Appenzeller Cheese vs Double Gloucester Cheese

In this article, we'll explore the answers to the most common questions about Appenzeller Cheese and Double Gloucester Cheese, including:

• "What is the difference between Appenzeller Cheese and Double Gloucester Cheese?"
• "Is Appenzeller Cheese and Double Gloucester Cheese the same?"
• "How does Appenzeller Cheese compare to Double Gloucester Cheese cheese?"
• "How does the taste of Appenzeller Cheese compare to Double Gloucester Cheese?"
• "Is Appenzeller Cheese or Double Gloucester Cheese better?"

Appenzeller Cheese Overview

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.

Double Gloucester Cheese Overview

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.

Comparing the Two Cheeses

Country of Origin

Appenzeller Cheese comes from Switzerland. Double Gloucester Cheese originated from England.

Milk Type and Treatment

Appenzeller Cheese is made with cow milk that is typically raw. Double Gloucester Cheese is made with cow milk.

Composition and Texture

Appenzeller's texture can be described as "firm". Double Gloucester's texture can be described as "hard, artisan".

Taste and Aroma

Appenzeller Cheese has a piquant, tangy taste. Appenzeller's aroma can be described as "strong". Double Gloucester Cheese has a smooth, tangy taste. Double Gloucester's aroma can be described as "buttery, rich".

Appearance and Aging

Appenzeller Cheese's appearance is colored pale yellow and is available in wheel . Double Gloucester Cheese has a color of orange .

Rind and Rennet Type

Appenzeller Cheese's rind is described as washed rind . Double Gloucester Cheese's rind is described as natural .

Ranking

Appenzeller is ranked #88 out of 996 types based on community views. Double Gloucester is ranked #298 out of 996 types based on community views.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a firm cheese, go for Appenzeller. But if you enjoy a hard, artisan consistency, Double Gloucester might be the better pick. Appenzeller has a piquant, tangy taste, making it great for various dishes. Meanwhile, Double Gloucester offers a smooth, tangy profile, ideal for different meals.

Compare Appenzeller Cheese to Other Cheeses

Compare Double Gloucester Cheese to Other Cheeses