Double Gloucester Cheese vs Kasseri Cheese

Double Gloucester Cheese is a hard, artisan cow-milk cheese from England, while Kasseri Cheese is firm to hard and made from goat and sheep milk, originating in Greece.

What Is Double Gloucester Cheese?

Double Gloucester is a traditional British cheese made from cow's milk. It is known for its firm texture and rich, nutty flavor with a hint of sweetness. The cheese has a smooth, buttery consistency and a bright orange color, due to the addition of annatto. Double Gloucester is typically aged for about four to six months and is often used in the British dish, Welsh rarebit, or enjoyed on its own.

What Is Kasseri Cheese?

Kasseri is a semi-hard cheese made predominantly from sheep's milk, with up to 20% goat's milk allowed. Originating in Greece, it is smooth and pale yellow, known for its elastic texture and mild, buttery flavor with a slight tang. Kasseri is often used in pies, pastries, and as a table cheese, especially in Greek and Turkish cuisines.

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

• Origin: Double Gloucester Cheese (England), Kasseri Cheese (Greece)
• Milk type: Double Gloucester Cheese (cow's milk), Kasseri Cheese (goat's and sheep's milk)
• Texture: Double Gloucester Cheese (hard, artisan), Kasseri Cheese (Firm to hard)
• Rind: Double Gloucester Cheese (natural), Kasseri Cheese (Develops as ages)
• Taste: Double Gloucester Cheese (smooth, tangy), Kasseri Cheese (Rich)

Side-by-Side Comparison

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

Double Gloucester Cheese reads as smooth, tangy, while Kasseri Cheese brings rich character. On the nose, Double Gloucester Cheese offers buttery, rich, contrasted with Kasseri Cheese's flowery.

Can You Substitute Double Gloucester Cheese for Kasseri Cheese?

Double Gloucester Cheese can stand in for Kasseri Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, artisan bite and body where the recipe calls for firm to hard. Flavor-wise, Double Gloucester Cheese reads as smooth, tangy while Kasseri Cheese brings rich notes.

Which Is Better, Double Gloucester Cheese or Kasseri 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 firm to hard profile, Kasseri Cheese is the better fit. Flavor-wise, Double Gloucester Cheese suits recipes that want smooth, tangy notes, while Kasseri Cheese fits dishes calling for rich.

Frequently Asked Questions

Is Double Gloucester Cheese the same as Kasseri Cheese?

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

Is Double Gloucester Cheese similar to Kasseri Cheese?

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

Can I substitute Double Gloucester Cheese for Kasseri Cheese?

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

Does Double Gloucester Cheese taste like Kasseri Cheese?

Double Gloucester Cheese reads as smooth, tangy, while Kasseri Cheese is rich. Aromas also diverge. Double Gloucester Cheese leans buttery, rich, and Kasseri Cheese is closer to flowery.

What is Double Gloucester Cheese made of?

Double Gloucester Cheese is made from cow milk. It originates in England.

What is Kasseri Cheese made of?

Kasseri Cheese is made from goat and sheep milk (traditionally raw, increasingly pasteurized), using natural rennet. It's typically aged at least 2 months, peak at 10+ months. It originates in Greece.

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

It depends on the dish. The texture difference is the biggest practical tell. Double Gloucester Cheese is hard, artisan, while Kasseri Cheese is firm to hard.

See full profiles: Double Gloucester Cheese and Kasseri Cheese.

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