Beaufort Cheese vs Wagashi Cheese
Beaufort Cheese
Wagashi Cheese
Beaufort Cheese is a hard cow-milk cheese from France, while Wagashi Cheese is compact 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 Wagashi Cheese?
Wagashi is a soft cow's milk cheese from northern Benin, sold in quantity in Parakou and across the West African savanna. It is mild in flavor and almost always cooked, usually in a sauce eaten with pounded yams or millet or maize pâte.
What's the Difference Between Beaufort Cheese and Wagashi Cheese?
- Milk treatment: Beaufort Cheese (Raw), Wagashi Cheese (Heated)
- Texture: Beaufort Cheese (Hard), Wagashi Cheese (Compact)
- Rind: Beaufort Cheese (Even yellow color), Wagashi Cheese (red wax coating)
- Aging: Beaufort Cheese (5 to 12+ months), Wagashi Cheese (Fresh or dried)
- Taste: Beaufort Cheese (strong), Wagashi Cheese (mild)
Side-by-Side Comparison
| Beaufort Cheese | Wagashi Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Beaufortin Valley, Savoie Region | Sahel Region |
| Milk Type | Cow's milk | Cow’s milk |
| Milk Treatment | Raw | Heated |
| Texture | Hard | Compact |
| Rind | Even yellow color | Red wax coating |
| Aging | 5 to 12+ months | Fresh or dried |
| Taste | Strong | Mild |
Taste Comparison: Does Beaufort Cheese Taste Like Wagashi Cheese?
Beaufort Cheese reads as strong, while Wagashi Cheese brings mild character. More specifically, Beaufort Cheese shows ivory or slightly yellow color, occasional small eyes and thin slits, while Wagashi Cheese leans toward consumed fried or cooked in sauces, rarely fresh. Aging plays into this as well. Beaufort Cheese at 5 to 12+ months develops a different profile than Wagashi Cheese at fresh or dried.
Can You Substitute Beaufort Cheese for Wagashi Cheese?
In most recipes, Beaufort Cheese and Wagashi 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 compact. Flavor-wise, Beaufort Cheese reads as strong while Wagashi Cheese brings mild notes.
Which Is Better, Beaufort Cheese or Wagashi 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 compact profile, Wagashi Cheese is the better fit. Flavor-wise, Beaufort Cheese suits recipes that want strong notes, while Wagashi Cheese fits dishes calling for mild.
Which is your favorite?
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Frequently Asked Questions
Is Beaufort Cheese the same as Wagashi Cheese?
No, they're distinct cheeses. Aging also differs: Beaufort Cheese is typically aged 5 to 12+ months, Wagashi Cheese fresh or dried.
Is Beaufort Cheese similar to Wagashi Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Beaufort Cheese for Wagashi Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Beaufort Cheese taste like Wagashi Cheese?
Beaufort Cheese reads as strong, while Wagashi Cheese is mild.
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 Wagashi Cheese made of?
Wagashi Cheese is made from cow milk (heated), using calotropis procera latex rennet. It's typically aged fresh or dried.
Which should I choose, Beaufort Cheese or Wagashi Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Beaufort Cheese is hard, while Wagashi Cheese is compact.