Beaufort Cheese vs Reblochon Cheese
Beaufort Cheese
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 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 Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
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)
Side-by-Side Comparison
| Beaufort Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Beaufortin Valley, Savoie Region | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Raw | Raw |
| Texture | Hard | Ivory-colored, creamy and supple |
| Rind | Even yellow color | Yellow-orange covered with a thin white mold |
| Aging | 5 to 12+ months | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does Beaufort Cheese Taste Like Reblochon Cheese?
Their flavor profiles are distinct. 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.
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.
Which is your favorite?
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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?
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 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.