Double Gloucester Cheese vs Idiazabal Cheese

Double Gloucester Cheese is a semi-hard cow-milk cheese from England, while Idiazabal Cheese is semi-hard, elastic and made from sheep milk, originating in Spain.

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 Idiazabal Cheese?

Idiazabal is a pressed sheep's milk cheese from the Basque Country, made with unpasteurized milk and named after a town in Gipuzkoa. It is usually sold unsmoked, tastes strong and slightly piquant, and has held a Denomination of Origin since 1987.

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

• Origin: Double Gloucester Cheese (England), Idiazabal Cheese (Spain)
• Milk type: Double Gloucester Cheese (Cow's milk), Idiazabal Cheese (Sheep's milk)
• Milk treatment: Double Gloucester Cheese (pasteurized in supermarket versions), Idiazabal Cheese (Raw)
• Texture: Double Gloucester Cheese (Semi-hard), Idiazabal Cheese (Semi-hard, elastic)
• Rind: Double Gloucester Cheese (natural), Idiazabal Cheese (Hard, smooth)
• Taste: Double Gloucester Cheese (smooth, tangy), Idiazabal Cheese (Intense, slightly piquant)

Side-by-Side Comparison

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

Double Gloucester Cheese reads as smooth, tangy, while Idiazabal Cheese brings intense, slightly piquant character. On the nose, Double Gloucester Cheese offers buttery, rich, contrasted with Idiazabal Cheese's lactic, roasted, animal, nutty, vegetable. More specifically, Double Gloucester Cheese shows stronger and more savoury than single gloucester, while Idiazabal Cheese leans toward ranging from lactic and roasted notes to distinctive "acid" aromas due to lipolytic activity..

Can You Substitute Double Gloucester Cheese for Idiazabal Cheese?

Double Gloucester Cheese can stand in for Idiazabal Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard bite and body where the recipe calls for semi-hard, elastic. Flavor-wise, Double Gloucester Cheese reads as smooth, tangy while Idiazabal Cheese brings intense, slightly piquant notes.

Which Is Better, Double Gloucester Cheese or Idiazabal Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Double Gloucester Cheese. For a semi-hard, elastic profile, Idiazabal Cheese is the better fit. Flavor-wise, Double Gloucester Cheese suits recipes that want smooth, tangy notes, while Idiazabal Cheese fits dishes calling for intense, slightly piquant.

Frequently Asked Questions

Is Double Gloucester Cheese the same as Idiazabal Cheese?

No, they're distinct cheeses. Double Gloucester Cheese originates in England, while Idiazabal Cheese comes from Spain. Double Gloucester Cheese is made from cow milk; Idiazabal Cheese uses sheep.

Is Double Gloucester Cheese similar to Idiazabal Cheese?

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

Can I substitute Double Gloucester Cheese for Idiazabal Cheese?

You can, but expect a shift in richness and milk character.

Does Double Gloucester Cheese taste like Idiazabal Cheese?

Double Gloucester Cheese reads as smooth, tangy, while Idiazabal Cheese is intense, slightly piquant. Aromas also diverge. Double Gloucester Cheese leans buttery, rich, and Idiazabal Cheese is closer to lactic, roasted, animal, nutty, vegetable.

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 Idiazabal Cheese made of?

Idiazabal Cheese is made from sheep milk (raw), using traditional lamb rennet. It's typically aged 60 days. It originates in Spain.

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

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