Beaufort Cheese vs Brie Cheese

Beaufort Cheese is a hard cow-milk cheese from France, while Brie Cheese is soft and made from cow 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 Brie Cheese?

Brie is a soft cow's milk cheese named after the French region it comes from, pale under a white mould rind. It runs 60 to 75 percent butterfat and tastes creamy, nutty and mushroom-like, with a faint acidity. The rind is eaten along with the paste.

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

• Milk treatment: Beaufort Cheese (Raw), Brie Cheese (Raw, Pasteurized)
• Texture: Beaufort Cheese (Hard), Brie Cheese (Soft)
• Rind: Beaufort Cheese (Even yellow color), Brie Cheese (Bloomy)
• Aging: Beaufort Cheese (5 to 12+ months), Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir)
• Taste: Beaufort Cheese (strong), Brie Cheese (Nutty, Mushroom)

Side-by-Side Comparison

Taste Comparison: Does Beaufort Cheese Taste Like Brie Cheese?

Beaufort Cheese reads as strong, while Brie Cheese brings nutty, mushroom character. On the nose, Beaufort Cheese offers fruity, nutty, contrasted with Brie Cheese's ammoniated when overripe. More specifically, Beaufort Cheese shows ivory or slightly yellow color, occasional small eyes and thin slits, while Brie Cheese leans toward creamy, nutty, mushroom-like, slightly acidic. Aging plays into this as well. Beaufort Cheese at 5 to 12+ months develops a different profile than Brie Cheese at at least 4 to 5 weeks; several months to a year for brie noir.

Can You Substitute Beaufort Cheese for Brie Cheese?

In most recipes, Beaufort Cheese and Brie Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard bite and body where the recipe calls for soft. Flavor-wise, Beaufort Cheese reads as strong while Brie Cheese brings nutty, mushroom notes.

Which Is Better, Beaufort Cheese or Brie 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 soft profile, Brie Cheese is the better fit. Flavor-wise, Beaufort Cheese suits recipes that want strong notes, while Brie Cheese fits dishes calling for nutty, mushroom.

Frequently Asked Questions

Is Beaufort Cheese the same as Brie Cheese?

No, they're distinct cheeses. Aging also differs: Beaufort Cheese is typically aged 5 to 12+ months, Brie Cheese at least 4 to 5 weeks; several months to a year for brie noir.

Is Beaufort Cheese similar to Brie Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Beaufort Cheese for Brie Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Beaufort Cheese taste like Brie Cheese?

Beaufort Cheese reads as strong, while Brie Cheese is nutty, mushroom. Aromas also diverge. Beaufort Cheese leans fruity, nutty, and Brie Cheese is closer to ammoniated when overripe.

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 Brie Cheese made of?

Brie Cheese is made from cow milk (raw, pasteurized), using animal rennet. It's typically aged at least 4 to 5 weeks; several months to a year for brie noir. It originates in France.

Which should I choose, Beaufort Cheese or Brie Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Beaufort Cheese is hard, while Brie Cheese is soft.