Brunost Cheese vs Butterkase Cheese

Q: Is Brunost Cheese the same as Butterkase Cheese?

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

Q: Can I substitute Brunost Cheese for Butterkase Cheese?

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

Q: Which should I choose, Brunost Cheese or Butterkase 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 is a semi-soft, whey cow and goat-milk cheese from Denmark, Finland, Germany, Iceland, Norway and Sweden, while Butterkase Cheese is semi-soft and made from cow milk, originating in Austria and Germany.

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 Butterkase Cheese?

Butterkase, or Butterkäse, is a semi-soft cow's milk cheese made mostly in Germany. It is known for a buttery, mild taste and a smooth creamy body that slices easily and melts well.

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

Origin: Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden), Butterkase Cheese (Austria and Germany)
Milk type: Brunost Cheese (cow's and goat's milk), Butterkase Cheese (cow's milk)
Milk treatment: Brunost Cheese (pasteurized or unpasteurized), Butterkase Cheese (pasteurized)
Texture: Brunost Cheese (semi-soft, whey), Butterkase Cheese (semi-soft)
Aging: Brunost Cheese (unaged, ready once packed and refrigerated), Butterkase Cheese (brief)
Taste: Brunost Cheese (caramel, sweet), Butterkase Cheese (buttery, mild)

Side-by-Side Comparison

	Brunost Cheese	Butterkase Cheese
Country of Origin	Denmark, Finland, Germany, Iceland, Norway And Sweden	Austria And Germany
Specific Origin	Gudbrandsdalen, Norway	Germany, Also Wisconsin In The U.S.
Milk Type	Cow's and goat's milk	Cow's milk
Milk Treatment	Pasteurized or unpasteurized	Pasteurized
Texture	Semi-soft, whey	Semi-soft
Rind	Natural	Natural
Aging	Unaged, ready once packed and refrigerated	Brief
Taste	Caramel, sweet	Buttery, mild

Taste Comparison: Does Brunost Cheese Taste Like Butterkase Cheese?

Brunost Cheese reads as caramel, sweet, while Butterkase Cheese brings buttery, mild character. More specifically, Brunost Cheese shows sweet, caramel-like, with a tang that is stronger in goat's milk versions, while Butterkase Cheese leans toward mildly salty or acidic, close to muenster or gouda. Aging plays into this as well. Brunost Cheese at unaged, ready once packed and refrigerated develops a different profile than Butterkase Cheese at brief.

Can You Substitute Brunost Cheese for Butterkase Cheese?

Brunost Cheese can stand in for Butterkase 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 semi-soft. Flavor-wise, Brunost Cheese reads as caramel, sweet while Butterkase Cheese brings buttery, mild notes.

Which Is Better, Brunost Cheese or Butterkase 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 semi-soft profile, Butterkase Cheese is the better fit. Flavor-wise, Brunost Cheese suits recipes that want caramel, sweet notes, while Butterkase Cheese fits dishes calling for buttery, mild.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Brunost Cheese the same as Butterkase Cheese?

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

Is Brunost Cheese similar to Butterkase Cheese?

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

Can I substitute Brunost Cheese for Butterkase Cheese?

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

Does Brunost Cheese taste like Butterkase Cheese?

Brunost Cheese reads as caramel, sweet, while Butterkase Cheese is buttery, mild.

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 Butterkase Cheese made of?

Butterkase Cheese is made from cow milk (pasteurized). It's typically aged brief. It originates in Austria and Germany.

Which should I choose, Brunost Cheese or Butterkase Cheese?

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