Beaufort Cheese vs Parmigiano Reggiano Cheese

Beaufort Cheese is a hard cow-milk cheese from France, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.

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 Parmigiano Reggiano Cheese?

Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.

What's the Difference Between Beaufort Cheese and Parmigiano Reggiano Cheese?

• Origin: Beaufort Cheese (France), Parmigiano Reggiano Cheese (Italy)
• Texture: Beaufort Cheese (Hard), Parmigiano Reggiano Cheese (Grainy, flaky)
• Rind: Beaufort Cheese (Even yellow color), Parmigiano Reggiano Cheese (Hard)
• Aging: Beaufort Cheese (5 to 12+ months), Parmigiano Reggiano Cheese (12 to 36 months)
• Taste: Beaufort Cheese (strong), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

Taste Comparison: Does Beaufort Cheese Taste Like Parmigiano Reggiano Cheese?

Beaufort Cheese reads as strong, while Parmigiano Reggiano Cheese brings umami character. On the nose, Beaufort Cheese offers fruity, nutty, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Beaufort Cheese shows ivory or slightly yellow color, occasional small eyes and thin slits, while Parmigiano Reggiano Cheese leans toward lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. Aging plays into this as well. Beaufort Cheese at 5 to 12+ months develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Beaufort Cheese for Parmigiano Reggiano Cheese?

In most recipes, Beaufort Cheese and Parmigiano Reggiano 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 grainy, flaky. Flavor-wise, Beaufort Cheese reads as strong while Parmigiano Reggiano Cheese brings umami notes.

Which Is Better, Beaufort Cheese or Parmigiano Reggiano 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 grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Beaufort Cheese suits recipes that want strong notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.

Frequently Asked Questions

Is Beaufort Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Beaufort Cheese originates in France, while Parmigiano Reggiano Cheese comes from Italy. Aging also differs: Beaufort Cheese is typically aged 5 to 12+ months, Parmigiano Reggiano Cheese 12 to 36 months.

Is Beaufort Cheese similar to Parmigiano Reggiano Cheese?

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

Can I substitute Beaufort Cheese for Parmigiano Reggiano Cheese?

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

Does Beaufort Cheese taste like Parmigiano Reggiano Cheese?

Beaufort Cheese reads as strong, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Beaufort Cheese leans fruity, nutty, and Parmigiano Reggiano Cheese is closer to mild, milky.

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 Parmigiano Reggiano Cheese made of?

Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.

Which should I choose, Beaufort Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Beaufort Cheese is hard, while Parmigiano Reggiano Cheese is grainy, flaky.