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Blue Cheese vs Brunost Cheese
Blue Cheese
Brunost Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Brunost Cheese, including:
- "What is the difference between Blue Cheese and Brunost Cheese?"
- "Is Blue Cheese and Brunost Cheese the same?"
- "How does Blue Cheese compare to Brunost Cheese cheese?"
- "How does the taste of Blue Cheese compare to Brunost Cheese?"
- "Is Blue Cheese or Brunost Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
Brunost Cheese Overview
Brunost, or "brown cheese," is a distinctly Norwegian dairy product, often classified as a cheese, though it differs from traditional cheeses. It is made by boiling down the whey of goat's milk, cow's milk, or a combination of both, until the water evaporates, and the natural milk sugars caramelize. This process gives Brunost its unique brown color, sweet caramel-like flavor, and fudge-like texture. It is commonly sliced thin and served on bread, crispbreads, or waffles.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Brunost Cheese originated from Denmark, Finland, Germany, Iceland, Norway and Sweden.
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Brunost Cheese is made with cow and goat milk that is typically pasteurized or unpasteurized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Brunost's texture can be described as "semi-soft, whey".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Brunost Cheese has a caramel, sweet taste.
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Brunost Cheese has a color of brown .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Brunost Cheese's rind is described as natural .
Ranking
Blue is ranked #3 out of 996 types based on community views. Brunost is ranked #5 out of 996 types based on community views.
Pairing Comparison
| Blue | Brunost | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | No pairings listed. |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | No additional pairings listed. |
For more details, check the full pairing guides on the Blue and Brunost pages.
Side-by-Side Comparison Table
| Blue Cheese | Brunost Cheese | |
|---|---|---|
| Country of Origin | France | Denmark, Finland, Germany, Iceland, Norway And Sweden |
| Specific Origin | Not Specified | Not Specified |
| Milk Type | Cow, Sheep, Goat | Cow's and goat's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized or unpasteurized |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Natural |
| Texture | Crumbly, Creamy, Semi-Soft | Semi-soft, whey |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Caramel, sweet |
| Aroma | Strong, Pungent, Earthy, Funky | Not Specified |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Brown |
| Forms | Wheel, Block, Wedge, Crumbles | Not Specified |
| Age | Typically aged 2-6 months | Not Specified |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a semi-soft, whey consistency, Brunost might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Brunost offers a caramel, sweet profile, ideal for different meals.
