Abbaye de Belloc Cheese vs Double Gloucester Cheese

Abbaye de Belloc Cheese is a semi-hard sheep-milk cheese from France, while Double Gloucester Cheese is semi-hard and made from cow milk, originating in England.

What Is Abbaye de Belloc Cheese?

Abbaye de Belloc is a semi-hard cheese from the Pays Basque in the French Pyrenees, made from unpasteurized Manech ewe milk and aged 6 weeks to 6 months. It is known for a nutty, caramelized flavor and a lanolin aroma.

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 Abbaye de Belloc Cheese and Double Gloucester Cheese?

• Origin: Abbaye de Belloc Cheese (France), Double Gloucester Cheese (England)
• Milk type: Abbaye de Belloc Cheese (Sheep's milk), Double Gloucester Cheese (Cow's milk)
• Milk treatment: Abbaye de Belloc Cheese (unpasteurized), Double Gloucester Cheese (pasteurized in supermarket versions)
• Taste: Abbaye de Belloc Cheese (burnt caramel), Double Gloucester Cheese (smooth, tangy)

Side-by-Side Comparison

Taste Comparison: Does Abbaye de Belloc Cheese Taste Like Double Gloucester Cheese?

Abbaye de Belloc Cheese reads as burnt caramel, while Double Gloucester Cheese brings smooth, tangy character. On the nose, Abbaye de Belloc Cheese offers lanoline, contrasted with Double Gloucester Cheese's buttery, rich. More specifically, Abbaye de Belloc Cheese shows nutty, complex, caramelized, sometimes close to burnt caramel, while Double Gloucester Cheese leans toward stronger and more savoury than single gloucester.

Can You Substitute Abbaye de Belloc Cheese for Double Gloucester Cheese?

Abbaye de Belloc Cheese can stand in for Double Gloucester Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Abbaye de Belloc Cheese reads as burnt caramel while Double Gloucester Cheese brings smooth, tangy notes.

Which Is Better, Abbaye de Belloc Cheese or Double Gloucester Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Abbaye de Belloc Cheese suits recipes that want burnt caramel notes, while Double Gloucester Cheese fits dishes calling for smooth, tangy.

Frequently Asked Questions

Is Abbaye de Belloc Cheese the same as Double Gloucester Cheese?

No, they're distinct cheeses. Abbaye de Belloc Cheese originates in France, while Double Gloucester Cheese comes from England. Abbaye de Belloc Cheese is made from sheep milk; Double Gloucester Cheese uses cow.

Is Abbaye de Belloc Cheese similar to Double Gloucester Cheese?

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

Can I substitute Abbaye de Belloc Cheese for Double Gloucester Cheese?

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

Does Abbaye de Belloc Cheese taste like Double Gloucester Cheese?

Abbaye de Belloc Cheese reads as burnt caramel, while Double Gloucester Cheese is smooth, tangy. Aromas also diverge. Abbaye de Belloc Cheese leans lanoline, and Double Gloucester Cheese is closer to buttery, rich.

What is Abbaye de Belloc Cheese made of?

Abbaye de Belloc Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged 6 weeks to 6 months. It originates in France.

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, Abbaye de Belloc Cheese or Double Gloucester Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.