |
Beaufort has almost no eyes, unlike Emmentaler, and its wooden hoop gives the wheel a concave side. "Été" wheels are made from June to October; "chalet d'alpage" wheels are also made twice a day in a chalet above 1500 m from one herd.
The PDO rules set the cook temperature and a minimum of five months of ripening for a raw-milk cheese.
Every number is labelled with how it is known. How this atlas is made
The specification dates the Beaufortain-area agro-pastoral system, with summers on high pastures, to the 17th century. It says the technology of cooked pressed cheeses was developed in the early 17th century and spread through the mountains of eastern France, letting the abundant summer milk be kept for winter. The 1929 agricultural survey notes that the Gruyère of Beaufort was by then sold as Beaufort, and decree 45-1245 of 1945 gave the name Beaufort to cooked, pressed, salted cows' milk cheeses with a dry rind. The name was registered as a PDO on 21 June 1996 (Regulation (EC) No 1107/96).
