Brunost Cheese vs Pecorino Romano Cheese

Q: Is Brunost Cheese the same as Pecorino Romano Cheese?

No. Brunost Cheese and Pecorino Romano Cheese are distinct cheeses from Denmark, Finland, Germany, Iceland, Norway and Sweden and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Brunost Cheese for Pecorino Romano Cheese?

In most recipes you can swap Brunost Cheese for Pecorino Romano Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Brunost Cheese or Pecorino Romano Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Brunost Cheese

Pecorino Romano Cheese

Brunost Cheese is a semi-soft, whey cow and goat-milk cheese from Denmark, Finland, Germany, Iceland, Norway and Sweden, while Pecorino Romano Cheese is hard and made from sheep milk, originating in Italy.

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 Pecorino Romano Cheese?

Pecorino Romano is a hard, salty Italian cheese made only from sheep milk, most often grated over pasta. It began in the countryside around Rome and is now made almost entirely in Sardinia.

What's the Difference Between Brunost Cheese and Pecorino Romano Cheese?

Origin: Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden), Pecorino Romano Cheese (Italy)
Milk type: Brunost Cheese (cow's and goat's milk), Pecorino Romano Cheese (sheep's milk)
Texture: Brunost Cheese (semi-soft, whey), Pecorino Romano Cheese (Hard)
Rind: Brunost Cheese (natural), Pecorino Romano Cheese (Pale yellow to brown or black)
Aging: Brunost Cheese (unaged, ready once packed and refrigerated), Pecorino Romano Cheese (5–8 months or longer)
Taste: Brunost Cheese (caramel, sweet), Pecorino Romano Cheese (Sharp, salty)

Side-by-Side Comparison

	Brunost Cheese	Pecorino Romano Cheese
Country of Origin	Denmark, Finland, Germany, Iceland, Norway And Sweden	Italy
Specific Origin	Gudbrandsdalen, Norway	Lazio, Sardinia, Grosseto
Milk Type	Cow's and goat's milk	Sheep's milk
Milk Treatment	Pasteurized or unpasteurized	—
Texture	Semi-soft, whey	Hard
Rind	Natural	Pale yellow to brown or black
Aging	Unaged, ready once packed and refrigerated	5–8 months or longer
Taste	Caramel, sweet	Sharp, salty

Taste Comparison: Does Brunost Cheese Taste Like Pecorino Romano Cheese?

Brunost Cheese reads as caramel, sweet, while Pecorino Romano Cheese brings sharp, salty character. More specifically, Brunost Cheese shows sweet, caramel-like, with a tang that is stronger in goat's milk versions, while Pecorino Romano Cheese leans toward bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. Aging plays into this as well. Brunost Cheese at unaged, ready once packed and refrigerated develops a different profile than Pecorino Romano Cheese at 5–8 months or longer.

Can You Substitute Brunost Cheese for Pecorino Romano Cheese?

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

Which Is Better, Brunost Cheese or Pecorino Romano Cheese?

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

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Brunost Cheese the same as Pecorino Romano Cheese?

No, they're distinct cheeses. Brunost Cheese originates in Denmark, Finland, Germany, Iceland, Norway and Sweden, while Pecorino Romano Cheese comes from Italy. Brunost Cheese is made from cow and goat milk; Pecorino Romano Cheese uses sheep. Aging also differs: Brunost Cheese is typically aged unaged, ready once packed and refrigerated, Pecorino Romano Cheese 5–8 months or longer.

Is Brunost Cheese similar to Pecorino Romano Cheese?

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

Can I substitute Brunost Cheese for Pecorino Romano Cheese?

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

Does Brunost Cheese taste like Pecorino Romano Cheese?

Brunost Cheese reads as caramel, sweet, while Pecorino Romano Cheese is sharp, salty.

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 Pecorino Romano Cheese made of?

Pecorino Romano Cheese is made from sheep milk, using animal (sheep) rennet. It's typically aged 5–8 months or longer. It originates in Italy.

Which should I choose, Brunost Cheese or Pecorino Romano Cheese?

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