Brunost Cheese vs Époisses Cheese

Q: Is Brunost Cheese the same as Époisses Cheese?

No. Brunost Cheese and Époisses Cheese are distinct cheeses from Denmark, Finland, Germany, Iceland, Norway and Sweden and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Brunost Cheese for Époisses Cheese?

In most recipes you can swap Brunost Cheese for Époisses Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Brunost Cheese or Époisses Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Brunost Cheese

Époisses Cheese

Brunost Cheese is a semi-soft, whey cow and goat-milk cheese from Denmark, Finland, Germany, Iceland, Norway and Sweden, while Époisses Cheese is soft and creamy 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 Époisses Cheese?

Époisses is a pungent soft-paste cow's milk cheese from the village of Époisses in Burgundy, France. Washed in brine and Marc de Bourgogne as it ripens, it has a soft red-orange rind that is edible and a strong smell.

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

Origin: Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden), Époisses Cheese (France)
Milk type: Brunost Cheese (cow's and goat's milk), Époisses Cheese (Cow's Milk)
Milk treatment: Brunost Cheese (pasteurized or unpasteurized), Époisses Cheese (raw or pasteurized)
Texture: Brunost Cheese (semi-soft, whey), Époisses Cheese (Soft and creamy)
Rind: Brunost Cheese (natural), Époisses Cheese (Washed-rind)
Aging: Brunost Cheese (unaged, ready once packed and refrigerated), Époisses Cheese (Minimum of 28 days)
Taste: Brunost Cheese (caramel, sweet), Époisses Cheese (Subtle, fruity, distinctive, balanced)

Side-by-Side Comparison

	Brunost Cheese	Époisses Cheese
Country of Origin	Denmark, Finland, Germany, Iceland, Norway And Sweden	France
Specific Origin	Gudbrandsdalen, Norway	Auxois And Terre Plaine, Burgundy
Milk Type	Cow's and goat's milk	Cow's Milk
Milk Treatment	Pasteurized or unpasteurized	Raw or pasteurized
Texture	Semi-soft, whey	Soft and creamy
Rind	Natural	Washed-rind
Aging	Unaged, ready once packed and refrigerated	Minimum of 28 days
Taste	Caramel, sweet	Subtle, fruity, distinctive, balanced

Taste Comparison: Does Brunost Cheese Taste Like Époisses Cheese?

Brunost Cheese reads as caramel, sweet, while Époisses Cheese brings subtle, fruity, distinctive, balanced character. More specifically, Brunost Cheese shows sweet, caramel-like, with a tang that is stronger in goat's milk versions, while Époisses Cheese leans toward penetrating odor, undergrowth aromas, soft and melting, slightly crumbly center if not long matured, creamy sensation on the palette. Aging plays into this as well. Brunost Cheese at unaged, ready once packed and refrigerated develops a different profile than Époisses Cheese at minimum of 28 days.

Can You Substitute Brunost Cheese for Époisses Cheese?

Brunost Cheese can stand in for Époisses 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 and creamy. Flavor-wise, Brunost Cheese reads as caramel, sweet while Époisses Cheese brings subtle, fruity, distinctive, balanced notes.

Which Is Better, Brunost Cheese or Époisses 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 and creamy profile, Époisses Cheese is the better fit. Flavor-wise, Brunost Cheese suits recipes that want caramel, sweet notes, while Époisses Cheese fits dishes calling for subtle, fruity, distinctive, balanced.

Which is your favorite?

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Frequently Asked Questions

Is Brunost Cheese the same as Époisses Cheese?

No, they're distinct cheeses. Brunost Cheese originates in Denmark, Finland, Germany, Iceland, Norway and Sweden, while Époisses Cheese comes from France. Brunost Cheese is made from cow and goat milk; Époisses Cheese uses cow. Aging also differs: Brunost Cheese is typically aged unaged, ready once packed and refrigerated, Époisses Cheese minimum of 28 days.

Is Brunost Cheese similar to Époisses Cheese?

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

Can I substitute Brunost Cheese for Époisses Cheese?

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

Does Brunost Cheese taste like Époisses Cheese?

Brunost Cheese reads as caramel, sweet, while Époisses Cheese is subtle, fruity, distinctive, balanced.

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 Époisses Cheese made of?

Époisses Cheese is made from cow milk (raw or pasteurized). It's typically aged minimum of 28 days. It originates in France.

Which should I choose, Brunost Cheese or Époisses Cheese?

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