Brunost Cheese vs Saint-Nectaire Cheese

Q: Is Brunost Cheese the same as Saint-Nectaire Cheese?

No. Brunost Cheese and Saint-Nectaire 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 Saint-Nectaire Cheese?

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

Q: Which should I choose, Brunost Cheese or Saint-Nectaire 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

Saint-Nectaire Cheese

Brunost Cheese is a semi-soft, whey cow and goat-milk cheese from Denmark, Finland, Germany, Iceland, Norway and Sweden, while Saint-Nectaire Cheese is soft and tender 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 Saint-Nectaire Cheese?

Saint-Nectaire is a pressed cow's milk cheese from the volcanic hills around the Monts-Dore in Auvergne, France. It ages on rye straw for at least 28 days and is known for its soft, creamy paste and hint of hazelnut.

What's the Difference Between Brunost Cheese and Saint-Nectaire Cheese?

Origin: Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden), Saint-Nectaire Cheese (France)
Milk type: Brunost Cheese (cow's and goat's milk), Saint-Nectaire Cheese (Cow’s milk (Holstein, Montbéliarde, sometimes Salers))
Milk treatment: Brunost Cheese (pasteurized or unpasteurized), Saint-Nectaire Cheese (Raw for fermier, pasteurized for laitier)
Texture: Brunost Cheese (semi-soft, whey), Saint-Nectaire Cheese (Soft and tender)
Rind: Brunost Cheese (natural), Saint-Nectaire Cheese (Washed-rind)
Aging: Brunost Cheese (unaged, ready once packed and refrigerated), Saint-Nectaire Cheese (At least twenty-eight days)
Taste: Brunost Cheese (caramel, sweet), Saint-Nectaire Cheese (Delicate hazelnut)

Side-by-Side Comparison

	Brunost Cheese	Saint-Nectaire Cheese
Country of Origin	Denmark, Finland, Germany, Iceland, Norway And Sweden	France
Specific Origin	Gudbrandsdalen, Norway	Massif Du Sancy, Auvergne
Milk Type	Cow's and goat's milk	Cow’s milk (Holstein, Montbéliarde, sometimes Salers)
Milk Treatment	Pasteurized or unpasteurized	Raw for fermier, pasteurized for laitier
Texture	Semi-soft, whey	Soft and tender
Rind	Natural	Washed-rind
Aging	Unaged, ready once packed and refrigerated	At least twenty-eight days
Taste	Caramel, sweet	Delicate hazelnut

Taste Comparison: Does Brunost Cheese Taste Like Saint-Nectaire Cheese?

Brunost Cheese reads as caramel, sweet, while Saint-Nectaire Cheese brings delicate hazelnut character. More specifically, Brunost Cheese shows sweet, caramel-like, with a tang that is stronger in goat's milk versions, while Saint-Nectaire Cheese leans toward nutty. Aging plays into this as well. Brunost Cheese at unaged, ready once packed and refrigerated develops a different profile than Saint-Nectaire Cheese at at least twenty-eight days.

Can You Substitute Brunost Cheese for Saint-Nectaire Cheese?

Brunost Cheese can stand in for Saint-Nectaire 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 soft and tender. Flavor-wise, Brunost Cheese reads as caramel, sweet while Saint-Nectaire Cheese brings delicate hazelnut notes.

Which Is Better, Brunost Cheese or Saint-Nectaire 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 soft and tender profile, Saint-Nectaire Cheese is the better fit. Flavor-wise, Brunost Cheese suits recipes that want caramel, sweet notes, while Saint-Nectaire Cheese fits dishes calling for delicate hazelnut.

Which is your favorite?

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Frequently Asked Questions

Is Brunost Cheese the same as Saint-Nectaire Cheese?

No, they're distinct cheeses. Brunost Cheese originates in Denmark, Finland, Germany, Iceland, Norway and Sweden, while Saint-Nectaire Cheese comes from France. Brunost Cheese is made from cow and goat milk; Saint-Nectaire Cheese uses cow. Aging also differs: Brunost Cheese is typically aged unaged, ready once packed and refrigerated, Saint-Nectaire Cheese at least twenty-eight days.

Is Brunost Cheese similar to Saint-Nectaire Cheese?

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

Can I substitute Brunost Cheese for Saint-Nectaire Cheese?

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

Does Brunost Cheese taste like Saint-Nectaire Cheese?

Brunost Cheese reads as caramel, sweet, while Saint-Nectaire Cheese is delicate hazelnut.

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 Saint-Nectaire Cheese made of?

Saint-Nectaire Cheese is made from cow milk (raw for fermier, pasteurized for laitier). It's typically aged at least twenty-eight days. It originates in France.

Which should I choose, Brunost Cheese or Saint-Nectaire Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brunost Cheese is semi-soft, whey, while Saint-Nectaire Cheese is soft and tender.