Beaufort Cheese vs Geitost Cheese

Beaufort Cheese is a hard cow-milk cheese from France, while Geitost Cheese is semi-hard, whey and made from cow and goat milk, originating in Norway.

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 Geitost Cheese?

Geitost is the Norwegian brown whey cheese made with goat's milk in the mix. Boiling milk, cream and whey caramelizes the milk sugars, which gives it a deep brown color and a sweet, caramel taste with a tang behind it.

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

• Origin: Beaufort Cheese (France), Geitost Cheese (Norway)
• Milk type: Beaufort Cheese (cow's milk), Geitost Cheese (cow's and goat's milk)
• Texture: Beaufort Cheese (Hard), Geitost Cheese (semi-hard, whey)
• Rind: Beaufort Cheese (Even yellow color), Geitost Cheese (natural)
• Aging: Beaufort Cheese (5 to 12+ months), Geitost Cheese (not aged)
• Taste: Beaufort Cheese (strong), Geitost Cheese (burnt caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Beaufort Cheese Taste Like Geitost Cheese?

Beaufort Cheese reads as strong, while Geitost Cheese brings burnt caramel, sweet character. On the nose, Beaufort Cheese offers fruity, nutty, contrasted with Geitost Cheese's caramel. More specifically, Beaufort Cheese shows ivory or slightly yellow color, occasional small eyes and thin slits, while Geitost Cheese leans toward sweet and caramel-like, with a tang that is sharper in the goat's milk versions. Aging plays into this as well. Beaufort Cheese at 5 to 12+ months develops a different profile than Geitost Cheese at not aged.

Can You Substitute Beaufort Cheese for Geitost Cheese?

Beaufort Cheese can stand in for Geitost 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 semi-hard, whey. Flavor-wise, Beaufort Cheese reads as strong while Geitost Cheese brings burnt caramel, sweet notes.

Which Is Better, Beaufort Cheese or Geitost 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-hard, whey profile, Geitost Cheese is the better fit. Flavor-wise, Beaufort Cheese suits recipes that want strong notes, while Geitost Cheese fits dishes calling for burnt caramel, sweet.

Frequently Asked Questions

Is Beaufort Cheese the same as Geitost Cheese?

No, they're distinct cheeses. Beaufort Cheese originates in France, while Geitost Cheese comes from Norway. Beaufort Cheese is made from cow milk; Geitost Cheese uses cow and goat. Aging also differs: Beaufort Cheese is typically aged 5 to 12+ months, Geitost Cheese not aged.

Is Beaufort Cheese similar to Geitost Cheese?

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

Can I substitute Beaufort Cheese for Geitost Cheese?

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

Does Beaufort Cheese taste like Geitost Cheese?

Beaufort Cheese reads as strong, while Geitost Cheese is burnt caramel, sweet. Aromas also diverge. Beaufort Cheese leans fruity, nutty, and Geitost Cheese is closer to caramel.

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 Geitost Cheese made of?

Geitost Cheese is made from cow and goat milk. It's typically aged not aged. It originates in Norway.

Which should I choose, Beaufort Cheese or Geitost Cheese?

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