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Blue Cheese vs Double Gloucester Cheese
Blue Cheese
Double Gloucester Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Double Gloucester Cheese, including:
- "What is the difference between Blue Cheese and Double Gloucester Cheese?"
- "Is Blue Cheese and Double Gloucester Cheese the same?"
- "How does Blue Cheese compare to Double Gloucester Cheese cheese?"
- "How does the taste of Blue Cheese compare to Double Gloucester Cheese?"
- "Is Blue Cheese or Double Gloucester Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
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
Blue Cheese comes from France. Double Gloucester Cheese originated from England.
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Double Gloucester Cheese is made with cow milk.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Double Gloucester's texture can be described as "hard, artisan".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Double Gloucester Cheese has a smooth, tangy taste. Double Gloucester's aroma can be described as "buttery, rich".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Double Gloucester Cheese has a color of orange .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Double Gloucester Cheese's rind is described as natural .
Ranking
Blue is ranked #3 out of 996 types based on community views. Double Gloucester is ranked #298 out of 996 types based on community views.
Pairing Comparison
| Blue | Double Gloucester | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | No pairings listed. |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | No additional pairings listed. |
For more details, check the full pairing guides on the Blue and Double Gloucester pages.
Side-by-Side Comparison Table
| Blue Cheese | Double Gloucester Cheese | |
|---|---|---|
| Country of Origin | France | England |
| Specific Origin | Not Specified | Not Specified |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Not Specified |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Natural |
| Texture | Crumbly, Creamy, Semi-Soft | Hard, artisan |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Smooth, tangy |
| Aroma | Strong, Pungent, Earthy, Funky | Buttery, rich |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Orange |
| Forms | Wheel, Block, Wedge, Crumbles | Not Specified |
| Age | Typically aged 2-6 months | Not Specified |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a hard, artisan consistency, Double Gloucester might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Double Gloucester offers a smooth, tangy profile, ideal for different meals.
