Chimay Cheese vs Double Gloucester Cheese

Chimay Cheese is a soft, creamy cheese from Belgium, while Double Gloucester Cheese is semi-hard and made from cow milk, originating in England.

What Is Chimay Cheese?

Chimay is a Belgian Trappist cheese made at Baileux, near the Abbey of Notre-Dame de Scourmont in Hainaut. It comes in several styles, including soft versions washed with Chimay Rouge or Bleue beer and a hard Vieux Chimay aged at least six months.

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 Chimay Cheese and Double Gloucester Cheese?

• Origin: Chimay Cheese (Belgium), Double Gloucester Cheese (England)
• Texture: Chimay Cheese (Soft, creamy), Double Gloucester Cheese (Semi-hard)
• Rind: Chimay Cheese (washed, some varieties covered with a fine white bloom), Double Gloucester Cheese (natural)
• Taste: Chimay Cheese (slightly bitter from the beer hops, nutty in aged versions), Double Gloucester Cheese (smooth, tangy)

Side-by-Side Comparison

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

Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions, while Double Gloucester Cheese brings smooth, tangy character. More specifically, Chimay Cheese shows dried fruit and nuts with a light bitter edge in vieux chimay, similar to aged gouda, while Double Gloucester Cheese leans toward stronger and more savoury than single gloucester.

Can You Substitute Chimay Cheese for Double Gloucester Cheese?

Chimay Cheese can stand in for Double Gloucester Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, creamy bite and body where the recipe calls for semi-hard. Flavor-wise, Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions while Double Gloucester Cheese brings smooth, tangy notes.

Which Is Better, Chimay Cheese or Double Gloucester Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy cheese, go with Chimay Cheese. For a semi-hard profile, Double Gloucester Cheese is the better fit. Flavor-wise, Chimay Cheese suits recipes that want slightly bitter from the beer hops, nutty in aged versions notes, while Double Gloucester Cheese fits dishes calling for smooth, tangy.

Frequently Asked Questions

Is Chimay Cheese the same as Double Gloucester Cheese?

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

Is Chimay Cheese similar to Double Gloucester Cheese?

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

Can I substitute Chimay Cheese for Double Gloucester Cheese?

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

Does Chimay Cheese taste like Double Gloucester Cheese?

Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions, while Double Gloucester Cheese is smooth, tangy.

What is Chimay Cheese made of?

Chimay Cheese is made from milk (pasteurized). It's typically aged 2 weeks to 6 months. It originates in Belgium.

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, Chimay Cheese or Double Gloucester Cheese?

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