Group · Dairy
Beaufort
Beaufort is a cheese from Savoie, a cooked pressed cheese made with the raw milk of Tarine and Abondance cows. Aged for at least five months, it is known as the « prince of gruyères » and is recognised by its concave heel, inherited from the wooden hoop used for moulding.
On the nutrition side: 404 kcal per 100 g, with 33 g of fat, of which 21.4 g saturated, and 26.1 g of protein. It provides 845 mg of calcium and 788 mg of phosphorus per 100 g, along with 4.75 mg of zinc and 1.06 g of salt, noticeably less salty than most hard cheeses.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 404 kcal |
| Kilojoules | 1680 kJ |
| Protein | 26,1 g |
| Carbohydrate | 0,8 g |
| Fat | 33 g |
| Fibre | 0,1 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Phosphorus788 mg113 %
- Calcium845 mg106 %
- Zinc4,75 mg48 %
- Iodine37,3 µg25 %
- Omega-3 ALA0,33 g17 %
- Total omega-30,35 g14 %
- Selenium7,22 µg13 %
- EPA0,02 g10 %
See the other 5 nutrients
- Copper0,09 mg9 %
- Omega-6 LA0,61 g6 %
- Potassium118 mg6 %
- Iron0,24 mg2 %
- Manganese0,03 mg2 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
A 30 g portion covers a third of calcium needs. At 845 mg per 100 g, Beaufort is among the very top foods in the database on this measure. Cooked pressed cheeses concentrate the calcium in milk: it takes about 12 litres of milk to make a kilo of cheese.
It is low in salt, which is notable. 1.06 g per 100 g, against 5.3 g for a pecorino. Weight for weight, it provides five times less salt for a comparable amount of calcium: a much better everyday choice.
Count the portion, because it is dense. 30 g, the equivalent of two fingers, provides around 120 kcal. That is reasonable; the problem only arrives with the cheeseboard where you keep helping yourself without counting.
Raw milk: a restriction to know about. Raw milk cheeses are not recommended for pregnant women, young children and people with weakened immune systems, because of the risk of listeriosis. Beaufort falls into this category.
Take it out an hour before serving. At fridge temperature, its aromas are muted. This is true of all cheeses, and particularly of long-aged cooked pressed cheeses.