Beaufort cheese belongs to the large Alpine family of Gruyère cheeses (pressed cooked cheeses), but with the peculiarity that it is made from whole cow's milk. This gives it a softer and more melting texture than its cousins. Another distinctive feature is the concave, inward curving rind.

The generic name Beaufort refers to cheeses produced in winter or in the valleys. Summer production of Beaufort can only take place at altitudes of 1 500 m or more, from June to October, on the 'estives' where the cows spend the summer.