Brunost Cheese vs Reblochon Cheese

Q: Is Brunost Cheese the same as Reblochon Cheese?

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

Q: Can I substitute Brunost Cheese for Reblochon Cheese?

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

Q: Which should I choose, Brunost Cheese or Reblochon 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

Reblochon Cheese

Brunost Cheese is a semi-soft, whey cow and goat-milk cheese from Denmark, Finland, Germany, Iceland, Norway and Sweden, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

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 Reblochon Cheese?

Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

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

Origin: Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden), Reblochon Cheese (France)
Milk type: Brunost Cheese (cow's and goat's milk), Reblochon Cheese (Raw whole cow’s milk)
Milk treatment: Brunost Cheese (pasteurized or unpasteurized), Reblochon Cheese (Raw)
Texture: Brunost Cheese (semi-soft, whey), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Brunost Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Brunost Cheese (unaged, ready once packed and refrigerated), Reblochon Cheese (3 to 4 months)
Taste: Brunost Cheese (caramel, sweet), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Brunost Cheese	Reblochon Cheese
Country of Origin	Denmark, Finland, Germany, Iceland, Norway And Sweden	France
Specific Origin	Gudbrandsdalen, Norway	Haute-Savoie And Savoie
Milk Type	Cow's and goat's milk	Raw whole cow’s milk
Milk Treatment	Pasteurized or unpasteurized	Raw
Texture	Semi-soft, whey	Ivory-colored, creamy and supple
Rind	Natural	Yellow-orange covered with a thin white mold
Aging	Unaged, ready once packed and refrigerated	3 to 4 months
Taste	Caramel, sweet	Creamy, nutty

Taste Comparison: Does Brunost Cheese Taste Like Reblochon Cheese?

Brunost Cheese reads as caramel, sweet, while Reblochon Cheese brings creamy, nutty character. More specifically, Brunost Cheese shows sweet, caramel-like, with a tang that is stronger in goat's milk versions, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Brunost Cheese at unaged, ready once packed and refrigerated develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Brunost Cheese for Reblochon Cheese?

Brunost Cheese can stand in for Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Brunost Cheese reads as caramel, sweet while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Brunost Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Brunost Cheese suits recipes that want caramel, sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Brunost Cheese the same as Reblochon Cheese?

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

Is Brunost Cheese similar to Reblochon Cheese?

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

Can I substitute Brunost Cheese for Reblochon Cheese?

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

Does Brunost Cheese taste like Reblochon Cheese?

Brunost Cheese reads as caramel, sweet, while Reblochon Cheese is creamy, nutty.

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 Reblochon Cheese made of?

Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.

Which should I choose, Brunost Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brunost Cheese is semi-soft, whey, while Reblochon Cheese is ivory-colored, creamy and supple.