Beaufort Cheese vs Fourme de Montbrison Cheese

Beaufort Cheese is a hard cow-milk cheese from France, while Fourme de Montbrison Cheese is dry, slightly rough 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 Fourme de Montbrison Cheese?

Fourme de Montbrison is a cow's milk blue cheese from the Forez mountains in southern France, sold in tall cylinders with an orange-brown rind. It is extremely mild for a blue cheese, with a dry taste, and has held its own AOC since 2002.

What's the Difference Between Beaufort Cheese and Fourme de Montbrison Cheese?

• Milk treatment: Beaufort Cheese (Raw), Fourme de Montbrison Cheese (Raw or Pasteurized)
• Texture: Beaufort Cheese (Hard), Fourme de Montbrison Cheese (Dry, slightly rough)
• Rind: Beaufort Cheese (Even yellow color), Fourme de Montbrison Cheese (Fine orangey rind)
• Aging: Beaufort Cheese (5 to 12+ months), Fourme de Montbrison Cheese (Minimum 28 days after renneting, longer for full maturation)
• Taste: Beaufort Cheese (strong), Fourme de Montbrison Cheese (Mild, refined)

Side-by-Side Comparison

Taste Comparison: Does Beaufort Cheese Taste Like Fourme de Montbrison Cheese?

Beaufort Cheese reads as strong, while Fourme de Montbrison Cheese brings mild, refined character. On the nose, Beaufort Cheese offers fruity, nutty, contrasted with Fourme de Montbrison Cheese's mountainous terrain, heather, gentian. More specifically, Beaufort Cheese shows ivory or slightly yellow color, occasional small eyes and thin slits, while Fourme de Montbrison Cheese leans toward dry texture, discreetly blue-veined, marbled aspect. Aging plays into this as well. Beaufort Cheese at 5 to 12+ months develops a different profile than Fourme de Montbrison Cheese at minimum 28 days after renneting, longer for full maturation.

Can You Substitute Beaufort Cheese for Fourme de Montbrison Cheese?

In most recipes, Beaufort Cheese and Fourme de Montbrison 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 dry, slightly rough. Flavor-wise, Beaufort Cheese reads as strong while Fourme de Montbrison Cheese brings mild, refined notes.

Which Is Better, Beaufort Cheese or Fourme de Montbrison 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 dry, slightly rough profile, Fourme de Montbrison Cheese is the better fit. Flavor-wise, Beaufort Cheese suits recipes that want strong notes, while Fourme de Montbrison Cheese fits dishes calling for mild, refined.

Frequently Asked Questions

Is Beaufort Cheese the same as Fourme de Montbrison Cheese?

No, they're distinct cheeses. Aging also differs: Beaufort Cheese is typically aged 5 to 12+ months, Fourme de Montbrison Cheese minimum 28 days after renneting, longer for full maturation.

Is Beaufort Cheese similar to Fourme de Montbrison Cheese?

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

Can I substitute Beaufort Cheese for Fourme de Montbrison Cheese?

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

Does Beaufort Cheese taste like Fourme de Montbrison Cheese?

Beaufort Cheese reads as strong, while Fourme de Montbrison Cheese is mild, refined. Aromas also diverge. Beaufort Cheese leans fruity, nutty, and Fourme de Montbrison Cheese is closer to mountainous terrain, heather, gentian.

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 Fourme de Montbrison Cheese made of?

Fourme de Montbrison Cheese is made from cow milk (raw or pasteurized), using calf rennet. It's typically aged minimum 28 days after renneting, longer for full maturation. It originates in France.

Which should I choose, Beaufort Cheese or Fourme de Montbrison Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Beaufort Cheese is hard, while Fourme de Montbrison Cheese is dry, slightly rough.