Mons Selection Beaufort AOP

Beaufort is often called the “Prince of Gruyères,” and for good reason. Produced in the high-altitude pastures of Savoie from raw cow’s milk, it reflects the richness of alpine grazing and centuries of craftsmanship. This selection, chosen by Mons at peak maturity, captures the cheese’s full expression without excess sharpness.

The paste is smooth and dense, pale yellow with a satiny sheen. Its signature concave rind hints at traditional aging on wooden boards. On the nose, it offers aromas of fresh hay, wildflowers, and warm butter. The first bite is supple and gently sweet, unfolding into layers of toasted almond, caramelized milk, and delicate fruitiness.

As it develops on the palate, a subtle salinity emerges alongside notes of hazelnut and mountain herbs. The texture is firm yet melts gradually, releasing a long, elegant finish that lingers with clarity and warmth. There is no harshness—only harmony. Under Mons’ careful affinage, the balance between sweetness, nuttiness, and savory depth is meticulously preserved. This is Beaufort in its most articulate form: structured, complex, and profoundly satisfying.

Beaufort is remarkably versatile, equally at home on a cheese board or in warm preparations.

Serve beautifully with:

Crusty sourdough or country bread

Cornichons or lightly pickled vegetables

Roasted walnuts or hazelnuts

Wine companions:

A crisp Savoie white wine

Elegant Chardonnay (unoaked or lightly oaked)

Light Pinot Noir

For a simple alpine dish, shave Beaufort generously over hot pasta or risotto, allowing it to melt into a silky, nutty sauce. It is also exceptional in fondue, where its smooth melting quality creates a velvety texture without greasiness. Even thin slices enjoyed at room temperature reveal its complexity fully.

Beaufort carries the imprint of mountain life. Produced only within designated Alpine zones under AOP protection, it reflects strict standards—raw milk, specific breeds of cows, and traditional aging techniques. During summer months, cows graze on diverse mountain grasses and flowers, contributing to the cheese’s aromatic richness.

The role of the affineur is crucial. Mons carefully monitors humidity, turning and aging each wheel until its texture and flavor reach equilibrium. Timing is everything; release too early and it lacks depth, too late and it loses elegance. This selection represents that precise moment of harmony.

Beaufort is not loud. It is composed and assured, speaking softly yet lingering long—like the mountains themselves.

Keep refrigerated at 2–6°C. Wrap in cheese paper or wax paper and loosely cover to allow it to breathe. Consume within 1–2 weeks after opening. Remove from refrigeration 20–30 minutes before serving for optimal flavor.