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Brunost Cheese vs Provolone Cheese
Brunost Cheese
Provolone Cheese
In this article, we'll explore the answers to the most common questions about Brunost Cheese and Provolone Cheese, including:
- "What is the difference between Brunost Cheese and Provolone Cheese?"
- "Is Brunost Cheese and Provolone Cheese the same?"
- "How does Brunost Cheese compare to Provolone Cheese cheese?"
- "How does the taste of Brunost Cheese compare to Provolone Cheese?"
- "Is Brunost Cheese or Provolone 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.
Provolone Cheese Overview
Provolone is a well-known Italian cheese with a smooth, firm texture and a mild, slightly tangy flavor that becomes sharper and more robust with age. Made from cow's milk, this stretched-curd cheese can be aged from a few months to a year or more. Provolone is excellent for slicing, grating, or melting.
Comparing the Two Cheeses
Country of Origin
Brunost Cheese comes from Denmark, Finland, Germany, Iceland, Norway and Sweden. Provolone Cheese originated from Italy.
Milk Type and Treatment
Brunost Cheese is made with cow and goat milk that is typically pasteurized or unpasteurized. Provolone Cheese is made with cow milk.
Composition and Texture
Brunost's texture can be described as "semi-soft, whey". Provolone's texture can be described as "semi-hard, artisan".
Taste and Aroma
Brunost Cheese has a caramel, sweet taste. Provolone Cheese has a tangy taste. Provolone's aroma can be described as "pleasant".
Appearance and Aging
Brunost Cheese's appearance is colored brown . Provolone Cheese has a color of pale yellow .
Rind and Rennet Type
Brunost Cheese's rind is described as natural .
Ranking
Brunost is ranked #5 out of 996 types based on community views. Provolone is ranked #4 out of 996 types based on community views.
Pairing Comparison
| Brunost | Provolone | |
|---|---|---|
| Best Pairings | No pairings listed. | Pastrami, Salami |
| Other Good Pairings | No additional pairings listed. | Chorizo, Grilled Cheese, Ham, Pinot Grigio, Pulled Pork, Roast Beef, Steak, Tomatoes, Tuna, Turkey |
For more details, check the full pairing guides on the Brunost and Provolone pages.
Side-by-Side Comparison Table
| Brunost Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | Denmark, Finland, Germany, Iceland, Norway And Sweden | Italy |
| Specific Origin | Not Specified | Not Specified |
| Milk Type | Cow's and goat's milk | Cow's milk |
| Milk Treatment | Pasteurized or unpasteurized | Not Specified |
| Rind | Natural | Not Specified |
| Texture | Semi-soft, whey | Semi-hard, artisan |
| Taste | Caramel, sweet | Tangy |
| Aroma | Not Specified | Pleasant |
| Colors | Brown | Pale yellow |
Which One Should You Choose?
If you prefer a semi-soft, whey cheese, go for Brunost. But if you enjoy a semi-hard, artisan consistency, Provolone might be the better pick. Brunost has a caramel, sweet taste, making it great for various dishes. Meanwhile, Provolone offers a tangy profile, ideal for different meals.
