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Brunost Cheese vs Parmigiano Reggiano Cheese
Brunost Cheese
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Brunost Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Brunost Cheese and Parmigiano Reggiano Cheese?"
- "Is Brunost Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Brunost Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Brunost Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Brunost Cheese or Parmigiano Reggiano 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.
Parmigiano Reggiano Cheese Overview
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
Comparing the Two Cheeses
Country of Origin
Brunost Cheese comes from Denmark, Finland, Germany, Iceland, Norway and Sweden. Parmigiano Reggiano Cheese originated from Italy.
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. Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Brunost Cheese is made with cow and goat milk that is typically pasteurized or unpasteurized. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
Composition and Texture
Brunost's texture can be described as "semi-soft, whey". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Taste and Aroma
Brunost Cheese has a caramel, sweet taste. Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Brunost Cheese's appearance is colored brown . Parmigiano Reggiano Cheese has a color of straw or light straw , comes in cylindrical, slightly convex sides and has an aging period of 12 to 36 months .
Rind and Rennet Type
Brunost Cheese's rind is described as natural . Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
Brunost is ranked #5 out of 996 types based on community views. Parmigiano Reggiano is ranked #76 out of 996 types based on community views.
Pairing Comparison
| Brunost | Parmigiano Reggiano | |
|---|---|---|
| Best Pairings | No pairings listed. | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | No additional pairings listed. | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila |
For more details, check the full pairing guides on the Brunost and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Brunost Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | Denmark, Finland, Germany, Iceland, Norway And Sweden | Italy |
| Specific Origin | Not Specified | Emilia-Romagna Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's and goat's milk | Cow's milk |
| Milk Treatment | Pasteurized or unpasteurized | Raw |
| Fat Content | Not Specified | Minimum 32% |
| Rind | Natural | Hard |
| Texture | Semi-soft, whey | Grainy, flaky |
| Taste | Caramel, sweet | Umami |
| Aroma | Not Specified | Mild, Milky |
| Colors | Brown | Straw or light straw |
| Forms | Not Specified | Cylindrical, slightly convex sides |
| Age | Not Specified | 12 to 36 months |
| Rennet Type | Not Specified | Calf rennet |
Which One Should You Choose?
If you prefer a semi-soft, whey cheese, go for Brunost. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Brunost has a caramel, sweet taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
