Brunost Cheese vs Gruyère Cheese

In this article, we'll explore the answers to the most common questions about Brunost Cheese and Gruyère Cheese, including:

• "What is the difference between Brunost Cheese and Gruyère Cheese?"
• "Is Brunost Cheese and Gruyère Cheese the same?"
• "How does Brunost Cheese compare to Gruyère Cheese cheese?"
• "How does the taste of Brunost Cheese compare to Gruyère Cheese?"
• "Is Brunost Cheese or Gruyère 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.

Gruyère Cheese Overview

Gruyère is a famous Swiss hard cheese, known for its rich, creamy, slightly nutty flavor. It is typically aged for six months or more and has a dense, slightly grainy texture. Gruyère is a staple in fondue and is also used in French onion soup, croque-monsieur, and various baked dishes.

Comparing the Two Cheeses

Country of Origin

Brunost Cheese comes from Denmark, Finland, Germany, Iceland, Norway and Sweden. Gruyère Cheese originated from Switzerland.

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. Gruyère Cheese has a AOP (2007), PGI (2007), GI (2011).

Milk Type and Treatment

Brunost Cheese is made with cow and goat milk that is typically pasteurized or unpasteurized. Gruyère Cheese is made with cow milk that is typically raw.

Composition and Texture

Brunost's texture can be described as "semi-soft, whey". Gruyère Cheese has a fat content of around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. and a moisture content of none. Gruyère's texture can be described as "dense, moister".

Taste and Aroma

Brunost Cheese has a caramel, sweet taste. Gruyère Cheese has a nutty, complex taste. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy".

Appearance and Aging

Brunost Cheese's appearance is colored brown . Gruyère Cheese has a color of varies , comes in cylindrical and has an aging period of 5 months to 24+ .

Rind and Rennet Type

Brunost Cheese's rind is described as natural . Gruyère Cheese's rind is described as natural, orangy , with animal rennet.

Ranking

Brunost is ranked #7 out of 996 types based on community views. Gruyère is ranked #33 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Brunost and Gruyère pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a semi-soft, whey cheese, go for Brunost. But if you enjoy a dense, moister consistency, Gruyère might be the better pick. Brunost has a caramel, sweet taste, making it great for various dishes. Meanwhile, Gruyère offers a nutty, complex profile, ideal for different meals.

Compare Brunost Cheese to Other Cheeses

Compare Gruyère Cheese to Other Cheeses