Beaufort Cheese vs Graviera Naxou Cheese

Beaufort Cheese is a hard cow-milk cheese from France, while Graviera Naxou Cheese is elastic and made from cow, goat, or sheep milk, originating in Greece.

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 Graviera Naxou Cheese?

Graviera Naxou is a yellow hard cheese from the Greek island of Naxos, made with pasteurized cow's milk and up to 20 percent sheep's milk. It is known for its delicate, slightly sharp aroma and its PDO status, held since 1996.

What's the Difference Between Beaufort Cheese and Graviera Naxou Cheese?

• Origin: Beaufort Cheese (France), Graviera Naxou Cheese (Greece)
• Milk type: Beaufort Cheese (cow's milk), Graviera Naxou Cheese (Predominantly cow's milk, sheep’s or goat’s milk (up to 20%))
• Milk treatment: Beaufort Cheese (Raw), Graviera Naxou Cheese (pasteurized)
• Texture: Beaufort Cheese (Hard), Graviera Naxou Cheese (Elastic)
• Rind: Beaufort Cheese (Even yellow color), Graviera Naxou Cheese (Smear rind)
• Aging: Beaufort Cheese (5 to 12+ months), Graviera Naxou Cheese (3 months)

Side-by-Side Comparison

Taste Comparison: Does Beaufort Cheese Taste Like Graviera Naxou Cheese?

Their flavor profiles are distinct. On the nose, Beaufort Cheese offers fruity, nutty, contrasted with Graviera Naxou Cheese's delicate, slightly sharp. More specifically, Beaufort Cheese shows ivory or slightly yellow color, occasional small eyes and thin slits, while Graviera Naxou Cheese leans toward produced traditionally, small-scale, without starter, renneted at 91–97°f, aged at least 3 months. Aging plays into this as well. Beaufort Cheese at 5 to 12+ months develops a different profile than Graviera Naxou Cheese at 3 months.

Can You Substitute Beaufort Cheese for Graviera Naxou Cheese?

Beaufort Cheese can stand in for Graviera Naxou 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 elastic.

Which Is Better, Beaufort Cheese or Graviera Naxou 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 elastic profile, Graviera Naxou Cheese is the better fit.

Frequently Asked Questions

Is Beaufort Cheese the same as Graviera Naxou Cheese?

No, they're distinct cheeses. Beaufort Cheese originates in France, while Graviera Naxou Cheese comes from Greece. Beaufort Cheese is made from cow milk; Graviera Naxou Cheese uses cow, goat, or sheep. Aging also differs: Beaufort Cheese is typically aged 5 to 12+ months, Graviera Naxou Cheese 3 months.

Is Beaufort Cheese similar to Graviera Naxou Cheese?

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

Can I substitute Beaufort Cheese for Graviera Naxou Cheese?

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

Does Beaufort Cheese taste like Graviera Naxou 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 Graviera Naxou Cheese made of?

Graviera Naxou Cheese is made from cow, goat, or sheep milk (pasteurized), using traditional lamb's stomach rennet. It's typically aged 3 months. It originates in Greece.

Which should I choose, Beaufort Cheese or Graviera Naxou Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Beaufort Cheese is hard, while Graviera Naxou Cheese is elastic.