Beaufort Cheese vs Blue Cheese

Beaufort Cheese is a hard cow-milk cheese from France, while Blue Cheese is crumbly, creamy, semi-soft and made from cow, goat, or sheep milk, originating in France.

What Is Beaufort Cheese?

Beaufort is a firm raw cow's milk cheese from the Savoie region of the French Alps, part of the gruyère family. Its wheels take a concave shape from the beechwood hoop, and the cheese melts easily enough to be a standard choice for fondue.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

What's the Difference Between Beaufort Cheese and Blue Cheese?

• Milk type: Beaufort Cheese (cow's milk), Blue Cheese (Cow, Sheep, Goat)
• Milk treatment: Beaufort Cheese (Raw), Blue Cheese (Pasteurized or Raw)
• Texture: Beaufort Cheese (Hard), Blue Cheese (Crumbly, Creamy, Semi-Soft)
• Rind: Beaufort Cheese (Even yellow color), Blue Cheese (Natural)
• Aging: Beaufort Cheese (5 to 12+ months), Blue Cheese (Typically aged 2-6 months)
• Taste: Beaufort Cheese (strong), Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent)

Side-by-Side Comparison

Taste Comparison: Does Beaufort Cheese Taste Like Blue Cheese?

Beaufort Cheese reads as strong, while Blue Cheese brings sharp, tangy, savory, salty, pungent character. On the nose, Beaufort Cheese offers fruity, nutty, contrasted with Blue Cheese's strong, pungent, earthy, funky. More specifically, Beaufort Cheese shows ivory or slightly yellow color, occasional small eyes and thin slits, while Blue Cheese leans toward earthy, spicy, peppery, slightly sweet, umami, nutty, bitter. Aging plays into this as well. Beaufort Cheese at 5 to 12+ months develops a different profile than Blue Cheese at typically aged 2-6 months.

Can You Substitute Beaufort Cheese for Blue Cheese?

Beaufort Cheese can stand in for Blue Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for crumbly, creamy, semi-soft. Flavor-wise, Beaufort Cheese reads as strong while Blue Cheese brings sharp, tangy, savory, salty, pungent notes.

Which Is Better, Beaufort Cheese or Blue Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Beaufort Cheese. For a crumbly, creamy, semi-soft profile, Blue Cheese is the better fit. Flavor-wise, Beaufort Cheese suits recipes that want strong notes, while Blue Cheese fits dishes calling for sharp, tangy, savory, salty, pungent.

Frequently Asked Questions

Is Beaufort Cheese the same as Blue Cheese?

No, they're distinct cheeses. Beaufort Cheese is made from cow milk; Blue Cheese uses cow, goat, or sheep. Aging also differs: Beaufort Cheese is typically aged 5 to 12+ months, Blue Cheese typically aged 2-6 months.

Is Beaufort Cheese similar to Blue Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Beaufort Cheese for Blue Cheese?

You can, but expect a shift in richness and milk character.

Does Beaufort Cheese taste like Blue Cheese?

Beaufort Cheese reads as strong, while Blue Cheese is sharp, tangy, savory, salty, pungent. Aromas also diverge. Beaufort Cheese leans fruity, nutty, and Blue Cheese is closer to strong, pungent, earthy, funky.

What is Beaufort Cheese made of?

Beaufort Cheese is made from cow milk (raw), using dried calves’ abomasum in recuite rennet. It's typically aged 5 to 12+ months. It originates in France.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

Which should I choose, Beaufort Cheese or Blue Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Beaufort Cheese is hard, while Blue Cheese is crumbly, creamy, semi-soft.