Beaufort cheese is a French alpine cheese known for its buttery texture, nutty undertones, and exceptional melting properties.
Often used in fondue, gratins, quiches, and baked pasta, it adds a luxurious depth to dishes while maintaining a smooth, creamy consistency.
With a flavor somewhere between Gruyère and Comté, Beaufort is highly prized for its complex yet delicate taste.
But if you can’t find Beaufort, don’t worry! Several cheeses can step in while preserving the rich, nutty, and melty qualities that make Beaufort so unique. Some bring a mild, creamy texture, while others offer a more intense depth of flavor that works beautifully in melted dishes.
We’ve tested different cheeses in French dishes, fondues, and creamy bakes to find the best substitutes for Beaufort cheese. Whether you need a gooey alternative, a bolder option, or even a plant-based substitute, these seven choices will ensure your dish turns out just as delicious.
7 Substitutes for Beaufort Cheese
Each substitute has its strengths. Some mimic Beaufort’s silky, buttery texture, while others provide a nutty depth that enhances warm dishes.
1. Gruyère Cheese
Gruyère is the best alternative for Beaufort cheese, offering a similar nutty richness and excellent melting properties. Often used in French cuisine, Gruyère works well in recipes that require a creamy, smooth melt.
Why it works: Gruyère has a semi-hard texture and a deep, slightly sweet, and nutty taste, making it a near-perfect match for Beaufort in fondue, gratins, and quiches.
Best for: Fondue, French onion soup, baked pasta, and grilled cheese.
How to use: Replace Beaufort with Gruyère in equal portions. If you prefer a slightly milder taste, blend it with Emmental.
If Gruyère isn’t available, check out these other useful Gruyère cheese substitutes.
2. Comté Cheese
Comté is another French cheese that makes an excellent substitute for Beaufort, as it shares a similar complex, nutty, and slightly fruity flavor.
Why it works: Comté has a firm yet creamy texture that melts beautifully, making it great for baked dishes and fondues. It’s slightly less buttery than Beaufort but still works wonderfully in most recipes.
Best for: Gratin, soufflés, cheese sauces, and quiches.
How to use: Use Comté in equal portions as a Beaufort substitute. If you want more creaminess, mix it with Fontina.
For more Comté alternatives, check out these Comté cheese substitutes.
3. Emmental Cheese
Emmental is a fantastic Beaufort alternative when you need a cheese with a smooth melt and mild nuttiness. It’s often used in Swiss and French dishes that require a rich, melty cheese.
Why it works: Emmental has a semi-hard texture that softens into a creamy, buttery consistency, making it ideal for fondues and bakes.
Best for: Cheese sauces, baked pasta, sandwiches, and gratins.
How to use: Replace Beaufort with Emmental in equal amounts. If you want a more complex flavor, mix it with Parmesan or Gruyère.
If Emmental isn’t available, check out these other useful Emmental cheese substitutes.
4. Fontina Cheese
Fontina is an excellent Beaufort substitute when you need a mild yet slightly earthy cheese that melts smoothly.
Why it works: Fontina has a semi-soft texture that turns creamy and gooey when heated, making it a perfect alternative for grilled cheese, baked dishes, and fondues.
Best for: Pasta bakes, risottos, fondue, and creamy sauces.
How to use: Use Fontina in equal portions as a Beaufort substitute. If it’s too mild, blending it with Parmesan adds more depth.
For more melt-friendly options, check out these helpful Fontina cheese substitutes.
5. Jarlsberg Cheese
Jarlsberg is a Norwegian cheese that resembles Swiss cheese, but with a smoother, creamier texture and a hint of sweetness.
Why it works: Jarlsberg melts into a silky, buttery consistency, making it great for grilled cheese, baked casseroles, and cheese sauces.
Best for: Cheese sauces, sandwiches, and gratins.
How to use: Replace Beaufort with Jarlsberg in equal portions. If the sweetness is too strong, mix it with a sharper cheese like Gruyère.
6. Raclette Cheese
Raclette is one of the best substitutes for Beaufort when it comes to melting dishes, offering a mild, creamy texture that becomes gooey and rich when heated.
Why it works: Raclette is designed for melting over dishes, making it perfect for potatoes, vegetables, and baked pasta dishes.
Best for: Raclette-style grilling, cheese sauces, and gratins.
How to use: Replace Beaufort with Raclette in equal portions. If you prefer a stronger flavor, mix it with Comté or Gruyère.
For more melt-friendly options, check out these helpful Raclette cheese substitutes.
7. Parmesan Cheese
Parmesan isn’t as creamy as Beaufort, but if you need a sharp, umami-packed cheese for extra depth, it can be a good substitute.
Why it works: Parmesan adds a bold, salty complexity to dishes that need a stronger cheese presence, although it lacks the smooth meltability of Beaufort.
Best for: Soups, pasta bakes, cheese sauces, and soufflés.
How to use: Replace Beaufort with half the amount of Parmesan, and mix it with a softer cheese like Fontina for better meltability.
For other bold alternatives, check out these Parmesan cheese substitutes.
Frequently Asked Questions
Gruyère is the best substitute for Beaufort. It has a similar nutty, slightly sweet flavor and melts just as smoothly, making it ideal for fondue, gratins, and French-style baked dishes.
Yes, Comté is an excellent substitute for Beaufort. It shares the same creamy texture and slightly fruity, nutty flavor, making it a great alternative for melting dishes and cheese boards.
Emmental and Gruyère are the best substitutes for Beaufort in fondue. They melt smoothly and offer a rich, nutty taste that pairs well with bread, potatoes, and vegetables.
Yes, Raclette works as a Beaufort substitute when melting over food. It has a mild, creamy texture that becomes gooey and rich when heated, making it great for gratins, cheese sauces, and raclette-style meals.
For a dairy-free option, try plant-based melting cheeses from brands like Violife or Miyoko’s Creamery. These vegan cheeses are designed to mimic Beaufort’s creamy texture and mild, nutty flavor, making them suitable for fondue, gratins, and melted cheese dishes.
