Brunost Cheese vs Crottin de Chavignol Cheese

Brunost Cheese is a semi-soft, whey cow and goat-milk cheese from Denmark, Finland, Germany, Iceland, Norway and Sweden, while Crottin de Chavignol Cheese is firm, smooth and made from goat 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 Crottin de Chavignol Cheese?

Crottin de Chavignol is a small cylindrical goat cheese from the Loire Valley and the claim to fame of the village of Chavignol. It tastes subtle and slightly nutty, and it is sold at three stages of ripening, from a white rind and compact paste to a crumbly one with bluish mould.

What's the Difference Between Brunost Cheese and Crottin de Chavignol Cheese?

• Origin: Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden), Crottin de Chavignol Cheese (France)
• Milk type: Brunost Cheese (cow's and goat's milk), Crottin de Chavignol Cheese (goat's milk)
• Milk treatment: Brunost Cheese (pasteurized or unpasteurized), Crottin de Chavignol Cheese (unpasteurized)
• Texture: Brunost Cheese (semi-soft, whey), Crottin de Chavignol Cheese (Firm, smooth)
• Rind: Brunost Cheese (natural), Crottin de Chavignol Cheese (Natural, white or blue)
• Aging: Brunost Cheese (unaged, ready once packed and refrigerated), Crottin de Chavignol Cheese (At least 10 days)
• Taste: Brunost Cheese (caramel, sweet), Crottin de Chavignol Cheese (Light goat to walnut and hazelnut)

Side-by-Side Comparison

Taste Comparison: Does Brunost Cheese Taste Like Crottin de Chavignol Cheese?

Brunost Cheese reads as caramel, sweet, while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut character. More specifically, Brunost Cheese shows sweet, caramel-like, with a tang that is stronger in goat's milk versions, while Crottin de Chavignol Cheese leans toward light goat flavor, floral, balanced, ages to mushroom, forest undergrowth, matures to nutty flavors, repassé: strong, creamy. Aging plays into this as well. Brunost Cheese at unaged, ready once packed and refrigerated develops a different profile than Crottin de Chavignol Cheese at at least 10 days.

Can You Substitute Brunost Cheese for Crottin de Chavignol Cheese?

Brunost Cheese can stand in for Crottin de Chavignol 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 firm, smooth. Flavor-wise, Brunost Cheese reads as caramel, sweet while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut notes.

Which Is Better, Brunost Cheese or Crottin de Chavignol 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 firm, smooth profile, Crottin de Chavignol Cheese is the better fit. Flavor-wise, Brunost Cheese suits recipes that want caramel, sweet notes, while Crottin de Chavignol Cheese fits dishes calling for light goat to walnut and hazelnut.

Frequently Asked Questions

Is Brunost Cheese the same as Crottin de Chavignol Cheese?

No, they're distinct cheeses. Brunost Cheese originates in Denmark, Finland, Germany, Iceland, Norway and Sweden, while Crottin de Chavignol Cheese comes from France. Brunost Cheese is made from cow and goat milk; Crottin de Chavignol Cheese uses goat. Aging also differs: Brunost Cheese is typically aged unaged, ready once packed and refrigerated, Crottin de Chavignol Cheese at least 10 days.

Is Brunost Cheese similar to Crottin de Chavignol Cheese?

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

Can I substitute Brunost Cheese for Crottin de Chavignol Cheese?

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

Does Brunost Cheese taste like Crottin de Chavignol Cheese?

Brunost Cheese reads as caramel, sweet, while Crottin de Chavignol Cheese is light goat to walnut and hazelnut.

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 Crottin de Chavignol Cheese made of?

Crottin de Chavignol Cheese is made from goat milk (unpasteurized). It's typically aged at least 10 days. It originates in France.

Which should I choose, Brunost Cheese or Crottin de Chavignol Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brunost Cheese is semi-soft, whey, while Crottin de Chavignol Cheese is firm, smooth.