Armenian String Cheese vs Brunost Cheese

Q: Is Armenian String Cheese the same as Brunost Cheese?

No. Armenian String Cheese and Brunost Cheese are distinct cheeses from Armenia and Denmark, Finland, Germany, Iceland, Norway and Sweden respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Armenian String Cheese for Brunost Cheese?

In most recipes you can swap Armenian String Cheese for Brunost Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Armenian String Cheese or Brunost Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Armenian String Cheese is a semi-soft cow, goat, or sheep-milk cheese from Armenia, while Brunost Cheese is semi-soft, whey and made from cow and goat milk, originating in Denmark, Finland, Germany, Iceland, Norway and Sweden.

What Is Armenian String Cheese?

Chechil, also called Armenian string cheese, is a brined pasta filata cheese from Armenia, sold as bundles of thick or thin fibrous threads that are often tied into ropes, braids or balls. It is frequently smoked and tastes sharp and sour with moderate salt.

What Is Brunost Cheese?

Brunost is a Norwegian whey product made by boiling whey with milk and cream until the milk sugars caramelize. It is brown, sweet and firm enough to slice, and it is eaten like cheese on sandwiches, crispbread and waffles.

What's the Difference Between Armenian String Cheese and Brunost Cheese?

Origin: Armenian String Cheese (Armenia), Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden)
Milk type: Armenian String Cheese (cow's, goat's or sheep's milk), Brunost Cheese (cow's and goat's milk)
Milk treatment: Armenian String Cheese (soured skimmed milk), Brunost Cheese (pasteurized or unpasteurized)
Texture: Armenian String Cheese (semi-soft), Brunost Cheese (semi-soft, whey)
Aging: Armenian String Cheese (1 to 2 days in factories, longer in brine when made by hand), Brunost Cheese (unaged, ready once packed and refrigerated)
Taste: Armenian String Cheese (mild), Brunost Cheese (caramel, sweet)

Side-by-Side Comparison

	Armenian String Cheese	Brunost Cheese
Country of Origin	Armenia	Denmark, Finland, Germany, Iceland, Norway And Sweden
Specific Origin	Armenia	Gudbrandsdalen, Norway
Milk Type	Cow's, goat's or sheep's milk	Cow's and goat's milk
Milk Treatment	Soured skimmed milk	Pasteurized or unpasteurized
Texture	Semi-soft	Semi-soft, whey
Rind	—	Natural
Aging	1 to 2 days in factories, longer in brine when made by hand	Unaged, ready once packed and refrigerated
Taste	Mild	Caramel, sweet

Taste Comparison: Does Armenian String Cheese Taste Like Brunost Cheese?

Armenian String Cheese reads as mild, while Brunost Cheese brings caramel, sweet character. More specifically, Armenian String Cheese shows sharp and sour-milk, moderately salty at 4 to 8% salt, while Brunost Cheese leans toward sweet, caramel-like, with a tang that is stronger in goat's milk versions. Aging plays into this as well. Armenian String Cheese at 1 to 2 days in factories, longer in brine when made by hand develops a different profile than Brunost Cheese at unaged, ready once packed and refrigerated.

Can You Substitute Armenian String Cheese for Brunost Cheese?

Armenian String Cheese can stand in for Brunost Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for semi-soft, whey. Flavor-wise, Armenian String Cheese reads as mild while Brunost Cheese brings caramel, sweet notes.

Which Is Better, Armenian String Cheese or Brunost Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft cheese, go with Armenian String Cheese. For a semi-soft, whey profile, Brunost Cheese is the better fit. Flavor-wise, Armenian String Cheese suits recipes that want mild notes, while Brunost Cheese fits dishes calling for caramel, sweet.

Which is your favorite?

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Frequently Asked Questions

Is Armenian String Cheese the same as Brunost Cheese?

No, they're distinct cheeses. Armenian String Cheese originates in Armenia, while Brunost Cheese comes from Denmark, Finland, Germany, Iceland, Norway and Sweden. Armenian String Cheese is made from cow, goat, or sheep milk; Brunost Cheese uses cow and goat. Aging also differs: Armenian String Cheese is typically aged 1 to 2 days in factories, longer in brine when made by hand, Brunost Cheese unaged, ready once packed and refrigerated.

Is Armenian String Cheese similar to Brunost Cheese?

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

Can I substitute Armenian String Cheese for Brunost Cheese?

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

Does Armenian String Cheese taste like Brunost Cheese?

Armenian String Cheese reads as mild, while Brunost Cheese is caramel, sweet.

What is Armenian String Cheese made of?

Armenian String Cheese is made from cow, goat, or sheep milk (soured skimmed milk), using animal rennet. It's typically aged 1 to 2 days in factories, longer in brine when made by hand. It originates in Armenia.

What is Brunost Cheese made of?

Brunost Cheese is made from cow and goat milk (pasteurized or unpasteurized). It's typically aged unaged, ready once packed and refrigerated. It originates in Denmark, Finland, Germany, Iceland, Norway and Sweden.

Which should I choose, Armenian String Cheese or Brunost Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Armenian String Cheese is semi-soft, while Brunost Cheese is semi-soft, whey.