Beaufort (French pronunciation: [bofɔʁ] ⓘ) is a firm, raw cow's milk cheese associated with the gruyère family.

[1] An Alpine cheese, it is produced in Beaufortain, Tarentaise valley and Maurienne, which are located in the Savoie region of the French Alps.

The curds are then cast into a beechwood hoop or mold which gives the cheese its distinctive concave shape.

During this part of the process, one side of the cheese is hand-salted each morning, then turned over and massaged each afternoon.

Beaufort also has a very distinct aroma, sometime described as strong or mildly pungent and reminiscent of the pastures on which the Tarentaise and Abondance cows graze to provide the milk used for the cheese.