Brunost Cheese vs Camembert Cheese

Brunost Cheese is a semi-soft, whey cow and goat-milk cheese from Denmark, Finland, Germany, Iceland, Norway and Sweden, while Camembert Cheese is soft, artisan and made from cow milk, originating in France.

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 Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

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

• Origin: Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden), Camembert Cheese (France)
• Milk type: Brunost Cheese (cow's and goat's milk), Camembert Cheese (cow's milk)
• Milk treatment: Brunost Cheese (pasteurized or unpasteurized), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
• Texture: Brunost Cheese (semi-soft, whey), Camembert Cheese (soft, artisan)
• Rind: Brunost Cheese (natural), Camembert Cheese (Bloomy)
• Aging: Brunost Cheese (unaged, ready once packed and refrigerated), Camembert Cheese (minimum 3 weeks)
• Taste: Brunost Cheese (caramel, sweet), Camembert Cheese (slightly sour, stronger than brie)

Side-by-Side Comparison

Taste Comparison: Does Brunost Cheese Taste Like Camembert Cheese?

Brunost Cheese reads as caramel, sweet, while Camembert Cheese brings slightly sour, stronger than brie character. More specifically, Brunost Cheese shows sweet, caramel-like, with a tang that is stronger in goat's milk versions, while Camembert Cheese leans toward slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe. Aging plays into this as well. Brunost Cheese at unaged, ready once packed and refrigerated develops a different profile than Camembert Cheese at minimum 3 weeks.

Can You Substitute Brunost Cheese for Camembert Cheese?

Brunost Cheese can stand in for Camembert 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 soft, artisan. Flavor-wise, Brunost Cheese reads as caramel, sweet while Camembert Cheese brings slightly sour, stronger than brie notes.

Which Is Better, Brunost Cheese or Camembert 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 soft, artisan profile, Camembert Cheese is the better fit. Flavor-wise, Brunost Cheese suits recipes that want caramel, sweet notes, while Camembert Cheese fits dishes calling for slightly sour, stronger than brie.

Frequently Asked Questions

Is Brunost Cheese the same as Camembert Cheese?

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

Is Brunost Cheese similar to Camembert Cheese?

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

Can I substitute Brunost Cheese for Camembert Cheese?

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

Does Brunost Cheese taste like Camembert Cheese?

Brunost Cheese reads as caramel, sweet, while Camembert Cheese is slightly sour, stronger than brie.

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 Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. It originates in France.

Which should I choose, Brunost Cheese or Camembert Cheese?

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