Beaufort Cheese vs Roquefort Cheese

Beaufort Cheese is a hard cow-milk cheese from France, while Roquefort Cheese is moist, very creamy and made from sheep 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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

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

• Milk type: Beaufort Cheese (cow's milk), Roquefort Cheese (sheep's milk)
• Milk treatment: Beaufort Cheese (Raw), Roquefort Cheese (unpasteurized)
• Texture: Beaufort Cheese (Hard), Roquefort Cheese (Moist, very creamy)
• Rind: Beaufort Cheese (Even yellow color), Roquefort Cheese (none)
• Aging: Beaufort Cheese (5 to 12+ months), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Beaufort Cheese (strong), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Beaufort Cheese Taste Like Roquefort Cheese?

Beaufort Cheese reads as strong, while Roquefort Cheese brings mild to strong character. On the nose, Beaufort Cheese offers fruity, nutty, contrasted with Roquefort Cheese's sweet. More specifically, Beaufort Cheese shows ivory or slightly yellow color, occasional small eyes and thin slits, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Beaufort Cheese at 5 to 12+ months develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Beaufort Cheese for Roquefort Cheese?

Beaufort Cheese can stand in for Roquefort 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 moist, very creamy. Flavor-wise, Beaufort Cheese reads as strong while Roquefort Cheese brings mild to strong notes.

Which Is Better, Beaufort Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Beaufort Cheese suits recipes that want strong notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Beaufort Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Beaufort Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Beaufort Cheese is typically aged 5 to 12+ months, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Beaufort Cheese similar to Roquefort Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Beaufort Cheese for Roquefort Cheese?

You can, but expect a shift in richness and milk character.

Does Beaufort Cheese taste like Roquefort Cheese?

Beaufort Cheese reads as strong, while Roquefort Cheese is mild to strong. Aromas also diverge. Beaufort Cheese leans fruity, nutty, and Roquefort Cheese is closer to sweet.

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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Beaufort Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Beaufort Cheese is hard, while Roquefort Cheese is moist, very creamy.