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Brunost Cheese vs Kasseri Cheese
Brunost Cheese
Kasseri Cheese
In this article, we'll explore the answers to the most common questions about Brunost Cheese and Kasseri Cheese, including:
- "What is the difference between Brunost Cheese and Kasseri Cheese?"
- "Is Brunost Cheese and Kasseri Cheese the same?"
- "How does Brunost Cheese compare to Kasseri Cheese cheese?"
- "How does the taste of Brunost Cheese compare to Kasseri Cheese?"
- "Is Brunost Cheese or Kasseri Cheese better?"
Brunost Cheese Overview
Brunost, or "brown cheese," is a distinctly Norwegian dairy product, often classified as a cheese, though it differs from traditional cheeses. It is made by boiling down the whey of goat's milk, cow's milk, or a combination of both, until the water evaporates, and the natural milk sugars caramelize. This process gives Brunost its unique brown color, sweet caramel-like flavor, and fudge-like texture. It is commonly sliced thin and served on bread, crispbreads, or waffles.
Kasseri Cheese Overview
Kasseri is a semi-hard cheese made predominantly from sheep's milk, with up to 20% goat's milk allowed. Originating in Greece, it is smooth and pale yellow, known for its elastic texture and mild, buttery flavor with a slight tang. Kasseri is often used in pies, pastries, and as a table cheese, especially in Greek and Turkish cuisines.
Comparing the Two Cheeses
Country of Origin
Brunost Cheese comes from Denmark, Finland, Germany, Iceland, Norway and Sweden. Kasseri Cheese originated from Greece.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Brunost is not a protected cheese. Kasseri Cheese has a PDO (1996).
Milk Type and Treatment
Brunost Cheese is made with cow and goat milk that is typically pasteurized or unpasteurized. Kasseri Cheese is made with goat and sheep milk that is typically raw or pasteurized.
Composition and Texture
Brunost's texture can be described as "semi-soft, whey". Kasseri's texture can be described as "firm to hard".
Taste and Aroma
Brunost Cheese has a caramel, sweet taste. Kasseri Cheese has a rich taste. Kasseri's aroma can be described as "flowery".
Appearance and Aging
Brunost Cheese's appearance is colored brown . Kasseri Cheese has a color of pale yellow , comes in wheels and has an aging period of at least 2 months, peak at 10+ months .
Rind and Rennet Type
Brunost Cheese's rind is described as natural . Kasseri Cheese's rind is described as develops as ages , with natural rennet.
Ranking
Brunost is ranked #5 out of 996 types based on community views. Kasseri is ranked #112 out of 996 types based on community views.
Side-by-Side Comparison Table
| Brunost Cheese | Kasseri Cheese | |
|---|---|---|
| Country of Origin | Denmark, Finland, Germany, Iceland, Norway And Sweden | Greece |
| Specific Origin | Not Specified | Thrace, Macedonia, Thessaly, Lesbos |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's and goat's milk | Goat's and sheep's milk |
| Milk Treatment | Pasteurized or unpasteurized | Traditionally raw, increasingly pasteurized |
| Rind | Natural | Develops as ages |
| Texture | Semi-soft, whey | Firm to hard |
| Taste | Caramel, sweet | Rich |
| Aroma | Not Specified | Flowery |
| Colors | Brown | Pale yellow |
| Forms | Not Specified | Wheels |
| Age | Not Specified | At least 2 months, peak at 10+ months |
| Rennet Type | Not Specified | Natural rennet |
Which One Should You Choose?
If you prefer a semi-soft, whey cheese, go for Brunost. But if you enjoy a firm to hard consistency, Kasseri might be the better pick. Brunost has a caramel, sweet taste, making it great for various dishes. Meanwhile, Kasseri offers a rich profile, ideal for different meals.
