Chubut Cheese vs Double Gloucester Cheese
Chubut Cheese is a semi-hard, closed with few eyes, buttery paste cheese from Argentina, while Double Gloucester Cheese is hard, artisan and made from cow milk, originating in England.
What Is Chubut Cheese?
Chubut, also called Chubutense, is a semi-hard cheese made in Gaiman, in Argentina's lower Chubut river valley. Its recipe comes from the Welsh colony there, and the Chubut brand is the first cheese brand registered in Argentina.
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 Chubut Cheese and Double Gloucester Cheese?
- Origin: Chubut Cheese (Argentina), Double Gloucester Cheese (England)
- Texture: Chubut Cheese (semi-hard, closed with few eyes, buttery paste), Double Gloucester Cheese (hard, artisan)
- Rind: Chubut Cheese (natural rind, paraffin coated), Double Gloucester Cheese (natural)
- Taste: Chubut Cheese (pleasant), Double Gloucester Cheese (smooth, tangy)
Side-by-Side Comparison
| Chubut Cheese | Double Gloucester Cheese | |
|---|---|---|
| Country of Origin | Argentina | England |
| Specific Origin | Gaiman, Chubut, Argentina | Gloucestershire, England |
| Milk Type | — | Cow's milk |
| Milk Treatment | — | Pasteurized in supermarket versions |
| Texture | Semi-hard, closed with few eyes, buttery paste | Hard, artisan |
| Rind | Natural rind, paraffin coated | Natural |
| Taste | Pleasant | Smooth, tangy |
Taste Comparison: Does Chubut Cheese Taste Like Double Gloucester Cheese?
Chubut Cheese reads as pleasant, while Double Gloucester Cheese brings smooth, tangy character.
Can You Substitute Chubut Cheese for Double Gloucester Cheese?
Chubut Cheese can stand in for Double Gloucester Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, closed with few eyes, buttery paste bite and body where the recipe calls for hard, artisan. Flavor-wise, Chubut Cheese reads as pleasant while Double Gloucester Cheese brings smooth, tangy notes.
Which Is Better, Chubut 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-hard, closed with few eyes, buttery paste cheese, go with Chubut Cheese. For a hard, artisan profile, Double Gloucester Cheese is the better fit. Flavor-wise, Chubut Cheese suits recipes that want pleasant notes, while Double Gloucester Cheese fits dishes calling for smooth, tangy.
Which is your favorite?
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Frequently Asked Questions
Is Chubut Cheese the same as Double Gloucester Cheese?
No, they're distinct cheeses. Chubut Cheese originates in Argentina, while Double Gloucester Cheese comes from England.
Is Chubut Cheese similar to Double Gloucester Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Chubut Cheese for Double Gloucester Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Chubut Cheese taste like Double Gloucester Cheese?
Chubut Cheese reads as pleasant, while Double Gloucester Cheese is smooth, tangy.
What is Chubut Cheese made of?
Chubut Cheese is made from milk. It originates in Argentina.
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, Chubut Cheese or Double Gloucester Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Chubut Cheese is semi-hard, closed with few eyes, buttery paste, while Double Gloucester Cheese is hard, artisan.