Beaufort — Cups to Grams

Measuring Beaufort: Grated, Shaved, and Cubed

Beaufort is a firm, cooked-curd Alpine cheese with a smooth, compact paste and very low moisture content — properties that make it somewhat easier to measure consistently than softer cheeses. The key variable is how finely or coarsely the cheese is broken down.

Grated, coarse (110g/cup): The standard form for fondue and baked dishes. A coarse box grater creates chunky shreds that pack moderately in the cup — not as loosely as finely grated Parmesan, not as densely as crumbled fresh cheese. Measure right after grating, before the shreds settle and compact.

Shaved, thin curls (95g/cup): Used on salads, charcuterie boards, and as a finishing garnish on warm dishes. A vegetable peeler drawn across the block creates large, thin curls with enormous surface area and very low packing density.

Cubed, 1-inch (145g/cup): Used in cheese boards and fondue assemblies where the cheese is cut to order. The dense compact paste allows cubes to pack efficiently despite the irregular cut edges.

The Three Beaufort Seasons: Ete, Alpage, and Hiver

Unlike many PDO cheeses that produce a consistent product year-round, Beaufort is categorized by season — and the distinction matters enormously for flavor and price. The PDO specifications codify all three categories, and each carries a different casein label so the consumer can identify them.

Beaufort d'Ete (summer, May–October): Made when cows are on lower valley pastures. The milk is richer than winter production due to fresh grass, and the cheese develops pronounced herbal and floral notes. This is the most common category found in good cheese shops.

Beaufort d'Alpage (high alpine, June–October): Produced in traditional mountain chalets above 1500 meters elevation using milk from cows grazing on alpine flora — wild herbs, gentian flowers, diverse mountain grasses. The cheese is made in small batches directly on the mountain, aged in cellars in the valleys after the summer transhumance. Only about 15% of total Beaufort production qualifies as alpage. The flavor is extraordinary: intensely complex, floral, with a long savory finish.

Beaufort d'Hiver (winter, November–April): Made from barn-fed cows eating hay. The milk is less complex and the resulting cheese is milder and more uniform — excellent for everyday cooking.

Fondue Savoyarde: Exact Ratios and Method

Fondue savoyarde is the Alpine fondue distinct from Swiss fondue moitie-moitie. Where Swiss fondue uses Gruyere and Vacherin Fribourgeois, the Savoyard version traditionally combines three mountain cheeses. The Beaufort contributes creaminess and butteriness; Comte adds nuttiness; Emmental (or Gruyere) adds the characteristic stretchiness from its long protein chains.

Recipe for 4 people: 200g Beaufort grated (1.82 cups) + 200g Comte grated (approximately 1.7 cups) + 200g Emmental grated (approximately 1.7 cups). Rub the inside of a heavy-bottomed fondue pot (caquelon) with 1 cut garlic clove. Add 300ml dry white Savoie wine (or a dry Chardonnay). Heat over medium until warm but not boiling. Add cheese in three or four handfuls, stirring continuously in a figure-8 pattern — do not let it boil or the proteins will seize. Season with freshly grated nutmeg and white pepper. Optional: 2 tablespoons Kirsch stirred in at the end both flavors and prevents the fondue from breaking.

Flavor Profile and Other Culinary Uses

Beaufort's flavor profile is unmistakably alpine: sweet, buttery, and complex with floral herbal undertones, a hint of fresh cream, and a long, savory finish that distinguishes it from the sharper tang of aged Gruyere or the nuttier intensity of aged Comte. The texture is smooth and supple — firm enough to slice cleanly, soft enough to melt into a creamy fondue without clumping.

Beyond fondue, Beaufort excels in: gratin dauphinois (use instead of Gruyere for a richer, butterier result), thinly shaved over warm pasta with butter and black pepper (a simple Alpine preparation), au gratin potato dishes, and stuffed crepes. It is an outstanding table cheese served with walnuts, mountain honey, and a Savoie wine. For cheese boards, pair with dried fruits, cornichons, and charcuterie from the same Savoie region — bresaola or proscuitto cotto work beautifully.

Beaufort has a remarkable melting property: because it lacks the eyes (holes) found in Gruyere and Emmental, the paste is denser and more uniform, producing a smoother, more homogeneous melt with fewer rubbery strings. This makes it preferred over Gruyere for any preparation requiring a seamless sauce.