Brunost vs Schabziger
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.
Schabziger
Facts
- Milk
- Cow
- Texture
- Hard
- Type
- Whey
- Rind
- No rind
- Country
- Switzerland
Schabziger is a very hard Swiss cheese in the whey-cheese tradition, made from skimmed cow's milk and a green herb. It is pressed into small cones, dried until it is dense, and sold as a grating cheese rather than as a soft wedge. The color is pale green-gray because powdered blue fenugreek is mixed through the curd. The taste is salty, sharp, and herbal, and a little has a strong effect. It is also known as Sapsago in some export markets.