Brunost Cheese vs American Gruyere Cheese

Q: Is Brunost Cheese the same as American Gruyere Cheese?

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

Q: Can I substitute Brunost Cheese for American Gruyere Cheese?

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

Q: Which should I choose, Brunost Cheese or American Gruyere 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

American Gruyere Cheese

Brunost Cheese is a semi-soft, whey cow and goat-milk cheese from Denmark, Finland, Germany, Iceland, Norway and Sweden, while American Gruyere Cheese is semi-firm and made from cow milk, originating in United States.

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 American Gruyere Cheese?

American Gruyere is a Gruyere-style cheese made in the United States, with Wisconsin producing the most of it. A U.S. court ruled in 2021 that gruyere is a generic cheese name, which leaves American makers free to use it.

What's the Difference Between Brunost Cheese and American Gruyere Cheese?

Origin: Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden), American Gruyere Cheese (United States)
Milk type: Brunost Cheese (cow's and goat's milk), American Gruyere Cheese (cow's milk)
Milk treatment: Brunost Cheese (pasteurized or unpasteurized), American Gruyere Cheese (Pasteurized)
Texture: Brunost Cheese (semi-soft, whey), American Gruyere Cheese (Semi-Firm)
Rind: Brunost Cheese (natural), American Gruyere Cheese (Natural or Brushed, Sometimes Waxed)
Aging: Brunost Cheese (unaged, ready once packed and refrigerated), American Gruyere Cheese (Typically 3-6 months)
Taste: Brunost Cheese (caramel, sweet), American Gruyere Cheese (Mild, Nutty, Slightly Buttery)

Side-by-Side Comparison

	Brunost Cheese	American Gruyere Cheese
Country of Origin	Denmark, Finland, Germany, Iceland, Norway And Sweden	United States
Specific Origin	Gudbrandsdalen, Norway	Wisconsin, 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-Firm
Rind	Natural	Natural or Brushed, Sometimes Waxed
Aging	Unaged, ready once packed and refrigerated	Typically 3-6 months
Taste	Caramel, sweet	Mild, Nutty, Slightly Buttery

Taste Comparison: Does Brunost Cheese Taste Like American Gruyere Cheese?

Brunost Cheese reads as caramel, sweet, while American Gruyere Cheese brings mild, nutty, slightly buttery character. More specifically, Brunost Cheese shows sweet, caramel-like, with a tang that is stronger in goat's milk versions, while American Gruyere Cheese leans toward buttery, mildly nutty, slightly sweet, less complex than traditional gruyère. Aging plays into this as well. Brunost Cheese at unaged, ready once packed and refrigerated develops a different profile than American Gruyere Cheese at typically 3-6 months.

Can You Substitute Brunost Cheese for American Gruyere Cheese?

Brunost Cheese can stand in for American Gruyere 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-firm. Flavor-wise, Brunost Cheese reads as caramel, sweet while American Gruyere Cheese brings mild, nutty, slightly buttery notes.

Which Is Better, Brunost Cheese or American Gruyere 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-firm profile, American Gruyere Cheese is the better fit. Flavor-wise, Brunost Cheese suits recipes that want caramel, sweet notes, while American Gruyere Cheese fits dishes calling for mild, nutty, slightly buttery.

Which is your favorite?

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Frequently Asked Questions

Is Brunost Cheese the same as American Gruyere Cheese?

No, they're distinct cheeses. Brunost Cheese originates in Denmark, Finland, Germany, Iceland, Norway and Sweden, while American Gruyere Cheese comes from United States. Brunost Cheese is made from cow and goat milk; American Gruyere Cheese uses cow. Aging also differs: Brunost Cheese is typically aged unaged, ready once packed and refrigerated, American Gruyere Cheese typically 3-6 months.

Is Brunost Cheese similar to American Gruyere Cheese?

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

Can I substitute Brunost Cheese for American Gruyere Cheese?

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

Does Brunost Cheese taste like American Gruyere Cheese?

Brunost Cheese reads as caramel, sweet, while American Gruyere Cheese is mild, nutty, slightly buttery.

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 American Gruyere Cheese made of?

American Gruyere Cheese is made from cow milk (pasteurized), using microbial or vegetarian (varies by producer) rennet. It's typically aged typically 3-6 months. It originates in United States.

Which should I choose, Brunost Cheese or American Gruyere Cheese?

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