Brunost Cheese vs Metsovone Cheese

Brunost Cheese is a semi-soft cow and goat-milk cheese from Denmark, Finland, Germany, Iceland, Norway and Sweden, while Metsovone Cheese is semi-hard and made from cow, goat, or sheep milk, originating in Greece.

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 Metsovone Cheese?

Metsovone is a semi-hard smoked pasta filata cheese from the Aromanian village of Metsovo in Epirus, Greece. It has carried European protected designation of origin status since 1996 and is one of the village's best known foods.

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

• Origin: Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden), Metsovone Cheese (Greece)
• Milk type: Brunost Cheese (Cow's and goat's milk), Metsovone Cheese (Cow's, sheep's or goat's milk)
• Milk treatment: Brunost Cheese (pasteurized or unpasteurized), Metsovone Cheese (Smoked)
• Texture: Brunost Cheese (Semi-soft), Metsovone Cheese (Semi-hard)
• Rind: Brunost Cheese (natural), Metsovone Cheese (Waxed)
• Aging: Brunost Cheese (unaged, ready once packed and refrigerated), Metsovone Cheese (3 months)
• Taste: Brunost Cheese (caramel, sweet), Metsovone Cheese (Slightly salty and piquant)

Side-by-Side Comparison

Taste Comparison: Does Brunost Cheese Taste Like Metsovone Cheese?

Brunost Cheese reads as caramel, sweet, while Metsovone Cheese brings slightly salty and piquant character. More specifically, Brunost Cheese shows sweet, caramel-like, with a tang that is stronger in goat's milk versions, while Metsovone Cheese leans toward smoked cheese resembling italian provolone with a special smoked perfume. Aging plays into this as well. Brunost Cheese at unaged, ready once packed and refrigerated develops a different profile than Metsovone Cheese at 3 months.

Can You Substitute Brunost Cheese for Metsovone Cheese?

Brunost Cheese can stand in for Metsovone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for semi-hard. Flavor-wise, Brunost Cheese reads as caramel, sweet while Metsovone Cheese brings slightly salty and piquant notes.

Which Is Better, Brunost Cheese or Metsovone Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft cheese, go with Brunost Cheese. For a semi-hard profile, Metsovone Cheese is the better fit. Flavor-wise, Brunost Cheese suits recipes that want caramel, sweet notes, while Metsovone Cheese fits dishes calling for slightly salty and piquant.

Frequently Asked Questions

Is Brunost Cheese the same as Metsovone Cheese?

No, they're distinct cheeses. Brunost Cheese originates in Denmark, Finland, Germany, Iceland, Norway and Sweden, while Metsovone Cheese comes from Greece. Brunost Cheese is made from cow and goat milk; Metsovone Cheese uses cow, goat, or sheep. Aging also differs: Brunost Cheese is typically aged unaged, ready once packed and refrigerated, Metsovone Cheese 3 months.

Is Brunost Cheese similar to Metsovone Cheese?

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

Can I substitute Brunost Cheese for Metsovone Cheese?

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

Does Brunost Cheese taste like Metsovone Cheese?

Brunost Cheese reads as caramel, sweet, while Metsovone Cheese is slightly salty and piquant.

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 Metsovone Cheese made of?

Metsovone Cheese is made from cow, goat, or sheep milk (smoked). It's typically aged 3 months. It originates in Greece.

Which should I choose, Brunost Cheese or Metsovone Cheese?

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