Brunost Cheese vs Fontina Cheese

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

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 Fontina Cheese?

Fontina is a cow's milk cheese from Italy's Aosta Valley, made there since the 12th century. It runs semisoft to hard, tastes creamy and nutty with earthy, mushroomy notes, and melts well enough to carry a fondue.

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

• Origin: Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden), Fontina Cheese (Italy)
• Milk type: Brunost Cheese (cow's and goat's milk), Fontina Cheese (cow's milk)
• Milk treatment: Brunost Cheese (pasteurized or unpasteurized), Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions))
• Texture: Brunost Cheese (semi-soft, whey), Fontina Cheese (Semi-Soft)
• Rind: Brunost Cheese (natural), Fontina Cheese (Natural, Often Washed)
• Aging: Brunost Cheese (unaged, ready once packed and refrigerated), Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor))
• Taste: Brunost Cheese (caramel, sweet), Fontina Cheese (Mild, Buttery, Nutty)

Side-by-Side Comparison

Taste Comparison: Does Brunost Cheese Taste Like Fontina Cheese?

Brunost Cheese reads as caramel, sweet, while Fontina Cheese brings mild, buttery, nutty character. More specifically, Brunost Cheese shows sweet, caramel-like, with a tang that is stronger in goat's milk versions, while Fontina Cheese leans toward buttery, earthy, mildly nutty, slightly fruity. Aging plays into this as well. Brunost Cheese at unaged, ready once packed and refrigerated develops a different profile than Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor).

Can You Substitute Brunost Cheese for Fontina Cheese?

Brunost Cheese can stand in for Fontina 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 semi-soft. Flavor-wise, Brunost Cheese reads as caramel, sweet while Fontina Cheese brings mild, buttery, nutty notes.

Which Is Better, Brunost Cheese or Fontina 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 semi-soft profile, Fontina Cheese is the better fit. Flavor-wise, Brunost Cheese suits recipes that want caramel, sweet notes, while Fontina Cheese fits dishes calling for mild, buttery, nutty.

Frequently Asked Questions

Is Brunost Cheese the same as Fontina Cheese?

No, they're distinct cheeses. Brunost Cheese originates in Denmark, Finland, Germany, Iceland, Norway and Sweden, while Fontina Cheese comes from Italy. Brunost Cheese is made from cow and goat milk; Fontina Cheese uses cow. Aging also differs: Brunost Cheese is typically aged unaged, ready once packed and refrigerated, Fontina Cheese typically 2-3 months (can be aged longer for stronger flavor).

Is Brunost Cheese similar to Fontina Cheese?

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

Can I substitute Brunost Cheese for Fontina Cheese?

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

Does Brunost Cheese taste like Fontina Cheese?

Brunost Cheese reads as caramel, sweet, while Fontina Cheese is mild, buttery, nutty.

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 Fontina Cheese made of?

Fontina Cheese is made from cow milk (raw (for traditional italian fontina), pasteurized (for most american versions)), using traditional (animal) or microbial (varies by producer) rennet. It's typically aged typically 2-3 months (can be aged longer for stronger flavor). It originates in Italy.

Which should I choose, Brunost Cheese or Fontina Cheese?

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