Brunost Cheese vs Robiola di Roccaverano Cheese
Brunost Cheese
Robiola di Roccaverano Cheese
Brunost Cheese is a semi-soft, whey cow and goat-milk cheese from Denmark, Finland, Germany, Iceland, Norway and Sweden, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato) and made from goat 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 Robiola di Roccaverano Cheese?
Roccaverano, long called Robiola di Roccaverano, is a protected goat cheese from Piedmont, named after the village of Roccaverano in the Langa Astigiana. Since 2023 it must be made entirely from raw goat's milk, and it is eaten young or after a short ripening.
What's the Difference Between Brunost Cheese and Robiola di Roccaverano Cheese?
- Origin: Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden), Robiola di Roccaverano Cheese (Italy)
- Milk type: Brunost Cheese (cow's and goat's milk), Robiola di Roccaverano Cheese (goat)
- Milk treatment: Brunost Cheese (pasteurized or unpasteurized), Robiola di Roccaverano Cheese (raw)
- Texture: Brunost Cheese (semi-soft, whey), Robiola di Roccaverano Cheese (Soft, rubbery, soluble; Crumbly (for affinato))
- Rind: Brunost Cheese (natural), Robiola di Roccaverano Cheese (Thin with molds (for affinato))
- Aging: Brunost Cheese (unaged, ready once packed and refrigerated), Robiola di Roccaverano Cheese (Fresco: 4-10 days; Affinato: After 11 days)
- Taste: Brunost Cheese (caramel, sweet), Robiola di Roccaverano Cheese (Acidic, savory)
Side-by-Side Comparison
| Brunost Cheese | Robiola di Roccaverano Cheese | |
|---|---|---|
| Country of Origin | Denmark, Finland, Germany, Iceland, Norway And Sweden | Italy |
| Specific Origin | Gudbrandsdalen, Norway | Province Of Asti And Alessandria, Piedmont |
| Milk Type | Cow's and goat's milk | Goat |
| Milk Treatment | Pasteurized or unpasteurized | Raw |
| Texture | Semi-soft, whey | Soft, rubbery, soluble; Crumbly (for affinato) |
| Rind | Natural | Thin with molds (for affinato) |
| Aging | Unaged, ready once packed and refrigerated | Fresco: 4-10 days; Affinato: After 11 days |
| Taste | Caramel, sweet | Acidic, savory |
Taste Comparison: Does Brunost Cheese Taste Like Robiola di Roccaverano Cheese?
Brunost Cheese reads as caramel, sweet, while Robiola di Roccaverano Cheese brings acidic, savory character. More specifically, Brunost Cheese shows sweet, caramel-like, with a tang that is stronger in goat's milk versions, while Robiola di Roccaverano Cheese leans toward acidic; fine and delicate. Aging plays into this as well. Brunost Cheese at unaged, ready once packed and refrigerated develops a different profile than Robiola di Roccaverano Cheese at fresco: 4-10 days; affinato: after 11 days.
Can You Substitute Brunost Cheese for Robiola di Roccaverano Cheese?
Brunost Cheese can stand in for Robiola di Roccaverano 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, rubbery, soluble; crumbly (for affinato). Flavor-wise, Brunost Cheese reads as caramel, sweet while Robiola di Roccaverano Cheese brings acidic, savory notes.
Which Is Better, Brunost Cheese or Robiola di Roccaverano 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, rubbery, soluble; crumbly (for affinato) profile, Robiola di Roccaverano Cheese is the better fit. Flavor-wise, Brunost Cheese suits recipes that want caramel, sweet notes, while Robiola di Roccaverano Cheese fits dishes calling for acidic, savory.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Brunost Cheese the same as Robiola di Roccaverano Cheese?
No, they're distinct cheeses. Brunost Cheese originates in Denmark, Finland, Germany, Iceland, Norway and Sweden, while Robiola di Roccaverano Cheese comes from Italy. Brunost Cheese is made from cow and goat milk; Robiola di Roccaverano Cheese uses goat. Aging also differs: Brunost Cheese is typically aged unaged, ready once packed and refrigerated, Robiola di Roccaverano Cheese fresco: 4-10 days; affinato: after 11 days.
Is Brunost Cheese similar to Robiola di Roccaverano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Brunost Cheese for Robiola di Roccaverano Cheese?
You can, but expect a shift in richness and milk character.
Does Brunost Cheese taste like Robiola di Roccaverano Cheese?
Brunost Cheese reads as caramel, sweet, while Robiola di Roccaverano Cheese is acidic, savory.
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 Robiola di Roccaverano Cheese made of?
Robiola di Roccaverano Cheese is made from goat milk (raw). It's typically aged fresco: 4-10 days; affinato: after 11 days. It originates in Italy.
Which should I choose, Brunost Cheese or Robiola di Roccaverano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brunost Cheese is semi-soft, whey, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato).