Beaufort Cheese vs Chabichou du Poitou Cheese

Beaufort Cheese is a hard cow-milk cheese from France, while Chabichou du Poitou Cheese is soft, creamy to brittle and made from goat milk, originating in France.

What Is Beaufort Cheese?

Beaufort is a smooth, creamy cheese from the Savoie region of France. Known for its distinct concave wheel shape, it is produced from raw cow's milk and aged in mountain caves for a minimum of five months. Beaufort has a strong, sweet taste and is often used in fondue due to its excellent melting properties.

What Is Chabichou du Poitou Cheese?

Chabichou du Poitou is a goat's milk cheese from the Poitou-Charentes region of France. This small, cylindrical cheese has a smooth, dense texture and a bright, clear flavor with hints of nuts and a slight tanginess. It is aged for a minimum of two weeks, developing a firm outer rind that contrasts nicely with the creamy interior.

What's the Difference Between Beaufort Cheese and Chabichou du Poitou Cheese?

• Milk type: Beaufort Cheese (cow's milk), Chabichou du Poitou Cheese (goat's milk)
• Milk treatment: Beaufort Cheese (Raw), Chabichou du Poitou Cheese (unpasteurized or whole)
• Texture: Beaufort Cheese (Hard), Chabichou du Poitou Cheese (Soft, creamy to brittle)
• Rind: Beaufort Cheese (Even yellow color), Chabichou du Poitou Cheese (White with blue-gray patches)
• Aging: Beaufort Cheese (5 to 12+ months), Chabichou du Poitou Cheese (At least 10 days)

Side-by-Side Comparison

Taste Comparison: Does Beaufort Cheese Taste Like Chabichou du Poitou Cheese?

Their flavor profiles are distinct. On the nose, Beaufort Cheese offers fruity, nutty, contrasted with Chabichou du Poitou Cheese's goaty. More specifically, Beaufort Cheese shows ivory or slightly yellow color, occasional small eyes and thin slits, while Chabichou du Poitou Cheese leans toward white rind, occasional blue-gray patches, embodies poitevin terroir's taste, creamy to strong flavor with aging. Aging plays into this as well. Beaufort Cheese at 5 to 12+ months develops a different profile than Chabichou du Poitou Cheese at at least 10 days.

Can You Substitute Beaufort Cheese for Chabichou du Poitou Cheese?

Beaufort Cheese can stand in for Chabichou du Poitou 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 soft, creamy to brittle.

Which Is Better, Beaufort Cheese or Chabichou du Poitou 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, creamy to brittle profile, Chabichou du Poitou Cheese is the better fit.

Frequently Asked Questions

Is Beaufort Cheese the same as Chabichou du Poitou Cheese?

No, they're distinct cheeses. Beaufort Cheese is made from cow milk; Chabichou du Poitou Cheese uses goat. Aging also differs: Beaufort Cheese is typically aged 5 to 12+ months, Chabichou du Poitou Cheese at least 10 days.

Is Beaufort Cheese similar to Chabichou du Poitou Cheese?

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

Can I substitute Beaufort Cheese for Chabichou du Poitou Cheese?

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

Does Beaufort Cheese taste like Chabichou du Poitou Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Chabichou du Poitou Cheese made of?

Chabichou du Poitou Cheese is made from goat milk (unpasteurized or whole). It's typically aged at least 10 days. It originates in France.

Which should I choose, Beaufort Cheese or Chabichou du Poitou Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Beaufort Cheese is hard, while Chabichou du Poitou Cheese is soft, creamy to brittle.