Beaufort Cheese vs Pasta Filata Cheese
Beaufort Cheese is a hard cow-milk cheese from France, while Pasta Filata Cheese is soft, elastic and stringy, fibrous and made from cow or buffalo milk.
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 Pasta Filata Cheese?
Pasta filata is the Italian spun-curd technique behind mozzarella, provolone, caciocavallo and scamorza. Fresh curd is kneaded in hot water until it turns soft, elastic and stringy, which gives the finished cheese its fibrous structure.
What's the Difference Between Beaufort Cheese and Pasta Filata Cheese?
- Milk type: Beaufort Cheese (cow's milk), Pasta Filata Cheese (cow, water buffalo)
- Texture: Beaufort Cheese (Hard), Pasta Filata Cheese (soft, elastic and stringy, fibrous)
- Aging: Beaufort Cheese (5 to 12+ months), Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza)
Side-by-Side Comparison
| Beaufort Cheese | Pasta Filata Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Beaufortin Valley, Savoie Region | Italy |
| Milk Type | Cow's milk | Cow, water buffalo |
| Milk Treatment | Raw | — |
| Texture | Hard | Soft, elastic and stringy, fibrous |
| Rind | Even yellow color | — |
| Aging | 5 to 12+ months | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza |
| Taste | Strong | — |
Taste Comparison: Does Beaufort Cheese Taste Like Pasta Filata Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Beaufort Cheese at 5 to 12+ months develops a different profile than Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Can You Substitute Beaufort Cheese for Pasta Filata Cheese?
Beaufort Cheese can stand in for Pasta Filata 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 soft, elastic and stringy, fibrous.
Which Is Better, Beaufort Cheese or Pasta Filata 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 soft, elastic and stringy, fibrous profile, Pasta Filata Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Beaufort Cheese the same as Pasta Filata Cheese?
No, they're distinct cheeses. Beaufort Cheese is made from cow milk; Pasta Filata Cheese uses cow or buffalo. Aging also differs: Beaufort Cheese is typically aged 5 to 12+ months, Pasta Filata Cheese fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Is Beaufort Cheese similar to Pasta Filata Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Beaufort Cheese for Pasta Filata Cheese?
You can, but expect a shift in richness and milk character.
Does Beaufort Cheese taste like Pasta Filata 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 Pasta Filata Cheese made of?
Pasta Filata Cheese is made from cow or buffalo milk. It's typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Which should I choose, Beaufort Cheese or Pasta Filata Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Beaufort Cheese is hard, while Pasta Filata Cheese is soft, elastic and stringy, fibrous.