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 is a hard cow's milk cheese from the Appenzellerland region of northeast Switzerland. Its wheels are washed with a herbal brine as they cure, which builds a golden rind, a strong smell, and a flavor that runs from mild and nutty to sharp.

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 Appenzeller Cheese and Double Gloucester Cheese?

• Origin: Appenzeller Cheese (Switzerland), Double Gloucester Cheese (England)
• Milk treatment: Appenzeller Cheese (Raw), Double Gloucester Cheese (pasteurized in supermarket versions)
• 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. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Double Gloucester Cheese leans toward stronger and more savoury than single gloucester.

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's typically aged 3 to 6 months or longer. It originates in Switzerland.

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, 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.