Brunost Cheese vs Reblochon Cheese
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, 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.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
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)
- 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 | — | 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 | — | 3 to 4 months |
| Taste | Caramel, sweet | Creamy, nutty |
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Where to buy Brunost Cheese and Reblochon Cheese
Brunost Cheese
Reblochon Cheese
Taste Comparison: Does Brunost Cheese Taste Like Reblochon Cheese?
Brunost Cheese reads as caramel, sweet, while Reblochon Cheese brings creamy, nutty character.
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.
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.
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 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.
See full profiles: Brunost Cheese and Reblochon Cheese.