Brunost vs Primost
Brunost
Facts
- Texture
- Semi-hard
- Type
- Whey
- Rind
- No rind
- Country
- Norway
Brunost is the brown whey cheese of Norway. Cooks make it by reducing whey until the milk sugar browns and the paste turns sweet. The finished food is a firm block without a rind, closer to caramel fudge than to a salty table cheese. Norwegian dairies sell several styles under the same name, and the sweetness and tang change with the recipe. Breakfast tables across the country treat a few thin slices as an ordinary food.
Primost
Facts
- Milk
- Cow
- Texture
- Soft
- Type
- Whey
- Rind
- No rind
- Country
- Norway
Primost is a soft brown whey cheese from Norway. It is made by cooking cow's milk whey until the milk sugar browns and the mass stays soft enough to spread. That cooking gives the tan color and the sweet taste. The paste is lighter in body than a firm block of brunost. Norwegians treat it as a bread cheese and a dessert cheese, not as a salty table cheese.