Beaufort is a hard cheese from the French Alps in the Savoie region of France. It is a somewhat sharp cheese and is similar to Gruyère and Comté cheeses, but it's a little creamier and does not have any holes. It is made from the milk of Tarine and Abondace breed of cows. It is aged anywhere from 6 to 15 months. The rind is yellow to brown in color, and the interior is a pale white to a pale yellow.
There are 3 types of Beaufort.
Beaufort de Savoie, also called Summer Beaufort, has a pale yellow interior. It is made from summer milk and the beta-carotene in the grasses and herbs gives the interior a yellower color than the winter version. Summer Beaufort also has a stronger flavor and is more aromatic.
Beaufort de l'hiver is Winter Beaufort. The interior is a pale white, and its flavor is more delicate.
Beaufort d'alpage is a farmhouse variety of the cheese, made high in the Alps.
Wheels of Beaufort cheese are large, typically weighing about 100 pounds (45 kg).
Beaufort melts easily, and so it makes a great fondue cheese or goes well sliced on warm sandwiches.