Beaufort Cheese vs Metsovone Cheese
Beaufort Cheese
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 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 Metsovone Cheese?
Metsovone is a semi-hard smoked pasta filata cheese from the Aromanian village of Metsovo in Epirus, Greece. It has carried European protected designation of origin status since 1996 and is one of the village's best known foods.
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)
- Taste: Beaufort Cheese (strong), Metsovone Cheese (Slightly salty and piquant)
Side-by-Side Comparison
| Beaufort Cheese | Metsovone Cheese | |
|---|---|---|
| Country of Origin | France | Greece |
| Specific Origin | Beaufortin Valley, Savoie Region | Metsovo, Epirus |
| Milk Type | Cow's milk | Cow's milk, Ewe's or Goat's milk |
| Milk Treatment | Raw | Smoked |
| Texture | Hard | Semihard to hard |
| Rind | Even yellow color | Waxed |
| Aging | 5 to 12+ months | 3 months |
| Taste | Strong | Slightly salty and piquant |
Taste Comparison: Does Beaufort Cheese Taste Like Metsovone Cheese?
Beaufort Cheese reads as strong, while Metsovone Cheese brings slightly salty and piquant character. 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. Flavor-wise, Beaufort Cheese reads as strong while Metsovone Cheese brings slightly salty and piquant notes.
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. Flavor-wise, Beaufort Cheese suits recipes that want strong notes, while Metsovone Cheese fits dishes calling for slightly salty and piquant.
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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?
Beaufort Cheese reads as strong, while Metsovone Cheese is slightly salty and piquant. Aromas also diverge. Beaufort Cheese leans fruity, nutty, and Metsovone Cheese is closer to natural smoke.
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.