Bonrus is a mixed-milk cheese, made from pasteurized cow and sheep’s milk. It is a bloomy-rind cheese, aged for 21 days before packing and shipping. It comes in ovals and bricks, each weighing about 8 oz. The cheese itself is straw colored, with some reddish notes on the rind. The surface of the cheese is marked by the grids on which it matures. 

The smell is a lot stronger than the taste—which, is surprisingly mild. It seems that many people compare Bonrus to Brie, saying it’s kind of just a heavier, less buttery Brie; however, I would say that its more similar to a Robiola, after all it is a mixed-milk cheese so there is more complex flavors and smells.

I think if you’ve never had a Brie or a Camembert, you should probably start there— and NEXT go on to perhaps, the Bonrus and THEN the Robiola. But, I’m not really an expert—I’m just calling an ace an ace. I enjoyed the tiny bite I had. Have to eat my hamburger now!