Bonrus is a mixed-milk, bloomy-rind cheese made from pasteurized cow’s and sheep’s milk.

• Milk: cow’s and sheep’s, pasteurized
• Style: bloomy rind
• Aged: 21 days before packing and shipping
• Shape: ovals and bricks, about 8 oz each
• Appearance: a straw-colored cheese with some reddish notes on the rind, marked by the grids it matures on

How it compares

Many people compare Bonrus to Brie, calling it a heavier, less buttery Brie. Because it’s a mixed-milk cheese, it has more complex flavors and aromas, which makes it closer to a Robiola (see Robiola Bosina).

Wrapping up

If you’re new to bloomy-rind cheeses, Brie or Camembert are a gentler place to start, then Bonrus, and then Robiola.