Beaufort Cheese vs Metsovone Cheese

Beaufort Cheese is a hard cow-milk cheese from France, while Metsovone Cheese is semihard to hard and made from cow, goat, or sheep milk, originating in Greece.

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 Metsovone Cheese?

Metsovone is a smoked, semi-hard cheese from Metsovo in the Pindus mountains of Greece. Made from cow's milk or a mix of cow and sheep or goat milk, it is one of the few Greek cheeses that is smoked, giving it a distinctive flavor that is nutty and buttery with smokey undertones.

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

• Origin: Beaufort Cheese (France), Metsovone Cheese (Greece)
• Milk type: Beaufort Cheese (cow's milk), Metsovone Cheese (Cow's milk, Ewe's or Goat's milk)
• Milk treatment: Beaufort Cheese (Raw), Metsovone Cheese (Smoked)
• Texture: Beaufort Cheese (Hard), Metsovone Cheese (Semihard to hard)
• Rind: Beaufort Cheese (Even yellow color), Metsovone Cheese (Waxed)
• Aging: Beaufort Cheese (5 to 12+ months), Metsovone Cheese (3 months)

Side-by-Side Comparison

Taste Comparison: Does Beaufort Cheese Taste Like Metsovone Cheese?

Their flavor profiles are distinct. On the nose, Beaufort Cheese offers fruity, nutty, contrasted with Metsovone Cheese's natural smoke. More specifically, Beaufort Cheese shows ivory or slightly yellow color, occasional small eyes and thin slits, while Metsovone Cheese leans toward smoked cheese resembling italian provolone with a special smoked perfume. Aging plays into this as well. Beaufort Cheese at 5 to 12+ months develops a different profile than Metsovone Cheese at 3 months.

Can You Substitute Beaufort Cheese for Metsovone Cheese?

Beaufort Cheese can stand in for Metsovone 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 semihard to hard.

Which Is Better, Beaufort Cheese or Metsovone 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 semihard to hard profile, Metsovone Cheese is the better fit.

Frequently Asked Questions

Is Beaufort Cheese the same as Metsovone Cheese?

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

Is Beaufort Cheese similar to Metsovone Cheese?

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

Can I substitute Beaufort Cheese for Metsovone Cheese?

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

Does Beaufort Cheese taste like Metsovone 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 Metsovone Cheese made of?

Metsovone Cheese is made from cow, goat, or sheep milk (smoked). It's typically aged 3 months. It originates in Greece.

Which should I choose, Beaufort Cheese or Metsovone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Beaufort Cheese is hard, while Metsovone Cheese is semihard to hard.