How to Make Beaufort Cheese at Home

 

Beaufort is a traditional French alpine cheese made from unpasteurised cow’s milk. Known for its smooth, creamy texture and delicate, nutty flavour, Beaufort is often used in fondue and gratins. It hails from the Savoie region in the French Alps and belongs to the Gruyère family of cheeses, yet it stands out with its concave-sided wheel shape and long ageing process.

Although authentic Beaufort requires a specific alpine terroir, you can create a delicious homemade version using locally sourced ingredients. In this blog post, we’ll show you how to make Beaufort cheese at home, step-by-step, using British ingredients and accessible tools.

--- published by foodie Parmod.

🧀 What Is Beaufort Cheese?

Beaufort is a firm, raw cow’s milk cheese that is pressed and aged for several months. It has a creamy, pale-yellow interior with a washed rind and a distinctive concave edge—a result of its moulding process.

The cheese is usually aged for 5 to 12 months, allowing the flavour to deepen and become more complex over time. It melts beautifully and is often used in fondue Savoyarde, traditional alpine dishes, and gourmet sandwiches.

---

🛒 Ingredients for Homemade Beaufort Cheese

To make a 1 kg wheel of Beaufort:

8 litres full-fat cow’s milk (preferably raw or unhomogenised)

1/8 tsp thermophilic starter culture (e.g., Thermo B or TA61)

1/8 tsp calcium chloride (if using pasteurised milk)

1/4 tsp liquid animal or vegetarian rennet

1½ tbsp non-iodised cheese salt (for brining or rubbing)

---

🧂 Equipment You’ll Need

Large stainless steel pot

Thermometer

Slotted spoon or cheese ladle

Cheese mould with a follower (preferably round, large enough to shape the concave edge)

Cheese press

Cheese mat and draining board

Cheese cave or ageing fridge with humidity control

Brining container or a large bowl

---

🥣 Step-by-Step Instructions

1. Heat the Milk and Add Cultures

Warm the milk slowly to 32°C. Add the calcium chloride (if required), then sprinkle in the thermophilic starter culture. Stir gently for a minute to combine. Let the milk ripen for 30 minutes.

2. Add the Rennet

Stir in the diluted rennet using an up-and-down motion for 30 seconds. Cover and let the milk set undisturbed for 30–45 minutes, until a clean break forms.

3. Cut and Cook the Curd

Cut the curd into 1 cm cubes using a long knife. Let rest for 5 minutes. Slowly heat the curds to 50°C over 30 minutes, stirring gently to prevent matting. Maintain at this temperature for another 20 minutes, continuing to stir occasionally.

4. Drain and Mould the Cheese

Drain the curds into a cheesecloth-lined mould. Press lightly to help shape the cheese. Gradually increase the pressure over 12 hours—start at 5 kg and increase to 15 kg. Flip the cheese halfway through pressing.

5. Brine the Cheese

Remove the cheese from the press and place it in a saturated brine solution (about 20% salt to water ratio) for 12–24 hours, depending on the size. Turn halfway through for even absorption.

6. Ageing the Cheese

Dry the cheese at room temperature for 2–3 days, flipping it daily. Then move to a cheese cave or ageing fridge set to 10–13°C with 85–90% humidity.

For the first month, wash the rind every 2–3 days with a light brine (1 cup water + 1 tsp salt) to help develop a natural, tacky rind. Age the cheese for a minimum of 5 months, or up to 12 months for a stronger flavour.

---

🧊 Storage Tips

Once fully aged, wrap the cheese in waxed cheese paper or vacuum-seal it. Store in the fridge and consume within 3–4 weeks once opened. You can also freeze wedges, although texture may change slightly.

---

🍽 How to Serve Beaufort Cheese

Melt into fondue or add to tartiflette

Slice thinly for cheese boards

Grate over baked dishes or pasta

Pair with white wines like Apremont, Chardonnay, or Sauvignon Blanc

Serve with crusty bread, nuts, and dried apricots

---

💡 Tips for Success

Use raw or high-quality milk for a true alpine flavour

Humidity control is crucial for rind and texture development

Be patient—Beaufort improves significantly with age

Keep the cheese clean during ageing to avoid unwanted moulds

---

✅ Why Make Beaufort Cheese at Home?

Gourmet quality: Fresh, complex flavour not easily found in shops

Custom ageing: Control strength and maturity level

Unique shape and style: Impress guests with a traditional alpine cheese

Cheaper long-term: Homemade large-format cheeses are cost-effective

---

🔍 

How to make Beaufort cheese

Homemade Beaufort recipe

Alpine cheese recipe

Hard cow’s milk cheese at home

Traditional French cheese recipe

DIY cheese making UK

Thermophilic cheese recipe

Washed rind cheese tutorial

---

🧀 

How to Make Gruyère Cheese at Home

Easy Raclette Cheese Recipe

French Tomme-Style Cheese from Scratch

---

Now You Know How to Make Beaufort Cheese at Home!

Beaufort is a labour of love, but the result is a stunning alpine-style cheese with melt-in-your-mouth texture and deep, buttery flavour. Ideal for melting, grating, or enjoying on its own, your homemade Beaufort will be a true centrepiece.

📌 Save this guide, share it with fellow cheese lovers, and follow us for more artisan cheesemaking tutorials!

--- write ✍️ by foodie Parmod.