Blue Cheese vs Brunost Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, 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 Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

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 Blue Cheese and Brunost Cheese?

• Origin: Blue Cheese (France), Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden)
• Milk type: Blue Cheese (Cow, Sheep, Goat), Brunost Cheese (cow's and goat's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Brunost Cheese (pasteurized or unpasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Brunost Cheese (semi-soft, whey)
• Rind: Blue Cheese (Natural), Brunost Cheese (natural)
• Aging: Blue Cheese (Typically aged 2-6 months), Brunost Cheese (unaged, ready once packed and refrigerated)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Brunost Cheese (caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Brunost Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Brunost Cheese brings caramel, sweet character. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, 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. Blue Cheese at typically aged 2-6 months develops a different profile than Brunost Cheese at unaged, ready once packed and refrigerated.

Can You Substitute Blue Cheese for Brunost Cheese?

Blue Cheese can stand in for Brunost Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for semi-soft, whey. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Brunost Cheese brings caramel, sweet notes.

Which Is Better, Blue Cheese or Brunost Cheese?

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

Frequently Asked Questions

Is Blue Cheese the same as Brunost Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Brunost Cheese comes from Denmark, Finland, Germany, Iceland, Norway and Sweden. Blue Cheese is made from cow, goat, or sheep milk; Brunost Cheese uses cow and goat. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Brunost Cheese unaged, ready once packed and refrigerated.

Is Blue Cheese similar to Brunost Cheese?

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

Can I substitute Blue Cheese for Brunost Cheese?

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

Does Blue Cheese taste like Brunost Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Brunost Cheese is caramel, sweet.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

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, Blue Cheese or Brunost Cheese?

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