Beaufort Cheese vs Camembert Cheese

Beaufort Cheese is a hard cow-milk cheese from France, while Camembert Cheese is soft, artisan 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 Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

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

• Milk treatment: Beaufort Cheese (Raw), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
• Texture: Beaufort Cheese (Hard), Camembert Cheese (soft, artisan)
• Rind: Beaufort Cheese (Even yellow color), Camembert Cheese (Bloomy)
• Aging: Beaufort Cheese (5 to 12+ months), Camembert Cheese (minimum 3 weeks)
• Taste: Beaufort Cheese (strong), Camembert Cheese (slightly sour, stronger than brie)

Side-by-Side Comparison

Taste Comparison: Does Beaufort Cheese Taste Like Camembert Cheese?

Beaufort Cheese reads as strong, while Camembert Cheese brings slightly sour, stronger than brie character. On the nose, Beaufort Cheese offers fruity, nutty, contrasted with Camembert Cheese's buttery, rich. More specifically, Beaufort Cheese shows ivory or slightly yellow color, occasional small eyes and thin slits, while Camembert Cheese leans toward slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe. Aging plays into this as well. Beaufort Cheese at 5 to 12+ months develops a different profile than Camembert Cheese at minimum 3 weeks.

Can You Substitute Beaufort Cheese for Camembert Cheese?

In most recipes, Beaufort Cheese and Camembert 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, artisan. Flavor-wise, Beaufort Cheese reads as strong while Camembert Cheese brings slightly sour, stronger than brie notes.

Which Is Better, Beaufort Cheese or Camembert 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, artisan profile, Camembert Cheese is the better fit. Flavor-wise, Beaufort Cheese suits recipes that want strong notes, while Camembert Cheese fits dishes calling for slightly sour, stronger than brie.

Frequently Asked Questions

Is Beaufort Cheese the same as Camembert Cheese?

No, they're distinct cheeses. Aging also differs: Beaufort Cheese is typically aged 5 to 12+ months, Camembert Cheese minimum 3 weeks.

Is Beaufort Cheese similar to Camembert Cheese?

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

Can I substitute Beaufort Cheese for Camembert Cheese?

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

Does Beaufort Cheese taste like Camembert Cheese?

Beaufort Cheese reads as strong, while Camembert Cheese is slightly sour, stronger than brie. Aromas also diverge. Beaufort Cheese leans fruity, nutty, and Camembert Cheese is closer to buttery, rich.

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 Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. It originates in France.

Which should I choose, Beaufort Cheese or Camembert Cheese?

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