Savory Shortbread with Beaufort Cheese and Nutmeg

Hi friends,

It’s apéro time again!! One of my favorite moments to share with others! You already know that… And I’m back with a super easy and truly delicious recipe!

Here are my savory shortbread with Beaufort cheese and nutmeg.

The origin of this recipe

Well, as you know, I always speak to you with complete transparency and honesty… And today will be no different. So let me tell you how I came up with this recipe.

I was flying from Paris to Nice, comfortably settled in my seat when a flight attendant offered me a refreshment. “Sweet or savory biscuits, ma’am?” I’ll go for savory today. And there it was—savory shortbread with Beaufort and nutmeg! I loved it! Since I already have a few savory shortbread recipes here (with thyme or with black olives and parmesan), I figured recreating these little treats should be within my skill set…

So here I am, recreating industrial apéro biscuits, Casserole & Chocolat-style!

How did I do it?

Well, I simply adapted one of the previously mentioned recipes and did a few trials to get the right balance of Beaufort and nutmeg. The result? Delicate, well-balanced, and incredibly tasty!

Beaufort cheese

Beaufort is an iconic cheese from the Savoie region, known for its unique flavor, fine and creamy texture, and rich aroma. Made exclusively in the Alpine valleys of Beaufortain, Tarentaise, and Maurienne, as well as parts of Val d’Arly, this raw cow’s milk cheese has had Appellation d’Origine Contrôlée (AOC) status since 1968, now upgraded to Appellation d’Origine Protégée (AOP) in the EU.

This pressed cooked cheese is made from the milk of local breeds, mainly Tarine and Abondance cows, known for the quality of their milk. Beaufort is easily recognized by its large wheel shape (around 40 to 50 cm in diameter), distinctive concave heel, and its lack of holes. Each wheel weighs between 35 and 40 kg.

There are three types of Beaufort:

– Classic Beaufort, made in winter when cows are sheltered indoors;
– Summer Beaufort, made when the herds graze in the mountains, giving the cheese more complex floral aromas;
– And finally, the prestigious “chalet d’alpage” Beaufort, artisanally produced above 1,500 meters altitude, in traditional mountain chalets, using the milk of a single herd on the same day it’s milked.

A cheese like no other

Its production follows strict steps, from curdling to maturing, which lasts at least five months in cool, humid cellars—allowing the cheese to develop its creamy texture and bold flavor with notes of hazelnut and butter.

In the kitchen, Beaufort is a must-have. It’s used in classic Savoyard dishes such as fondue, croziflette, or gratins. It’s also delicious simply sliced with rustic bread and a glass of Savoie white wine.

As a symbol of French cheese heritage, Beaufort is more than just a cheese—it’s the expression of a mountain terroir, ancestral craftsmanship, and sustainable alpine agriculture.

Back to our Beaufort and nutmeg savory shortbread

These shortbread will, I’m sure, become regulars at your family or friends apéros. You can make the dough ahead of time and store it in the fridge, vacuum-sealed or wrapped in plastic wrap, for 3-4 days—or in the freezer. I always keep a bit of ready-to-go dough in my freezer…

And while they’re already delicious on their own, you can also pair them with a variety of spreads:

• the classic tuna rillettes (you can also use mackerel or sardines)
• red pepper cream
• labneh
• smoked red salmon, trout roe and dill spread
• two-salmon rillettes
• the classic hummus
• and the eggplant caviar.

The tools you’ll need to make your Beaufort and nutmeg savory shortbread:

A stand mixer (or a large mixing bowl),

A rolling pin,

A baking mat,

And some cookie cutters.

There you go! Put your apron on and head to the kitchen to make these delicious Beaufort and nutmeg savory shortbread!

The recipe, Cheffe!

Print Recipe

Savory Shortbread with Beaufort Cheese and Nutmeg

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appetizer – French

Serves: 30-40 pces Difficulty: Easy Price: $

Prep Time: 10 min + 1 hour – Cooking Time: 12 min

Ingredients

• 70 g butter
• 140 g all-purpose flour
• 30 g Beaufort cheese, finely grated
• 2 g baking powder (½ teaspoon)
• ½ teaspoon fleur de sel (or sea salt flakes)
• ½ teaspoon ground nutmeg
• ¼ teaspoon paprika
• 40 g egg yolks (about 2 yolks)
• 2 tablespoons milk

Instructions

1

Mix the softened butter with the flour, grated Beaufort, baking powder, salt, nutmeg, and paprika until you get a smooth, even mixture.

2

Add the egg yolks and milk, then mix again.

3

Roll out the dough between two sheets of parchment paper to a thickness of 0.5 cm.

4

Let it rest in the refrigerator for 1 hour.

5

Preheat your oven to 200°C (392°F).

6

Using a cookie cutter, cut out 4 cm diameter circles to get about 40 to 50 pieces. If the dough becomes harder to work with as it warms up, place it back in the fridge for a few minutes.

7

Bake for 12 minutes.