"Prince of all Gruyere" Beaufort is made in the mountains of Savoie, using only the milk of the Abondance and Tarine herds. It has a sweet, nutty flavour and a smooth texture with a hint of small salt crystals that melt on the tongue. A firm favourite at Cheeses. Favouring the Spring milk, Beaufort is at its best in late October and November having been matured for 18 months.