Brunost Cheese vs Pecorino Romano Cheese

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

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

Pecorino Romano Cheese Overview

Pecorino Romano is one of the most ancient types of cheese and a staple in Italian cuisine. Made from sheep's milk, it is salty and sharp, traditionally used grated over pasta dishes, incorporated into sauces, or eaten on its own with a drizzle of honey. Pecorino Romano is predominantly produced in the regions of Lazio, Sardinia, and Tuscany.

Comparing the Two Cheeses

Country of Origin

Brunost Cheese comes from Denmark, Finland, Germany, Iceland, Norway and Sweden. Pecorino Romano 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. Pecorino Romano Cheese has a PDO (1996), DOP (1996).

Milk Type and Treatment

Brunost Cheese is made with cow and goat milk that is typically pasteurized or unpasteurized. Pecorino Romano Cheese is made with sheep milk.

Composition and Texture

Brunost's texture can be described as "semi-soft, whey". Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".

Taste and Aroma

Brunost Cheese has a caramel, sweet taste. Pecorino Romano Cheese has a sharp, salty taste. Pecorino Romano's aroma can be described as "strong".

Appearance and Aging

Brunost Cheese's appearance is colored brown . Pecorino Romano Cheese has a color of white interior, pale yellow to brown/black rind , comes in wheels, 49–71 lbs, 12–13" high, 11–12" wide and has an aging period of 5–8 months or longer .

Rind and Rennet Type

Brunost Cheese's rind is described as natural . Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.

Ranking

Brunost is ranked #5 out of 996 types based on community views. Pecorino Romano is ranked #63 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Brunost and Pecorino Romano 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 hard consistency, Pecorino Romano might be the better pick. Brunost has a caramel, sweet taste, making it great for various dishes. Meanwhile, Pecorino Romano offers a sharp, salty profile, ideal for different meals.

Compare Brunost Cheese to Other Cheeses

Compare Pecorino Romano Cheese to Other Cheeses