Blue Vein (Australian) Cheese vs Double Gloucester Cheese

Blue Vein (Australian) Cheese is a semi-soft, blue-veined cow-milk cheese from Australia, while Double Gloucester Cheese is semi-hard and made from cow milk, originating in England.

What Is Blue Vein (Australian) Cheese?

Blue Vein cheese from Australia is made from cow's milk, which can be either pasteurized or unpasteurized. This cheese is semi-soft and features the characteristic blue veins that are formed by the mold used in its production. It has a salty and sharp flavor, which is complemented by a notably strong and stinky aroma. The cheese has a natural rind and shows a blue color due to the mold. Blue Vein is a bold choice for those who enjoy intensely flavored cheeses and pairs well with robust accompaniments like fresh pears or walnuts.

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 Blue Vein (Australian) Cheese and Double Gloucester Cheese?

• Origin: Blue Vein (Australian) Cheese (Australia), Double Gloucester Cheese (England)
• Milk treatment: Blue Vein (Australian) Cheese (pasteurized or unpasteurized), Double Gloucester Cheese (pasteurized in supermarket versions)
• Texture: Blue Vein (Australian) Cheese (Semi-soft, blue-veined), Double Gloucester Cheese (Semi-hard)
• Taste: Blue Vein (Australian) Cheese (salty, sharp), Double Gloucester Cheese (smooth, tangy)

Side-by-Side Comparison

Taste Comparison: Does Blue Vein (Australian) Cheese Taste Like Double Gloucester Cheese?

Blue Vein (Australian) Cheese reads as salty, sharp, while Double Gloucester Cheese brings smooth, tangy character. On the nose, Blue Vein (Australian) Cheese offers stinky, strong, contrasted with Double Gloucester Cheese's buttery, rich.

Can You Substitute Blue Vein (Australian) Cheese for Double Gloucester Cheese?

In most recipes, Blue Vein (Australian) Cheese and Double Gloucester Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, blue-veined bite and body where the recipe calls for semi-hard. Flavor-wise, Blue Vein (Australian) Cheese reads as salty, sharp while Double Gloucester Cheese brings smooth, tangy notes.

Which Is Better, Blue Vein (Australian) Cheese or Double Gloucester Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, blue-veined cheese, go with Blue Vein (Australian) Cheese. For a semi-hard profile, Double Gloucester Cheese is the better fit. Flavor-wise, Blue Vein (Australian) Cheese suits recipes that want salty, sharp notes, while Double Gloucester Cheese fits dishes calling for smooth, tangy.

Frequently Asked Questions

Is Blue Vein (Australian) Cheese the same as Double Gloucester Cheese?

No, they're distinct cheeses. Blue Vein (Australian) Cheese originates in Australia, while Double Gloucester Cheese comes from England.

Is Blue Vein (Australian) Cheese similar to Double Gloucester Cheese?

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

Can I substitute Blue Vein (Australian) Cheese for Double Gloucester Cheese?

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

Does Blue Vein (Australian) Cheese taste like Double Gloucester Cheese?

Blue Vein (Australian) Cheese reads as salty, sharp, while Double Gloucester Cheese is smooth, tangy. Aromas also diverge. Blue Vein (Australian) Cheese leans stinky, strong, and Double Gloucester Cheese is closer to buttery, rich.

What is Blue Vein (Australian) Cheese made of?

Blue Vein (Australian) Cheese is made from cow milk (pasteurized or unpasteurized). It originates in Australia.

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, Blue Vein (Australian) Cheese or Double Gloucester Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Vein (Australian) Cheese is semi-soft, blue-veined, while Double Gloucester Cheese is semi-hard.