Beaufort Cheese vs Reblochon Cheese

Beaufort Cheese is a hard cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

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 Reblochon Cheese?

Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

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

• Texture: Beaufort Cheese (Hard), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Beaufort Cheese (Even yellow color), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Beaufort Cheese (5 to 12+ months), Reblochon Cheese (3 to 4 months)
• Taste: Beaufort Cheese (strong), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Beaufort Cheese Taste Like Reblochon Cheese?

Beaufort Cheese reads as strong, while Reblochon Cheese brings creamy, nutty character. More specifically, Beaufort Cheese shows ivory or slightly yellow color, occasional small eyes and thin slits, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Beaufort Cheese at 5 to 12+ months develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Beaufort Cheese for Reblochon Cheese?

In most recipes, Beaufort Cheese and Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Beaufort Cheese reads as strong while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Beaufort Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Beaufort Cheese suits recipes that want strong notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Beaufort Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Beaufort Cheese is typically aged 5 to 12+ months, Reblochon Cheese 3 to 4 months.

Is Beaufort Cheese similar to Reblochon Cheese?

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

Can I substitute Beaufort Cheese for Reblochon Cheese?

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

Does Beaufort Cheese taste like Reblochon Cheese?

Beaufort Cheese reads as strong, while Reblochon Cheese is creamy, nutty.

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 Reblochon Cheese made of?

Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.

Which should I choose, Beaufort Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Beaufort Cheese is hard, while Reblochon Cheese is ivory-colored, creamy and supple.