Brunost Cheese vs Provolone Cheese

Brunost Cheese is a semi-soft, whey cow and goat-milk cheese from Denmark, Finland, Germany, Iceland, Norway and Sweden, while Provolone Cheese is semi-hard, artisan and made from cow 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 Provolone Cheese?

Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.

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

• Origin: Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden), Provolone Cheese (Italy)
• Milk type: Brunost Cheese (cow's and goat's milk), Provolone Cheese (cow's milk)
• Texture: Brunost Cheese (semi-soft, whey), Provolone Cheese (semi-hard, artisan)
• Aging: Brunost Cheese (unaged, ready once packed and refrigerated), Provolone Cheese (at least 4 months for piccante)
• Taste: Brunost Cheese (caramel, sweet), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Brunost Cheese Taste Like Provolone Cheese?

Brunost Cheese reads as caramel, sweet, while Provolone Cheese brings tangy character. Aging plays into this as well. Brunost Cheese at unaged, ready once packed and refrigerated develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Brunost Cheese for Provolone Cheese?

Brunost Cheese can stand in for Provolone 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 semi-hard, artisan. Flavor-wise, Brunost Cheese reads as caramel, sweet while Provolone Cheese brings tangy notes.

Which Is Better, Brunost Cheese or Provolone 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 semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Brunost Cheese suits recipes that want caramel, sweet notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Brunost Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Brunost Cheese originates in Denmark, Finland, Germany, Iceland, Norway and Sweden, while Provolone Cheese comes from Italy. Brunost Cheese is made from cow and goat milk; Provolone Cheese uses cow. Aging also differs: Brunost Cheese is typically aged unaged, ready once packed and refrigerated, Provolone Cheese at least 4 months for piccante.

Is Brunost Cheese similar to Provolone Cheese?

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

Can I substitute Brunost Cheese for Provolone Cheese?

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

Does Brunost Cheese taste like Provolone Cheese?

Brunost Cheese reads as caramel, sweet, while Provolone Cheese is tangy.

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 Provolone Cheese made of?

Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.

Which should I choose, Brunost Cheese or Provolone Cheese?

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