Brunost Cheese vs Pérail Cheese

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

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 Pérail Cheese?

Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.

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

• Origin: Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden), Pérail Cheese (France)
• Milk type: Brunost Cheese (cow's and goat's milk), Pérail Cheese (sheep)
• Texture: Brunost Cheese (semi-soft, whey), Pérail Cheese (soft)
• Rind: Brunost Cheese (natural), Pérail Cheese (wrinkly, mainly Geotrichum candidum)
• Aging: Brunost Cheese (unaged, ready once packed and refrigerated), Pérail Cheese (2 to 8 weeks)
• Taste: Brunost Cheese (caramel, sweet), Pérail Cheese (distinctly sheepy in older cheeses)

Side-by-Side Comparison

Taste Comparison: Does Brunost Cheese Taste Like Pérail Cheese?

Brunost Cheese reads as caramel, sweet, while Pérail Cheese brings distinctly sheepy in older cheeses character. Aging plays into this as well. Brunost Cheese at unaged, ready once packed and refrigerated develops a different profile than Pérail Cheese at 2 to 8 weeks.

Can You Substitute Brunost Cheese for Pérail Cheese?

Brunost Cheese can stand in for Pérail 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 soft. Flavor-wise, Brunost Cheese reads as caramel, sweet while Pérail Cheese brings distinctly sheepy in older cheeses notes.

Which Is Better, Brunost Cheese or Pérail 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 soft profile, Pérail Cheese is the better fit. Flavor-wise, Brunost Cheese suits recipes that want caramel, sweet notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.

Frequently Asked Questions

Is Brunost Cheese the same as Pérail Cheese?

No, they're distinct cheeses. Brunost Cheese originates in Denmark, Finland, Germany, Iceland, Norway and Sweden, while Pérail Cheese comes from France. Brunost Cheese is made from cow and goat milk; Pérail Cheese uses sheep. Aging also differs: Brunost Cheese is typically aged unaged, ready once packed and refrigerated, Pérail Cheese 2 to 8 weeks.

Is Brunost Cheese similar to Pérail Cheese?

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

Can I substitute Brunost Cheese for Pérail Cheese?

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

Does Brunost Cheese taste like Pérail Cheese?

Brunost Cheese reads as caramel, sweet, while Pérail Cheese is distinctly sheepy in older cheeses.

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 Pérail Cheese made of?

Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.

Which should I choose, Brunost Cheese or Pérail Cheese?

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