Geitost Cheese vs Pérail Cheese
Geitost Cheese
Pérail Cheese
Geitost Cheese is a semi-hard, whey cow and goat-milk cheese from Norway, while Pérail Cheese is soft and made from sheep milk, originating in France.
Buy Geitost Cheese
Buy Pérail Cheese
What Is Geitost Cheese?
Geitost is the Norwegian brown whey cheese made with goat's milk in the mix. Boiling milk, cream and whey caramelizes the milk sugars, which gives it a deep brown color and a sweet, caramel taste with a tang behind it.
What Is Pérail Cheese?
Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.
What's the Difference Between Geitost Cheese and Pérail Cheese?
- Origin: Geitost Cheese (Norway), Pérail Cheese (France)
- Milk type: Geitost Cheese (cow's and goat's milk), Pérail Cheese (sheep)
- Texture: Geitost Cheese (semi-hard, whey), Pérail Cheese (soft)
- Rind: Geitost Cheese (natural), Pérail Cheese (wrinkly, mainly Geotrichum candidum)
- Aging: Geitost Cheese (not aged), Pérail Cheese (2 to 8 weeks)
- Taste: Geitost Cheese (burnt caramel, sweet), Pérail Cheese (distinctly sheepy in older cheeses)
Side-by-Side Comparison
| Geitost Cheese | Pérail Cheese | |
|---|---|---|
| Country of Origin | Norway | France |
| Specific Origin | Norway | Aveyron, France |
| Milk Type | Cow's and goat's milk | Sheep |
| Texture | Semi-hard, whey | Soft |
| Rind | Natural | Wrinkly, mainly Geotrichum candidum |
| Aging | Not aged | 2 to 8 weeks |
| Taste | Burnt caramel, sweet | Distinctly sheepy in older cheeses |
Taste Comparison: Does Geitost Cheese Taste Like Pérail Cheese?
Geitost Cheese reads as burnt caramel, sweet, while Pérail Cheese brings distinctly sheepy in older cheeses character. Aging plays into this as well. Geitost Cheese at not aged develops a different profile than Pérail Cheese at 2 to 8 weeks.
Can You Substitute Geitost Cheese for Pérail Cheese?
Geitost Cheese can stand in for Pérail Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, whey bite and body where the recipe calls for soft. Flavor-wise, Geitost Cheese reads as burnt caramel, sweet while Pérail Cheese brings distinctly sheepy in older cheeses notes.
Which Is Better, Geitost Cheese or Pérail Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, whey cheese, go with Geitost Cheese. For a soft profile, Pérail Cheese is the better fit. Flavor-wise, Geitost Cheese suits recipes that want burnt caramel, sweet notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Geitost Cheese the same as Pérail Cheese?
No, they're distinct cheeses. Geitost Cheese originates in Norway, while Pérail Cheese comes from France. Geitost Cheese is made from cow and goat milk; Pérail Cheese uses sheep. Aging also differs: Geitost Cheese is typically aged not aged, Pérail Cheese 2 to 8 weeks.
Is Geitost Cheese similar to Pérail Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Geitost Cheese for Pérail Cheese?
You can, but expect a shift in richness and milk character.
Does Geitost Cheese taste like Pérail Cheese?
Geitost Cheese reads as burnt caramel, sweet, while Pérail Cheese is distinctly sheepy in older cheeses.
What is Geitost Cheese made of?
Geitost Cheese is made from cow and goat milk. It's typically aged not aged. It originates in Norway.
What is Pérail Cheese made of?
Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.
Which should I choose, Geitost Cheese or Pérail Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Geitost Cheese is semi-hard, whey, while Pérail Cheese is soft.