Bitto Cheese vs Brunost Cheese
Bitto Cheese
Brunost Cheese
Bitto Cheese is a fine-grained, sometimes with very few small holes; hard cheese from one year cow and goat-milk 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 Bitto Cheese?
Bitto is a raw-milk PDO cheese from the alpine pastures of Sondrio in Lombardy, made only between 1 June and 30 September from cow's milk, sometimes with up to 10 percent goat's milk. Young wheels taste mild and sweet, and some are aged for years.
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 Bitto Cheese and Brunost Cheese?
- Origin: Bitto Cheese (Italy), Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden)
- Milk treatment: Bitto Cheese (Raw), Brunost Cheese (pasteurized or unpasteurized)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Brunost Cheese (semi-soft, whey)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Brunost Cheese (natural)
- Aging: Bitto Cheese (Minimum of 70 days), Brunost Cheese (unaged, ready once packed and refrigerated)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Brunost Cheese (caramel, sweet)
Side-by-Side Comparison
| Bitto Cheese | Brunost Cheese | |
|---|---|---|
| Country of Origin | Italy | Denmark, Finland, Germany, Iceland, Norway And Sweden |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Gudbrandsdalen, Norway |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Cow's and goat's milk |
| Milk Treatment | Raw | Pasteurized or unpasteurized |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Semi-soft, whey |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Natural |
| Aging | Minimum of 70 days | Unaged, ready once packed and refrigerated |
| Taste | Mild and sweet when young, stronger and spicier with age | Caramel, sweet |
Taste Comparison: Does Bitto Cheese Taste Like Brunost Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Brunost Cheese brings caramel, sweet character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, 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. Bitto Cheese at minimum of 70 days develops a different profile than Brunost Cheese at unaged, ready once packed and refrigerated.
Can You Substitute Bitto Cheese for Brunost Cheese?
In most recipes, Bitto Cheese and Brunost Cheese can be swapped with reasonable results. Both are cow and goat-milk cheeses, so the base character carries over. Expect fine-grained, sometimes with very few small holes; hard cheese from one year bite and body where the recipe calls for semi-soft, whey. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Brunost Cheese brings caramel, sweet notes.
Which Is Better, Bitto Cheese or Brunost Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a fine-grained, sometimes with very few small holes; hard cheese from one year cheese, go with Bitto Cheese. For a semi-soft, whey profile, Brunost Cheese is the better fit. Flavor-wise, Bitto Cheese suits recipes that want mild and sweet when young, stronger and spicier with age notes, while Brunost Cheese fits dishes calling for caramel, sweet.
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Frequently Asked Questions
Is Bitto Cheese the same as Brunost Cheese?
No, they're distinct cheeses. Bitto Cheese originates in Italy, while Brunost Cheese comes from Denmark, Finland, Germany, Iceland, Norway and Sweden. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Brunost Cheese unaged, ready once packed and refrigerated.
Is Bitto Cheese similar to Brunost Cheese?
Somewhat. They share a cow and goat-milk base but diverge in texture and flavor.
Can I substitute Bitto Cheese for Brunost Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Bitto Cheese taste like Brunost Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Brunost Cheese is caramel, sweet.
What is Bitto Cheese made of?
Bitto Cheese is made from cow and goat milk (raw), using calf rennet. It's typically aged minimum of 70 days. 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, Bitto Cheese or Brunost Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bitto Cheese is fine-grained, sometimes with very few small holes; hard cheese from one year, while Brunost Cheese is semi-soft, whey.