Double Gloucester Cheese vs Époisses Cheese

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

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 Is Époisses Cheese?

Époisses is a pungent soft-paste cow's milk cheese from the village of Époisses in Burgundy, France. Washed in brine and Marc de Bourgogne as it ripens, it has a soft red-orange rind that is edible and a strong smell.

What's the Difference Between Double Gloucester Cheese and Époisses Cheese?

• Origin: Double Gloucester Cheese (England), Époisses Cheese (France)
• Milk treatment: Double Gloucester Cheese (pasteurized in supermarket versions), Époisses Cheese (raw or pasteurized)
• Texture: Double Gloucester Cheese (hard, artisan), Époisses Cheese (Soft and creamy)
• Rind: Double Gloucester Cheese (natural), Époisses Cheese (Washed-rind)
• Taste: Double Gloucester Cheese (smooth, tangy), Époisses Cheese (Subtle, fruity, distinctive, balanced)

Side-by-Side Comparison

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

Double Gloucester Cheese reads as smooth, tangy, while Époisses Cheese brings subtle, fruity, distinctive, balanced character. On the nose, Double Gloucester Cheese offers buttery, rich, contrasted with Époisses Cheese's undergrowth. More specifically, Double Gloucester Cheese shows stronger and more savoury than single gloucester, while Époisses Cheese leans toward penetrating odor, undergrowth aromas, soft and melting, slightly crumbly center if not long matured, creamy sensation on the palette.

Can You Substitute Double Gloucester Cheese for Époisses Cheese?

In most recipes, Double Gloucester Cheese and Époisses Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard, artisan bite and body where the recipe calls for soft and creamy. Flavor-wise, Double Gloucester Cheese reads as smooth, tangy while Époisses Cheese brings subtle, fruity, distinctive, balanced notes.

Which Is Better, Double Gloucester Cheese or Époisses Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard, artisan cheese, go with Double Gloucester Cheese. For a soft and creamy profile, Époisses Cheese is the better fit. Flavor-wise, Double Gloucester Cheese suits recipes that want smooth, tangy notes, while Époisses Cheese fits dishes calling for subtle, fruity, distinctive, balanced.

Frequently Asked Questions

Is Double Gloucester Cheese the same as Époisses Cheese?

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

Is Double Gloucester Cheese similar to Époisses Cheese?

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

Can I substitute Double Gloucester Cheese for Époisses Cheese?

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

Does Double Gloucester Cheese taste like Époisses Cheese?

Double Gloucester Cheese reads as smooth, tangy, while Époisses Cheese is subtle, fruity, distinctive, balanced. Aromas also diverge. Double Gloucester Cheese leans buttery, rich, and Époisses Cheese is closer to undergrowth.

What is Double Gloucester Cheese made of?

Double Gloucester Cheese is made from cow milk (pasteurized in supermarket versions). It originates in England.

What is Époisses Cheese made of?

Époisses Cheese is made from cow milk (raw or pasteurized). It's typically aged minimum of 28 days. It originates in France.

Which should I choose, Double Gloucester Cheese or Époisses Cheese?

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