Brunost Cheese vs Roquefort Cheese

Brunost Cheese is a semi-soft, whey cow and goat-milk cheese from Denmark, Finland, Germany, Iceland, Norway and Sweden, while Roquefort Cheese is moist, very creamy 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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

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

• Origin: Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden), Roquefort Cheese (France)
• Milk type: Brunost Cheese (cow's and goat's milk), Roquefort Cheese (sheep's milk)
• Milk treatment: Brunost Cheese (pasteurized or unpasteurized), Roquefort Cheese (unpasteurized)
• Texture: Brunost Cheese (semi-soft, whey), Roquefort Cheese (Moist, very creamy)
• Rind: Brunost Cheese (natural), Roquefort Cheese (none)
• Aging: Brunost Cheese (unaged, ready once packed and refrigerated), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Brunost Cheese (caramel, sweet), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Brunost Cheese Taste Like Roquefort Cheese?

Brunost Cheese reads as caramel, sweet, while Roquefort Cheese brings mild to strong character. More specifically, Brunost Cheese shows sweet, caramel-like, with a tang that is stronger in goat's milk versions, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Brunost Cheese at unaged, ready once packed and refrigerated develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Brunost Cheese for Roquefort Cheese?

Brunost Cheese can stand in for Roquefort 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 moist, very creamy. Flavor-wise, Brunost Cheese reads as caramel, sweet while Roquefort Cheese brings mild to strong notes.

Which Is Better, Brunost Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Brunost Cheese suits recipes that want caramel, sweet notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Brunost Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Brunost Cheese originates in Denmark, Finland, Germany, Iceland, Norway and Sweden, while Roquefort Cheese comes from France. Brunost Cheese is made from cow and goat milk; Roquefort Cheese uses sheep. Aging also differs: Brunost Cheese is typically aged unaged, ready once packed and refrigerated, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Brunost Cheese similar to Roquefort Cheese?

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

Can I substitute Brunost Cheese for Roquefort Cheese?

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

Does Brunost Cheese taste like Roquefort Cheese?

Brunost Cheese reads as caramel, sweet, while Roquefort Cheese is mild to strong.

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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Brunost Cheese or Roquefort Cheese?

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