Brunost Cheese vs Double Gloucester Cheese

Brunost Cheese is a semi-soft, whey cow and goat-milk cheese from Denmark, Finland, Germany, Iceland, Norway and Sweden, while Double Gloucester Cheese is hard, artisan and made from cow milk, originating in England.

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 Double Gloucester Cheese?

Double Gloucester is a semi-hard cow's milk cheese made in Gloucestershire, England, since the 16th century. It ages longer than Single Gloucester, giving it a stronger, more savoury flavour, and it is the cheese sent rolling down Cooper's Hill each spring.

What's the Difference Between Brunost Cheese and Double Gloucester Cheese?

• Origin: Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden), Double Gloucester Cheese (England)
• Milk type: Brunost Cheese (cow's and goat's milk), Double Gloucester Cheese (cow's milk)
• Milk treatment: Brunost Cheese (pasteurized or unpasteurized), Double Gloucester Cheese (pasteurized in supermarket versions)
• Texture: Brunost Cheese (semi-soft, whey), Double Gloucester Cheese (hard, artisan)
• Taste: Brunost Cheese (caramel, sweet), Double Gloucester Cheese (smooth, tangy)

Side-by-Side Comparison

Taste Comparison: Does Brunost Cheese Taste Like Double Gloucester Cheese?

Brunost Cheese reads as caramel, sweet, while Double Gloucester Cheese brings smooth, tangy character. More specifically, Brunost Cheese shows sweet, caramel-like, with a tang that is stronger in goat's milk versions, while Double Gloucester Cheese leans toward stronger and more savoury than single gloucester.

Can You Substitute Brunost Cheese for Double Gloucester Cheese?

Brunost Cheese can stand in for Double Gloucester 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 hard, artisan. Flavor-wise, Brunost Cheese reads as caramel, sweet while Double Gloucester Cheese brings smooth, tangy notes.

Which Is Better, Brunost Cheese or Double Gloucester 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 hard, artisan profile, Double Gloucester Cheese is the better fit. Flavor-wise, Brunost Cheese suits recipes that want caramel, sweet notes, while Double Gloucester Cheese fits dishes calling for smooth, tangy.

Frequently Asked Questions

Is Brunost Cheese the same as Double Gloucester Cheese?

No, they're distinct cheeses. Brunost Cheese originates in Denmark, Finland, Germany, Iceland, Norway and Sweden, while Double Gloucester Cheese comes from England. Brunost Cheese is made from cow and goat milk; Double Gloucester Cheese uses cow.

Is Brunost Cheese similar to Double Gloucester Cheese?

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

Can I substitute Brunost Cheese for Double Gloucester Cheese?

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

Does Brunost Cheese taste like Double Gloucester Cheese?

Brunost Cheese reads as caramel, sweet, while Double Gloucester Cheese is smooth, tangy.

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 Double Gloucester Cheese made of?

Double Gloucester Cheese is made from cow milk (pasteurized in supermarket versions). It originates in England.

Which should I choose, Brunost Cheese or Double Gloucester Cheese?

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