Brunost Cheese vs Raclette Cheese

Q: Is Brunost Cheese the same as Raclette Cheese?

No. Brunost Cheese and Raclette Cheese are distinct cheeses from Denmark, Finland, Germany, Iceland, Norway and Sweden and Switzerland respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Brunost Cheese for Raclette Cheese?

In most recipes you can swap Brunost Cheese for Raclette Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Brunost Cheese or Raclette Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Brunost Cheese

Raclette Cheese

Brunost Cheese is a semi-soft, whey cow and goat-milk cheese from Denmark, Finland, Germany, Iceland, Norway and Sweden, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.

What Is Brunost Cheese?

Brunost is a Norwegian whey product made by boiling whey with milk and cream until the milk sugars caramelize. It is brown, sweet and firm enough to slice, and it is eaten like cheese on sandwiches, crispbread and waffles.

What Is Raclette Cheese?

Raclette is a Swiss cheese and the dish made from it: the cheese is heated and the melted part is scraped off, usually onto boiled potatoes. It comes from the canton of Valais, where the cheese carries an AOP.

What's the Difference Between Brunost Cheese and Raclette Cheese?

Origin: Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden), Raclette Cheese (Switzerland)
Milk type: Brunost Cheese (cow's and goat's milk), Raclette Cheese (Cow's milk)
Milk treatment: Brunost Cheese (pasteurized or unpasteurized), Raclette Cheese (Raw)
Texture: Brunost Cheese (semi-soft, whey), Raclette Cheese (Semisoft, smooth)
Rind: Brunost Cheese (natural), Raclette Cheese (Washed)
Aging: Brunost Cheese (unaged, ready once packed and refrigerated), Raclette Cheese (3-4 months)
Taste: Brunost Cheese (caramel, sweet), Raclette Cheese (Mildly acidic)

Side-by-Side Comparison

	Brunost Cheese	Raclette Cheese
Country of Origin	Denmark, Finland, Germany, Iceland, Norway And Sweden	Switzerland
Specific Origin	Gudbrandsdalen, Norway	Alpine Regions
Milk Type	Cow's and goat's milk	Cow's milk
Milk Treatment	Pasteurized or unpasteurized	Raw
Texture	Semi-soft, whey	Semisoft, smooth
Rind	Natural	Washed
Aging	Unaged, ready once packed and refrigerated	3-4 months
Taste	Caramel, sweet	Mildly acidic

Taste Comparison: Does Brunost Cheese Taste Like Raclette Cheese?

Brunost Cheese reads as caramel, sweet, while Raclette Cheese brings mildly acidic character. More specifically, Brunost Cheese shows sweet, caramel-like, with a tang that is stronger in goat's milk versions, while Raclette Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. Aging plays into this as well. Brunost Cheese at unaged, ready once packed and refrigerated develops a different profile than Raclette Cheese at 3-4 months.

Can You Substitute Brunost Cheese for Raclette Cheese?

Brunost Cheese can stand in for Raclette Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, whey bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Brunost Cheese reads as caramel, sweet while Raclette Cheese brings mildly acidic notes.

Which Is Better, Brunost Cheese or Raclette Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, whey cheese, go with Brunost Cheese. For a semisoft, smooth profile, Raclette Cheese is the better fit. Flavor-wise, Brunost Cheese suits recipes that want caramel, sweet notes, while Raclette Cheese fits dishes calling for mildly acidic.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Brunost Cheese the same as Raclette Cheese?

No, they're distinct cheeses. Brunost Cheese originates in Denmark, Finland, Germany, Iceland, Norway and Sweden, while Raclette Cheese comes from Switzerland. Brunost Cheese is made from cow and goat milk; Raclette Cheese uses cow. Aging also differs: Brunost Cheese is typically aged unaged, ready once packed and refrigerated, Raclette Cheese 3-4 months.

Is Brunost Cheese similar to Raclette Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Brunost Cheese for Raclette Cheese?

You can, but expect a shift in richness and milk character.

Does Brunost Cheese taste like Raclette Cheese?

Brunost Cheese reads as caramel, sweet, while Raclette Cheese is mildly acidic.

What is Brunost Cheese made of?

Brunost Cheese is made from cow and goat milk (pasteurized or unpasteurized). It's typically aged unaged, ready once packed and refrigerated. It originates in Denmark, Finland, Germany, Iceland, Norway and Sweden.

What is Raclette Cheese made of?

Raclette Cheese is made from cow milk (raw), using animal rennet. It's typically aged 3-4 months. It originates in Switzerland.

Which should I choose, Brunost Cheese or Raclette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brunost Cheese is semi-soft, whey, while Raclette Cheese is semisoft, smooth.