Anthotyro Cheese vs Double Gloucester Cheese

Anthotyro Cheese is a hard goat or sheep-milk cheese from Greece, while Double Gloucester Cheese is semi-hard and made from cow milk, originating in England.

What Is Anthotyro Cheese?

Anthotyros is a Greek cheese made from sheep or goat milk mixed with whey, about nine parts milk to one. It comes fresh, soft and sweet with no salt, or dried into a hard salty cheese similar to Mizithra.

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 Anthotyro Cheese and Double Gloucester Cheese?

• Origin: Anthotyro Cheese (Greece), Double Gloucester Cheese (England)
• Milk type: Anthotyro Cheese (Sheep's or goat's milk), Double Gloucester Cheese (Cow's milk)
• Milk treatment: Anthotyro Cheese (unpasteurized where law allows), Double Gloucester Cheese (pasteurized in supermarket versions)
• Texture: Anthotyro Cheese (Hard), Double Gloucester Cheese (Semi-hard)
• Taste: Anthotyro Cheese (salty, tangy), Double Gloucester Cheese (smooth, tangy)

Side-by-Side Comparison

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

Anthotyro Cheese reads as salty, tangy, while Double Gloucester Cheese brings smooth, tangy character. On the nose, Anthotyro Cheese offers strong, contrasted with Double Gloucester Cheese's buttery, rich. More specifically, Anthotyro Cheese shows sweet, creamy and unsalted when fresh, while Double Gloucester Cheese leans toward stronger and more savoury than single gloucester.

Can You Substitute Anthotyro Cheese for Double Gloucester Cheese?

Anthotyro Cheese can stand in for Double Gloucester Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for semi-hard. Flavor-wise, Anthotyro Cheese reads as salty, tangy while Double Gloucester Cheese brings smooth, tangy notes.

Which Is Better, Anthotyro Cheese or Double Gloucester Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Anthotyro Cheese. For a semi-hard profile, Double Gloucester Cheese is the better fit. Flavor-wise, Anthotyro Cheese suits recipes that want salty, tangy notes, while Double Gloucester Cheese fits dishes calling for smooth, tangy.

Frequently Asked Questions

Is Anthotyro Cheese the same as Double Gloucester Cheese?

No, they're distinct cheeses. Anthotyro Cheese originates in Greece, while Double Gloucester Cheese comes from England. Anthotyro Cheese is made from goat or sheep milk; Double Gloucester Cheese uses cow.

Is Anthotyro Cheese similar to Double Gloucester Cheese?

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

Can I substitute Anthotyro Cheese for Double Gloucester Cheese?

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

Does Anthotyro Cheese taste like Double Gloucester Cheese?

Anthotyro Cheese reads as salty, tangy, while Double Gloucester Cheese is smooth, tangy. Aromas also diverge. Anthotyro Cheese leans strong, and Double Gloucester Cheese is closer to buttery, rich.

What is Anthotyro Cheese made of?

Anthotyro Cheese is made from goat or sheep milk (unpasteurized where law allows). It originates in Greece.

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, Anthotyro Cheese or Double Gloucester Cheese?

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