Camembert Cheese vs Gloucester Cheese

Q: Is Camembert Cheese the same as Gloucester Cheese?

No. Camembert Cheese and Gloucester Cheese are distinct cheeses from France and England respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Camembert Cheese for Gloucester Cheese?

In most recipes you can swap Camembert Cheese for Gloucester Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Camembert Cheese or Gloucester Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Gloucester Cheese is hard and made from cow milk, originating in England.

What Is Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

What Is Gloucester Cheese?

Gloucester is a traditional semi-hard cheese made in Gloucestershire, England since the 16th century, in two forms. Single Gloucester is crumbly, light and low in fat; Double Gloucester ages longer and tastes stronger and more savoury.

What's the Difference Between Camembert Cheese and Gloucester Cheese?

Origin: Camembert Cheese (France), Gloucester Cheese (England)
Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Gloucester Cheese (Raw)
Texture: Camembert Cheese (soft, artisan), Gloucester Cheese (Hard)
Rind: Camembert Cheese (Bloomy), Gloucester Cheese (natural)
Aging: Camembert Cheese (minimum 3 weeks), Gloucester Cheese (4–6 weeks (Single Gloucester), longer for Double Gloucester)
Taste: Camembert Cheese (slightly sour, stronger than brie), Gloucester Cheese (Mild)

Side-by-Side Comparison

	Camembert Cheese	Gloucester Cheese
Country of Origin	France	England
Specific Origin	Camembert, Normandy, Northwest France	Gloucestershire
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions	Raw
Texture	Soft, artisan	Hard
Rind	Bloomy	Natural
Aging	Minimum 3 weeks	4–6 weeks (Single Gloucester), longer for Double Gloucester
Taste	Slightly sour, stronger than brie	Mild

Taste Comparison: Does Camembert Cheese Taste Like Gloucester Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Gloucester Cheese brings mild character. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Gloucester Cheese leans toward single: mild, lactic, suitable for toasting. double: richer, colored with annatto, suitable for aging.. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Gloucester Cheese at 4–6 weeks (single gloucester), longer for double gloucester.

Can You Substitute Camembert Cheese for Gloucester Cheese?

In most recipes, Camembert Cheese and Gloucester Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, artisan bite and body where the recipe calls for hard. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Gloucester Cheese brings mild notes.

Which Is Better, Camembert Cheese or Gloucester Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Camembert Cheese. For a hard profile, Gloucester Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Gloucester Cheese fits dishes calling for mild.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Camembert Cheese the same as Gloucester Cheese?

No, they're distinct cheeses. Camembert Cheese originates in France, while Gloucester Cheese comes from England. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Gloucester Cheese 4–6 weeks (single gloucester), longer for double gloucester.

Is Camembert Cheese similar to Gloucester Cheese?

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

Can I substitute Camembert Cheese for Gloucester Cheese?

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

Does Camembert Cheese taste like Gloucester Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Gloucester Cheese is mild.

What is Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. It originates in France.

What is Gloucester Cheese made of?

Gloucester Cheese is made from cow milk (raw). It's typically aged 4–6 weeks (single gloucester), longer for double gloucester. It originates in England.

Which should I choose, Camembert Cheese or Gloucester Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Gloucester Cheese is hard.