Asiago Cheese vs Brunost Cheese

Asiago Cheese is a cheese from Italy, 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 Asiago Cheese?

Asiago is a cow's milk cheese from the Asiago plateau in Veneto and Trentino-Alto Adige, Italy, made either young and soft (Asiago pressato) or aged and crumbly (Asiago d'allevo). It carries Italian DOP status, though the name is treated as generic in the U.S. and Australia.

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 Asiago Cheese and Brunost Cheese?

• Origin: Asiago Cheese (Italy), Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Brunost Cheese (pasteurized or unpasteurized)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Brunost Cheese (natural)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Brunost Cheese (unaged, ready once packed and refrigerated)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Brunost Cheese (caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Brunost Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Brunost Cheese brings caramel, sweet character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, 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. Asiago Cheese at 20 to 40 days fresh; 60 days to 15 months or more aged develops a different profile than Brunost Cheese at unaged, ready once packed and refrigerated.

Can You Substitute Asiago Cheese for Brunost Cheese?

Asiago Cheese can stand in for Brunost Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Brunost Cheese brings caramel, sweet notes.

Which Is Better, Asiago Cheese or Brunost Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Brunost Cheese fits dishes calling for caramel, sweet.

Frequently Asked Questions

Is Asiago Cheese the same as Brunost Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Brunost Cheese comes from Denmark, Finland, Germany, Iceland, Norway and Sweden. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Brunost Cheese unaged, ready once packed and refrigerated.

Is Asiago Cheese similar to Brunost Cheese?

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

Can I substitute Asiago Cheese for Brunost Cheese?

You can, but expect a shift in flavor and finish.

Does Asiago Cheese taste like Brunost Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Brunost Cheese is caramel, sweet.

What is Asiago Cheese made of?

Asiago Cheese is made from milk (raw (asiago d'allevo)), using rennet. It's typically aged 20 to 40 days fresh; 60 days to 15 months or more aged. It originates in Italy.

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, Asiago Cheese or Brunost Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.