Beaufort cheese comes from the high valleys of the Savoie. Like many mountain cheeses, it was the result of efforts by monks and local populations to clear the alpine pastures for their herds.
Similar to gruyère, it is made from unpasteurised milk that is pressed and smear-ripened, then left to mature for at least five months. Its carries the distinctive flavour of high-altitude alpine pastures.
Even before it was granted AOC certification of origin, it was recognised as the Prince of gruyères by Brillat-Savarin, who was himself the Prince of gourmets.