Asiago Cheese vs Double Gloucester Cheese

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

What Is Asiago Cheese?

Asiago is a cow's milk cheese from the Asiago plateau in Veneto and Trentino-Alto Adige, Italy, made either young and soft (Asiago pressato) or aged and crumbly (Asiago d'allevo). It carries Italian DOP status, though the name is treated as generic in the U.S. and Australia.

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 Cheese and Double Gloucester Cheese?

• Origin: Asiago Cheese (Italy), Double Gloucester Cheese (England)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Double Gloucester Cheese (pasteurized in supermarket versions)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Double Gloucester Cheese (natural)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Double Gloucester Cheese (smooth, tangy)

Side-by-Side Comparison

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

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Double Gloucester Cheese brings smooth, tangy character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Double Gloucester Cheese leans toward stronger and more savoury than single gloucester.

Can You Substitute Asiago Cheese for Double Gloucester Cheese?

Asiago Cheese can stand in for Double Gloucester Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Double Gloucester Cheese brings smooth, tangy notes.

Which Is Better, Asiago Cheese or Double Gloucester Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Double Gloucester Cheese fits dishes calling for smooth, tangy.

Frequently Asked Questions

Is Asiago Cheese the same as Double Gloucester Cheese?

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

Is Asiago Cheese similar to Double Gloucester Cheese?

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

Can I substitute Asiago Cheese for Double Gloucester Cheese?

You can, but expect a shift in flavor and finish.

Does Asiago Cheese taste like Double Gloucester Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Double Gloucester Cheese is smooth, tangy.

What is Asiago Cheese made of?

Asiago Cheese is made from milk (raw (asiago d'allevo)), using rennet. It's typically aged 20 to 40 days fresh; 60 days to 15 months or more aged. 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 Cheese or Double Gloucester Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.