Asiago DOP Cheese vs Double Gloucester Cheese

Asiago DOP Cheese is a hard cow-milk cheese from Italy, while Double Gloucester Cheese is semi-hard and made from cow milk, originating in England.

What Is Asiago DOP Cheese?

Asiago is an Italian cow's milk cheese with a semi-cooked paste, protected as a DOP since 1978. It comes in two styles: pressato, aged 20 to 40 days and mild, and d'allevo, aged from three months to more than two years and progressively sharper.

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 Asiago DOP Cheese and Double Gloucester Cheese?

• Origin: Asiago DOP Cheese (Italy), Double Gloucester Cheese (England)
• Texture: Asiago DOP Cheese (Hard), Double Gloucester Cheese (Semi-hard)
• Taste: Asiago DOP Cheese (full-flavored, milky, sharp), Double Gloucester Cheese (smooth, tangy)

Side-by-Side Comparison

Taste Comparison: Does Asiago DOP Cheese Taste Like Double Gloucester Cheese?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Double Gloucester Cheese brings smooth, tangy character. On the nose, Asiago DOP Cheese offers pungent, contrasted with Double Gloucester Cheese's buttery, rich. More specifically, Asiago DOP Cheese shows sweet and delicate in the fresh type, close to cream and fresh milk, while Double Gloucester Cheese leans toward stronger and more savoury than single gloucester.

Can You Substitute Asiago DOP Cheese for Double Gloucester Cheese?

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

Which Is Better, Asiago DOP 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 Asiago DOP Cheese. For a semi-hard profile, Double Gloucester Cheese is the better fit. Flavor-wise, Asiago DOP Cheese suits recipes that want full-flavored, milky, sharp notes, while Double Gloucester Cheese fits dishes calling for smooth, tangy.

Frequently Asked Questions

Is Asiago DOP Cheese the same as Double Gloucester Cheese?

No, they're distinct cheeses. Asiago DOP Cheese originates in Italy, while Double Gloucester Cheese comes from England.

Is Asiago DOP Cheese similar to Double Gloucester Cheese?

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

Can I substitute Asiago DOP Cheese for Double Gloucester Cheese?

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

Does Asiago DOP Cheese taste like Double Gloucester Cheese?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Double Gloucester Cheese is smooth, tangy. Aromas also diverge. Asiago DOP Cheese leans pungent, and Double Gloucester Cheese is closer to buttery, rich.

What is Asiago DOP Cheese made of?

Asiago DOP Cheese is made from cow milk, using liquid rennet. It's typically aged 20 to 40 days (pressato) up to two years or more (stravecchio). It originates in Italy.

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, Asiago DOP Cheese or Double Gloucester Cheese?

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