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Beaufort Cheese Making Recipe

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Beaufort cheese is produced in the Tarentaise mountains surrounding Mt. Blanc and the heart of the French Ski Country. This is truly one of the great mountain cheeses of France. This firm elastic cheese improves with aging up to 14 months and is a cheese in the classic style of Gruyere.
  • Yield12 pounds
  • Agingtime 6+ months
  • Skill Levelintermediate
  • Author


  • 12.5 Gallons of Milk (not ultra-pasteurized)
  • 1/4 tsp MA011 Culture or 2 Packets C101 Mesophilic Culture
  • 3/8 tsp TA061 Culture
  • 1/16 tsp LH100 Culture
  • 1 tsp (5 ml) Single Strength Liquid Rennet
  • Salt and Calcium Chloride for a Brine
  • Calcium Chloride (for pasteurized milk)


  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • 2 M2 Large Hard Cheese Molds
  • Butter Muslin
  • Cheese Press (or weights totaling 400 lbs to consolidate the curds)