Brunost Cheese vs Cabrales Cheese

Brunost Cheese is a semi-soft, whey cow and goat-milk cheese from Denmark, Finland, Germany, Iceland, Norway and Sweden, while Cabrales Cheese is unctuous, compact, no eyes and made from cow milk, originating in Spain.

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 Is Cabrales Cheese?

Cabrales is a blue cheese made by rural dairy farmers in the Asturias mountains of Spain, from raw cow's milk alone or blended with goat and sheep milk. It is known for its strong, sometimes sharply acidic flavor and for ripening in limestone caves.

What's the Difference Between Brunost Cheese and Cabrales Cheese?

• Origin: Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden), Cabrales Cheese (Spain)
• Milk type: Brunost Cheese (cow's and goat's milk), Cabrales Cheese (cow's milk)
• Milk treatment: Brunost Cheese (pasteurized or unpasteurized), Cabrales Cheese (unpasteurized)
• Texture: Brunost Cheese (semi-soft, whey), Cabrales Cheese (unctuous, compact, no eyes)
• Rind: Brunost Cheese (natural), Cabrales Cheese (Natural)
• Aging: Brunost Cheese (unaged, ready once packed and refrigerated), Cabrales Cheese (2 to 3 months)
• Taste: Brunost Cheese (caramel, sweet), Cabrales Cheese (Intense, piquant)

Side-by-Side Comparison

Taste Comparison: Does Brunost Cheese Taste Like Cabrales Cheese?

Brunost Cheese reads as caramel, sweet, while Cabrales Cheese brings intense, piquant character. More specifically, Brunost Cheese shows sweet, caramel-like, with a tang that is stronger in goat's milk versions, while Cabrales Cheese leans toward hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd. Aging plays into this as well. Brunost Cheese at unaged, ready once packed and refrigerated develops a different profile than Cabrales Cheese at 2 to 3 months.

Can You Substitute Brunost Cheese for Cabrales Cheese?

Brunost Cheese can stand in for Cabrales Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, whey bite and body where the recipe calls for unctuous, compact, no eyes. Flavor-wise, Brunost Cheese reads as caramel, sweet while Cabrales Cheese brings intense, piquant notes.

Which Is Better, Brunost Cheese or Cabrales Cheese?

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

Frequently Asked Questions

Is Brunost Cheese the same as Cabrales Cheese?

No, they're distinct cheeses. Brunost Cheese originates in Denmark, Finland, Germany, Iceland, Norway and Sweden, while Cabrales Cheese comes from Spain. Brunost Cheese is made from cow and goat milk; Cabrales Cheese uses cow. Aging also differs: Brunost Cheese is typically aged unaged, ready once packed and refrigerated, Cabrales Cheese 2 to 3 months.

Is Brunost Cheese similar to Cabrales Cheese?

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

Can I substitute Brunost Cheese for Cabrales Cheese?

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

Does Brunost Cheese taste like Cabrales Cheese?

Brunost Cheese reads as caramel, sweet, while Cabrales Cheese is intense, piquant.

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.

What is Cabrales Cheese made of?

Cabrales Cheese is made from cow milk (unpasteurized), using kid rennet. It's typically aged 2 to 3 months. It originates in Spain.

Which should I choose, Brunost Cheese or Cabrales Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brunost Cheese is semi-soft, whey, while Cabrales Cheese is unctuous, compact, no eyes.