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Beaufort AOP

      Beaufort PDO

The Beaufort PDO is a cheese exclusively produced with cow's milk, whole and raw, coming from Tarine and Abondance breeds located in the production area, and it belongs to the Gruyere cheeses.

The production area of Beaufort PDO covers 110 municipal areas in three big valleys of Beaufortain, Maurienne and Tarentaise, and in part of the Val d'Arly, in the eastern side of Savoie department in the Rhone-Alps region.

The origins of Beaufort PDO goes back to the huge tillage work made in the Middle Ages by the monks and villagers which gave to the region immense alpine pastures, ideal for big herds. The cheese processing in the alpine areas is due to the need to conserve it during summer. The production of cheese from Gruyere type started in the 18th century, whilst the word Beaufort was used for the first time to define cheeses in 1865. Beaufort PDO, called the Prince of Gruyeres, is the most important agro-farming production which has supported for different centuries the agriculture in the high valleys of Savoie.

The product is sold as Beaufort PDO (produced in winter); Beaufort Été PDO (produced from June to October, with or without alpine milk); Beaufort Chalet d'Alpage PDO (summer products made twice a day in the alpine chalets, 1.500 m above sea level, with milk delivered by only a herd). It is marketed whole, in slices (with rind), in portions and prepacked.


Beaufort PDO has a pressed paste, cooked and without holes; its colour spans from ivory to straw yellow depending on the processing period and features a soft and fondant consistency. It has a cylindrical shape with flat sides, with a diameter of 35 cm to 75 cm and a hollow trim. Its height goes from 11 cm to 16 cm and its weight from 20 kg to 70 kg. Its flavour is fruity and sweet, with a fragrant and salty aroma which becomes stronger after ripening.

The Beaufort PDO curd is wrapped into a linen cloth and put into a suitable mould, called cercle à Beaufort. And just this circle gives to the trim the hollow shape, which is characteristic of this cheese.


The Beaufort PDO is an excellent cheese at the end of a meal and can be tasted during all year. Ideal also for the aperitif, in cubes, it is an ingredient of the traditional Savoyard fondue, but is also used for quiches and dishes au gratin. It is perfect combined with local, white or fruity red wines.

Beaufort PDO must be conserved in fresh rooms, not too much humid, at temperatures spanning from 6°C to 12°C. It can be conserved in the refrigerator if sealed into a glass or plastic box and stored in the least cold compartment. Before eating it, it is suggested to leave it at room temperature for about one hour.


PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 2009

AOC (Appellation d'origine contrôlée)(Fr). Year of registration 1968



Dietary product


Lactose-free product




   350 - 401 kcal per 100 gr.


   25 - 26.3 gr. per 100 gr.


   26.3 - 32 gr. per 100 gr.

Fat in dry matter

   45 - 48 %


   0.1 gr. per 100 gr.


   1.2 - 2 gr. per 100 gr.

Saturated acids

   19 - 20.1 gr. per 100 gr.


   34.3 gr. per 100 gr.

The dry residue

   61 %


(Ca) Calcium

  745 mg. ( 15% )*

(K) Potassium

  118 mg. ( + 34% )*

(Na) Sodium

  506 mg. ( 38% )*

(P) Phosphorus

  788 mg. ( + 58% )*

Dietary element

(Cu) Copper

  90 mcg. ( + 29% )*

(Fe) Iron

  0.24 mg. ( 76% )*

(Mn) Manganese

  0.03 mg. ( 70% )*

(Se) Selenium

  7.22 mcg. ( 53% )*

(Zn) Zinc

  4.75 mg. ( + 19% )*


(A) Retino.

  100 mcg. ( 65% )*

*(the difference from the average value)


23,1 -  Individual visits per month (average)
1397 -  All individual visits
18 08 2016 -  Date of publication of this article
01 01 2017 -  Date of last edit

Beaufort PDO. Foto № 1
Beaufort PDO. Foto  № 2
Beaufort PDO. Foto  № 3

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