Beaufort Cheese vs Fontina Cheese

Beaufort Cheese is a hard cow-milk cheese from France, while Fontina Cheese is semi-soft and made from cow milk, originating in Italy.

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 Fontina Cheese?

Fontina is a cow's milk cheese from Italy's Aosta Valley, made there since the 12th century. It runs semisoft to hard, tastes creamy and nutty with earthy, mushroomy notes, and melts well enough to carry a fondue.

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

• Origin: Beaufort Cheese (France), Fontina Cheese (Italy)
• Milk treatment: Beaufort Cheese (Raw), Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions))
• Texture: Beaufort Cheese (Hard), Fontina Cheese (Semi-soft)
• Rind: Beaufort Cheese (Even yellow color), Fontina Cheese (Natural, Often Washed)
• Aging: Beaufort Cheese (5 to 12+ months), Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor))
• Taste: Beaufort Cheese (strong), Fontina Cheese (Mild, Buttery, Nutty)

Side-by-Side Comparison

Taste Comparison: Does Beaufort Cheese Taste Like Fontina Cheese?

Beaufort Cheese reads as strong, while Fontina Cheese brings mild, buttery, nutty character. On the nose, Beaufort Cheese offers fruity, nutty, contrasted with Fontina Cheese's mild to pungent (earthier in aged versions). More specifically, Beaufort Cheese shows ivory or slightly yellow color, occasional small eyes and thin slits, while Fontina Cheese leans toward buttery, earthy, mildly nutty, slightly fruity. Aging plays into this as well. Beaufort Cheese at 5 to 12+ months develops a different profile than Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor).

Can You Substitute Beaufort Cheese for Fontina Cheese?

In most recipes, Beaufort Cheese and Fontina 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 semi-soft. Flavor-wise, Beaufort Cheese reads as strong while Fontina Cheese brings mild, buttery, nutty notes.

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

Frequently Asked Questions

Is Beaufort Cheese the same as Fontina Cheese?

No, they're distinct cheeses. Beaufort Cheese originates in France, while Fontina Cheese comes from Italy. Aging also differs: Beaufort Cheese is typically aged 5 to 12+ months, Fontina Cheese typically 2-3 months (can be aged longer for stronger flavor).

Is Beaufort Cheese similar to Fontina Cheese?

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

Can I substitute Beaufort Cheese for Fontina Cheese?

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

Does Beaufort Cheese taste like Fontina Cheese?

Beaufort Cheese reads as strong, while Fontina Cheese is mild, buttery, nutty. Aromas also diverge. Beaufort Cheese leans fruity, nutty, and Fontina Cheese is closer to mild to pungent (earthier in aged versions).

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 Fontina Cheese made of?

Fontina Cheese is made from cow milk (raw (for traditional italian fontina), pasteurized (for most american versions)), using traditional (animal) or microbial (varies by producer) rennet. It's typically aged typically 2-3 months (can be aged longer for stronger flavor). It originates in Italy.

Which should I choose, Beaufort Cheese or Fontina Cheese?

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