Double Berkeley cheese
Double Berkeley is a pasteurised cows’ milk cheese produced by Charles Martell on his farm in Dymock. Historically, this name was given to Double Gloucester, because Double Gloucester was traditionally made in the Vale of Berkeley.
Made with animal rennet, the cheese is distinguished by its mottled appearance, the orange parts being due to the addition of annatto. It has a fudgy texture and a sweetish flavour. The grey spotty rind is a natural mould that grows on the cheese during maturation.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Double Berkeley cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Double Berkeley cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
| Cheese type | Calories per 100g |
|---|---|
| American cheese | 371 |
| Blue cheese | 353 |
| Camembert cheese | 299 |
| Cheddar cheese | 402 |
| Cottage cheese | 98 |
| Edam cheese | 357 |
| Farmer's cheese | 98 |
| Feta cheese | 264 |
| Fontina cheese | 389 |
| Goat cheese | 364 |
| Gouda cheese | 356 |
| Gruyere cheese | 413 |
| Mozzarella cheese | 280 |
| Parmesan cheese | 431 |
| Pimento cheese | 375 |
| Provolone cheese | 352 |
| Queso blanco cheese | 310 |
| Ricotta cheese | 174 |
| Roquefort cheese | 369 |
| Swiss cheese | 380 |
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Errors and omissions
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