Beaufort Cheese vs Staffordshire Cheese

Beaufort Cheese is a hard cow-milk cheese from France, while Staffordshire Cheese is hard or semi-hard depending on aging, uniform, slightly crumbly, creamy and made from cow 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 Staffordshire Cheese?

Staffordshire Cheese is a raw cow's milk cheese from the county of Staffordshire, England, protected by a PDO. It is sold as cloth-wrapped cylinders of 8 to 10 kg and ranges from semi-hard to hard depending on how long it is matured.

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

• Texture: Beaufort Cheese (Hard), Staffordshire Cheese (hard or semi-hard depending on aging, uniform, slightly crumbly, creamy)
• Rind: Beaufort Cheese (Even yellow color), Staffordshire Cheese (Cloth-bound)
• Aging: Beaufort Cheese (5 to 12+ months), Staffordshire Cheese (2-4 weeks (mild), up to 12 months (mature))
• Taste: Beaufort Cheese (strong), Staffordshire Cheese (Creamy, fresh, lactic)

Side-by-Side Comparison

Taste Comparison: Does Beaufort Cheese Taste Like Staffordshire Cheese?

Beaufort Cheese reads as strong, while Staffordshire Cheese brings creamy, fresh, lactic character. Aging plays into this as well. Beaufort Cheese at 5 to 12+ months develops a different profile than Staffordshire Cheese at 2-4 weeks (mild), up to 12 months (mature).

Can You Substitute Beaufort Cheese for Staffordshire Cheese?

In most recipes, Beaufort Cheese and Staffordshire 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 hard or semi-hard depending on aging, uniform, slightly crumbly, creamy. Flavor-wise, Beaufort Cheese reads as strong while Staffordshire Cheese brings creamy, fresh, lactic notes.

Which Is Better, Beaufort Cheese or Staffordshire 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 hard or semi-hard depending on aging, uniform, slightly crumbly, creamy profile, Staffordshire Cheese is the better fit. Flavor-wise, Beaufort Cheese suits recipes that want strong notes, while Staffordshire Cheese fits dishes calling for creamy, fresh, lactic.

Frequently Asked Questions

Is Beaufort Cheese the same as Staffordshire Cheese?

No, they're distinct cheeses. Aging also differs: Beaufort Cheese is typically aged 5 to 12+ months, Staffordshire Cheese 2-4 weeks (mild), up to 12 months (mature).

Is Beaufort Cheese similar to Staffordshire Cheese?

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

Can I substitute Beaufort Cheese for Staffordshire Cheese?

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

Does Beaufort Cheese taste like Staffordshire Cheese?

Beaufort Cheese reads as strong, while Staffordshire Cheese is creamy, fresh, lactic.

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 Staffordshire Cheese made of?

Staffordshire Cheese is made from cow milk (raw). It's typically aged 2-4 weeks (mild), up to 12 months (mature).

Which should I choose, Beaufort Cheese or Staffordshire Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Beaufort Cheese is hard, while Staffordshire Cheese is hard or semi-hard depending on aging, uniform, slightly crumbly, creamy.