The prince of Gruyère: deep nutty richness with a long sweet finish.
Beaufort AOP, raw cow's milk Alpine cheese from Savoie. Nutty, brown-butter sweetness with a long finish. Ships to 48 states.
We’ll keep track of cheeses you love and send you new finds that match your taste.
By saving, you agree to receive curated emails from The Cheese Store. Unsubscribe anytime.
Already have an account? Sign in for a faster experience →
You’ll hear from us when we find more like this one.
Beaufort is a raw cow's milk Alpine cheese from Savoie in the French Alps, made under AOP rules from the milk of Tarine and Abondance herds grazing high mountain pastures. The cheese they call the prince of Gruyère.
This is a cooked-curd, pressed wheel with a natural rind, aged in cool cellars where it builds a dense, supple paste that breaks into clean shards under the knife. The flavor is deeply nutty, with toasted hazelnut and brown butter through the middle, a baked-pastry sweetness underneath, and a long finish that lingers well past the bite. A faint green-pasture note from the alpine grazing sits behind it all, clean and never barnyardy.
For anyone who already loves a Comté or a Gruyère, Beaufort is the next step up the Alpine ladder. Bigger, sweeter, more decadent on the palate, and built to anchor a board or melt into the most serious fondue you'll make all winter.
Dense and firm with a smooth, supple paste that breaks into clean shards under the knife. No crystal crunch yet, just a tight Alpine body that softens on the tongue.
Pronounced nutty, brown-butter character with a savory pull through the middle. Bold without being sharp, the kind of Alpine that holds its own on the board.
Long, sweet finish that lingers with toasted hazelnut and a gentle salty pull. Stays on the palate well past the next bite.
Real cream presence on the front from the high-fat summer mountain milk, but rounded rather than yogurty. Buttery, not tangy.
Deep toasted hazelnut and brown butter run through the whole bite, with a baked-pastry sweetness underneath. This is the axis Beaufort lives on.
A faint alpine-pasture greenness, like hay and wildflowers, sits in the background. Clean, never barnyardy.
No heat. The finish is sweet and savory, not peppery.
Natural rind
Beaufort stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The nutty sweetness loves a mineral white from its home region, and the high fat reads beautifully against Champagne bubbles.
Sweet orchard fruit and honey echo the brown-butter notes, while cornichons cut the richness on a board.
Video represents style and type of cheese - may not be an exact match in all cases.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
Hand-cut to order the day it ships.
Taste it for yourself →Ships nationwide
