Beaufort
"Prince of the Gruyeres" is what the French gastronome and writer Jean-Anthelme Brillat-Savarin called Beaufort in the 19th century. The birthplace of this large, round, hard cheese is the Alps, where it is produced exclusively from raw milk. Typical of Beaufort is its flat dough and its damp, sticky rind with a slightly concave surface. It has a rich, creamy taste with subtle flavours of fruit.
The Beaufort is pale and white when made in the winter and pale yellow when made in the summer. It is said that the chlorophyll from the grass and the carotene from the alpine flowers gives this cheese its colour and flavour.