But why do wheels of Beaufort have concave sides?
Simply, because after being moulded in linen, the cheese, which is made from milk from Traine or Abondance cows, is kept in a beech wood circle, which is where it gets its famous shape from. Your cheesemaker will stock Beaufort that has been made between November and May, when the cows eat a wheat-based diet, and “summer” Beaufort, which is dairy produce made between June and October, when the cows are out to pasture. There will also be “chalet d’alpage” Beaufort, which is made after each milking at 1,500 metres above sea level with milk from a single herd and using traditional techniques. Beaufort is a Savoie pressed cooked cheese made with raw milk. Its paste has an ivory, off-yellow colour. Beaufort often features in classic cheese cheeseboards. A wheel of Beaufort weighs around 40kg. This cheese goes blissfully with numerous white wines, consumed in moderation.