Brunost Cheese vs Provel Cheese

Brunost Cheese is a semi-soft, whey cow and goat-milk cheese from Denmark, Finland, Germany, Iceland, Norway and Sweden, while Provel Cheese is soft, processed and made from cow milk, originating in United States.

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 Provel Cheese?

Provel is a white processed cheese that blends cheddar, Swiss and provolone with liquid smoke. It melts at a low temperature, tastes buttery, and is the traditional cheese on St. Louis-style pizza.

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

• Origin: Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden), Provel Cheese (United States)
• Milk type: Brunost Cheese (cow's and goat's milk), Provel Cheese (cow's milk)
• Milk treatment: Brunost Cheese (pasteurized or unpasteurized), Provel Cheese (pasteurized)
• Texture: Brunost Cheese (semi-soft, whey), Provel Cheese (soft, processed)
• Rind: Brunost Cheese (natural), Provel Cheese (plastic)
• Taste: Brunost Cheese (caramel, sweet), Provel Cheese (buttery)

Side-by-Side Comparison

Taste Comparison: Does Brunost Cheese Taste Like Provel Cheese?

Brunost Cheese reads as caramel, sweet, while Provel Cheese brings buttery character. More specifically, Brunost Cheese shows sweet, caramel-like, with a tang that is stronger in goat's milk versions, while Provel Cheese leans toward buttery, smoky; a blend of cheddar, swiss and provolone with liquid smoke.

Can You Substitute Brunost Cheese for Provel Cheese?

Brunost Cheese can stand in for Provel 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, processed. Flavor-wise, Brunost Cheese reads as caramel, sweet while Provel Cheese brings buttery notes.

Which Is Better, Brunost Cheese or Provel 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, processed profile, Provel Cheese is the better fit. Flavor-wise, Brunost Cheese suits recipes that want caramel, sweet notes, while Provel Cheese fits dishes calling for buttery.

Frequently Asked Questions

Is Brunost Cheese the same as Provel Cheese?

No, they're distinct cheeses. Brunost Cheese originates in Denmark, Finland, Germany, Iceland, Norway and Sweden, while Provel Cheese comes from United States. Brunost Cheese is made from cow and goat milk; Provel Cheese uses cow.

Is Brunost Cheese similar to Provel Cheese?

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

Can I substitute Brunost Cheese for Provel Cheese?

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

Does Brunost Cheese taste like Provel Cheese?

Brunost Cheese reads as caramel, sweet, while Provel Cheese is buttery.

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 Provel Cheese made of?

Provel Cheese is made from cow milk (pasteurized). It originates in United States.

Which should I choose, Brunost Cheese or Provel Cheese?

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