Beaufort is a large, firm cooked-pressed raw-cow's-milk cheese from the Savoie Alps of eastern France, made in massive 20-to-70-kilogram wheels with a distinctive concave heel. A member of the Gruyere family, its smooth, supple ivory-to-gold paste is rich, sweet-milky and deeply fruity-nutty, with notes of brown butter, hazelnut and alpine flowers, and almost no holes. It is prized at the table, in fondue and in the Savoyard dish gratins.