Brunost Cheese vs Saint Marcellin Cheese

Brunost Cheese is a semi-soft cow and goat-milk cheese from Denmark, Finland, Germany, Iceland, Norway and Sweden, while Saint Marcellin Cheese is soft and made from cow 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 Saint Marcellin Cheese?

Saint-Marcellin is a small soft cow's milk cheese from the Dauphiné area of France, weighing about 80 grams. It is sold at three stages of ripening, sec, crémeux and bleu, and turns runnier as it ages.

What's the Difference Between Brunost Cheese and Saint Marcellin Cheese?

• Origin: Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden), Saint Marcellin Cheese (France)
• Milk type: Brunost Cheese (Cow's and goat's milk), Saint Marcellin Cheese (Cow's milk)
• Texture: Brunost Cheese (Semi-soft), Saint Marcellin Cheese (Soft)
• Aging: Brunost Cheese (unaged, ready once packed and refrigerated), Saint Marcellin Cheese (2 to 3 weeks)
• Taste: Brunost Cheese (caramel, sweet), Saint Marcellin Cheese (mild, tangy)

Side-by-Side Comparison

Taste Comparison: Does Brunost Cheese Taste Like Saint Marcellin Cheese?

Brunost Cheese reads as caramel, sweet, while Saint Marcellin Cheese brings mild, tangy character. Aging plays into this as well. Brunost Cheese at unaged, ready once packed and refrigerated develops a different profile than Saint Marcellin Cheese at 2 to 3 weeks.

Can You Substitute Brunost Cheese for Saint Marcellin Cheese?

Brunost Cheese can stand in for Saint Marcellin Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for soft. Flavor-wise, Brunost Cheese reads as caramel, sweet while Saint Marcellin Cheese brings mild, tangy notes.

Which Is Better, Brunost Cheese or Saint Marcellin Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft cheese, go with Brunost Cheese. For a soft profile, Saint Marcellin Cheese is the better fit. Flavor-wise, Brunost Cheese suits recipes that want caramel, sweet notes, while Saint Marcellin Cheese fits dishes calling for mild, tangy.

Frequently Asked Questions

Is Brunost Cheese the same as Saint Marcellin Cheese?

No, they're distinct cheeses. Brunost Cheese originates in Denmark, Finland, Germany, Iceland, Norway and Sweden, while Saint Marcellin Cheese comes from France. Brunost Cheese is made from cow and goat milk; Saint Marcellin Cheese uses cow. Aging also differs: Brunost Cheese is typically aged unaged, ready once packed and refrigerated, Saint Marcellin Cheese 2 to 3 weeks.

Is Brunost Cheese similar to Saint Marcellin Cheese?

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

Can I substitute Brunost Cheese for Saint Marcellin Cheese?

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

Does Brunost Cheese taste like Saint Marcellin Cheese?

Brunost Cheese reads as caramel, sweet, while Saint Marcellin Cheese is mild, 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 Saint Marcellin Cheese made of?

Saint Marcellin Cheese is made from cow milk. It's typically aged 2 to 3 weeks. It originates in France.

Which should I choose, Brunost Cheese or Saint Marcellin Cheese?

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