Brunost Cheese vs Raclette du Valais Cheese

In this article, we'll explore the answers to the most common questions about Brunost Cheese and Raclette du Valais Cheese, including:

• "What is the difference between Brunost Cheese and Raclette du Valais Cheese?"
• "Is Brunost Cheese and Raclette du Valais Cheese the same?"
• "How does Brunost Cheese compare to Raclette du Valais Cheese cheese?"
• "How does the taste of Brunost Cheese compare to Raclette du Valais Cheese?"
• "Is Brunost Cheese or Raclette du Valais Cheese better?"

Brunost Cheese Overview

Brunost, or "brown cheese," is a distinctly Norwegian dairy product, often classified as a cheese, though it differs from traditional cheeses. It is made by boiling down the whey of goat's milk, cow's milk, or a combination of both, until the water evaporates, and the natural milk sugars caramelize. This process gives Brunost its unique brown color, sweet caramel-like flavor, and fudge-like texture. It is commonly sliced thin and served on bread, crispbreads, or waffles.

Raclette du Valais Cheese Overview

Raclette du Valais is a type of Raclette from the Swiss canton of Valais. It is a PDO product, known for its exceptionally creamy texture and robust flavor that enhances when melted. This cheese is traditionally made using raw cow’s milk and enjoyed as part of the iconic raclette meal.

Comparing the Two Cheeses

Country of Origin

Brunost Cheese comes from Denmark, Finland, Germany, Iceland, Norway and Sweden. Raclette du Valais Cheese originated from Switzerland.

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Brunost is not a protected cheese. Raclette du Valais Cheese has a GI (2011).

Milk Type and Treatment

Brunost Cheese is made with cow and goat milk that is typically pasteurized or unpasteurized. Raclette du Valais Cheese is made with cow milk that is typically raw.

Composition and Texture

Brunost's texture can be described as "semi-soft, whey". Raclette du Valais Cheese has a moisture content of 36-44%. Raclette du Valais's texture can be described as "semisoft, smooth".

Taste and Aroma

Brunost Cheese has a caramel, sweet taste. Raclette du Valais Cheese has a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' taste.

Appearance and Aging

Brunost Cheese's appearance is colored brown . Raclette du Valais Cheese comes in wheel, specific to aoc standards, made in the canton of valais and has an aging period of minimum of 3-4 months, can vary based on cheesemaker .

Rind and Rennet Type

Brunost Cheese's rind is described as natural . Raclette du Valais Cheese's rind is described as washed , with animal rennet.

Ranking

Brunost is ranked #5 out of 996 types based on community views. Raclette du Valais is ranked #285 out of 996 types based on community views.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a semi-soft, whey cheese, go for Brunost. But if you enjoy a semisoft, smooth consistency, Raclette du Valais might be the better pick. Brunost has a caramel, sweet taste, making it great for various dishes. Meanwhile, Raclette du Valais offers a 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' profile, ideal for different meals.

Compare Brunost Cheese to Other Cheeses

Compare Raclette du Valais Cheese to Other Cheeses