Brunost Cheese vs Exmoor Blue Cheese
Brunost Cheese is a semi-soft, whey cow and goat-milk cheese from Denmark, Finland, Germany, Iceland, Norway and Sweden, while Exmoor Blue Cheese is soft and made from cow milk.
What Is Brunost Cheese?
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.
What Is Exmoor Blue Cheese?
Exmoor Blue Cheese is a full-fat soft blue-veined cheese made from unpasteurized Jersey cow’s milk in Devon and Somerset, England. It has a rich yellow color and a buttery texture, with an average fat content of 34%. The cheese has been handmade on Willet Farm since 1986, using traditional methods. It undergoes a maturation period of 3 to 6 weeks, during which it is regularly turned and treated with Penicillium roqueforti and Penicillium candidum to develop its distinctive blue veining. The lush pasture of the region, influenced by the warm, wet climate and red sandstone soil, contributes to the rich flavor of the milk used in production.
What's the Difference Between Brunost Cheese and Exmoor Blue Cheese?
- Milk type: Brunost Cheese (cow's and goat's milk), Exmoor Blue Cheese (Cow)
- Milk treatment: Brunost Cheese (pasteurized or unpasteurized), Exmoor Blue Cheese (Unpasteurized)
- Texture: Brunost Cheese (semi-soft, whey), Exmoor Blue Cheese (Soft)
- Rind: Brunost Cheese (natural), Exmoor Blue Cheese (Treated with Penicillium candidum)
Side-by-Side Comparison
| Brunost Cheese | Exmoor Blue Cheese | |
|---|---|---|
| Country of Origin | Denmark, Finland, Germany, Iceland, Norway And Sweden | — |
| Specific Origin | — | Devon And Somerset, England |
| Milk Type | Cow's and goat's milk | Cow |
| Milk Treatment | Pasteurized or unpasteurized | Unpasteurized |
| Texture | Semi-soft, whey | Soft |
| Rind | Natural | Treated with Penicillium candidum |
| Aging | — | 3 to 6 weeks |
| Taste | Caramel, sweet | — |
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Where to buy Brunost Cheese and Exmoor Blue Cheese
Brunost Cheese
Exmoor Blue Cheese
Taste Comparison: Does Brunost Cheese Taste Like Exmoor Blue Cheese?
Their flavor profiles are distinct.
Can You Substitute Brunost Cheese for Exmoor Blue Cheese?
Brunost Cheese can stand in for Exmoor Blue 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.
Which Is Better, Brunost Cheese or Exmoor Blue 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 profile, Exmoor Blue Cheese is the better fit.
Frequently Asked Questions
Is Brunost Cheese the same as Exmoor Blue Cheese?
No, they're distinct cheeses. Brunost Cheese is made from cow and goat milk; Exmoor Blue Cheese uses cow.
Is Brunost Cheese similar to Exmoor Blue Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Brunost Cheese for Exmoor Blue Cheese?
You can, but expect a shift in richness and milk character.
Does Brunost Cheese taste like Exmoor Blue Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Brunost Cheese made of?
Brunost Cheese is made from cow and goat milk (pasteurized or unpasteurized). It originates in Denmark, Finland, Germany, Iceland, Norway and Sweden.
What is Exmoor Blue Cheese made of?
Exmoor Blue Cheese is made from cow milk (unpasteurized), using vegetarian rennet. It's typically aged 3 to 6 weeks.
Which should I choose, Brunost Cheese or Exmoor Blue Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brunost Cheese is semi-soft, whey, while Exmoor Blue Cheese is soft.
See full profiles: Brunost Cheese and Exmoor Blue Cheese.