Appenzeller Cheese vs Double Gloucester Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Double Gloucester Cheese is hard, artisan and made from cow milk, originating in England.

What Is Appenzeller Cheese?

Appenzeller cheese hails from northeastern Switzerland and is famed for its rich, nutty flavor that intensifies with age. Treated with a secret blend of herbal brine, this cheese develops a smooth yet firm texture. Aged for a minimum of three months, Appenzeller is a key ingredient in fondue and pairs well with robust wines and ales.

What Is Double Gloucester Cheese?

Double Gloucester is a traditional British cheese made from cow's milk. It is known for its firm texture and rich, nutty flavor with a hint of sweetness. The cheese has a smooth, buttery consistency and a bright orange color, due to the addition of annatto. Double Gloucester is typically aged for about four to six months and is often used in the British dish, Welsh rarebit, or enjoyed on its own.

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

• Origin: Appenzeller Cheese (Switzerland), Double Gloucester Cheese (England)
• Texture: Appenzeller Cheese (Firm), Double Gloucester Cheese (hard, artisan)
• Rind: Appenzeller Cheese (Washed rind), Double Gloucester Cheese (natural)
• Taste: Appenzeller Cheese (Piquant, tangy), Double Gloucester Cheese (smooth, tangy)

Side-by-Side Comparison

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

Appenzeller Cheese reads as piquant, tangy, while Double Gloucester Cheese brings smooth, tangy character. On the nose, Appenzeller Cheese offers strong, contrasted with Double Gloucester Cheese's buttery, rich.

Can You Substitute Appenzeller Cheese for Double Gloucester Cheese?

In most recipes, Appenzeller Cheese and Double Gloucester Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm bite and body where the recipe calls for hard, artisan. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Double Gloucester Cheese brings smooth, tangy notes.

Which Is Better, Appenzeller Cheese or Double Gloucester Cheese?

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

Frequently Asked Questions

Is Appenzeller Cheese the same as Double Gloucester Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Double Gloucester Cheese comes from England.

Is Appenzeller Cheese similar to Double Gloucester Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Appenzeller Cheese for Double Gloucester Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Appenzeller Cheese taste like Double Gloucester Cheese?

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

What is Appenzeller Cheese made of?

Appenzeller Cheese is made from cow milk (raw). It originates in Switzerland.

What is Double Gloucester Cheese made of?

Double Gloucester Cheese is made from cow milk. It originates in England.

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

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Double Gloucester Cheese is hard, artisan.

See full profiles: Appenzeller Cheese and Double Gloucester Cheese.

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